Carlos Monteiro and his colleagues presented an extensive review in which they argue that ultra-processed foods (UPF) are gradually replacing traditional eating habits and increasing the risk of chronic diseases.[1] The NOVA system, created by Monteiro in 2009, divides foods into four categories according to the degree of processing, with the fourth group including ultra-processed foods made from chemically modified cheap ingredients with synthetic additives.[4] Research has found that for every tenth percent increase in calorie intake from ultra-processed foods, the risk of premature death increased by nearly three percent among those aged 30 to 69.[3] Meta-analyses link higher consumption of ultra-processed foods to increases in anxiety (up to 53%), obesity (up 55%), sleep disorders (up 41%), and type 2 diabetes (up 40%).[6] Ultra-processed foods are designed to provide a "bliss moment" that prevents people from regulating the amount of food consumed, while also being less satiating compared to minimally processed foods.[2] The main methodological challenge of this field is the assessment of ultra-processed food intake itself, as most of the evidence against them is based on observational data.