TY  - JOUR
TI  - Hubungan Pola Konsumsi Ultra Processed Food dengan Status Gizi pada Remaja: Literature Review
PY  - %2026/%01/%23
Y2  - %2026/%10/%20
JF  - Jurnal Medical Laboratory
JA  - MedLab
VL  - 5
IS  - 1
SE  - Articles
DO  - 10.57213/medlab.v5i1.449
UR  - https://doi.org/10.57213/medlab.v5i1.449
SP  - 269-279
AB  - Adolescence is a critical period characterized by increased nutritional needs and significant changes in dietary patterns. In recent decades, a global shift toward high consumption of ultra-processed foods (UPFs), which are energy-dense and high in sugar, saturated fat, and sodium but low in fiber and micronutrients, has been observed. This dietary transition is suspected to contribute to the rising prevalence of overweight and obesity among adolescents. This review aimed to summarize and analyze scientific evidence regarding the relationship between UPF consumption patterns and nutritional status among adolescents. This study employed a literature review approach by searching articles from PubMed, Google Scholar, Garuda, and SINTA databases. Included articles were observational studies with cross-sectional designs published between 2020 and 2025 that examined UPF consumption and adolescent nutritional status and were available in full text. A total of ten articles met the inclusion criteria and were analyzed narratively. Most studies reported a significant association between high UPF consumption and overweight or obesity among adolescents. Several studies identified UPF consumption as an independent risk factor for excess nutritional status, with risk increases of up to nearly threefold. However, some studies did not find a significant association, which may be influenced by differences in study design, respondent characteristics, dietary assessment methods, and lifestyle or environmental factors. High consumption of ultra-processed foods may contribute to nutritional status problems among adolescents. Efforts to reduce UPF intake, improve nutrition education, and conduct further research using stronger study designs are needed to support the prevention of nutritional problems in this age group.
ER  -