Ultra-processed foods: New insights into the effects

At the end of November 2025, the authoritative medical journal The Lancet published an extensive and widely discussed article entitled “Ultra-processed foods and human health: the main thesis and the evidence.” In this publication, international researchers examine the role of so-called ultra-processed foods in global health. The article provides a broad overview of existing research and raises a question that seems increasingly urgent: what does it mean for our health when a large part of our daily diet consists of products that are barely recognizable as food in any traditional sense?

Ultra-Processed Food: What Does It Include?

To understand the significance of this discussion, it is important to clarify what is meant by ultra-processed food. These are products largely composed of industrially processed ingredients and additives. They are far removed, often through many processing steps, from their original raw materials. They are designed for specific product purposes, such as long shelf life or an intense smell or taste experience, and often combine several of these functions. In many households, such products are no longer a supplement but the actual basis of the daily menu. This makes this category of food increasingly relevant, not only for people with explicitly unhealthy lifestyles.

A Global Shift in Eating Patterns

What stands out most is how quickly and broadly this shift has taken place. In an increasing number of countries, a substantial share of daily calorie intake comes from highly (ultra-)processed products. This is not limited to affluent Western societies, but also applies to regions where traditional dietary patterns dominated until quite recently. The availability of cheap, ready-to-eat products changes many dimensions of nutrition: what people eat, how often they cook, and more generally how food fits into everyday life. As a result, entire food cultures, often based on fresh ingredients and shared meals at fixed times, gradually disappear. The social embedding of food changes along with it.

Chronic Diseases

A central point in the research is the repeatedly demonstrated association between high consumption of ultra-processed foods and the occurrence of chronic conditions. People who eat large amounts of these products are more likely to suffer from related problems such as overweight, type 2 diabetes, and cardiovascular disease. Associations have also been observed with certain types of cancer, as well as an increased risk of premature death. These patterns appear across different population groups and countries, suggesting that the problem is not cultural or local in nature, but structural.

Why Processing Itself Matters

The health risks mentioned cannot be fully explained by individual nutrients such as sugar, fat, or salt. Even when these factors are accounted for, the associations remain. This indicates that the degree of processing, and possibly the methods of processing themselves, play a role. The reasons are not yet entirely clear. Ultra-processed products are often energy-dense, quick to consume, and formulated in ways that reduce satiety. As a result, people tend to eat more than they need, often without realizing it. In addition, there is growing attention to the possible effects of additives and packaging materials on the body. More research is needed to firmly establish these mechanisms.

Liver and Nervous System

Recent scientific publications suggest that the consequences of a diet rich in ultra-processed foods may extend beyond well-known chronic diseases. Some studies point to an association between high consumption of these products and liver conditions, such as non-alcoholic fatty liver disease and more advanced forms of liver damage. These effects appear to be related to long-term disruptions in metabolism, particularly in how the body processes fat and sugar. Interestingly, some of these changes are already visible before people become clinically ill, suggesting that ultra-processed food may have a subtle, cumulative impact on health.

In addition, recent epidemiological studies have found associations with neurological conditions, including an increased risk of certain neurodegenerative diseases. Although this field of research is still developing, it suggests that the impact of diet may also affect the nervous system, and is therefore not limited to (over)weight or abnormal blood sugar levels.

Additives and Industrial Composition

Another striking insight from recent studies is that not only the degree of processing matters, but also the specific composition of ultra-processed products. Several large cohort studies have examined commonly used additives, such as preservatives, colorants, and emulsifiers, and found associations with increased risks of conditions such as cancer and diabetes.

These findings should be interpreted with caution, as it is often difficult to isolate individual substances from the overall dietary pattern. Nevertheless, they reinforce the idea that the health effects of ultra-processed food cannot be fully understood through traditional nutritional analysis alone. The chemical complexity of these products, and prolonged exposure to them, represent relatively new areas of focus within nutritional science and contribute to growing concerns about their place in the daily diet.

From Individual Choice to a Systemic Issue

An important implication of these insights is that nutrition can no longer be viewed solely as an individual responsibility. Eating behavior is shaped by what is affordable, available, and socially normalized. When ultra-processed food is ubiquitous and heavily promoted, it is unrealistic to expect people to consistently make different choices on a large scale. This shifts attention from individual awareness and decision-making to the structure of the food system as a whole, including production, marketing, and regulation. The question, in short, is what role politics or industry self-regulation should play.

The study’s findings particularly fuel debate about how governments regulate food marketing, especially toward children. A broader question is whether current consumer information is sufficient. If highly processed foods contribute significantly to disease burden, this affects not only healthcare, but also education and the economy, especially the long-term affordability of healthcare systems. Healthy eating then becomes not just a matter of knowing what is good, but of having access to alternative food environments and models.

A Role for Paleo?

The issue of ultra-processed food increasingly reflects a broader question about everyday life. Due in part to time pressure, formerly fixed menu components, cooking skills, and eating rituals are disappearing in many societies. What is lost is not only tradition or something of evolutionary significance, but also ways of eating that often align better with the body’s needs. These cultural shifts are far from neutral: they have universal consequences for how people feel, function, and age.

An Ongoing Debate

At the same time, the debate is not settled. Not every highly processed product is the same, and not every traditional dish is automatically healthy. Additional experimental research is certainly needed to further substantiate specific causal relationships. However, action can already be taken based on strong indications, both by consumers and by governments. The current volume and consistency of evidence make it increasingly difficult to ignore the topic or dismiss it as a passing trend.

What Now?

The international discussion on ultra-processed foods invites a re-evaluation of what is considered normal eating and encourages greater attention to the origin and processing of food. This does not mean that everything convenient or industrial must be avoided: completely unprocessed diets are unrealistic for most people. However, there is now sufficient evidence to suggest that a dietary pattern with more unprocessed or minimally processed ingredients provides a solid foundation for long-term health. A good starting point: take a random product from your refrigerator and read the label.