This thesis examines the impact of industrially processed food on human health, with special emphasis on its frequency of consumption, nutritional composition and perception of health risks associated with this type of diet. Industrially processed food, which includes products such as ready-made meals, snacks and sweetened drinks, is characterized by a high content of sugar, salt, saturated fat and additives, and often has a reduced nutritional content. Numerous studies link the frequent consumption of these products with a higher risk of developing chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases and certain types of cancer. This paper is based on a survey conducted among different demographic groups, and the results show a positive correlation between the high frequency of consumption of industrially processed food and the risk of the mentioned health problems. Also, the analysis revealed that respondents with higher education and greater awareness of the nutritional values of food consume these products less often. There are also significant differences in the perception of health risks among different age groups. These results support the conclusions of international research that warn of the harmful effects of ultra-processed food and emphasize the importance of public health strategies aimed at reducing its consumption. In addition, the work emphasizes the role of nurses in educating vulnerable groups about proper nutrition, especially in the stages of forming eating habits.