Key Points:
- Ultra-processed foods (UPFs) harm every major organ and raise risks of obesity, diabetes, heart disease, and early death.
- UPFs now make up over half of diets in the US and UK, with heavy marketing driving consumption.
- Experts urge stricter labeling, marketing limits, and policies to reduce UPF intake, similar to early tobacco control.
Ultra-processed foods are linked to harm in every major organ system of the human body, according to the world’s largest scientific review published on Nov. 18. The findings, released through a series of papers in The Lancet, warn that rising consumption of ultra-processed foods poses a significant threat to global health and wellbeing.
The review concludes that ultra-processed foods, or UPFs, are steadily replacing fresh and minimally processed foods in diets worldwide. Researchers said the trend is associated with higher risks of obesity, type 2 diabetes, heart disease, depression, and early death. Evidence from the review also indicates that aggressive marketing by large corporations is accelerating consumption and limiting progress toward effective public health regulation.
Rising Global Consumption
The series assessed data from 104 long-term studies conducted across several countries. Ninety-two studies found an association between higher UPF intake and increased risks of chronic disease or mortality. UPFs include soft drinks, packaged snacks, ready meals, and products formulated with additives such as emulsifiers, colorings, and artificial flavors.
In the United Kingdom and the United States, more than half the average diet now consists of UPFs. Researchers said some groups, including younger and lower-income populations, consume diets that are up to 80% ultra-processed. The papers describe UPFs as highly palatable, low in nutrients, and designed to encourage overeating.
Prof Carlos Monteiro, a co-author of the series and a public health nutrition expert at the University of São Paulo, said the evidence points to a clear need for immediate action. “Ultra-processed foods harm every major organ system in the human body,” Monteiro said. “The evidence strongly suggests that humans are not biologically adapted to consume them.”
Monteiro and his Brazilian colleagues developed the Nova classification system, which groups foods by levels of industrial processing. UPF represents the highest category and includes products designed to maximize shelf life and corporate profit while displacing traditional meals and whole foods.
Debate Over Definitions
Some critics argue that UPF remains a loosely defined category and that existing health policies focused on sugar and salt reduction may be sufficient. The authors acknowledged that scientific critiques exist, including limited long-term clinical trials and varying nutritional profiles across UPF subgroups.
However, the series concludes that current evidence supports immediate policy action. The researchers said global diets are shifting rapidly toward ultra-processed foods, largely driven by corporate influence, widespread marketing, and industry lobbying efforts that block stronger public health measures.
Recommendations for Regulation
The second paper in the series outlines policy options to reduce UPF production, marketing, and consumption. Although some countries have adopted selective measures, researchers said global action remains in the early stages, comparable to the early period of tobacco control.
The authors recommended stronger front-of-package nutrition labels that identify UPF ingredients alongside saturated fat, sugar, and salt. They also proposed stricter marketing rules for products targeted at children, limits on UPF shelf space in supermarkets, and bans in public institutions such as schools and hospitals.
Prof Barry Popkin, a co-author from the University of North Carolina, said improved labeling would help regulators prevent unhealthy ingredient substitutions that allow companies to reformulate products without reducing health risks.
One example highlighted in the series is Brazil’s national school food program, which has already removed most UPFs from school menus. By 2026, the program will require 90% of ingredients served to be fresh or minimally processed.
Scientists not involved in the review welcomed the breadth of evidence presented but urged more research into the long-term effects of ultra-processed foods. They noted that while the review links UPFs to health risks, the evidence shows associations rather than direct causation.
As global UPF consumption continues to rise, researchers said understanding and addressing the health implications remains a critical priority for governments, health agencies, and consumers worldwide.
