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More Than Half of What We Eat Is Ultra-Processed
Ultra-processed foods (UPFs) now account for approximately 57% of the calories consumed by UK adults, and the problem is getting worse. Recent research from University College London (UCL) and the British Medical Journal (BMJ) reveals the scale of this epidemic and its link to serious health outcomes.
Key Facts & Figures
- 57% of UK adults' calories come from ultra-processed foods
- 66% of adolescents' calories from UPFs
- 59% of children aged 7 consume UPFs
- Toddler consumption increased from 47% to 59% in recent years
- 68.4% of lower socioeconomic status (SES) groups consume UPFs
- BMJ 2024 umbrella review identified 32 adverse health outcomes linked to UPF consumption
- A 10% increase in UPF consumption is associated with a 12% increased risk of Type 2 Diabetes and 21% increased risk of depression
- House of Lords 2024 report called for stronger UPF regulations
- The Food Standards Agency (FSA) provides guidance on identifying ultra-processed foods
What Is an Ultra-Processed Food?
The NOVA food classification system, developed by researchers at the University of São Paulo, categorises foods into four groups:
- Group 1: Unprocessed or Minimally Processed Foods - Foods altered by drying, heating, pasteurising, freezing, or pasteurising (e.g., grains, legumes, meat, fish, milk, nuts, seeds, fruits, vegetables)
- Group 2: Processed Culinary Ingredients - Substances extracted and purified from Group 1 foods or from nature by pressing, refining, grinding, pasteurising, drying (e.g., oils, butter, sugar, salt, vinegar, honey)
- Group 3: Processed Foods - Relatively simple products made by adding Group 2 ingredients to Group 1 foods, typically using preservation methods (e.g., canned vegetables, freshly made breads, canned fish)
- Group 4: Ultra-Processed Foods & Drinks - Industrial formulations usually with 5 or more ingredients, including substances not commonly used in cooking (e.g., hydrogenated oils, high-fructose corn syrup, flavourings, colourings, emulsifiers, thickeners)
Why UPFs Are Linked to Poor Health
Nutritional Displacement: UPFs are often high in calories but low in essential nutrients like fibre, vitamins, and minerals. When people consume large quantities of UPFs, they displace whole foods from their diet, leading to nutrient deficiencies and contributing to obesity.
Energy Density: Ultra-processed foods are engineered to be extremely energy-dense, meaning they pack many calories into small portions. This makes it easy to overconsume without feeling satisfied.
Harmful Additives: UPFs contain numerous additives including artificial sweeteners, emulsifiers, and flavour enhancers that may disrupt the gut microbiome and metabolic processes.
Marketing and Accessibility: Ultra-processed foods are heavily marketed, widely available, and often cheaper than whole foods, making them an attractive option for time-poor and budget-conscious families.
The Policy Response
Governments and health organisations are beginning to address the UPF crisis:
- House of Lords 2024: Called for a formal definition of UPFs and mandatory labelling
- Food Standards Agency: Provides guidance on ultra-processed foods and recommendations for reducing consumption
- HFSS Restrictions: Regulations limiting advertising of high fat, salt, and sugar foods to children
- NHS: Promoting dietary guidelines that emphasise whole foods and minimally processed options
Written by Food Safety Experts
This article was created by the team at Level 2 Food Hygiene, dedicated to promoting food safety and public health across the UK.
Sources & References
- https://www.ucl.ac.uk - University College London research on ultra-processed foods
- https://www.cam.ac.uk - Cambridge University studies on nutrition and health
- https://www.bristol.ac.uk - Bristol University research on food and diet
- https://www.bmj.com - British Medical Journal 2024 umbrella review on UPF health outcomes
- https://www.food.gov.uk - Food Standards Agency guidance on ultra-processed foods
