A recent narrative review published in *Sports Medicine – Open* raises concerns about the health implications of ultra-processed foods for athletes. The research, led by Sara F. Forbes from Australian Catholic University and Adelaide University, along with colleagues Louise M. Burke, Evangeline Mantzioris, and Adrienne K. Forsyth, systematically examines how athletes consume these products, which include carbohydrate drinks and protein-fortified snacks, designed to enhance performance.
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The review aligns with a growing body of evidence indicating that a higher intake of ultra-processed foods is associated with adverse health outcomes. A 2024 umbrella review in the *BMJ* established a link between ultra-processed food consumption and increased risks for various chronic diseases, particularly affecting cardiometabolic and mental health. Moreover, ultra-processed foods significantly impact the environment, prompting discussions about reducing their intake for both human health and sustainability.
Athletes typically consume large amounts of formulated products, categorized as ultra-processed foods by the NOVA classification framework. This system, developed by Monteiro and others, ranks foods based on their processing and additives rather than their nutritional value or performance utility. This poses a challenge for athletes, as their dietary needs differ significantly from the general population.
The review notes inconsistencies within the NOVA classification, where items like plain yogurt and flavored yogurt can be classified differently, leading to confusion. Research indicates that many even nutrition professionals are unfamiliar with the NOVA system, underscoring a knowledge gap that could impact athletes' dietary choices.
Convenience and perceived performance benefits are the primary reasons athletes opt for these products, as highlighted by a survey of 1,145 Irish athletes. In contrast, sustainability concerns ranked much lower in their decision-making process. Various studies from different countries show regular intake of sports foods among athletes, although there's a lack of consistent data on how much of their total energy intake comes from ultra-processed foods.
Interestingly, the review challenges assumptions about a food-first approach in sports nutrition, revealing that even suggested replacements for sports foods can still be ultra-processed. Additionally, research has shown little to no performance differences between carbohydrate supplements and regular foods like bananas or raisins.
The review also highlights a significant gap in research regarding the health effects of ultra-processed food consumption on athletes. Studies have yet to link sports food consumption to specific health outcomes, although some research suggests that elite athletes may have a higher environmental impact due to increased energy and protein needs. The authors call for more investigations into the prevalence of ultra-processed food consumption among athletes and its effects on health and performance, emphasizing the role dietitians can play in guiding athletes towards healthier nutrition strategies.