Consuming large amounts of ultra-processed food (UPF) increases the risk of an early death, according to a international study that has reignited calls for a crackdown on UPF.
Each 10% extra intake of UPF, such as bread, cakes and ready meals, increases someone’s risk of dying before they reach 75 by 3%, according to research in countries including the US and England.
UPF is so damaging to health that it is implicated in as many as one in seven of all premature deaths that occur in some countries, according to a paper in the American Journal of Preventive Medicine.
They are associated with 124,107 early deaths in the US a year and 17,781 deaths every year in England, the review of dietary and mortality data from eight countries found.
Gotta up my junk food consumption then
It is my life’s dream to die clutching my heart as I’m giving a presentation in front of hundreds of people.
What is considered an ultra-processed food? Like… Cheese is processed (all cheese; it isn’t just found, it’s made by processing milk). Is it ultra processed? What about a hot dog?
It seems cheese just missed the mark for ultra status according to this specification I found on webMD.
a quick summarisation is that there are 4 groups:
- Unprocessed or minimally processed foods (berries, nuts etc).
- Processed culinary ingredients (oils, butter, sugars etc).
- Processed foods (cheese, bread. Stuff with 2+ ingredients).
- Ultra-processed food and drink products (preservatives, additives, all the bad -ives).
So I’m guessing a hot dog would be ultra processed due to preservatives and additives often found in the ‘meat’.
That was an interesting rabbit hole to go down. Feels as though what is considered ultra-processed by the experts, is what us laymen tend to refer to as processed foods. I suppose technically their terminology is correct (the best kind of correct ofc), but it just feels like an exaggeration due to everyday usage of the term being what it is.
Edit: formatting.
How is milk processed? It’s pasteurized, which means it’s heated to kill bacteria. Nothing is added to the milk … so no, it is NOT considered a ‘pprocessed’ food.
Firstly, pasteurisation is most definitely a process.
Secondly, it’s very unlikely you are buying milk which has only been pasteurised, it has very likely at least also been homogenised, after being mixed from various different sources in order to produce a mill standardised fat & milk solids. The vast majority of the time rather than just being blended, it has been centrifugally separated into fractions that are then recombined in order to create a standard product.
None of this is really bad, btw, but it is 100% processing.
I’m not sure about milk, but high temp heating is not something that occurs naturally. I am pretty sure heating kills both good and bad stuff so it chemically alters milks, even if minimally. If it is altered chemically or it’s nutrient profile changes or it goes through a process that doesn’t occur regularly, naturally in nature, I consider it processed.
Some form of processing is necessary to prevent disease, i am not against processed stuff to prevent disease.
Eating raw wheat seed, our body can’t absorb anything, eating powered wheat we still can’t absorb much nutrient. The moment we add water and heat and make bread, we break the cell walls, and now we can absorb most of the nutrients. It also raising the glycemic index of wheat.
I don’t consider fermented stuff like yogurt as processed since it can occur naturally, I just see it as a different food, like a seed is a food that can naturally become a plant that is also a food.
It is highly processed.
It is grass that has gone through a cow.
Look up how to make cheese.
I feel like we’ve known this for a very long time
We’ve known about climate change for a long time too. “We” not all of us.
True
The NOVA classifications are difficult to work with, and I think the trend of certain nutrition scientists (and the media that reports on those scientists’ work) have completely over-weighted the value of the “ultra processed” category.
The typical whole grain, multigrain bread sold at the store qualifies as ultra-processed, in large part because whole grain flour is harder to shape into loaves than white flour, and manufacturers add things like gluten to the dough. Gluten, of course, already “naturally” exists in any wheat bread, so it’s not exactly a harmful ingredient. But that additive tips the loaf of bread into ultra processed (or UPF or NOVA category 4), same as Doritos.
But whole grain bread isn’t as bad for you as Doritos or Coca Cola. So why do these studies treat them as the same? And whole grain factory bread is almost certainly better for you than the local bakery’s white bread (merely processed food or NOVA category 3), made from industrially produced white flour, with the germ and bran removed during milling. Or industrially produced potato chips, which are usually considered simply processed foods in category 3 when not flavored with anything other than salt, which certainly aren’t more nutritious or healthier than that whole wheat bread or pasta.
If specific ingredients are a problem, we should study those ingredients. If specific combinations or characteristics are a problem, we should study those combinations. Don’t throw out the baby (healthy ultra processed foods) with the bathwater (unhealthy ultra processed foods).
