Mounting Evidence Links Ultra-Processed Foods to Widespread Health Risks
A new series of papers published in The BMJ highlights growing concerns about the impact of ultra-processed foods (UPF) on global health, asserting a link between their consumption and harm to every major human organ. These foods, typically manufactured with artificial flavours, emulsifiers, and colourings, include items like soft drinks and packaged snacks – often high in calories but low in nutritional value.
Researchers, led by Professor Carlos Monteiro, argue that UPFs are intentionally designed to displace fresh, traditional meals and maximize corporate profits. The papers detail how the increasing global consumption of these foods is fundamentally altering diets,replacing whole and minimally processed options.
While some critics contend that the UPF category is poorly defined and existing health policies targeting sugar and salt are sufficient, the authors acknowledge scientific critiques of the Nova classification system used to categorize UPFs, including a need for more long-term clinical trials and a deeper understanding of the underlying mechanisms. Though, they maintain that the existing evidence justifies immediate action to address the issue.
The research points to a systemic problem driven by powerful global corporations who prioritize profit, employing ”extensive marketing and political lobbying” to hinder public health policies promoting healthy eating. These corporations utilize a network of front groups and partnerships to counter opposition and block regulation, representing a meaningful barrier to protecting public health.
The series proposes a range of policies to regulate UPF production, marketing, and consumption.These include incorporating UPF markers into front-of-package labeling alongside existing indicators like saturated fat, sugar, and salt, to prevent unhealthy ingredient substitutions. Further recommendations include stricter marketing restrictions,notably for advertisements targeting children,and banning UPFs in sensitive locations like schools and hospitals. Limiting UPF sales and shelf space in supermarkets is also suggested.
Brazil’s national school food program is presented as a prosperous example, aiming to eliminate most UPFs and require 90% of food served to be fresh or minimally processed by 2026.
Professor Barry popkin, a co-author from the University of North Carolina, emphasized the need for complete regulation.The authors conclude that UPFs are a leading contributor to the “chronic disease pandemic” linked to diet,with corporate interests consistently placed above public health.
While scientists not involved in the research generally welcome the review, they also call for further inquiry to establish definitive causation between UPF consumption and health harms, acknowledging that association does not equal proof of cause and effect.
