In conclusion, recent years have presented observations regarding considerable interest in diet composition in relation to its beneficial nutritional value and health implications. Numerous studies suggest that increasing the consumption of freshly prepared, unprocessed or minimally processed foods with a simultaneous reduction in the share of highly processed foods in the diet would definitely have beneficial effects. The published research [12] presents an in-depth analysis of the potential impact of the above-mentioned measures, notably in relation to improving the nutritional quality of the diet and contributing to the prevention of chronic non-communicable diseases associated with diet. Such knowledge provides a high probability of its direct application in other regions of the world. The most important achievement of those studies is a universal guideline, indicating the need for radical strategies to reduce the consumption of ultra-processed foods by the entire population aimed at the prevention of diet-related non-communicable diseases.