Ultra Processed Foods: A South Asian culinary perspective


  • Sanjay Kalra Department of Endocrinology, Bharti Hospital, Karnal, India; University Center for Research & Development, Chandigarh University, Mohali, India
  • Bharti Kalra Department of Obstetrics and Gynaecology, Bharti Hospital, Karnal, India
  • Leepica Kapoor Department of Dietetics, Naruvi Hospital, Vellore, India
  • Nitin Kapoor Department of Endocrinology, Diabetes and Metabolism, Christian Medical College, Vellore (TN) -632004, India; Baker Heart and Diabetes Institute, Melbourne, Victoria, Australia.




There is a vast multitude of foodstuffs available, and health care professionals find it challenging to distinguish between healthy and unhealthy offerings. Recent evidence suggests that ultra processed foods should be avoided, as they are associated with harmful effects on health. This communication defines and describes ultra-processed foods, using the internationally accepted NOVA classification. It uses South Asian examples to make the concept easy to understand for South Asian readers.

Keywords: Cuisine, diabetes, diet, medical nutrition therapy, nutrition obesity, overweight, person centred care.



How to Cite

Sanjay Kalra, Bharti Kalra, Leepica Kapoor, & Nitin Kapoor. (2024). Ultra Processed Foods: A South Asian culinary perspective. Journal of the Pakistan Medical Association, 74(3), 593–594. https://doi.org/10.47391/JPMA.24-18




Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>