Carlos Solis
The largest global review of research shows that ultra-processed (or ultra-refined) food products damage all major organ systems and pose a global threat to human health.
UPFs are rapidly replacing fresh foods in the diets of children and adults across all continents. They are linked to numerous health problems, including metabolic disorders and cardiovascular disease.
The review emphasizes that the sharp increase in UPF consumption worldwide is driven by profit-oriented corporations that use aggressive marketing tactics.
The review presented findings from three articles published in the Lancet, focusing on the serious risks associated with UPF consumption. Researchers analyzed a total of 104 large-scale studies, 92 of which highlighted the threat of chronic disease and premature death linked to ultra-processed foods.
Ultra-Processed Foods Make Us Sick
Millions of people around the world are increasingly consuming ultra-processed foods. In the UK and the US, more than half of the food consumed consists of UPFs. In the diets of young and low-income individuals, as well as residents of disadvantaged areas, UPFs can make up 80 percent.
Data from 43 authors—leading global experts—indicate that a diet high in UPFs is associated with overeating, poor food quality, and significant exposure to harmful chemicals and additives.
One of the authors, Professor Carlos Monteiro from the University of São Paulo (Brazil), said the findings underscore the urgent need for action against UPFs.
“The first article in this series showed that ultra-processed foods harm all major organ systems in the human body. The data convincingly demonstrate that humans are biologically unadapted to consuming them,” said Professor Monteiro.
Along with his colleagues, he developed the NOVA classification, which categorizes foods based on their level of processing: from one (unprocessed or minimally processed foods, such as fruits and vegetables) to four (ultra-processed). This last category includes foods made with artificial flavors, emulsifiers, and colorings—primarily soft drinks and packaged snacks that are tasty, calorie-dense, and low in nutrients.
“The consumption of ultra-processed foods is changing diets worldwide, pushing out fresh and minimally processed foods and meals,” the expert noted.
The authors of the second article proposed strategies for regulating and reducing the production, marketing, and consumption of UPFs. While some countries have implemented rules about product reformulation and UPF controls, global public health measures are still in their infancy. The third article places responsibility for the rise in chronic diseases linked to ultra-processed foods squarely on the global corporations that produce them.
Professor Barry Popkin from the University of North Carolina (USA) emphasized the need to include information about UPF ingredients on the front of packaging.
The authors recommend strengthening restrictions on advertising ultra-processed foods—especially advertising aimed at children—banning these products in schools and hospitals, and reducing the presence of UPFs on supermarket shelves.
One successful example is Brazil’s national school nutrition program, which has removed most UPFs from students’ diets. By 2026, 90 percent of food for schoolchildren will be fresh or minimally processed, according to The Guardian.
Photo: Unsplash
