Ultra-processed foods: Ultra-processed foods may be doing far more damage to human health than previously understood, according to what experts are calling the world’s largest review of the evidence so far.
The series of papers, published in The Lancet, concludes that diets high in ultra-processed foods (UPFs) are linked to harm in virtually every major organ system of the body and are driving a global wave of chronic disease. Researchers warn that UPFs now pose a “seismic” threat to public health as they steadily replace fresh, minimally processed foods for both children and adults around the world.
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UPFs include products such as packaged breakfast cereals, instant noodles, ready meals, processed meats, protein bars, fizzy drinks and much of modern fast food. They are typically high in calories, salt, sugar and unhealthy fats, but low in fibre and essential nutrients. They are also heavily engineered to be hyper-palatable and convenient.
In countries such as the UK and the US, more than half of the average person’s daily calories now come from ultra-processed products. For many people who are younger, have lower incomes or live in deprived areas, that proportion can reach 70–80%.
A systematic review of 104 long-term studies, carried out as part of the Lancet series, found that 92 of them reported higher risks of at least one chronic condition, or of early death from any cause, in people who consumed more UPF. The list of linked health issues is long: obesity, type 2 diabetes, heart disease, certain cancers, depression and other conditions all appeared more frequently in those with the highest intake.
“The first paper in this Lancet series indicates that ultra-processed foods harm every major organ system in the human body,” said Prof Carlos Monteiro, a public health nutrition specialist at the University of São Paulo and a leading author of the work. “The evidence strongly suggests that humans are not biologically adapted to consume them.”
Monteiro and his colleagues originally developed the Nova classification system, which groups foods according to how much they have been processed. At one end are unprocessed or minimally processed items, such as fresh fruits, vegetables, pulses and grains. At the other are ultra-processed products – industrial formulations that typically contain additives such as flavour enhancers, emulsifiers, sweeteners and colourings, and often bear little resemblance to the original ingredients.
A second paper in the series sets out a range of proposed policy responses. These include clearer front-of-pack labelling that would flag markers of ultra-processing alongside high sugar, salt or saturated fat; stricter controls on how UPFs are marketed, especially to children; and restrictions on their availability in public settings, such as schools, hospitals and government canteens. Limits on shelf space for UPF in supermarkets are also suggested
