Thu Nov 20 13:20:00 UTC 2025: Global Experts Urge Action on Ultra-Processed Foods Amid Health Concerns
LONDON – International experts are calling for urgent action to reduce the consumption of ultra-processed foods (UPFs) worldwide, citing a growing body of research linking them to a range of health problems. A new global review published in The Lancet highlights the potential risks associated with the increasing reliance on cheap, industrially-manufactured meals over fresh, whole foods.
The review, conducted by 43 global experts based on 104 long-term studies, suggests that higher consumption of UPFs is associated with an increased risk of 12 adverse health conditions, including type 2 diabetes, cardiovascular disease, depression, and premature death.
UPFs are defined as foods containing more than five ingredients not typically found in a home kitchen, such as emulsifiers, preservatives, and artificial additives. Examples include sausages, crisps, pastries, fizzy drinks, and supermarket bread.
Researchers are advocating for governments to implement measures such as warning labels and higher taxes on UPF products, using the revenue to subsidize access to healthier, more nutritious options. They draw parallels to the public health campaigns against the tobacco industry.
“The growing consumption of ultra-processed foods is reshaping diets worldwide, displacing fresh and minimally processed foods and meals,” said Professor Carlos Monteiro from the University of Sao Paulo, a lead author of the review. He added that powerful global corporations are driving this change through aggressive marketing and lobbying efforts.
However, some scientists remain cautious, arguing that the review does not definitively prove a direct causal link between UPFs and health problems. They emphasize the need for further research and clinical trials to fully understand the effects of these foods.
“It is difficult to untangle the effects of UPFs in people’s diets from other factors in people’s lives, such as lifestyle, behaviour and wealth” said on scientist.
Critics also point out that the classification system used to define UPFs may be overly broad, potentially including nutritious foods like wholegrain bread and low-fat yogurt in the category.
Despite these concerns, the review authors argue that the potential health risks warrant immediate action.
The Food and Drink Federation (FDF), representing the food industry, maintains that UPFs can be part of a balanced diet and that companies have been working to reduce sugar and salt content in their products.
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