Topic 2.3: The impact of ultra-processed food intake on health
In recent years, the global food system has undergone a profound transformation in terms of technology and food processing. These have made ultra-processed foods highly available in all countries, regardless of their economic level.
Moreover, the consumption of these foods has increased dramatically due to economic convenience, industrial competition, and attractiveness to consumers.
Surveys have found that the intake of ultra-processed foods can contribute to 25-60% of consumers’ total daily energy intake.
What does the picture show?
This picture is from a large study in France called NutriNet-Santé. It shows that if an individual consumes 100 ultra-processed foods in total, 28 would be sugary products (e.g., chocolate cookies), 18 would be fruit and vegetables (e.g., instant tomato sauce), 16 would be beverages etc.
Picture from the NutriNet-Santé prospective cohort, BMJ 2019;365:l1451
In addition, the high intake of ultra-processed foods has been found to negatively impact health and increase the risk of non-communicable diseases such as:
- Obesity
- Cardiovascular diseases and hypertension (high blood pressure)
- Cancer (overall & breast cancer)
- Depression
- Death (mortality) from all causes
However, there is some controversy among scientists as some foods classified as ultra-processed according to NOVA provide important nutrients. Examples of such foods are the packaged whole-meal bread containing dietary fibre and high fibre-low sugar breakfast cereals that are fortified with key nutrients. These and other healthy foods of this category can form an important part of a healthy, balanced diet.