Ultra-processed foods (UPFs) have been making headlines – not only because of mounting scientific evidence about their health risks, but also due to a recent landmark lawsuit filed by the City of San Francisco against some of the world’s largest food companies. At the same time, a major three-paper series from The Lancet has laid out the strongest global case yet that UPFs are contributing to widespread chronic disease.
For individuals, families and policy makers, the message is becoming harder to ignore: our food system has shifted dramatically, and UPFs are now a dominant – and problematic – part of the modern diet.
What Are Ultra-Processed Foods, and Why They Matter
Ultra-processed foods are industrially manufactured products made largely from refined ingredients such as sugars, starches, hydrogenated oils, and protein isolates. Unlike whole or minimally processed foods, they often contain a long list of additives – emulsifiers, flavourings, colourings, preservatives and sweeteners – that create appealing textures and flavours but contribute little nutritionally.
Crucially, many UPFs have been altered so extensively that you can no longer recognise the original ingredients. Examples include:
- cakes, pastries and biscuits
- lollies, ice-cream and chocolate confectionery
- crisps, snack foods and “energy” bars
- hot dogs, chicken nuggets and processed meats
- instant noodles, ready-to-eat meals and many frozen convenience foods
Most UPFs share several characteristics:
They are hyper-palatable and engineered for overconsumption.
UPFs are usually cheap, convenient, and formulated to hit what food scientists call the “bliss point” – a precise combination of sugar, salt and fat that makes them intensely craveable (Moskowitz H.R, 1971). This can override the brain’s natural satiety signals, leading to overeating (Moss M. 2013).
They are nutritionally imbalanced.
UPFs tend to be energy-dense but nutrient-poor: low in fibre, vitamins, minerals and protective plant compounds, while being high in added sugars, salt, saturated fats and chemical additives.
They now dominate many people’s diets.
UPFs make up 42% of the Australian diet (Machado PP, et al. 2019), and even more in some countries. Globally, researchers describe this as a “structural dietary transition” – where traditional, minimally processed foods are increasingly displaced by industrially produced products.
Ultra-Processed Foods and Health
Higher intakes of UPFs have consistently been linked to a wide range of chronic conditions. Meta-analyses of prospective studies report associations between UPF-rich diets and:
- overweight and obesity
- abdominal fat gain
- type 2 diabetes
- hypertension and dyslipidaemia
- cardiovascular disease and stroke
- chronic kidney disease
- Inflammatory Bowel Disease
- depression and poorer mental health
Researchers propose several plausible mechanisms for harm, including:
- nutritional imbalances and displacement of nutrient-dense foods
- overeating due to hyper-palatability
- reduced intake of protective phytochemicals
- exposure to harmful additives or contaminants from processing and packaging
- chronic, low-grade inflammation
- dysregulated blood glucose and lipids
- alterations in the gut microbiome
- stress on liver and kidney function
Displacement of long-established dietary patterns by UPFs is a key driver of the escalating global burden of multiple diet-related chronic diseases (Monteiro, Carlos A et al. 2025)
A Global Wake-Up Call: The Lancet Series and the San Francisco Lawsuit
In 2025, The Lancet published a landmark three-paper series involving 43 experts from across the world. The authors concluded that UPFs are a key driver of the escalating global burden of chronic disease, and that individual behaviour change alone will not fix the problem. They emphasised the need for:
- restricting UPF marketing, especially to children
- front-of-pack warning labels
- removing UPFs from schools and hospitals
- policies that support access to fresh, minimally processed foods
- stronger regulation of the food industry
Shortly after, the San Francisco City Attorney’s Office filed the first major government lawsuit against several multinational food companies. The case argues that companies knowingly engineered UPFs to be addictive, misled consumers about their safety, and contributed to rising rates of obesity, diabetes, fatty liver disease and mental ill-health – all at great public cost (Kaye, D. 2025). It marks a significant shift toward corporate accountability in the food system.
Not All UPFs Are Equally Harmful
While the evidence is strong that high intake of UPFs is linked with poorer health outcomes, it’s also important to recognise nuance:
- Some UPFs – like sugary drinks, processed meats, confectionery, and highly refined snack foods – appear most strongly linked to negative health effects.
- Other UPFs, such as some fortified wholegrain cereals or simple foods with minimal additives, may be less harmful and can play a role in accessibility, convenience and food security.
- The goal is not perfection, but a meaningful shift towards eating more whole or minimally processed foods most of the time.
Practical Takeaway
You don’t need to eliminate UPFs entirely – but reducing reliance on them can make a significant difference to long-term health. Aim to:
- Cook more with whole ingredients
- Build meals around vegetables, whole grains, legumes, lean proteins and healthy fats
- Choose snacks like nuts, seeds, fruit, plain unsweetened yoghurt, or home made dips such as hummus instead of packaged “treats”
- Read labels and favour products with fewer additives and recognisable ingredients
The science is clear: the rise of ultra-processed foods is having a significant impact on our health. By being informed and making small, intentional changes, we can support our own wellbeing and our loved ones and contribute to a healthier food environment for all.
References:
Moskowitz, Howard R. (1971, September). “The Sweetness and Pleasantness of Sugars”. The American Journal of Psychology. 84 (3): 387–405.
Michael Moss (2013, February 20). “The Extraordinary Science of Addictive Junk Food”. The New York Times Magazine. Archived from the original on March 31, 2013. Retrieved March 1, 2013.
Machado, P. P., Steele, E. M., Levy, R. B., Sui, Z., Rangan, A., & Monteiro, C. A. (2019, August 28).
Ultra-processed foods and recommended intake levels of nutrients linked to noncommunicable diseases in Australia: Evidence from a nationally representative cross-sectional study. BMJ Open, 9(8), e029544.
Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Jaime, P., & Lawrence, M. (2025, December 6). Ultra-processed foods and human health: The main thesis and the evidence. The Lancet, 406(10520), 2667–2684.
Kaye, Danielle (2025, December 3). San Francisco sues food companies over ultra-processed products. BBC News. San Francisco sues food companies over ultra-processed products
