The largest global review of research reports has revealed that (or ultra-refined) food products are detrimental to all major organ systems and pose a worldwide health threat to humanity.
UPFs are rapidly replacing fresh foods in the diets of children and adults across all continents. They are linked to numerous health issues, including , , and cardiovascular diseases.
The review emphasizes that the sharp increase in UPF consumption worldwide is driven by profit-oriented corporations, which employ aggressive marketing tactics.
The review presented findings from three articles published in the Lancet, focusing on the serious risks associated with UPF consumption. Researchers analyzed a total of 104 large-scale studies, 92 of which highlighted the threat of chronic diseases and premature death linked to ultra-processed foods.
Ultra-Processed Foods Make Us Sick
Millions of people around the world are increasingly consuming ultra-processed foods. In the UK and the US, more than half of the food consumed consists of UPFs. In the diets of young and low-income individuals, as well as residents of disadvantaged areas, this unhealthy food makes up 80 percent.
Data from 43 authors—leading global experts—indicate that a diet high in UPFs is associated with overeating, poor food quality, and significant exposure to harmful chemicals and additives.
One of the authors, Professor Carlos Monteiro from the University of São Paulo (Brazil), stated that the findings underscore the urgent need for action against UPFs.
“The first article in this series showed that ultra-processed foods harm all major organ systems in the human body. The scientists’ data convincingly demonstrate that humans are biologically unadapted to consuming them,” said Professor Monteiro.
Along with his colleagues, he developed the , which categorizes foods based on their level of processing: from one (unprocessed or minimally processed foods, such as fruits and vegetables) to four (ultra-processed). This last category includes foods made with artificial flavors, emulsifiers, and colorings, primarily soft drinks and packaged snacks, which are tasty, calorie-dense, and low in nutrients.
“The consumption of ultra-processed foods is changing diets worldwide, pushing out fresh and minimally processed foods and meals,” the expert noted.
The authors of the second article proposed strategies for regulating and reducing the production, marketing, and consumption of UPFs. While some countries have implemented rules regarding reformulating products and controlling UPFs, “global public health measures are still in their infancy.” The third article emphasizes that the responsibility for the rise in chronic diseases linked to ultra-processed foods lies with the global corporations that produce them.
Professor Barry Popkin from the University of North Carolina (USA) emphasized the need to include information about UPF ingredients on the front of packaging.
Researchers believe it is essential to strengthen restrictions on advertising ultra-processed foods, especially those targeted at children, to ban these products in schools and hospitals, and to reduce the presence of UPFs on supermarket shelves.
One successful example is Brazil’s national school nutrition program, which has removed most UPFs from students’ diets. By 2026, 90 percent of food for schoolchildren will be fresh or minimally processed, according to The Guardian.
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