Ultra-Processed Foods Leading to Health Problems

Ultra-processed foods are becoming a staple in pantries around the world, but new research shows that these convenient staples are worsening health globally. A major series of papers from 43 international experts warns that ultra-processed foods (or UPFs) are reshaping diets and driving a surge in chronic health issues. Their conclusion? The only way to make progress against UPFs is through a united, international response to counter the influence of UPF companies and implement restrictive policies on their production, marketing, and availability.

Fresh and minimally processed meals are declining rapidly worldwide, prompting people to seek cheaper, longer-lasting, and ready-to-eat options. While these products may offer convenience, the papers published in The Lancet Series gather scientific evidence, beginning in 2009, showing that UPFs are lowering overall diet quality and weakening traditional dietary patterns. National surveys also demonstrate a sharp rise in UPF consumption: in Spain, consumption tripled from 11% to 32%; in China, it increased from 4% to 10%; and in Mexico and Brazil, from 10% to 23%. Meanwhile, the USA and the UK have remained above 50% for the past two decades, with continued increases over time.

These studies show that diets high in UPFs are associated with overeating, poor nutrient balance, and higher risks of chronic health conditions, including obesity, type 2 diabetes, cardiovascular disease, depression, and even premature death. UPFs are classified as industrially produced foods made from low-cost ingredients (such as hydrogenated oils, protein isolates, glucose or fructose syrup, and cosmetic additives) that are intentionally formulated to replace fresh and traditional foods while maximizing manufacturer profit. The authors emphasize that, although further research is needed to fully understand the connection between chronic disease and UPFs, immediate public health action should not be delayed.

The authors propose a range of policy options to limit UPF production, marketing, and consumption. These include visible front-of-package labels indicating excessive saturated fats, sugar, salt, colors, artificial sweeteners, and flavors. They also call for stronger legislation targeting high-fat, high-sugar, and high-salt foods, along with stricter marketing limits, especially for advertisements aimed at children and digital audiences. Additional recommendations include banning UPFs from public institutions such as schools and hospitals and capping the amount of shelf space allocated to UPFs in grocery stores. Alongside regulation, the experts stress the need for greater access to fresh, nutritious foods and realistic support for families who rely on convenient options.

As UPF consumption continues to rise worldwide, the evidence presented in this research highlights a critical turning point for global public health. The growing body of data makes it clear that ultra-processed foods are undermining diet quality, contributing to chronic disease, and altering traditional food cultures. Addressing this issue will require coordinated international action, stronger policy intervention, and renewed investment in access to fresh, whole foods. By prioritizing these changes now, governments and communities can work toward a future where healthier, more sustainable diets are accessible to all.

To learn more about this study, read more here.