International researchers are warning that the expanding presence of ultra-processed food (UPF) in daily diets has become a serious threat to global health and requires immediate intervention.
Their extensive review, published in The Lancet, highlights the worldwide shift from natural, freshly prepared foods toward inexpensive, heavily manufactured products—an evolution they say is contributing to rising rates of chronic illnesses, including obesity and depression.
The authors argue that governments must “step up” and adopt stronger public policies such as higher taxes and mandatory warning labels on UPFs, using the revenue to improve access to healthier food options.
Still, some experts caution that the available evidence does not yet demonstrate conclusively that UPFs cause disease; more comprehensive trials are needed to establish direct links.
UPFs are typically characterised by having more than five industrial ingredients not commonly found in home kitchens, including additives, preservatives, dyes, emulsifiers, and artificial sweeteners.
Items such as packaged snacks, sausages, pastries, ready-to-eat soups, sweetened drinks, store-bought bread, and ice cream fall into this category.
Surveys show these products are increasingly replacing nutritious, minimally processed foods, often bringing excessive sugar and unhealthy fats while lacking fibre and protein.
The analysis, drawing on 104 long-term studies and contributions from 43 specialists, associates higher intake of such products with increased risk for 12 medical conditions, among them type 2 diabetes, kidney disease, cardiovascular issues, depression, and a greater likelihood of early death from any cause.
Prof Carlos Monteiro, one of the authors and creator of the Nova food classification system, said the global rise in UPF consumption “is reshaping diets worldwide, displacing fresh and minimally processed foods and meals.”
He added that multinational companies profit from promoting these foods and use marketing and lobbying to resist health-focused regulations.
Co-author Dr Phillip Baker echoed this concern, stating that addressing the problem demands “a strong global public health response – like the coordinated efforts to challenge the tobacco industry.”
Critics point out that classifying foods mainly by processing level may overlook nutritional value; items like wholegrain bread or low-fat yoghurt count as UPFs yet still offer health benefits. Others note difficulty separating UPF effects from lifestyle or socioeconomic factors.
Industry groups argue that UPFs can fit within balanced diets, saying companies have already reduced salt and sugar significantly. Meanwhile, UK nutrition advisers acknowledge worrying associations but stress uncertainty over whether harm stems from processing itself or from high-calorie, high-sugar formulations.
