New Lancet series warns of major public health threat from global rise in ultra-processed foods
A major series published in The Lancet shows ultra-processed foods are damaging diet quality and fuelling an increased risk of chronic disease worldwide.
The three-part series involved 43 international experts calling for stronger global and national action to rein in the multi-trillion-dollar ultra-processed food (UPF) industry.
Professor Mark Lawrence and Dr Priscila Machado from Deakin’s Institute for Physical Activity and Nutrition were co-authors on the series.
The three papers explore different aspects of the ultra-processed food problem.
The first paper reviews the scientific evidence showing how UPFs are displacing long-established dietary patterns, undermining diet quality, and increasing risk of multiple chronic diseases.
The paper shows that diets high in UFPs lead to overeating and are nutritionally poor, with more sugars, saturated fat and energy density; and less fibre, vitamins and minerals, Dr Machado said.
“A large body of evidence shows an association between diets high in UPFs and risk of chronic disease, including obesity, type 2 diabetes, high blood pressure, cardiovascular disease, among others,” she said.
The second paper focuses on the specific policies needed to regulate and reduce UPF production, marketing, and consumption.
Prof Lawrence said governments should consider measures such as restricting marketing aimed at children, introducing front-of-pack warning labels on UPFs, and promoting minimally processed nutritious foods to displace UPFs from hospitals and schools.
“One success story is in Brazil, where the government has eliminated most UPFs from schools and will require 90 percent of food to be fresh or minimally processed,” he said.
The third paper examines the role of global corporations in driving UPF consumption. It highlights how food companies use cheap ingredients and industrial processing to cut costs, while using aggressive marketing and attractive packaging to boost sales. The study also details how food companies influence policy and legislation, through tactics such as lobbying, interest groups, political donations and litigation.
UPFs include convenience foods like chips, sweets and ready meals as well as many so-called ‘healthy’ foods like flavoured yoghurt and protein bars. Made from highly processed ingredients and chemical additives, such as flavourings, colourings and emulsifiers, they often contain high levels of sugar, salt and saturated fat, with limited nutritional value.
Read the full series: https://www.thelancet.com/series-do/ultra-processed-food
The Lancet Series on Ultra-Processed Foods and Human Health was supported by funding from Bloomberg Philanthropies, with the project funding managed by Deakin University. For a full list of researchers and their institutions see the Series papers.
