Ultra-processed foods: why the fuss and what’s the answer?
UPFs: what are we talking about?
The term ‘ultra-processed foods’ (UPFs) arises from the NOVA food classification system. This distinguishes between unprocessed foods (i.e. wholefoods); processed culinary ingredients (e.g. salt, butter); processed foods (e.g. fresh bread, tinned vegetables, cheese, cured meats); and ultra-processed foods. Commonly consumed UPFs include mass-produced bread, microwave meals, sandwich ham, and biscuits.
UPFs are typically industrially produced. They are normally manufactured to be ready to eat, drink or heat, typically with significantly longer shelf lives than less processed foods, which often means they are more convenient and cheaper. They usually contain high numbers of ingredients, including additives and chemicals used to preserve the food or to give them a certain look or taste that can make them more immediately or superficially appealing.
UPFs and health: recent evidence
The problem is there is a significant and growing body of evidence that these foods are bad for our health. To some extent, this is common sense. Many UPFs are high in saturated fats, sugar and salt, which we know are bad for us when consumed in high quantities.
However, there is growing evidence of links between UPFs and a wide range of serious diseases, including cancer. The largest review of global evidence conducted so far found a direct link between consumption of UPFs and increased risk of cancer, heart disease, and type 2 diabetes, among 32 harmful health outcomes.
Research from Imperial College found higher consumption of UPFs was associated with greater overall risk of developing cancer, and specifically with ovarian and brain cancers.
What does it mean?
These findings do need to be placed in context. These studies are showing a link between UPFs and cancer. But we do not have evidence that this is a direct causal link. And the category is a broad one – some UPFs are likely to be significantly more harmful to our health than others.
However, there are strong grounds for believing there is an indirect link between UPFs and cancer, through their impact on obesity – a major cause of preventable cancer – and through squeezing out of our diet those healthier foods that we know can help to prevent cancer. This should give us cause for concern, especially given the ubiquity of UPFs, which account for 56% of calories consumed in the UK and 64% of calories in school meals.
If we are looking to tackle the root causes of the thousands of cases of preventable cancers we see each week, then the impact of UPFs should be in our sights.
Taking action: cut UPF in school meals
This is why in our 2024 Cancer Prevention Manifesto CancerWatch called for a target to cut the amount of ultra-processed foods being used in school meals. How this target was set would need to be considered, and it might well make sense to target a group of UPFs which we know are worst for our health.
But the general principle is a strong one. By introducing children from all backgrounds to eating healthier food from a young age, over time this could have an enormous impact on improving health outcomes and reducing preventable cancers. It would be a real example of the kind of structural change we need to see in the fight against cancer.
And we are not alone in this. Last year, a group of charities and high-profile chefs and food writers and charities, wrote to the Prime Minister (then Rishi Sunak) calling for action on UPFs in school meals, including a percentage reduction target. The letter was organised by the Soil Association and was supported by the Children’s Food Campaign, run by Sustain as well as the Food Foundation and School Food Matters, among others.
With a new Government now in office, together we need to continue to build pressure for healthier school meal and the beginning of real action to reduce the prevalence of ultra-processed foods.