Ultra-processed foods (UPFs) pose a growing global health threat and require urgent action from governments, according to a wide-ranging international review published in The Lancet. The report warns that diets around the world are rapidly shifting from fresh, whole foods to cheap, highly processed products, all that fueling a surge in chronic diseases.
UPFs typically contain more than five industrial ingredients such as emulsifiers, sweeteners, preservatives, dyes and additives. These products include everyday staples like supermarket bread, sausages, fizzy drinks, crisps, packaged pastries and instant soups. As convenience foods become increasingly dominant in global diets, researchers say the quality of nutrition is worsening, with excessive sugar and unhealthy fats replacing fibre, protein and essential nutrients.
The review, conducted by 43 experts and based on 104 long-term studies, found strong links between UPFs and 12 major health conditions. These include type 2 diabetes, cardiovascular disease, kidney disease, depression and a higher risk of early death. Professor Carlos Monteiro of the University of São Paulo, a pioneer of the Nova food classification system, said UPFs are “reshaping diets worldwide,” driven by multinational food corporations that benefit from aggressive marketing and political lobbying.
The authors argue that governments must take decisive steps, including warning labels, restrictions on advertising and higher taxes on UPF products. Co-author Dr Phillip Baker said a response “as strong as the global fight against tobacco” is needed to confront the influence of powerful food industries.
However, the review also acknowledges gaps in scientific understanding. While evidence shows clear correlations, critics argue it cannot yet be proven that UPFs directly cause health problems. Some foods classified as ultra-processed such as wholegrain breads, cereals, fish fingers or low-fat yogurt still offer nutritional value. Professor Kevin McConway of the Open University stressed that more research is needed to determine which processed foods drive disease and which may not.
The food industry insists UPFs can be part of a balanced diet, pointing to major reductions in sugar and salt levels in recent years. The UK’s Scientific Advisory Committee on Nutrition has also noted that while UPFs are associated with poorer health outcomes, the cause may be their higher calorie, fat and sugar content rather than processing itself.