And I’m not even going to get into how the system is fundamentally unsuited for evaluating fermented, aged, or pickled foods, especially dairy.
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Some bread is treated with stuff one would ordinarily not want to eat.
So why not focus on the foods containing that stuff, rather than the superficial resemblance of all foods that kinda look like the foods that contain that stuff?
Let’s say you have a problem with potassium bromate, a dough additive linked to cancer that remains legal in U.S. bread but is banned in places like Canada, the UK, the EU.
So let’s have that conversation about bromate! Let’s not lump all industrially produced breads into that category, even in countries where bromate has been banned.
Another cancerous item is sodium benzoate. I use it to make photos. It reacts with UV light in gelatin to cause the gelatin to harden up. That same effect is what give you cancer. Its the free radicals generated during UV exposure.
The fuck does “ultra processed food” mean? Isnt upf defined by it harming you? Its like saying weapons harm you when weapon is the name for something that is used to harm others.
Not even. The NOVA system has been tested and doesn’t function as a system of classification. Experts cannot consistently classify things into UPF/not UPF. https://www.nature.com/articles/s41430-022-01099-1
So it’s more like “there’s this food and it’s bad for you but idk what it is :/”
The infuriating thing is that I believe that nutrition is more than just a linear addition of all the constituent ingredients (kinda the default view of nutrition science up through the 90’s), but addressing the shortcomings of that overly simple model shouldn’t mean making an even more simple model.
NOVA classification is the wrong answer to a legitimate problem.
Ultra pasteurized milk that prevents bacteria growth is UPF.
A processed food would be like roasted nuts, a loaf of real bread, cheese, etc. an ultra processed food is anything that’s been broken down into individual constituents like corn syrup, maltodextrin, sugar, white flour, etc then amalgamated back together again. But I certainly see what you mean.
“Real bread” meets that definition of ultra-processed. It’s a bunch of individual constituents (flour, water, yeast, etc.) that are mixed together.
Yes, also the glycemic index and nutrient availability changes, so it is processed from wheat seed.
when we eat raw wheat seed, we can’t absorb any nutrients. Artificial grinding into powder and applying artificial heat and adding water break the cell walls, making the sugars and nutrients more available also raising glycemic index.
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The difference between doritos and bread is merely the cooking temperature and the flavoring content… One is supposed to be cheesy and salty the other sweet and greasy/moist.
Where do you live that bread is sweet and greasy?
Doughnuts are sweet and greasy. They are literally cooked in boiling oil.
Okay, but if I told the bf to get bread on the way home, and he got donuts instead, we’re breaking up
breaking bread/donuts is good, sharing is caring.
Fine. I’ll call the bf department of purchases and let them know this is just a stretched truth and not a true truth.
Yep, a homemade loaf of bread is totally comparable to Doritos.
Thanks man I love the sincerity.
It should be more appropriately labeled Junk Food. Everyone’s trying to make it sound official and it just ends up more vague.
If we were eating Seafood, Chicken, Beef, Vegatables, Salads and Whole Grains, we’d live longer.
In the end, we need to stay away from non-naturally occurring carbs and refrain from mixing naturally occurring carbs with tons of fat/salt to make them more palatable.
Muffins, Doughnuts, French Toast, Submarine Sandwiches, Pizza, Pasta, all have to be super portion controlled, we we just don’t seem to have that kind of willpower.
Generally, something you can’t make at home.
Yeah, I dunno. I wish they would just say sugar or something.
It’s astonishing to me that scientists are using such unscientific terms like “ultra processed food”. What is it about these foods that is unhealthy?
It’s like saying “sports are dangerous” while including football and golf in your definition.
Scientists only use terms like ultra processed food after defining them in their scientific papers. The problem here is that the media find it difficult to write a short article for the general audience if they have to define things scientifically.
What specifically is bad about UPF foods is still being researched. A few leading ideas are:
- Very little fibre
- Starches are all immediately accessible to digestion and so blood glucose spikes much more than for the non-UPF equivalent
- UPF foods are soft and dry (so weigh less) making it very easy to eat a lot very fast, so you eat too many calories.
- Relatively high in salt and sugar
- Use of emulsifiers. These may change your gut microbiota and also make your gut more leaky causing inflammation
- Use of preservatives and artificial colours
- Frequently have a lot of oil
Low fibre, emulsifiers and preservatives, while lacking variety of phytochemicals found in fresh food is known to change your gut health. People on UPF diets tend to eat more and have higher blood glucose spikes leading to heart disease and diabetes.
