Ultra-processed foods have been blamed for rising obesity and poor health. But with advances in food science, could they become part of the solution to modern nutritional challenges?
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Articles on Ultra-processed food
Displaying 1 - 20 of 46 articles
A cheeky muesli bar or sports drink may not seem too harmful but there are health risks for athletes to consider.
People born in 1990 were between two and three times more likely to develop thyroid, kidney, pancreatic and small intestine cancer than those born in 1955.
Ministers are tightening the screws. If food companies don’t embrace health stars, they’ll be compulsory.
Addressing the high UPF consumption among adolescents is crucial, as dietary habits formed during this period can persist into adulthood.
High levels of market concentration lead to price rises and more ultra-processed food.
Healthy eating is increasingly out of reach for struggling families. Since 2014, prices on fruit and vegetables have increased by around 45%, while processed foods have seen just a 14% rise.
Mouse studies have shown ultra-processed foods alter the gut microbiome – which has a major influence on proper immune function.
The mass-produced wholegrain bread you buy from the supermarket isn’t harmful to your health, even though it’s an ‘ultra-processed’ food. Your overall diet matters more.
Salt is an essential nutrient that has helped civilizations flavor and preserve their foods for millennia. Too much dietary salt, however, is linked to a host of health problems.
A large new review finds UHPs implicated in many health conditions, but we still don’t know which foods are the key culprits.
Hype around ultra-processed food may be causing unnecessary anxiety among people who already struggle with food or worry about their health.
Our new study analysed the packages of around 8,000 food and drink products to understand the marketing techniques used.
Countries that have adopted clear food labels have seen the health benefits. Researchers explain how a new system to alert South African consumers to unhealthy choices was developed.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Research has examined how ultraprocessed foods can contribute to diabetes, cardiovascular disease, cancer and mood disorders. A healthier diet is one way to use food as medicine.
Some commercial products and practices are directly linked to avoidable ill health, planetary damage, and social and health inequity. Large transnational corporations are especially to blame.
‘Ultra-processed’ is not just another term for junk food. It has been shown to be bad for the body and the planet – and it can be tricky to identify.
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Top contributors
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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Research Fellow, Institute for Physical Activity and Nutrition, Deakin University
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Professor of Public Health Policy, Deakin University
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Program Lead, Food Governance, George Institute for Global Health
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Research fellow, The University of Melbourne
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Associate Professor of Psychology, University of Michigan
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Researcher in Law and Policy, SAMRC/Centre for Health Economics and Decision Science - PRICELESS SA, University of the Witwatersrand
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Professor of Nutrition Science and Policy, Tufts University
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Senior Research Fellow in the School of Population Health, University of Auckland, Waipapa Taumata Rau
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Assistant Professor of Community Health & Preventive Medicine, Morehouse School of Medicine
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Honorary Associate Professor of Public Health Nutrition, Deakin University
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Associate Professor, Deakin University
