Impact of Ultraprocessed Foods and Poor Nutrition on Health

Ultraprocessed foods (UPFs) are increasingly prevalent in modern diets and are associated with numerous health risks. Many UPFs, especially those common in the United States, contain high levels of saturated fats, added sugars, and sodium—collectively known as HFSS—and tend to be calorically dense. These foods include sugar-sweetened beverages, processed meats, refined grains, candies, and commercially baked goods. While some processed foods like certain whole grains, low-fat dairy, and plant-based products may offer nutritional benefits and fit into a balanced diet, the overlapping classification often confuses consumers and health professionals alike.

A recent Science Advisory from the American Heart Association titled "Ultraprocessed Foods and Their Association with Cardiometabolic Health" emphasizes the growing evidence linking UPFs to serious health issues such as cardiovascular disease, type 2 diabetes, obesity, and increased mortality risk. The advisory notes that high UPF consumption correlates with a 25-58% increased risk of cardiometabolic outcomes and a 21-66% higher risk of death based on meta-analyses of prospective studies.

The rapid increase in UPF intake since the 1990s has disrupted traditional dietary patterns, especially in the U.S., where over 70% of grocery store products contain at least one ultraprocessed ingredient, and 55% of calorie intake derives from UPFs. Among youth (ages 1–18), UPF consumption reaches nearly 62%, while adults (ages 19+) consume about 53%. Lower-income households tend to have higher UPF consumption, with 54.7% compared to 50.4% in higher-income groups. These foods are affordable, convenient, heavily marketed, especially towards children and underserved communities, and often replace healthier options.

The Advisory recommends reducing intake of UPFs, particularly those rich in saturated fats, sugars, and salt, and replacing them with healthier foods like vegetables, fruits, whole grains, nuts, seeds, legumes, lean meats, and dairy. Classification of UPFs mainly uses the Nova framework, which assesses foods based on processing levels. While processing techniques can preserve food safety and reduce waste, reliance solely on processing degree may lead to industry practices that mask the unhealthy aspects of highly processed foods.

Research indicates a clear dose-response relationship between UPF consumption and adverse health outcomes, including higher risks of heart attack, stroke, diabetes, obesity, and death. These foods often contain additives and flavorings that mimic natural tastes, potentially affecting brain reward systems and promoting overeating. They tend to interfere with normal eating behaviors and can contribute to weight gain.

Policy and research opportunities focus on shifting consumption patterns away from UPFs toward nutrient-dense, affordable, minimally processed foods. Strategies include better front-of-package labeling, increased funding for research on UPF health impacts, and improved regulation of food additives. Dr. Vadiveloo, a lead author of the advisory, emphasizes the need for continued research to understand how processing techniques and ingredients impact health and advocates for minimizing UPF intake to improve long-term health outcomes.

This advisory underscores the importance of dietary choices in mitigating health risks and encourages ongoing efforts to reform food systems and promote healthier eating habits.

source: https://medicalxpress.com/news/2025-08-excessive-ultraprocessed-foods-poor-nutrition.html