CDC Report Reveals Majority of American Diet Consists of Ultra-Processed Foods, sparks Debate Over Definition & Health Impacts
Washington D.C. – A new report released today by the Centers for Disease Control and Prevention (CDC) reveals that ultra-processed foods comprise a staggering 60% of the American diet, accounting for nearly half of daily caloric intake. The findings are prompting renewed scrutiny of the food industry and calls for clearer definitions and potential policy changes regarding these heavily manufactured products.
The CDC report, analyzing data from 2017-2023, categorizes foods based on the NOVA classification system, which groups foods by the extent of processing they undergo. ultra-processed foods are defined as formulations made mostly or entirely from substances derived from foods,additives,and cosmetics,and typically include ingredients not commonly used in kitchens,such as hydrogenated oils,modified starches,and artificial flavors. Common examples cited include sugary drinks, packaged snacks, processed meats, and ready-to-eat meals. The report highlights a typical American diet heavily influenced by these items, often following meals with baked goods, salty snacks, and sweetened beverages.
While the prevalence of ultra-processed foods remains high, the CDC data indicates a slight decrease in consumption between 2017-18 and August 2021-23, and even earlier, dating back to 2013-14 for adults. However, researchers caution this decline is minimal – representing a mere 56-calorie difference over roughly a decade.
The report also identified a correlation between income and dietary habits,finding that individuals with higher incomes tend to consume fewer ultra-processed foods.
Experts agree the CDC’s findings reinforce existing research on American eating patterns. Marion Nestle, professor emerita of nutrition, food studies and public health at New York University, noted the alignment with autonomous studies. She points to convenience and aggressive marketing as key drivers of ultra-processed food consumption, notably among children. “They’re the most profitable products in the supermarket, and the companies sell them, they market them directly to kids,” Nestle explained.”They’re seen as cool and are iconic and you’re lucky to eat them, as that’s how they’re marketed.”
The concept of “ultra-processed food” originated around 2009 and has primarily served as a research tool. Susan Mayne, former director of the FDA’s Center for Food Safety and Applied Nutrition, emphasizes the established link between high consumption of these foods and increased caloric intake, weight gain, and a heightened risk of chronic diseases.Though, Mayne also cautions against a blanket condemnation of all ultra-processed foods. She notes that some, like certain yogurts, whole grain breads, and cereals, are actually associated with reduced risks of chronic diseases, such as colon cancer. This nuance has prompted some states,like California,to attempt to define a subset of “particularly harmful” ultra-processed foods.
A key challenge lies in the definition itself. The NOVA system relies on additives and ingredients as indicators of processing levels, rather than directly measuring the processing itself. The Food and Drug Management (FDA) is currently undertaking a public process to develop its own definition of ultra-processed foods (UPF), recognizing the need for a standardized approach. Mayne stresses the importance of validating any new definition through further research to ensure it accurately predicts chronic disease risk before being used to inform policy.The Department of health and Human services (HHS) has not yet announced a timeline for formally defining “ultra-processed.” Nestle hopes any future efforts will also address the pervasive marketing of these products, particularly to children. “These are highly convenient products, and the kids will eat them because the kids have been trained to eat them,” she stated.
