From sugary cereals at breakfast to frozen pizzas at dinner, potato chips, sodas and ice cream, ultraprocessed foods make up about 60 per cent of the U.S. diet.
Whether they know it or not, most Americans don’t go a day — or often a single meal — without eating ultraprocessed foods .
Food manufacturers argue that processing boosts food safety and supplies and offers a cheap, convenient way to provide a diverse and nutritious diet.Even if the science were clear, it’s hard to know what practical advice to give when ultraprocessed foods account for what one study estimates is 73 per cent of the U.S. food supply.Most foods are processed, whether it’s by freezing, grinding, fermentation, pasteurization or other means.
However, the level of processing alone doesn’t determine whether a food is unhealthy or not, Hall noted. Whole-grain bread, yogurt, tofu and infant formula are all highly processed, for instance, but they’re also nutritious.Here’s the tricky part. Many studies suggest that diets high in such foods are linked to negative health outcomes.
Hall is conducting a more detailed study now, but the process is slow and costly and results aren’t expected until late next year. He and others argue that such definitive research is needed to determine exactly how ultraprocessed foods affect consumption.“It’s better to understand the mechanisms by which they drive the deleterious health consequences, if they’re driving them,” he said.
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