Tag Archives: ultra-processed food

The Lancet: Ultra-Processed Foods and Human Health

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“This 3-paper Series reviews the evidence about the increase in ultra-processed foods in diets globally and highlights the association with many non-communicable diseases. This rise in ultra-processed foods is driven by powerful global corporations who employ sophisticated political tactics to protect and maximize profits. Education and relying on behavior change by individuals is insufficient. Deteriorating diets are an urgent public health threat that requires coordinated policies and advocacy to regulate and reduce ultra-processed foods and improve access to fresh and minimally processed foods. The Series provides a different vision for the food system with emphasis on local food producers, preserving cultural foods transitions and economic benefits for communities.”

Open Access Links:

Alice Callahan, NY Times 11/18/25: Scientists Call for Global Shift Away From Ultraprocessed Foods

An excerpt:

In one of the papers, led by Dr. Monteiro, the authors identified 104 studies linking ultraprocessed foods to health conditions, including Type 2 diabetes, obesity, heart disease, kidney disease and Crohn’s disease…

The authors suggested that governments adopt policies, like taxes on sugary drinks and warning labels for certain ultraprocessed foods, especially those high in sugar, fat or salt. They also recommended restrictions on marketing ultraprocessed foods to children and reducing their use in school meals. The proposed policies are similar to those that have worked to reduce smoking rates…

Robert F. Kennedy Jr., the nation’s health secretary, and his “Make America Healthy Again” movement have drawn attention to the links between poor health and ultraprocessed foods. But so far, Mr. Kennedy has focused on reducing the use of artificial colors and certain food additives, efforts that Dr. Popkin said would do little to improve the healthfulness of the food supply. And this year, the Trump administration cut SNAP benefits and programs that funded schools and food banks to purchase foods from local farms.”

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Impact of Ultra-Processed Foods on Bowel Health

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C-H Lo et al. Clin Gastroenterol Hepatol 2024; 22: 2309-2318. Open Access! Association of Ultra-processed Food and Unprocessed or Minimally Processed Food Consumption With Bowel Habits Among U.S. Adults

Methods: The authors used a cross-sectional study using data from the National Health and Nutrition Examination Survey (2005-2010) and they used two 24-hour dietary recalls and, based on the Nova classification, calculated intakes of ultra-processed foods (UPFs) and minimally-processed foods (MPFs). N=12,716 adults.

Key Findings:

  • Median UPF and MPF intakes were 26.5% and 66.2% of total grams per day, respectively
  • Greater UPF consumption (in % gram/d) was associated with higher odds of constipation
    (adjusted OR [aORQ4 vs Q1], 2.20]

Discussion point: The authors did not find an association with diarrhea. “UPF consumption has been associated with increased risks of GI disorders that can cause chronic diarrhea including IBD and irritable bowel syndrome (IBS). This was thought to be related to alteration of the gut barrier integrity and activation of the immune response in the setting of microbial dysbiosis. The overall effect induces a pro-inflammatory micro-environment in the intestine and alterations in bowel function. However, the amount of UPFs needed to be
consumed by individuals such that the risk of diarrhea would be higher is unknown and likely varies between individuals.”

My take: Limiting UPFs and promoting fresh foods/minimally-processed foods is better for our health.

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La Fortuna, Costa Rica

The Link Between Ultra-Processed Foods and Irritable Bowel

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S Wu et al. Clin Gastroenterol Hepatol 2024; 22: 1497-1507. Ultra-Processed Food Consumption and Long-Term Risk of Irritable Bowel Syndrome: A Large-Scale Prospective Cohort Study

Methods: Participants (N = 178,711) who completed 24-hour dietary recalls during 2009 to 2012 from the UK Biobank, and free of IBS, celiac disease, inflammatory bowel disease, and any cancer at baseline, were included. During a median of 11.3 years of follow-up, 2690 incident IBS cases were identified.

Key findings:

  • The mean UPF consumption was 21.0% (SD, 11.0%) of the total diet
  • An 8% higher risk of IBS (hazard ratio, 1.08; 95% CI, 1.04–1.12) was associated with every 10% increment of UPF consumption
  • Compared with the lowest quartile of UPF consumption, the highest quartile was associated with a significantly increased risk of incident IBS (hazard ratio, 1.19)

Discussion:

  • “The worsening global epidemic of IBS has coincided with increased dietary consumption of UPF over the past few decades…A similar positive association with IBS (odds ratio of quartile 4 vs quartile 1 = 1.25; 95% CI, 1.12–1.39) was detected in…the French NutriNet-Santé study”
  • High UPF consumption has been associated with “a 42% greater risk of nonalcoholic fatty liver disease and a 22% greater risk of depression.”
  • The authors note that with an observational study, this limits the determination of causality between UPF and IBS

My take: Yet, another study showing that UPF are associated with negative health outcomes. This study reported that UPF consumption was 21% of participants’ diet. In U.S., the current estimate is 60-70% (Source: NPR May 2023: What we know about the health risks of ultra-processed foods). It would be helpful if these foods that are bad for our health did not taste so good!

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