Our everyday diet is more and more based on products called ultra-processed food – from sugary drinks to ready-made snacks and instant meals. An international group of scientists, whose work was published in three articles in the journal The Lancet, warns that these products are linked to a higher risk of many chronic diseases, and that their consumption is increasing almost everywhere in the world.
What the scientists found – three studies on ultra-processed food
In the first article, the researchers reviewed dozens of studies about eating habits. They show that the consumption of foods, drinks and snacks that are high in sugar, refined fats and salt, and low in nutrients, is growing in countries with different income levels. At the same time, the share of minimally or lightly processed foods – such as fresh vegetables, fruit, grains and traditional dishes – is falling.
According to a review of 104 long-term studies, as many as 92 of them found a link between high intake of ultra-processed food and a higher risk of at least one chronic disease, including obesity, cardiovascular diseases, type 2 diabetes, depression and premature death.
In my opinion, it is important to stress that the authors point out the difference between a link and proven causation – but they believe that the amount of evidence is already so large that it justifies strong action from public authorities.
How ultra-processed food works – taste, texture and marketing
The authors refer to the so-called NOVA system, which classifies foods by how much they are processed. In this system, ultra-processed food means industrial products made from many ingredients, such as high-fructose syrups, hydrogenated oils, protein isolates or modified starch, often with added colours, flavour enhancers, emulsifiers and artificial sweeteners.
The researchers point out that these products are designed for taste, texture and convenience, so that we want to eat them more often and in larger amounts. Over time, this leads to fresh and minimally processed foods being pushed out of our diet. As an example, they mention Spain, where the share of ultra-processed products in food purchases has, according to the analyses cited in the series, roughly tripled over the last 30 years.
The scientists also stress that these products expose us not only to too much sugar, fat or salt, but also to chemicals from packaging and technological additives. “It’s not that every single ultra-processed product is dangerous. But when they become a larger and larger part of people’s diets, there is a real threat to health,” says co-author Philip Baker from the University of Sydney.
Global corporations and the tobacco industry “playbook”
In the third part of the series, the researchers describe how the food market is increasingly controlled by a small group of global corporations, such as Nestlé, PepsiCo, Unilever and Coca-Cola. They decide where and how products are displayed in shops, have huge marketing budgets and actively influence regulations.
“This change in how we eat is driven by powerful global companies that make huge profits by prioritising ultra-processed products. They can afford large-scale marketing and political lobbying to block initiatives that promote healthy eating,” says Professor Carlos Monteiro from the University of São Paulo, the lead author of the series.
In separate commentaries, for example quoted by BMJ, researchers compare the strategy of food corporations to the “playbook” of the tobacco industry: questioning scientific studies, funding favourable reports, promoting voluntary codes instead of strict regulations, and lobbying against taxes and advertising limits.
In my view, this comparison shows clearly that the debate about ultra-processed food is not only about individual consumer choices, but also about the structure of the whole market and the relationship between business and a country’s health policy.
What solutions do the experts propose?
The second article in the series focuses on possible actions by governments. The scientists suggest, among other things:
- introducing taxes on selected categories of ultra-processed food and drinks,
- adding indicators of ultra-processing to front-of-pack labels, next to information on sugar, fat and salt,
- restricting advertising – especially that aimed at children and in digital media,
- gradually banning the sale of ultra-processed food in public institutions such as schools and hospitals,
- policies that increase the availability and reduce the price of fresh and minimally processed food (for example subsidies, support for local producers).
The authors emphasise that improving diet cannot depend only on the “willpower” of individuals. In their view, coordinated action is needed from governments, international organisations and local authorities to reduce the influence of ultra-processed food on the market and at the same time make it easier to choose healthier products.
What this means for consumers
From the point of view of ordinary consumers, the Lancet series does not give a simple ban, but it sends a clear message: the bigger the share of ultra-processed food in your diet, the higher the long-term risk of health problems.
The scientists do not claim that every chocolate bar or soft drink is “toxic”. They say that the real danger to public health appears when these products become the basis of everyday eating. For this reason, they call on decision-makers to use tools similar to those once used against the tobacco industry: from clear warnings to limits on advertising and on sales in certain places.
