Major Review: Ultraprocessed Food Linked to Damage Throughout the Body

An extensive international research review concludes that ultraprocessed foods are associated with harmful effects in all major organ systems and that consumption poses a growing threat to :censored:6:cdd6bbaa89: health. Despite scientific objections, researchers warn that the trend requires immediate action.

A new series of articles in The Lancet describes how ultraprocessed foods (UPF) are increasingly replacing fresh ingredients in people’s diets worldwide. Examples of UPF include ready meals, cereals, protein bars, soft drinks, and fast food. In countries like the UK and the US, these products now account for more than half of the average energy intake. Among young people and so-called socioeconomically disadvantaged groups, the proportion can be around 80 percent.

The research group behind the review – 43 leading experts – notes that high consumption of UPF is linked to a dozen serious health problems, including obesity, type 2 diabetes, cardiovascular disease, and depression. The rapid increase in consumption is also attributed to aggressive marketing and corporate strategies that promote consumption and hinder regulation.

However, not everyone agrees that the entire blame should be placed on left-wing criticism of the market. The individual consumer also bears responsibility for their health, and the choice still exists not to follow the path of least resistance and instead buy fresh ingredients and cook their food in a traditional way.

Linked to Overeating and Increased Disease Risk

The systematic review included 104 long-term studies. 92 of them showed an increased risk of one or more chronic diseases – as well as increased overall mortality – among people who consume a lot of ultraprocessed food. Explanations highlighted include lower nutritional quality, high energy density, taste design that promotes overeating, and increased exposure to additives and chemicals.

Carlos Monteiro, professor of public health nutrition at the University of São Paulo, one of the lead authors of the Lancet series and creator of the so-called Nova classification, emphasizes the seriousness of the results.

– The first article in this Lancet series shows that ultraprocessed foods harm every major organ system in the human body. The evidence strongly suggests that people are not biologically adapted to consume them.

What Counts as Ultraprocessed?

The Nova system groups foods according to the degree of processing, from completely or minimally processed raw ingredients to category four, ultraprocessed products. This includes industrially produced foods with artificial flavorings, colorings, emulsifiers, and other technological ingredients.

These products are energy- and taste-rich but nutrient-poor, and are specifically designed and marketed to compete with traditional food while maximizing company profits. However, there is still no consensus that the blame can be placed on the companies – fresh ingredients are not phased out but still available in stores as an alternative for those who prefer them.

Criticism Exists – But Researchers Call for Action

Some researchers argue that the concept of ultraprocessed is unclear and that current public health policies, such as guidelines for reducing sugar and salt intake, are sufficient to address the risks. Monteiro and colleagues acknowledge that there are legitimate scientific objections, including a lack of long-term studies in real-world settings, an incomplete understanding of the mechanisms, and the possibility that different UPF products may have different nutritional values.

Despite this, they believe that the existing evidence is strong enough to justify immediate action – and that requests for further research should not be used as an excuse for inaction.