Health Experts Call for Action to Address Health Risks Associated with Biscuits, Chocolates, Carbonated Drinks and Other Ultra-Processed Foods (UPF)

Health experts are urging comprehensive efforts to improve the national diet in light of alarming research findings regarding the potential harms linked to the consumption of ultra-processed foods (UPF).

Doctors, scientists, and dieticians are advocating for a multifaceted approach to enhance public health. This approach includes strategies to combat the aggressive marketing of UPF, reduce the food industry’s influence over policymaking, and ensure that healthy foods are not only accessible but also affordable and enjoyable for the public.

“We have a food system driven by profit and cost, and that makes it a challenge, but the solutions are out there,” stated Duane Mellor, a dietician and senior lecturer at Aston University. “It’s not an unsolvable problem.”

Growing concerns regarding the national diet have been fueled by recent studies linking UPF consumption to elevated blood pressure, heart attacks, and strokes. These findings have prompted health experts to call for urgent action by governments worldwide. Previous research has also shown higher rates of heart disease, obesity, and certain cancers among individuals who consume a substantial amount of UPF.

Studies on UPF often utilize the Nova classification system developed by Brazilian researchers over a decade ago. This classification categorizes foods based on their degree of processing:

• Group one consists of minimally processed or unprocessed foods like whole fruits, vegetables, fresh meat, and fish.
• Group two includes processed ingredients such as salt, sugar, and oils.
• Group three encompasses processed foods like canned fruits and vegetables.
• Group four comprises ultra-processed foods, including sweet and savory snacks, ready meals, soft drinks, and other items that often contain minimal or no intact food from group one. On average, UPF makes up half of the UK diet.

While the Nova classification system has limitations, it has led to a surge in research efforts. Most of these studies are observational and focus on associations between UPF consumption and adverse health outcomes in populations. However, they cannot definitively prove causation, leading to uncertainty and potential inaction.

In July, the UK government’s scientific advisory committee on nutrition acknowledged the “concerning” evidence regarding the harm caused by UPF. Nevertheless, due to limitations in Nova and other potential explanations for health issues, they advised caution in interpreting the findings.

Nonetheless, some experts are advocating for immediate action. Chris van Tulleken, an expert on UPF and author of the bestselling book “Ultra Processed People,” called for the inclusion of black warning labels on UPF, a measure already adopted in Chile and Mexico.

Elling Bere, a professor of public health at the University of Agder in Norway, believes there are weaknesses in UPF research but maintains that the evidence justifies warnings. Bere and Dr. Filippa Juul at New York University recommended limiting UPF consumption in this year’s Nordic Nutritional Recommendations (NNR). However, the advice was not included after a public consultation, leading to accusations of food industry influence, which the NNR denies.

The exact mechanisms through which UPF may lead to health problems are still being unraveled. These foods are typically high in fat, salt, and sugar, energy-dense but low in fiber and other nutrients, and contain emulsifiers, preservatives, gelling agents, artificial colors, and flavors.

A notable study led by Kevin Hall at the US National Institute for Diabetes and Digestive and Kidney Diseases found that individuals consuming a UPF diet tended to overeat and gain weight compared to those who consumed fewer processed foods. Processing itself may also contribute to health issues by destroying nutrients and facilitating calorie absorption.

Mellor suggests that public health campaigns should prioritize promoting healthy diets rather than solely emphasizing the dangers of UPF. He advocates for more social community cooking spaces where people can prepare and purchase inexpensive, nutritious meals using ingredients that might otherwise go to waste.

Efforts are needed to demonstrate that healthy foods can be quick, enjoyable, and affordable through effective marketing strategies. However, the influence of the food industry remains a significant challenge. Van Tulleken stresses the need to eliminate industry influence, likening it to the approach taken with the tobacco industry.