A recent global report has revealed that ultra-processed foods can negatively impact various human organs. These types of foods now make up over half of the daily calories for many people in the US, UK, and Australia.
So, what exactly are ultra-processed foods? The term was coined in 2009 by researchers from the University of São Paulo. They categorized foods into four groups:
- Unprocessed or minimally processed foods: This includes whole fruits, vegetables, milk, oats, and rice.
- Processed ingredients: Basic cooking items like salt, sugar, and vegetable oils belong here.
- Processed foods: These are products like canned beans, bread, and cheese that combine ingredients from the first two groups.
- Ultra-processed foods: These are commercial items made from food extracts, often loaded with additives and substances not typically used in home cooking.
Experts warn that the manufacturing process of ultra-processed foods makes them “not real food.” Research shows they are linked to health issues, while more natural options tend to have better health outcomes.
Identifying ultra-processed foods can be tricky. A long list of unrecognizable ingredients is often a red flag. For instance, terms like maltodextrin and soy lecithin signal ultra-processing. To help consumers, apps like Open Food Facts allow users to check product categories easily.
Surveys indicate a growing concern among consumers about food labels. According to recent data, around 80% of people struggle to identify ultra-processed foods. This disconnect has sparked discussions on social media. Many users share tips and DIY recipes to avoid these foods altogether, indicating a push toward healthier eating.
Understanding what you eat can lead to better health choices. Check ingredients, and if they’re complicated or unfamiliar, think twice. Even small changes in eating habits can lead to significant improvements in health and well-being.
For more insights on food health, you can explore the research published in the Cambridge Public Health Nutrition.
