A major three-paper series published in The Lancet argues that ultraprocessed foods are contributing to worsening diet quality around the world and that governments should adopt stronger policy tools to help shift global eating patterns. The series, developed by 43 experts from multiple countries, examines the evidence linking rising UPF intake to poorer health, reviews policy options for reducing consumption and analyzes how global food companies influence both dietary trends and food policy.
Ultraprocessed foods (UPFs) are defined in the papers as packaged products made with refined ingredients, additives or industrial processing methods. These include items such as sweetened beverages, packaged snacks, candy and some ready-to-eat meals. The authors describe a pattern in which these foods displace traditional and minimally processed dietary staples, especially in countries undergoing rapid economic and food system changes.
The first paper in the series, co-authored by Deakin University’s Dr. Priscila Machado, reviews research linking high UPF intake with lower overall diet quality and higher risks of several chronic diet-related diseases.
“There is well-established evidence that ultra-processed foods are displacing healthy diets and harming health globally,” Dr. Machado said. The paper notes that UPFs have become dominant contributors to many people’s daily energy intake.
A second paper, led by University of Melbourne Associate Professor Gyorgy Scrinis, outlines policy measures that the authors argue could help curb UPF consumption. Scrinis said that coordinated action will be essential for shaping healthier food environments.
“Only by combining stricter regulation of poor-quality food products with realistic support for more nutritious choices can we truly promote better diets for all,” he said.
The paper highlights potential strategies including limiting child-directed marketing, adding warning labels, reducing UPF availability in public institutions and placing restrictions on supermarket shelf space.
The third paper examines how large multinational food corporations shape both consumption patterns and policy responses. Led by University of Sydney researcher Dr. Phillip Baker, the analysis describes the rise of inexpensive, heavily marketed UPFs across global markets.
“As their global annual sales top $1.9 trillion, big food companies are making huge profits by replacing whole and minimally processed foods in diets with unhealthy ultraprocessed foods,” Dr. Baker said.
The paper also details how lobbying, political donations and industry coalitions influence nutrition policy.
While the authors present a strong argument for regulatory changes and a reduced role for UPFs, nutrition researchers emphasize that the category covers a wide range of foods with different nutritional profiles and different roles in people’s lives. Many UPFs are convenient, affordable or necessary for those with limited time or mobility, and processing can improve food safety and shelf stability. Evidence linking UPFs to health outcomes typically reflects dietary patterns over time rather than the effects of any single food.
The findings highlight how food environments shape what ends up on the plate. Policy interventions may help improve the balance of foods available and affordable to families, while individual choices still depend on access, cost and personal needs. As with most nutrition research, context matters: nutrient composition, overall eating patterns and real-world constraints all shape how people build meals that work for their health and lifestyle.
This work was supported by a combination of public research foundations, university-based funding and independent grants. These include funding from national research councils, philanthropic organizations and academic institutions involved in food and nutrition research.