Ultra-Processed foods Linked to Rising Health Risks Worldwide, experts Caution
London – A growing body of research suggests ultra-processed foods (UPFs) are a significant and increasing component of diets globally, with potential links to adverse health outcomes, experts warn. A new analysis reveals the US and UK lead in UPF consumption, with 58% and 57% of total calories respectively derived from these foods.
The study highlights a global trend,showing Australia,Mexico,Japan,and Chile exceeding 25% UPF calorie intake,while countries like Brazil,South Korea,Indonesia,and Italy fall between 18% and 22%. UPFs – typically characterized by ingredients not used in home cooking like emulsifiers, hydrogenated oils, and modified starches – include items like pre-packaged snacks, sugary drinks, and many ready meals. While the precise mechanisms are still under examination, concerns are mounting about their impact on chronic diseases.
Tho, disentangling the effects of UPFs from other lifestyle factors remains a challenge, scientists note. “It is difficult to untangle the effects of UPFs in people’s diets from other factors in people’s lives, such as lifestyle, behavior and wealth,” one scientist commented. Critics also point to limitations within the Nova classification system, arguing it focuses too heavily on processing levels rather than nutritional value. Foods like wholegrain bread, breakfast cereals, low-fat yoghurts, baby formula milk, and fish fingers are categorized as ultra-processed despite offering nutritional benefits.
“A study like this can find a correlation, but it can’t be certain about cause and effect,” explained Prof Kevin McConway, emeritus professor of applied statistics at the Open University. He emphasized the need for further research,stating there is still “room for doubt and for clarification.” While acknowledging a potential link between upfs and increased risk of some chronic diseases, he cautioned against generalizing, adding, “this certainly doesn’t establish that all UPFs increase disease risk.”
The reasons why UPFs might contribute to health problems are still unclear. Prof Jules Griffin, from the University of Aberdeen, underscored the importance of further investigation, noting that food processing isn’t inherently negative and “more research to understand how it influences our health was ‘urgently needed’.”
Industry representatives maintain that UPFs can be part of a healthy diet, citing examples like frozen peas and wholemeal bread. Kate Halliwell, chief scientific officer at the food and Drink Federation, highlighted the industry’s efforts to improve nutritional profiles, stating that sugar and salt levels in products have decreased by a third as 2015.
Current UK government dietary advice emphasizes increasing fruit,vegetable,and fibre intake while reducing sugar,fat,and salt consumption.
