November 20, 2025: International health experts have sounded a fresh alarm over the growing consumption of ultra-processed foods (UPFs), warning that these widely available products are becoming a major threat to global health. A comprehensive review, published in The Lancet, urges governments to take immediate action — including warning labels, higher taxes on UPFs, and increased investment in healthier food options.
Researchers say dietary habits worldwide are rapidly shifting away from fresh, whole foods toward cheap, industrially manufactured meals loaded with additives, preservatives, emulsifiers, dyes and sweeteners. These items, often containing more than five artificial or non-kitchen ingredients, include sausages, crisps, fizzy drinks, pastries, biscuits, instant soups, supermarket bread and ice cream.
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According to the global review — authored by 43 experts and drawing on 104 long-term studies — high consumption of UPFs is associated with an increased risk of at least 12 major health conditions. These include type 2 diabetes, cardiovascular disease, kidney disease, depression, and a higher risk of premature death from any cause.
Prof Carlos Monteiro of the University of São Paulo, creator of the Nova food classification system, said the rapid spread of UPFs is “reshaping diets worldwide” and replacing fresh, minimally processed foods. He warned that powerful multinational corporations’ profit heavily from pushing these products through aggressive marketing and political lobbying designed to block meaningful public health regulations.
Co-author Dr Phillip Baker of the University of Sydney compared the situation to the early battles against the tobacco industry, calling for a similarly strong and coordinated global response.
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Despite the evidence, some scientists argue that the current research cannot conclusively prove UPFs cause diseases directly, noting that lifestyle, socioeconomic factors and overall nutritional quality also influence health outcomes. Critics of the Nova classification system further argue that some foods labeled as ultra-processed — such as wholegrain bread, baby formula, or low-fat yogurt — can still be nutritious.
Prof Kevin McConway, an applied statistics expert, cautioned that while the correlation is strong, clear cause-and-effect relationships require further research. Others, like Prof Jules Griffin of the University of Aberdeen, stress that food processing can sometimes offer benefits and that more research is urgently needed to understand what specifically makes certain UPFs harmful.
The food industry, represented by the Food and Drink Federation (FDF), maintains that many UPFs can be part of a balanced diet and says companies have been reducing sugar and salt content for years.
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Still, health bodies such as the UK’s Scientific Advisory Committee on Nutrition say the consistent association between UPFs and poor health outcomes is “concerning”, even if the exact cause remains uncertain.
Public health guidelines continue to emphasize a return to basics: eating more fresh fruits, vegetables and fibre, while cutting back on foods high in sugar, fat and salt — an approach experts say remains the safest path forward as research continues.
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