Ultra-Processed Foods Dominate Diets as Evidence of Health Risks Grows

Ultra-processed foods account for the majority of products on the market and a large share of what people eat, according to Kristina Petersen, associate professor of nutritional sciences at Penn State, who outlined the evidence and the policy landscape around them.

These products are generally understood as industrial formulations built from additives and ingredients rarely used in home cooking, such as cosmetic additives added to improve flavour, texture and taste. They differ from foods processed for safety or shelf life, including canned goods, pasteurised milk and fermented products. Typical examples include candies, cookies, baked goods, chips and processed meats, while a canned vegetable with only salt added would count as merely processed.

Observational studies have linked higher intake of such foods to a greater risk of obesity, heart disease, type 2 diabetes and some cancers. Clinical evidence also suggests that when people are given a diet high in ultra-processed foods, they tend to overeat and gain weight. Taken together, the findings indicate that heavy consumption may be tied to adverse health outcomes.

Prevalence is high. Children in the United States are estimated to draw more than 60 per cent of their daily energy intake from ultra-processed foods, and adults just over 50 per cent. Combined with widespread diet-related chronic disease, this has fuelled interest in the issue and calls for action from both the food industry and government.

Most ultra-processed foods tend to be high in added sugar, saturated fat and sodium, nutrients that can be checked on nutrition facts labels. Consumers can compare products and opt for those with lower amounts.

The federal government is working on a definition for ultra-processed foods, since several competing definitions exist and there is no consensus. At the state level, some legislatures have moved to regulate such foods and specific additives, particularly in school meals. A few states have enacted laws limiting certain colourings in school food, prompting manufacturers to reformulate and remove those additives because their supply chains are not set up to provide state-specific products. That has contributed to more products being labelled for additives and to reductions or removals of some ingredients.

Petersen noted that nutrition has drawn growing attention, including from the current administration, and stressed that any action by lawmakers should be rooted in science to achieve its intended effects.

A large body of evidence supports the benefits of a healthy diet rich in vegetables, fruits, whole grains, legumes and nuts, and low in added sugar, saturated fat and sodium. Foods often treated as junk or occasional treats — cookies, candies, sugary drinks, processed meats and pizza — can still be consumed occasionally within an overall healthy pattern.

Cutting down on ultra-processed foods is not easy. About 70 per cent of products in the food market fall into this category, so reducing intake takes deliberate effort. Such foods also tend to be cheaper and more convenient, requiring less preparation and cooking at home. Fresh produce, meanwhile, has a limited shelf life and can be more expensive. In some cases, choosing canned or frozen fruit and vegetables — some of which count as ultra-processed because of added ingredients — is a better option than going without them altogether.