A new series published in The Lancet is sounding the alarm on the global rise of ultra-processed foods adn their impact on public health. Developed by 43 international experts, the research details a critically important increase in the consumption of these inexpensive, heavily-additized products – now representing a $1.9 trillion global market – and links them to declining dietary quality and increased rates of chronic disease. The analysis, built upon the Nova classification system, not only highlights the health risks but also exposes the aggressive political and economic tactics employed by the food industry to protect profits and influence dietary habits worldwide.
A growing body of evidence suggests that ultra-processed foods are increasingly displacing traditional diets worldwide, contributing to a decline in dietary quality and a heightened risk of chronic health conditions. Understanding these trends is crucial for public health initiatives aimed at promoting healthier eating habits.
Over the past three decades, the proportion of energy derived from ultra-processed foods in Spanish households has tripled, rising from 11% to 32%. Similar increases have been observed in other countries, with China seeing a rise from 4% to 10% and Mexico and Brazil experiencing increases from 10% to 23% over the past four decades.
These findings are part of a new series published in The Lancet, developed by 43 international experts. The series reviews the scientific evidence surrounding ultra-processed foods and health, building upon the Nova classification system created in 2009 by Professor Carlos Monteiro of the University of São Paulo (Brazil) and his team.
Daily Intake of Ultra-Processed Foods in Spain Has Tripled in 30 Years
According to the Nova classification, ultra-processed foods are innovative, brand-driven products formulated with inexpensive industrial ingredients – such as hydrogenated oils, isolated proteins, and glucose/fructose syrup – and cosmetic food additives like artificial colors, sweeteners, and emulsifiers. These foods are designed to displace fresh, minimally processed foods and traditional meals, while maximizing company profits.
The research reviewed in the series indicates that diets high in ultra-processed foods are linked to overeating, poor nutritional quality (characterized by excessive sugar and unhealthy fats, and a lack of fiber and protein), and increased exposure to potentially harmful chemicals and additives.
Regulating Ultra-Processed Foods
The second article in the series outlines coordinated policies to regulate and reduce the production, marketing, and consumption of ultra-processed foods, and to hold large companies accountable for their role in promoting unhealthy diets.
The authors argue that improving global nutrition requires specific policies targeting ultra-processed foods, complementing existing regulations aimed at reducing high levels of fat, salt, and sugar. “We request that labels include ingredients that indicate the presence of ultra-processed foods (for example, colorings, flavorings and sweeteners), along with excess saturated fats, sugar and salt, to avoid the substitution of unhealthy ingredients and allow for more effective regulation,” explained Professor Barry Popkin of the University of North Carolina (U.S.).
Policy Proposals Include Listing Ultra-Processed Food Ingredients on Front-of-Package Labels
Proposed policy actions include stricter marketing restrictions, particularly for advertising aimed at children, across digital media and brand-level promotions. The series also suggests banning ultra-processed foods from public institutions like schools and hospitals, and limiting their shelf space in supermarkets. Alongside regulating ultra-processed foods, the authors emphasize the need to improve access to fresh foods, potentially through taxes on certain ultra-processed products to fund subsidies for fresh produce for low-income households.
Corporate Policies and Ultra-Processed Foods
The third article in the series explains that global corporations, rather than individual choices, are driving the rise of ultra-processed foods, and that a coordinated global public health response to this challenge is both urgent and achievable. The authors highlight how food companies utilize cheap ingredients and industrial methods to cut costs, coupled with aggressive marketing and appealing packaging to boost consumption.
With annual global sales of $1.9 trillion (approximately €1.6 trillion), ultra-processed foods represent the most profitable sector of the food industry. Manufacturers of ultra-processed foods alone account for more than half of the $2.9 billion (approximately €1.8 billion) in dividends distributed to shareholders of all publicly traded food companies since 1962. These profits fuel growing corporate power within food systems, providing resources for companies to expand production, marketing, and political influence, ultimately reshaping diets worldwide.
A Coordinated Global Public Health Response Could Shield Policy Formulation from Industry Influence
The series reveals that ultra-processed food companies employ sophisticated political tactics to protect their profits, including blocking regulations, shaping scientific debates, and influencing public opinion. They coordinate hundreds of lobbying groups globally, pressure policymakers, make political donations, and engage in litigation to delay policy implementation.
The authors advocate for a coordinated global public health response to protect policy formulation from industry interference, end industry ties with health professionals and organizations, and build a global network to advocate for action against ultra-processed foods. The series concludes by noting that addressing the problem of ultra-processed foods requires a new vision for food systems – one that supports diverse local food producers, preserves cultural culinary traditions, promotes gender equity, and ensures that the economic benefits of food production return to communities rather than shareholders.
