Government solutions to the prevalence of ultra-processed food in modern diets
Samuel Betancourt Cortes
Introduction
Ultra-processed food (UPF) is a category of food that is currently a hot topic for many scientists. The discussion around the food group revolves around its prevalence in many western diets, and how this may be a cause for concern. The scientific literature on the matter uses the NOVA Food Classification system, which describes UPFs as industrial formulations made entirely or mostly from substances extracted from foods, derived from food constituents or synthesized in laboratories from food substrates or other organic sources to ‘ create durable, accessible, convenient, attractive ready-to-eat products ’ (Monteiro et al., 2010). In the UK, UPFs represent a mean of 65.9% of total energy intake (TEI) (Chavez-Ugadale et al., 2024) and trends show UPFs representing an increasing %TEI in many middle- and upper-income countries (Monteiro et al., 2013).
In this essay, I aim to further inform the reader about the positives and the negatives of ultra-processed foods, explain the need for solutions to reduce the consumption of these foods, and then analyse some government-led approaches on how to achieve this.
UPF consumption varies among countries, and there is no single study that can definitively find an overarching pattern across multiple countries. In a review, Dicken et al. (2023) attempt to synthesize available studies to identify global patterns in individual UPF consumption. This review found that the sociodemographic factors measured among the studies were inconsistent and were not easily comparable due to the differences in metrics used for consistently reported factors. Of the sociodemographic factors that were consistently reported, it was identified that age was inversely associated with UPF intake, and that higher UPF intake could also be predicted in urban residents. A UK study on domestic trends confirms that adolescents consume more UPF, putting forward that ‘ Higher %TEI was consumed by adolescents with lower socioeconomic status, white ethnicity and living in England North ’ (Chavez-Ugadale et al., 2024). After analysing the scientific literature on ultra-processed foods, it is easy to vilify and dismiss them as an outright noxious part of our modern diet. Studies continuously highlight the correlations between UPF consumption and health risks. However, beyond a health perspective, UPFs play an important role in feeding society in our dynamic socio-economic landscape.
Benefits of UPFs
Low production/commercial cost
Wood et al. (2023) state that ‘ UPFs are exclusively made by for-profit corporations ’ . The profit incentive that underpins the UPF industry has led to their low production costs, resulting in products that are more affordable to consumers, compared to Minimally Processed Foods (MPFs) (described by the NOVA
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