Ultra-processed foods account for approximately 73% of the U.S. food supply. This category includes a variety of commonly consumed items such as hotdogs, ice cream, fries, flavored yogurts, and ready-made meals. These foods are popular due to their affordability, convenience, and taste, being specifically engineered to have a long shelf life and appeal to consumers with added sugars, fats, and artificial ingredients.
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Research from Oluyemisi Akinsola at Utah State University (USU), alongside Abiodun Atoloye, indicates that ultra-processed foods represent about 68% of adolescents' daily caloric intake. Akinsola is investigating how snacking habits influence the consumption of ultra-processed foods among teenagers.
The health implications of ultra-processed foods are a contentious topic. Lacie Peterson, a clinical professor at USU and registered dietitian, notes that the long-term effects of these food items are still being studied, as many additives and processing methods are relatively new. Peterson emphasizes that while ultra-processed foods are not outright harmful, they are linked to various health risks when consumed in excess, such as weight gain, nutrient deficiencies, and increased chances of chronic diseases like heart disease and diabetes.
Several characteristics make ultra-processed foods particularly concerning. They are engineered for taste, often leading to overeating; the high levels of sugar, sodium, and unhealthy fats contribute to their calorie density. Stephan Van Vliet, director of the Center for Human Nutrition Studies at USU, highlights that individuals consuming ultra-processed foods ingest on average 500 more calories daily compared to those who consume whole foods, regardless of total calorie intake.
Another issue is that processing often diminishes the nutritional value of food. Whole, minimally processed foods retain essential nutrients, while ultra-processed foods may lack a comprehensive range of vitamins and minerals, even if they are artificially fortified.
Addressing the consumption of ultra-processed foods requires not only awareness but also systemic changes to food environments, according to Atoloye. Improving accessibility and affordability of healthier food options is critical.
Peterson stresses the importance of education and skills related to healthy food preparation. Van Vliet suggests that sourcing better-tasting, whole foods through regenerative farming may enhance flavor and nutritional content. Research into food additives and their cumulative effects on health remains ongoing, as experts seek to understand the full impact of ultra-processed foods on long-term health.
For more details about balanced eating and the implications of ultra-processed foods, resources are available through USU's Create Better Health website.