Ultra-processed foods: health implications and professional ethics
Evidence and health implications:
- ‘Evidence from over 500 studies across more than 14 countries and summarised in 23 systematic reviews published to date, shows consumption of ultra-processed foods is a major contributor to the global burden of disease’ Ultra-processed foods: Policy Position Statement. Canberra: Public Health Association of Australia; 2023.
- A recent umbrella review reported a higher risk of adverse health outcomes associated with ultra-processed food exposure including higher risks of all-cause mortality, cardiovascular disease related mortality, common mental disorder outcomes, overweight and obesity, and type 2 diabetes.
Professional ethics and corporate influence
- Transparency and independence are foundational to trustworthy dietetic practice.
- Sponsorship should never override evidence-based communication.
- Conflicts of interest must be declared, scrutinised, and ethically managed.
Also see the Education in Nutrition complimentary presentation Food Industry Partnerships: A Political Slippery Slope presented by Andy Bellatti, Registered Dietitian, USA
What are ultra-processed foods?
- They are defined using the NOVA classification system.
- They are formulations of many ingredients, mostly of exclusive industrial use, that result from a sequence of industrial processes.
- Examples include: soft drinks, packaged snacks, instant noodles, flavoured yoghurts, reconstituted meat products
Further information on ultra processed foods
- Education in Nutrition complimentary presentation Ultra-processed foods presented by Dr Priscila Machado, member of the Centre for Epidemiological Research in Health and Nutrition, University of Sao Paulo, Brazil, where the concept of ultra-processing was developed.
- Education in Nutrition news item The revolt against ultra-processed foods
- Monteiro, C.A., Cannon, G., Lawrence, M., Costa Louzada, M.L. and Pereira Machado, P. 2019. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, FAO.
- Monteiro CA, Cannon G, Levy RB et al. NOVA. The star shines bright. World Nutrition January-March 2016, 7, 1-3, 28-38
