Did you know 56% of calories consumed by adults and older children come from ultra-processed foods (UPFs)? But what exactly are they? And should we be concerned about them? Let us fill you in on everything you need to know about this food group.
The term "ultra-processed" comes from the NOVA food classification system, which categorizes foods based on how they are processed and for what purpose—such as extending shelf life or enhancing taste.
The four classifications are:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed foods
The fourth category—the one we're focusing on in this blog—is defined as “formulations of several ingredients which, besides salt, sugar, oils, and fats, include food substances not used in culinary preparations.”
These ingredients—particularly flavors, colors, sweeteners, and emulsifiers—are used to “imitate the sensory qualities of unprocessed or minimally processed foods and their culinary preparations or to mask undesirable qualities of the final product.” These descriptions don't exactly sound natural, but are these foods really as bad as they seem?
A study found that higher consumption of typical ultra-processed foods (think frozen meals, packaged snacks, and soda) is strongly associated with multiple indicators of obesity (Rauber et al., 2021). This is just one of many studies discussing the potential negative effects of overconsuming these foods.
There are several reasons why ultra-processed foods may be harmful to our health:
That said, some foods in the UPF category do offer beneficial nutrients—not all ultra-processed foods are created equal in terms of health impact. One example is baked beans, a staple that provides fiber and plant-based protein. This ongoing debate is why there’s no clear-cut answer to whether all UPFs are bad for us.
Although the link between UPFs and health is still being widely debated, at Nutracheck, we know that choosing whole, minimally processed foods more often is the best approach for our health and waistlines. The more healthy, natural foods we incorporate into our diets, the less room there is for less nutritious options. Try these steps to reduce UPFs in your diet:
Cook more at home
By preparing your own meals, you control the ingredients and can prioritize nutrient-dense foods. A large study in the UK found that people who cook at home more frequently are more likely to have a healthy BMI and body fat percentage, as well as a higher intake of fruits and vegetables (Mills et al., 2017). It’s a no-brainer!
Choose whole grains
Swapping refined carbohydrates for whole-grain alternatives can keep you full longer, helping to reduce cravings for processed snacks. Research also shows that whole grains can help protect against diseases like diabetes and heart disease.
Drink more water
Switching out sugary drinks and fruit juice for water significantly cuts down on ultra-processed intake while offering multiple benefits, such as maintaining healthy blood pressure and supporting weight loss efforts.
Nutritionist Beth Furness (ANutr), holding a BSc in Nutrition and Health, is deeply dedicated to applying evidence-based knowledge to all aspects of nutrition. Her passion lies in fostering healthy relationships with food, ensuring that everyone maintains a balanced and sustainable approach to nutrition.
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