Health impacts of ultra-processed foods

DOI: https://doi.org/10.58248/PB59 

Key Points 

• Ultra-processed foods (UPFs) are classified using the Nova system, which categorises foods based on their level of processing. UPFs are typically ready-to-eat, industrially formulated products containing heavily processed ingredients and additives. These foods cannot be made in a domestic culinary setting. Examples include crisps, ice cream, biscuits, baby formula and plant-based meat alternatives.

• UPFs are primarily composed of substances derived from foods or additives, with minimal or no intact whole foods, and often contain high levels of saturated fat, salt and sugar.

• Some food scientists and nutritionists have raised concerns about the Nova classification system. Nova categorises foods based on formulation and processing levels, which can lead to inconsistencies when compared to other classification systems that focus on nutritional profiling.

• The broad categories used by Nova can sometimes result in negative perceptions of some UPFs that are nutrient-dense, healthy and affordable.

• The consumption of UPFs is highest in English-speaking countries with a ‘Western’ diet, such as the US, UK and Canada.

• Intake varies significantly across age and socioeconomic status, with the highest consumption seen among children, urban residents, and individuals from lower socioeconomic backgrounds.

• Evidence shows that regular or high consumption of UPFs is associated with poor dietary patterns and an increased risk of negative health outcomes, including obesity, type-2 diabetes, cardiovascular disease, poor mental health and various cancers.

• Emerging research suggests that UPFs may also affect gut health by interacting with the gut microbiome.

• The role of UPFs in human health is not yet fully understood, and experts call for further research to investigate the mechanisms by which UPFs interact with human biological processes.

Acknowledgements

POSTbriefs are based on literature reviews and interviews with a range of stakeholders and are peer reviewed. POST would like to thank interviewees and peer reviewers for kindly giving up their time during the preparation of this briefing, including:    

• Dr Ben Amies-Cull, University of Oxford*
• Dr Kiara Chang, Imperial College London*
• Jenny Chapman, Parliamentary Office of Science and Technology*
• Fernanda Morales-Berstein, University of Bristol*
• Professor Emily Rousham, Loughborough University*

*Denotes people and organisations who acted as reviewers of the briefing.

 For further information on this subject, please contact the author, Natasha Mutebi.