In a review, published in The Lancet, health experts describe UPFs as the product of a food economy driven by “corporate profit, not nutrition or sustainability.”
They label UPFs as novel branded products made from inexpensive industrial ingredients such as hydrogenated oils, protein isolates or glucose/fructose syrup, and cosmetic food additives. The experts also said that at the core of the UPF industry is the large-scale processing of cheap commodities, such as maize, wheat, soy, and palm oil, into a wide array of food-derived substances and additives, controlled by a small number of transnational corporations.
High UPF intake is associated with an increased risk of obesity, cardiovascular disease, and other conditions, the authors claim.
The review has called for a unified global response that “confronts corporate power and transforms food systems” to promote healthier, more sustainable diets.
Authors say improving diets cannot rely on consumer behaviour change alone but requires coordinated policies to reduce UPF production, marketing and consumption, alongside tackling high fat, sugar and salt (HFSS)and improving access to healthy food.
They added that only a co-ordinated global response can combat UPF companies’ political playbook which they call “the largest barrier to implementing effective policies to reduce the share of UPFs in people’s diets”.
Professor Carlos Monteiro of the University of Sao Paulo, Brazil, said: “The growing consumption of ultra- processed foods is reshaping diets worldwide, displacing fresh and minimally processed foods and meals.
“This change in what people eat is fuelled by powerful global corporations who generate huge profits by prioritising ultra-processed products, supported by extensive marketing and political lobbying to stop effective public health policies to support healthy eating.”
Professor Camila Corvalan from the University of Chile, added: “Addressing this challenge requires governments to step up and introduce bold, coordinated policy action - from including markers of UPFs in front-of-package labels to restricting marketing and implementing taxes on these products to fund greater access to affordable, nutritious foods.”
FDF responds
Kate Halliwell, chief scientific officer, The Food and Drink Federation, responded to the calls.
“Food and drink manufacturers make a wide range of products, all of which can form part of a balanced diet – from everyday food and drink, like frozen peas, wholemeal bread and breakfast cereals, to treats like puddings and confectionary," said Halliwell.
“Companies have been making a series of changes over many years to make the food and drink we all buy healthier, in line with government guidelines. As result, FDF-member products on sale across shops and supermarkets now contain a third less salt and sugar and a quarter fewer calories than they did in 2015.″
She said that for everyone to be confident that food and drink policies and regulations work in the real world, the FDF believes that consultation and collaboration between government and industry is critical.
“We support this being done in as transparent a way as possible,” she said.
“The UK’s current dietary advice to eat more fruits, vegetables and fibre and less sugars and salt, is based on decades of scientific evidence. As highlighted by scientists commenting on this report, we agree that we need more, better quality research to be able to understand if there’s an additional link between food processing and health. This aligns with the view of the government’s independent Scientific Advisory Committee on Nutrition.”