Altogether this is a recipe for a shorter, less healthy life
Is UPF food with ultra high fibre bad? Is UPF with ultra high vitamin A bad?
Those are shit definitions that come from pop-science not real science. They’re so broad as to be functionally useless.
The NOVA classification system is “real” science, but in my opinion the arbitrary and vague definitions make it so that it’s not very good or very robust science.
“Very little fiber”, “Frequently have a lot of oil”, and “Relatively high in salt and sugar” aren’t a classification, they’re vibes.
“Use of Emulsifiers” is worthless. Eggs, garlic, and butter are emulsifiers.
NOVA is not about finding stuff out, it’s about creating a science-y sounding framework to replace the food pyramid.
“Very little fiber”, “Frequently have a lot of oil”, and “Relatively high in salt and sugar” aren’t a classification, they’re vibes.
What you’ve listed aren’t classification criteria. These are generally common characteristics within the category, and a basis for investigating what causes ultra processed foods to generally be bad.
I’m in this thread arguing that the scientists have the data to be able to just analyze correlations and trends of those characteristics directly, rather than taking the dubious step of classifying them into the NOVA category to begin with.
It’s not pseudoscience or not science though. The models are the models, and I think they’re bad models, but I don’t think they’re outright unscientific.
Use of emulsifiers.
Frequently have a lot of oilOh no, not my mayo!
…is aioli ok or do saponins count as emulsifier, here?
I think there’s a bit of a political drive to try to label chronic conditions as “lifestyle” diseases tbh, hence the loose definitions.
I just had the same thought as I was formulating a different comment here.
There is no single definition of ultra-processed foods, but in general they contain ingredients not used in home cooking.
Many are chemicals, colourings and sweeteners, used to improve the food’s appearance, taste or texture.
Fizzy drinks, sweets and chicken nuggets are all examples. However, they can also include less obvious foods, including some breads, breakfast cereals and yoghurts.
A product containing more than five ingredients is likely to be ultra-processed, according to public health expert Prof Maira Bes-Rastrollo of the University of Navarra in Spain.
Ultra-processed foods are often high in salt, sugar and saturated fats. In the UK, look out for a “traffic light” label on the packaging.
https://www.bbc.co.uk/food/articles/what_is_ultra-processed_food
Thank you for the details - as you point out this is a functionally useless definition.
It reeks of “You know what I mean - that bad stuff”. And that’s not a good scientific definition.
A product containing more than five ingredients is likely to be ultra-processed
Curry is “ultra-processed” - you heard it hear first.
Like I said - “Sports are dangerous” is a very bad way to try to categorize risky activity. Golf and football are very different as are Curry and Twizzlers.
Yea the 5 ingredient stuff is weird, what if I make a 5 fruits salad. To me the number of unnatural processing steps (processes that don’t occur regularly in nature) makes more sense.
Yes, curry is processed food. It goes through the unnatural process of high heat cooking. I’m not sure about healthy-ness, I think a lot also depends on dosage. I don’t see processing as always being bad.
To me, Dosage makes the poison.
Drinking 4 gallons of curry in 1 sitting is probably bad, same as drinking 4 gallons of unprocessed water in one sitting.
In this reply you you talked about “some breads”, the OP Post only talks about bread - and that for sure had only ingredients in using at home.
Same for French fries: potato, salt, fat .
I’m with the poor downvoted fellow, I don’t understand where the risk comes from when it’s described this vague.
Are home made burgers better? Is it the freezing process and I should lower my meal prep? Is it additives?
A product containing more than five ingredients is likely to be ultra-processed
Ugh. No. That amounts to saying “anything that contains five spice is ultra-processed”. Why do you hate Chinese cuisine.
The “not used in home cooking” rule of thumb is way better though you can certainly make absolutely filthy dishes at home. Home cooking also uses “chemicals, colouring and sweeteners”, and also home cooks care about appearance, taste, and texture.
What I’d actually be interested in is comparing EU vs. US standards UPC. EU products use colourings such as red beet extract, beta-carotene, stabilisers, gelling agents etc. like guar gum or arrowroot, when they use fully synthetic stuff then it’s generally something actually found in nature. Companies add ascorbic acid as antioxidant, grandma added a splash of lemon juice, same difference really.
A EU strawberry yoghurt which says “natural aroma” is shoddy, yes, you’re getting fewer strawberries and more strawberry aroma produced by fungi, but I’m rather sceptical when it comes to claims that it’s less healthy.
