Ultra Processed Foods: A South Asian culinary perspective Authors 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. DOI: https://doi.org/10.47391/JPMA.24-18 Abstract 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. Downloads Full Text Article Published 2024-02-11 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 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 74 No. 3 (2024): MARCH Section BAROCRINOLOGY License Copyright (c) 2024 Journal of the Pakistan Medical Association This work is licensed under a Creative Commons Attribution 4.0 International License.