Nutrition Facts labels provide useful information about how nutritious a food is, but can be overwhelming. A single score could help make healthy grocery shopping more approachable.
Articles on Ultra-processed food
Displaying 21 - 40 of 67 articles
Ultra-processed foods have been blamed for rising obesity and poor health. But with advances in food science, could they become part of the solution to modern nutritional challenges?
A cheeky muesli bar or sports drink may not seem too harmful but there are health risks for athletes to consider.
People born in 1990 were between two and three times more likely to develop thyroid, kidney, pancreatic and small intestine cancer than those born in 1955.
Ministers are tightening the screws. If food companies don’t embrace health stars, they’ll be compulsory.
Addressing the high UPF consumption among adolescents is crucial, as dietary habits formed during this period can persist into adulthood.
High levels of market concentration lead to price rises and more ultra-processed food.
Healthy eating is increasingly out of reach for struggling families. Since 2014, prices on fruit and vegetables have increased by around 45%, while processed foods have seen just a 14% rise.
Mouse studies have shown ultra-processed foods alter the gut microbiome – which has a major influence on proper immune function.
The mass-produced wholegrain bread you buy from the supermarket isn’t harmful to your health, even though it’s an ‘ultra-processed’ food. Your overall diet matters more.
Salt is an essential nutrient that has helped civilizations flavor and preserve their foods for millennia. Too much dietary salt, however, is linked to a host of health problems.
A large new review finds UHPs implicated in many health conditions, but we still don’t know which foods are the key culprits.
Hype around ultra-processed food may be causing unnecessary anxiety among people who already struggle with food or worry about their health.
Our new study analysed the packages of around 8,000 food and drink products to understand the marketing techniques used.
Countries that have adopted clear food labels have seen the health benefits. Researchers explain how a new system to alert South African consumers to unhealthy choices was developed.
Ultra-processed foods are bad for our health and our planet and must be central to any efforts to reduce our carbon emissions, and waistlines.
Many processed foods strip carbs of their natural fibers. Eating foods with an ideal total carbohydrate-to-fiber ratio can help with weight management and improve overall health.
Bread may be defined as an ‘ultra-processed food’ – but that doesn’t mean you need to stop eating it.
Research has examined how ultraprocessed foods can contribute to diabetes, cardiovascular disease, cancer and mood disorders. A healthier diet is one way to use food as medicine.
Some commercial products and practices are directly linked to avoidable ill health, planetary damage, and social and health inequity. Large transnational corporations are especially to blame.
Top contributors
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Associate Professor of Gastroenterology, School of Medicine, University of Washington
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ARC Future Fellow and Sydney Horizon Fellow, School of Public Health, University of Sydney, University of Sydney
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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NHMRC Emerging Leadership Fellow, Institute for Physical Activity and Nutrition, Deakin University
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Lecturer in Public Health Nutrition, Leeds Beckett University
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Research Fellow in Population Health, University of Auckland, Waipapa Taumata Rau
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Program Lead, Food Governance, George Institute for Global Health
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Professor and Associate Dean for Research, College of Pharmacy, University of South Carolina
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Professor of Public Health Policy, Deakin University
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Lecturer, Dietetics, Cardiff Metropolitan University
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PhD Student, Social Anthropology, Dalhousie University
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Honorary Associate Professor, University of Leicester
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Postdoctoral Fellow, The Brain and Mind Institute, Department of Psychology, Western University