A new series of studies published in *The Lancet* medical journal is raising alarms about the escalating global consumption of ultra-processed foods and their impact on public health[[2]]. The research, conducted by 43 experts worldwide, links diets high in these industrially produced foods – often containing high levels of sugar, fat, and additives – to a range of chronic diseases, including obesity, heart disease, and even depression[[3]]. Wiht ultra-processed foods now comprising over half of some national diets,including that of the United States,the findings are prompting calls for policy changes and a reevaluation of current food systems[[1]].
Ultra-processed foods pose a significant and growing threat to global public health, according to a new series of articles published in the medical journal The Lancet. The research highlights a strong link between consumption of these foods and a range of health problems, from obesity to cancer, prompting calls for urgent action.
A team of 43 international experts, including the Brazilian professor who first coined the term “ultra-processed foods” roughly 15 years ago, found that these foods are increasingly prevalent worldwide and are associated with a decline in dietary quality. This trend has significant implications for preventative healthcare and overall wellness.
“This is the evidence we have today regarding ultra-processed foods and human health,” said Carlos Monteiro, a professor at the University of São Paulo, during a press conference Tuesday. “What we know now justifies public action on a global scale.”
Ultra-processed foods are defined as formulations made industrially from mostly refined ingredients, often containing additives and little to no whole foods. Common examples include sodas and instant noodles.
While the term “ultra-processed food” has gained traction in recent years, some scientists and the food industry argue it’s overly simplistic, leading to a politically charged debate. The authors of the Lancet series acknowledge these criticisms, emphasizing the need for more data on the specific mechanisms by which these foods impact health and the varying nutritional profiles within the category.
However, they maintain that the existing evidence is strong enough to warrant government intervention. A systematic review of 104 long-term studies included in the series found that 92 reported increased risks associated with chronic diseases linked to ultra-processed food consumption. Significant associations were identified for 12 conditions, including type 2 diabetes, obesity, and depression.
The authors recognize that most of these studies demonstrate correlations, not direct causal links. Nevertheless, they argue that proactive measures are necessary while further research is conducted, particularly given the increasing global consumption of ultra-processed foods – now exceeding 50% of diets in countries like the United States.
Funded by Bloomberg Philanthropies, the three-part series proposes integrating ultra-processed foods into national policies addressing foods high in fat, sugar, or salt. However, it cautions that the ultra-processed food industry represents the biggest obstacle to addressing the issue.
The International Food and Beverage Alliance, representing major multinational food and beverage companies, stated that its members are committed to improving global health through food quality and should be involved in shaping public policy.
“The policy and advocacy recommendations of this series go beyond the evidence currently available,” argued Rocco Renaldi, the organization’s secretary general, suggesting a potential risk of limiting access to affordable and shelf-stable food options globally.