“An ultra-processed food (UPF) is a grouping of processed food characterized by relatively involved methods of production. There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds.[1][2] The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings.[3] UPFs have often undergone processes such as moulding/extruding, hydrogenation, or frying.[4]” Wikipedia
I don’t know why it is not defined as such. It’s easy to understand to me anyway. Flour has been ground up by humans for centuries, and has gone through a process, but the end product still at least resembles what you find in nature. Glycerides however, need to be explained and created using chemistry through indusrial processes.
I don’t know if I could have picked a better example I am no expert. I’m simply disheartened so many struggle to distinguish between processed and ultra processed.
Olive oil is processed; if then, in an industrial process they extract the glyceride from that process and isolate it to its chemical form, to only then inject it into another food stuff product, that’s ultra processed.
Im not that smart, anyone feel free to holler at me for being incorrect. This is my understanding however.
I gave up Ultra-processed foods 15-20 years ago and lost a lot of weight, and maintained that weight loss for years only using the avoidance of ultra-processed foods. Of course when I got slack, I gained again. So to me it seems obvious the harms. However, one could argue injecting vitamin c to a food is healthy, and would be defined as going through ultra process to isolate the vitamin compound.
But there is, to me, something sinister to have food scientists engineer food to be highly palatable and addictive, while also being detrimental to our health. Looking at you hot cheetos.
Each 10% extra intake of UPF, such as bread, cakes and ready meals, increases someone’s risk of dying before they reach 75 by 3%, according to research in countries including the US and England.
Was a bit surprised to see bread there, as it’s been a staple of many cultures’ cuisines for millennia. Did a quick search, and got some clarity in this list - “mass-produced packaged bread” is UPF, not the stuff you make from scratch or perhaps pick up from the local bakery.
A relief, actually, as I just took a loaf of sourdough out of the oven and was waiting for it to be cool enough to slice into. This article took the shine off the experience for a moment there 😅
I’m sure the actual paper defines this better, but without a definition of what puts something in this category, it’s not useful.
Even for bread, is it all bread? Is it added gluten? Is it a specific preservative? Is it only bread with bleached flour?
Even so, mass produced and packaged is not the actual contributor…
Same with prepared food… Costco makes prepared food that is equivalent to what you’d make at home. It’s that still bad? If not, what other prepared food is fine?
Even for bread, is it all bread?
It’s most bread. There will always be a few outliers, but they’re a tiny minority.
Is it added gluten?
Gluten isn’t ‘added’ to bread, it’s a naturally occurring component of grains like wheat, rye and barley. Gluten free bread is made from alternative grains that naturally do not contain gluten (sorghum, rice, buckwheat, etc.). Gluten isn’t unhealthy unless you have Coeliac disease or a gluten sensitivity/intolerance. It won’t factor into UPF status.
Is it a specific preservative?
The ideal bread is preservative free. Mass-produced bread is almost never preservative free, because the time it takes for the bread to be baked, shipped, put on the shelf in a shop, picked up by you and taken home to eat is longer than it takes to go mouldy (particularly if it’s in a plastic bag). Hence, they add a preservative to extend the shelf life.
A bakery is less likely to use preservatives, because they bake fresh daily, based on customer demand. Homemade bread also doesn’t need preservatives for pretty much the same reason.
No need to demonise preservatives, or split hairs over “better” or “worse” ones, but worth being mindful of the amount you consume.
Is it only bread with bleached flour?
Bleached flour improves performance for baking (making lighter, fluffier loaves with more ‘bounce’ and chewiness from the gluten), but also strips out a lot of the minerals that are beneficial for your health. Mass-produced bread tends to use bleached flour, because a white and fluffy loaf is more appealling to consumers than a denser and darker one, and the lighter consistency makes it less filling, leading you to consume more of it, which means more money for them. Given the choice between bleached and unbleached flour, choose the latter if you can.
So, yes, ‘mass-produced and packaged’ does tend to correlate directly with the overall nutritional content.
Costco makes prepared food that is equivalent to what you’d make at home.
I can only speak for myself on this one, but I’ve never seen a pre-prepared meal at Costco that is the equivalent of what I’d make at home. It tends to be carb, fat and animal protein heavy, and very light on veg. My cooking is the opposite (lots of veg, some complex carbs, not too much fat or animal protein).
Just like the preservatives and bleached flour in bread, companies who mass-produce food are looking to use the cheapest ingredients with the longest shelf life to maximise their profits. Makes good business sense for them, but not good health/nutritional sense for consumers.
