Ultra-processed foods (UPFs), defined as heavily manufactured items laden with added sugars, unhealthy fats, sodium, and artificial ingredients to enhance palatability and shelf life, have become a significant concern in public health. Research increasingly links a diet high in these foods to a variety of adverse health outcomes, prompting experts to call for more nuanced understanding and reduction strategies. While UPFs encompass a wide range of products, from salty snacks and deli meats to seemingly innocuous items like certain breads and yogurts, not all are equally detrimental, and some can even offer valuable nutrients and convenience.

A growing body of scientific evidence has consistently associated high consumption of UPFs with a heightened risk of various chronic conditions. These include obesity, cardiovascular disease, type 2 diabetes, and certain cancers. Studies have also linked UPFs to other metabolic disorders, tooth decay, increased risks of all-cause and cardiovascular disease mortality, and mental health issues like anxiety. Experts note that ultra-processed foods are typically calorie-dense, high in refined grains, sugar, saturated fat, and salt, while often being low in fiber and other essential nutrients. They contain little to no whole foods, instead relying on additives such as artificial flavors, preservatives, and emulsifiers.

Amidst the broad category of UPFs, certain food groups stand out as particularly harmful and are often highlighted as