Today’s AJPM study adds to growing research into ultra-processed foods (UPFs) and health risks. FoodDrinkEurope remains open to new science on this issue but we stress that the UPF concept itself remains hotly disputed and as such is unsuitable for public health guidance.
As is often the case with observational studies, the AJPM study cannot definitively conclude that UPF consumption is the main driver of mortality risk, given the many confounding factors like level of physical activity, lifestyle, and existing health conditions.
For these reasons, expert public health authorities in the UK, Nordic countries, and France have rejected using UPFs as a basis for public health guidance, warning that it risks oversimplifying nutrition science and confusing consumers.
When it comes to ensuring good dietary health, well-established food nutrition science the world over, tells us that the best way to make an impact is to focus on the nutritional content of a food and how often we consume it, in conjunction with what type of lifestyle we lead.
Europe’s food and drink industry is stepping up by reformulating products, boosting fibre and micronutrients, and offering more nutritious choices to support healthier living.
BACKGROUND
In a recent study in the American Journal of Preventive Medicine, researchers compared data from past studies to estimate the impact of ultra-processed food intake on mortality risk. The study concludes that the consumption of so-called ‘ultra-processed foods’ (UPFs) is linked with greater mortality risk.