Most nutrition scientists agree that an occasional indulgence in ultra-processed foods is no big deal, but statistics show it’s not as easy to do. These foods now account for nearly 60% of U.S. adults’ calorie consumption and up to 70% among children.
Ultra-processed foods, such as packaged snacks, sodas, frozen pizzas, and sweetened cereals, are often high in saturated fat, salt, and sugar, leading to health problems like obesity, diabetes, cardiovascular disease, and cancer. “It’s not just about what’s added; it’s what’s missing,” says Dalia Perelman, a research dietitian.
The origin of ultra-processed foods dates back over a century, with the invention of artificial flavors and additives in the 19th century. However, the modern boom in highly processed food occurred after World War II, driven by advances in manufacturing and packaging.
To identify ultra-processed foods, look for ingredients you wouldn’t find in your kitchen. They often contain industrial formulations like emulsifiers, colorings, and flavor enhancers. Research has shown that eating these foods can harm gut health and disrupt the balance of good bacteria.
While not all ultra-processed foods are unhealthy, some may qualify as “unhealthy” if consumed excessively. Perelman suggests prioritizing fresh fruits, vegetables, beans, whole grains, nuts, and seeds, rather than relying on processed options.
In an effort to reduce reliance on ultra-processed foods, focus on reading ingredient lists carefully and choosing products with fewer additives. Aim for balance and moderation in your diet, as recommended by health scientists like Perelman: “Eat food. Not too much. Mostly plants.”
Source: https://med.stanford.edu/news/insights/2025/07/ultra-processed-food–five-things-to-know.html