Yeah the typical American stuff is like 10% sugar, packed with additives like emulsifiers and preservatives, and anything that makes the production processes cheaper and faster, made from bleached flour and has most of the fibre stripped out.
If your bread is made from flour, water, salt and yeast its processed food not UPF.
The supermarket bread that looks and feels like a squeaky toy. Best to avoid that one.
But I like the sound it makes when I eat it :(
I remember the first time I visited the States, and bought a loaf of bread and a jar of peanut butter from the grocery store on my first night to make toast the following morning. Boy, did the unexpected sugar hit at breakfast time wake me up! HFCS really is in everything over there. Not at all surprised that packaged bread is classed as UPF.
Enjoy that sourdough!! I have always wanted to get into baking bread. I will eventually get there someday. The semolina my local bakery makes is 😗🤌 i love bread
Ooh, semolina, nice! Love me some Pane Siciliano… Think you just inspired my next loaf 🤭
(Highly recommend breadmaking as a hobby, if the spirit moves you. Very meditative - particularly the kneading - with bonus baked goods when you’re done!)
For example, US research published last year in the BMJ found that people who consume the most UPF have a 4% higher risk of death overall and a 9% greater risk of dying from something other than cancer or heart disease.
If you don’t want to die of cancer and heart disease, UPF may be be a good choice.
The 4% greater risk of dying… Does that mean if I have a 10% chance of dying by age 70 it becomes a 14% chance or a 10.4% chance? I believe the latter. But that’s a correlation for the people who eat the most UPF. Would have to see how that’s controlled for socioeconomic class and access to healthcare.
It’ll be a delicious death. Mmhmm a cupcake death.
We know
The food industry is going to go through the same rebuke that the tobacco industry went through only bigger.
Should go through, but it won’t.
Tobacco? Should have gone through, but it didn’t.
What’s going to be the upf equivalent of vapes?
Wraps.
Yeah, but it’s delicious and makes me feel good and I don’t want to be 90 anyway. Wait, smokers say that. Shit.
Bread is UPF???
A bread with only flour, water, salt would be a processed food only as flour is processed.
A bread with 23 items listed in it’s ingredients, half of which sound like something you’d hear in chemistry class, is ultra-processed.
A bread with only flour, water, salt would be a processed food only as flour is processed.
Would be as hard as stone and not bread at all.
This is the correct answer.
Another way to distinguish the good from the bad: Good bread goes stale in a few days, it also is harder to chew. UPF bread will sit in your breadbin for 7 days without noticeable changes and is fluffy and relatively light.
The reason for the fluffiness and the shelf life is all the chemical additives.
You can see why the corporations love UPF bread - and why (if you didn’t know the health impact) you might want to buy UPF bread on your weekly shop.
Even with this information, it’s fine if it’s a small part of your diet. My kids aren’t going to die because they eat a peanut butter and jelly sandwich every day.
Always having it available and the fact that they’ll eat it mean it’s the healthier choice.
You have to make tradeoffs. That’s just how food works and how it has always worked.
you can keep bread goods soft for a week without ultra processing using the Tangzhong method! It’s delicious and easy I recommend it to all my bread lovers!
I buy my bread at the local bakery, I sure hope it’s not processed cause I like that shit
You could ask them
Sorry, I’m a little bit shy when I have to ask the difficult questions. Should I just ask “how is [the bread I buy] made ?”
probably depends on the type of bread. sliced bread commonly sold in the uk is certainly UPF
The long game suicide, baby.
Just when I discovered frozen meals… 😟
There are different levels of processed food. A meal cooked, frozen, and shipped can have less risk than a sausage with a stick in it wrapped with a blueberry pancake infused with syrup.
Use your best judgement.
“Use your best judgement” to read ingredient lables and spend a few hours looking up what you don’t recognize.
You’ll quickly get a grip on what is processed and what is ultra-processed, and why the later is not so great.
I guess I’ll just photosynthesise 🌻
Why is your font size smaller than everyone else’s? Very odd.
I have no clue. It looks the same to me.
As a vegetarian, I sometimes eat a lot of meat substitutes that are highly processed.
I figure it’s a worthwhile trade.
Meat substitutes are not necessarily UPFs.
“Processed” is a shitty descriptor without a clear definition. Cooking a food is processing it, but some food only become degestible (like some meat) when you cook it. Bread and all baked goods are processed. Are they all going to end us?
So you may not even be making a trade here. Not all substitudes are equal.
You’re totally right. I suppose I am thinking of things like chicken’t nuggets or Beyond Beef. Things that would be considered junk food anyways.
