Name: Ultra-Processed People
Rating: 2.9 (43 reviews)
Author: Chris van Tulleken

What’s in it for me? A short introduction to ultra-processed foods.

There’s nothing more satisfying than the taste of cold ice cream on a hot summer day. But have you ever stopped to ponder the journey of that ice cream? Beyond its creamy texture and delightful flavor, there lies a world of additives, manufacturing techniques, and cost-driven decisions. Our modern foodscape is a labyrinth, where the line between natural and artificial blurs, and understanding the intricacies of what we consume becomes ever more vital.

Welcome to the realm of ultra-processed foods, or UPFs. These products, abundant on supermarket shelves, are more than meets the eye, woven with synthetic ingredients, scientific interventions, and the aim to optimize profits. But their prevalence comes with a growing concern for health. Let’s find out why in this short Blink.

Decoding delicacies: the hidden side of your favorite treats

Again, think of your favorite ice cream – the creamy texture, the smoothness as it melts in your mouth, and the explosion of flavors. But what if, behind this delightful experience, there lies a tale of artificial additives, synthetic ingredients, and cost-saving measures? Welcome to the realm of ultra-processed foods, or UPF – products that dominate supermarket shelves, but whose inner workings remain a mystery to many consumers.

That cold treat you love may not be as pure as you think: Many store-bought versions are filled with gums, emulsifiers, and other additives. These not only prevent the dessert from turning into a puddle too quickly but also allow for a wider distribution, a longer shelf life, and a reduced reliance on pricier natural ingredients like genuine full-fat dairy. So while that store-brand scoop might not burn a hole in your pocket, it’s a far cry from the traditional, artisanal varieties made from straightforward, wholesome ingredients.

But this isn’t just about ice cream. As you reach for that low-fat salad dressing or a creamy spread, you might not be tasting the richness of natural fats but instead the wizardry of food science. You see, modified starches have been engineered to provide the mouthfeel of fat, tricking your senses. Similarly, when you savor a baked good or a fry, the oil used may have undergone a refining, bleaching, and deodorizing process. This ensures a neutral taste and allows manufacturers to use it as a cheaper substitute for other more expensive oils or animal-derived fats.

It all started back in the 1800s with the creation of margarine (which used to be made from animal fats, but nowadays is made from vegetable oils that are hydrogenated), but fast forward to today, and the UPF arena has expanded, turning commodities like corn, soy, and palm oil into virtually any ingredient through intricate chemical processes. The result? Low-cost, hyper-tasty, and widely available convenience foods.

Needless to says that there’s a flip side. While these products may be friendly to your wallet, their link to adverse health outcomes is growing stronger. It’s a potent reminder that perhaps it’s worth investing a little more in whole, minimally processed foods for the sake of your health.

Beyond nutrients: the health implications of industrialized foods

Peeling back the layers of UPFs, one might stumble upon a figure keenly observing the complex web of food processing: Carlos Monteiro. Beyond just the additives and synthetic components, there’s a more profound narrative of science, research, and potential health repercussions.

Monteiro and his team were pioneers in conceptualizing UPFs. By their definition, UPFs are products crafted primarily from inexpensive commodity ingredients and additives. This demarcation, though somewhat subjective, sets the stage for robust scientific inquiry. Initial findings indicate a worrying trend: a diet dominated by UPFs correlates with tendencies to overconsume, gain weight, and potentially succumb to diet-associated diseases.

About the Author

Chris van Tulleken is a distinguished infectious diseases doctor and associate professor at University College London, specializing in molecular virology. He collaborates with UNICEF and the World Health Organization, researching corporate influences on child nutrition. Known not only for his research but also for his literary contributions, he coauthored the insightful book Operation Ouch! (2017).