Ultra-processed foods (UPF) are foods with low nutritional value, high energy density and content of additives that arise during processing and storage. Globally, their consumption has increased dramatically, and on average they account for more than 60% of energy intake in Western countries. Studies have shown that they replace traditional whole-food diets and lead to a deterioration in dietary quality, mainly due to excess sugars, saturated fat and salt, as well as reduced intake of fibre, vitamins and minerals. UPF consumption is associated with an increased risk of several chronic diseases, including cardiovascular disease, metabolic syndrome, type 2 diabetes, inflammation, liver dysfunction, and mental disorders such as depression. For example, women with the highest proportion of UPF in their diet have a 39% higher risk of high blood pressure, and total UPF consumption increases the risk of cardiovascular events by 24%. A 10% increase in UPF intake of calories is associated with a 6% increase in heart disease risk. In addition to nutritional imbalances, UPFs contain toxic compounds, endocrine disruptors, and potentially harmful ingredients that can impair health. Reducing UPF intake by at least three servings per day can reduce the risk of depression. The consumption of these foods therefore significantly endangers both physical and mental health[1][2][3][6].