Short-term intake of protein-enriched ultra-processed foods (UPFs) increased energy expenditure and lowered energy intake compared to UPFs with normal protein content and similar palatability. However, it did not prevent overeating.
This is a preview of subscription content, access via your institution
Access options
Access Nature and 54 other Nature Portfolio journals
Get Nature+, our best-value online-access subscription
$32.99 / 30 days
cancel any time
Subscribe to this journal
Receive 12 digital issues and online access to articles
$119.00 per year
only $9.92 per issue
Rent or buy this article
Prices vary by article type
from$1.95
to$39.95
Prices may be subject to local taxes which are calculated during checkout
References
Monteiro, C. A. et al. Public Health Nutr. 22, 936–941 (2019).
Astrup, A. & Monteiro, C. A. Am. J. Clin. Nutr. 116, 1489–1491 (2022).
Braesco, V. et al. Eur. J. Clin. Nutr. 76, 1245–1253 (2022).
Touvier, M. et al. BMJ 383, e075294 (2023).
Martínez Steele, E., Raubenheimer, D., Simpson, S. J., Baraldi, L. G. & Monteiro, C. A. Public Health Nutr. 21, 114–124 (2018).
Hägele, F. H. C. et al. Nat. Metab. https://doi.org/10.1038/s42255-025-01247-4 (2025).
Westerterp-Plantenga, M. S., Nieuwenhuizen, A., Tomé, D., Soenen, S. & Westerterp, K. R. Annu. Rev. Nutr. 29, 21–41 (2009).
Stribiţcaia, E., Evans, C. E. L., Gibbons, C., Blundell, J. & Sarkar, A. Sci. Rep. 10, 12929 (2020).
Hall, K. D. et al. Cell Metab. 30, 67–77.e3 (2019).
Raubenheimer, D. & Simpson, S. J. Phil. Trans. R. Soc. Lond. B 378, 20220212 (2023).
Weigle, D. S. et al. Am. J. Clin. Nutr. 82, 41–48 (2005).
Acknowledgements
The authors would like to thank the Swedish Research Council for Health, Working Life and Welfare for financial support (grant number 2024-00771). The funder played no role in study design, data collection, analysis and interpretation of data, or the writing of this manuscript.
Author information
Authors and Affiliations
Contributions
R.L. wrote the first version of this News & Views, which was edited and commented on by T.K. Both authors read and approved the final manuscript.
Corresponding author
Ethics declarations
Competing interests
R.L. is a remunerated member of the scientific committee of Arla Food and Health and Lantmännen Research Foundation. R.L. has previously received research grants from the Lantmännen Research Foundation, Barilla and Oatly. T.K. declares no competing interests.
Rights and permissions
About this article
Cite this article
Landberg, R., Karlsson, T. More protein in ultra-processed foods: no shortcut to eating less. Nat Metab 7, 639–640 (2025). https://doi.org/10.1038/s42255-025-01258-1
Published:
Version of record:
Issue date:
DOI: https://doi.org/10.1038/s42255-025-01258-1
