On November 19, 2025, the Lancet launched a series of three articles on the consumption of so-called ultra-processed foods and their associations with chronic diseases. This series brings together evidence regarding the growth of ultra-processed foods in diets worldwide and highlights their association with numerous non-communicable chronic diseases. A group of scientists is calling on policymakers to take action to reduce the accessibility of these products.
Ultra-processed foods and human health: the main thesis and the evidence
- The NOVA food classification.
Prof. Carlos Monteiro from the University of São Paulo presented the NOVA classification system based on the degree of food processing and the purpose of processing. Four categories are distinguished: category 1 for unprocessed or minimally processed foods, category 2 for processed culinary ingredients, category 3 for processed foods, and category 4 for so called ultra-processed foods. In a box, the author notes scientists’ criticisms regarding the use of the NOVA classification to categorize foods: the lack of precision in the criteria, the reliance on qualitative criteria, and the difficulty of classifying foods without the ingredient list, which is not currently included in databases. He responds by saying that without proper training and education, there can be ranking errors, but the use of validated protocols and experienced evaluators reduces these errors…
- The raise of so called ultra-processed foods (UPF): a very contrasting situation depending on the country
Repeated analyses of national household purchase surveys and food consumption studies in numerous countries around the world show different levels of development depending on the country’s socio-economic status. For example, the average share of so called ultra-processed foods according to the NOVA classification (as a percentage of total energy intake) ranges from 9% (in Iran) to 60% (in the United States) of total energy intake. The share of ultra-processed foods in the diet remains below 25% in high-income countries in Southern Europe such as Italy, Cyprus, Greece, and Portugal, and in Asia (Taiwan and South Korea), but exceeds 40% (in Australia and Canada) or 50% (in the United Kingdom and the United States) in other high-income countries.
In countries where overall UPF consumption is low, the proportion of so called ultra-processed foods (UPFs) in the diet tends to be high among high socioeconomic status groups, whereas in countries where overall UPF consumption is high, it is significant among low socioeconomic status groups. So called ultra-processed foods are developing at the expense of traditional foods and minimally processed fresh foods.
- The diet based on so-called ultra-processed foods and chronic diseases
A higher consumption of so-called ultra-processed foods, some of which are fatty and sugary according to the definition of category 4, is associated with higher energy intake. The consumption of fatty and sugary foods that are energy-dense is linked to an increase in risk factors for non-communicable chronic diseases.
Actions to stop the development of UPFs
The articles by Gyorgy Scrinis et al. and Philip Barker et al. suggest actions to limit the development of so called ultra-processed foods in terms of marketing, promotion, advertising, and consumer information and education. They call on policymakers to take comprehensive action towards the food industry.
In conclusion, The Lancet published a series of very strongly anti-industry articles.
To complement this information, we remind you of the scientific documents currently available from recognized independent bodies, which assess the impact of the consumption of so-called ultra-processed foods on consumer health, such as the anses in France, the Scientific Advisory Committee on Nutrition in the United Kingdom, the Spanish Agency for Food Safety and Nutrition, and the American Heart Association, which highlight the complexity of the issue, the weaknesses of the NOVA classification, and the limitations of the evidence available to date.
The Lancet series of articles is available here
Orchidali can help to assess and increase the nutritional quality of your products.
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Launch of the Lancet series on so-called ultra-processed foods and health
On November 19, 2025, the Lancet launched a series of three articles on the consumption of so-called ultra-processed foods and their associations with chronic diseases. This series brings together evidence regarding the growth of ultra-processed foods in diets worldwide and highlights their association with numerous non-communicable chronic diseases. A group of scientists is calling on policymakers to take action to reduce the accessibility of these products.
Ultra-processed foods and human health: the main thesis and the evidence
Prof. Carlos Monteiro from the University of São Paulo presented the NOVA classification system based on the degree of food processing and the purpose of processing. Four categories are distinguished: category 1 for unprocessed or minimally processed foods, category 2 for processed culinary ingredients, category 3 for processed foods, and category 4 for so called ultra-processed foods. In a box, the author notes scientists’ criticisms regarding the use of the NOVA classification to categorize foods: the lack of precision in the criteria, the reliance on qualitative criteria, and the difficulty of classifying foods without the ingredient list, which is not currently included in databases. He responds by saying that without proper training and education, there can be ranking errors, but the use of validated protocols and experienced evaluators reduces these errors…
Repeated analyses of national household purchase surveys and food consumption studies in numerous countries around the world show different levels of development depending on the country’s socio-economic status. For example, the average share of so called ultra-processed foods according to the NOVA classification (as a percentage of total energy intake) ranges from 9% (in Iran) to 60% (in the United States) of total energy intake. The share of ultra-processed foods in the diet remains below 25% in high-income countries in Southern Europe such as Italy, Cyprus, Greece, and Portugal, and in Asia (Taiwan and South Korea), but exceeds 40% (in Australia and Canada) or 50% (in the United Kingdom and the United States) in other high-income countries.
In countries where overall UPF consumption is low, the proportion of so called ultra-processed foods (UPFs) in the diet tends to be high among high socioeconomic status groups, whereas in countries where overall UPF consumption is high, it is significant among low socioeconomic status groups. So called ultra-processed foods are developing at the expense of traditional foods and minimally processed fresh foods.
A higher consumption of so-called ultra-processed foods, some of which are fatty and sugary according to the definition of category 4, is associated with higher energy intake. The consumption of fatty and sugary foods that are energy-dense is linked to an increase in risk factors for non-communicable chronic diseases.
Actions to stop the development of UPFs
The articles by Gyorgy Scrinis et al. and Philip Barker et al. suggest actions to limit the development of so called ultra-processed foods in terms of marketing, promotion, advertising, and consumer information and education. They call on policymakers to take comprehensive action towards the food industry.
In conclusion, The Lancet published a series of very strongly anti-industry articles.
To complement this information, we remind you of the scientific documents currently available from recognized independent bodies, which assess the impact of the consumption of so-called ultra-processed foods on consumer health, such as the anses in France, the Scientific Advisory Committee on Nutrition in the United Kingdom, the Spanish Agency for Food Safety and Nutrition, and the American Heart Association, which highlight the complexity of the issue, the weaknesses of the NOVA classification, and the limitations of the evidence available to date.
The Lancet series of articles is available here
Orchidali can help to assess and increase the nutritional quality of your products.
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