Ultra-processed food

Bowl of Froot Loops cereal, an ultra-processed cereal

An ultra-processed food (UPF) is an industrially formulated edible substance derived from natural food or synthesized from other organic compounds.^[1]^[2] The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings.^[3] UPFs have often undergone processes such as moulding/extruding, hydrogenation or frying.^[4]

Ultra-processed foods first became ubiquitous in the 1980s,^[5] though the term "ultra-processed food" gained prominence from a 2009 paper by Brazilian researchers as part of the Nova classification system.^[6] As of 2024, research into the effects of UPFs is rapidly evolving.^[7]^[4]

Epidemiological data suggest that consumption of ultra-processed foods is associated with higher risks of many diseases, including obesity, type 2 diabetes, cardiovascular diseases, asthma, specific cancers, and all-cause mortality.^[8] Food addiction may also be associated with consumption of ultra-processed foods.^[9] Ultra-processed foods make up a significant proportion of the diet of developed countries, varying from 10% in Romania to over 50% in the United Kingdom and the United States.^[4]

Some authors have criticised the concept of "ultra-processed foods" as poorly defined, and the Nova classification system as too focused on the type rather than the amount of food consumed.^[10]

^ Monteiro C (2010). "The big issue is ultra-processing". World Nutrition. 1 (6): 237–269. ISSN 2041-9775.
^ Monteiro C (2011). "The big issue is ultra-processing. Why bread, hot dogs – and margarine – are ultra-processed". World Nutrition. 2 (10): 534–549. ISSN 2041-9775.
^ Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, Khandpur N, Cediel G, Neri D, Martinez-Steele E, Baraldi LG, Jaime PC (2019). "Ultra-processed foods: what they are and how to identify them". Public Health Nutrition. 22 (5): 936–941. doi:10.1017/S1368980018003762. ISSN 1368-9800. PMC 10260459. PMID 30744710.
^ ^a ^b ^c Touvier M, Louzada ML, Mozaffarian D, Baker P, Juul F, Srour B (2023-10-09). "Ultra-processed foods and cardiometabolic health: Public health policies to reduce consumption cannot wait". BMJ. 383: e075294. doi:10.1136/bmj-2023-075294. ISSN 1756-1833. PMC 10561017. PMID 37813465.
^ Fardet A (2018), Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects, Advances in Food and Nutrition Research, vol. 85, Elsevier, pp. 79–129, doi:10.1016/bs.afnr.2018.02.002, ISBN 978-0-12-815089-4, PMID 29860978, retrieved 2024-05-17
^ Cite error: The named reference Monteiro2010 was invoked but never defined (see the help page).
^ Cite error: The named reference Lane2024 was invoked but never defined (see the help page).
^ Pagliai G, Dinu M, Madarena MP, Bonaccio M, Iacoviello L, Sofi F (2021-02-14). "Consumption of ultra-processed foods and health status: a systematic review and meta-analysis". British Journal of Nutrition. 125 (3): 308–318. doi:10.1017/S0007114520002688. ISSN 0007-1145. PMC 7844609. PMID 32792031.
^ LaFata EM, Gearhardt AN (2022-11-07). "Ultra-Processed Food Addiction: An Epidemic?". Psychotherapy and Psychosomatics. 91 (6): 363–372. doi:10.1159/000527322. ISSN 0033-3190. PMID 36349805.
^ Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A (December 2023). "The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package". Nutrition Research Reviews. 36 (2): 340–350. doi:10.1017/S0954422422000117. hdl:11577/3451280. ISSN 0954-4224.

[1] Monteiro C (2010). "The big issue is ultra-processing". World Nutrition. 1 (6): 237–269. ISSN 2041-9775.

[2] Monteiro C (2011). "The big issue is ultra-processing. Why bread, hot dogs – and margarine – are ultra-processed". World Nutrition. 2 (10): 534–549. ISSN 2041-9775.

[Monteiro2019-3] Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, Khandpur N, Cediel G, Neri D, Martinez-Steele E, Baraldi LG, Jaime PC (2019). "Ultra-processed foods: what they are and how to identify them". Public Health Nutrition. 22 (5): 936–941. doi:10.1017/S1368980018003762. ISSN 1368-9800. PMC 10260459. PMID 30744710.

[Touvier2023-4] Touvier M, Louzada ML, Mozaffarian D, Baker P, Juul F, Srour B (2023-10-09). "Ultra-processed foods and cardiometabolic health: Public health policies to reduce consumption cannot wait". BMJ. 383: e075294. doi:10.1136/bmj-2023-075294. ISSN 1756-1833. PMC 10561017. PMID 37813465.

[5] Fardet A (2018), Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects, Advances in Food and Nutrition Research, vol. 85, Elsevier, pp. 79–129, doi:10.1016/bs.afnr.2018.02.002, ISBN 978-0-12-815089-4, PMID 29860978, retrieved 2024-05-17

[Monteiro2010-6] Cite error: The named reference Monteiro2010 was invoked but never defined (see the help page).

[Lane2024-7] Cite error: The named reference Lane2024 was invoked but never defined (see the help page).

[Pagliai2021-8] Pagliai G, Dinu M, Madarena MP, Bonaccio M, Iacoviello L, Sofi F (2021-02-14). "Consumption of ultra-processed foods and health status: a systematic review and meta-analysis". British Journal of Nutrition. 125 (3): 308–318. doi:10.1017/S0007114520002688. ISSN 0007-1145. PMC 7844609. PMID 32792031.

[9] LaFata EM, Gearhardt AN (2022-11-07). "Ultra-Processed Food Addiction: An Epidemic?". Psychotherapy and Psychosomatics. 91 (6): 363–372. doi:10.1159/000527322. ISSN 0033-3190. PMID 36349805.

[10] Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A (December 2023). "The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package". Nutrition Research Reviews. 36 (2): 340–350. doi:10.1017/S0954422422000117. hdl:11577/3451280. ISSN 0954-4224.

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