Fear of ultra-processed foods (UPFs) ‘could lead to people eating even less healthily’, researchers warn.
In recent years, UPFs – which are typically high in salt, sugar and saturated fat – have been linked in studies to an increased risk of obesity, heart disease, cancer and premature death.
Examples include cookies, ice cream, cold cuts, chips, mass-produced bread, carbonated drinks and some breakfast cereals.
However, two experts have argued that research into UPFs is still in its early stages and more needs to be known before people are told to stop taking them.
They also warned that some UPFs – such as baked beans, plant-based pasta sauces and some soups – are actually very nutritious and can contribute to a healthy diet.
In recent years, UPFs – which are typically high in salt, sugar and saturated fat – have been linked in studies to an increased risk of obesity, heart disease, cancer and premature death
Food experts say some UPFs can be “part of a healthy diet.” Baked beans, fish fingers and wholemeal bread all do the trick, according to the British Nutrition Foundation (BNF). Tomato-based pasta sauces, wholegrain cereals and fruit yoghurts are also ‘healthier processed foods’, says the charity
The scientists from the Universities of Aberdeen and Liverpool said the focus of public health guidance should remain on eating a diet full of fruit, vegetables and whole grains, while limiting foods high in fat, sugar and salt.
In the new paper, published in the journal PLOS Medicine, they argued that less affluent people could be most affected by blanket health warnings about UPFs without more scientific evidence.
Professor Eric Robinson, from the University of Liverpool, said: ‘Foods considered ultra-processed and high in fat, salt and/or sugar should be avoided, but some ultra-processed foods should not.
‘We need to think very carefully about what advice is given to the public, rather than providing simplified and potentially misleading messages that grab the headlines.’
In general, UPFs often contain additives and ingredients that aren’t used when people cook from scratch, such as preservatives, emulsifiers, and artificial colors and flavors.
Some experts say it’s not clear why UPFs are linked to poor health and wonder whether it’s because of processing, additives, or because people tend to eat less nutritious other foods.
The article argues that for many people with more limited resources, there are potential “social costs” of omitting convenient options.
Meanwhile, there may be negative mental health consequences for “those concerned about their health or living with eating disorders, especially if social circumstances make avoiding UPFs difficult.”
Professor Alexandra Johnstone from the University of Aberdeen said: ‘We must guard against the possibility that people in our society, who are already most at risk of not being able to afford to eat healthily, are not left in an even worse position if we continue to investigate the link between some ultra-processed foods and poor health.
‘We need more high-quality mechanistic research in humans, using controlled diets, to discover the effects of nutritional profile and ultra-processing per se.’
The Nova system, developed by scientists in Brazil more than a decade ago, divides food into four groups based on the amount of processing it has undergone. Unprocessed foods include fruits, vegetables, nuts, eggs and meat. Processed culinary ingredients – which are not usually eaten alone – include oils, butter, sugar and salt
The article concluded: ‘Based on current evidence, we do not believe it is appropriate to advise consumers to avoid all UPFs.
‘We await further evidence to inform consumers of the need to limit consumption of specific foods based on their degree or type of processing.’
Commenting on the research, Dr Hilda Mulrooney, Reader in Nutrition and Health at London Metropolitan University, added: ‘This is an important and timely article given the current interest in UPFs and their potential effects on health.
‘It is important to recognize that, particularly for some groups, foods classified as UPFs make a very important contribution to nutrient intake and would otherwise be difficult to reach.
‘Much of the available research shows links between UPFs and health outcomes and cannot demonstrate causality.
‘This distinction is important as many UPFs – for example breakfast cereals and bread – make a substantial contribution to nutrient intake in the UK population.’