Ultra-Processed Foods: The Hidden Risks Behind Convenience and Appeal

The term "ultra-processed foods" originates from the NOVA food classification system, developed by Professor Carlos Monteiro's research group at the University of São Paulo, Brazil. This system categorizes food into four groups based on the level of processing, ranging from minimally to heavily processed.

Ultra-processed foods typically contain ingredients not commonly found in household kitchens, such as chemical preservatives, emulsifiers, hydrogenated oils, high-fructose corn syrup, and artificial colors and flavors. Through industrial processes like extrusion, molding, and chemical modification, the final product often loses the structure and nature of the original raw materials.

Prioritizing fresh and minimally processed foods remains the core approach to promoting dietary changes that improve health and longevity for the population. Photo: Thuy Van

Concerns regarding the health impacts of ultra-processed foods are rising, as numerous studies link them to cardiovascular disease, diabetes, and premature death. Scientists are currently debating whether these risks stem from poor nutritional quality or the industrial processing methods and additives used.

A recent study from the Food is Medicine Institute at Tufts University, published in the American Journal of Public Health, indicates that the processing itself plays an independent role. Researchers found that frequent consumers of ultra-processed foods had poorer health outcomes, even after accounting for the overall nutritional quality of their diets.

Dr. Dariush Mozaffarian, a cardiologist and lead author, stated: "These findings suggest that elements beyond conventional nutrients—such as the alteration of food structure, loss of beneficial compounds, additives, and packaging chemicals—can create health risks that traditional policies have yet to address."

The team analyzed data from the National Health and Nutrition Examination Survey (NHANES) between 1999 and 2018. Results showed that for every 10% increase in calories from ultra-processed foods, participants tended to have higher body weight, elevated blood pressure, poorer glycemic control, and unfavorable cholesterol levels.

Juna Hatta-Langedyk, the study's first author, highlighted the scale of the issue: "Ultra-processed foods account for over 50% of adults' caloric intake and about 60% in children. Understanding their health impact is an urgent public health priority."

From a policy perspective, researchers advocate for establishing a national definition for ultra-processed foods, promoting warning labels, restricting certain additives, and implementing stricter regulations for school meals.