Generation U-P: Europe’s addiction to ultra-processed food revealed - Natural Products Global | Delivering the news in your Natural & Organic sector (2024)

A study of the eating habits of people in 19 European countries has revealed shockingly high levels of ‘ultra-processed’ food in the diet.

The study, published in the journal Public Health Nutrition, reveals the full extent of how real food has been replaced by technologically formulated ‘edible food-like substances’.

The scientists used the NOVA classification that categorizes foods according to the extent and purpose of food processing, rather than in terms of nutrients. A central feature of NOVA is its identification of ultra-processed food and drink products.

The study’s lead researcher, professor Carlos Monteiro from the University of Sao Paulo in Brazil, says that ultra-processed foods are not modified foods but rather “formulations mostly of cheap industrial sources of dietary energy and nutrients plus additives, using a series of processes (hence ‘ultra-processed’). All together, they are energy-dense, high in unhealthy types of fat, refined starches, free sugars and salt, and poor sources of protein, dietary fibre and micronutrients.”

” … ultra-processed foods are not modified foods but rather formulations mostly of cheap industrial sources of dietary energy and nutrients plus additives, using a series of processes (hence ‘ultra-processed’)”

The study shows that consumers in the UK buy more ultra-processed food than any others in Europe, amounting to 50.7% of the diet. But several other countries aren’t far behind – Germany at 46.2%, Ireland 45.9%, Belgium 44.6% and Finland 40.9%. Generally, countries in southern Europe have lower levels of ultra-processed food in the diet – Portugal at 10.2%, France 14.2%, Italy 13.4% and Greece at 13.7%.

Explaining the methodology used in the study, professor Monteiro told The Guardian newspaper that, in each country, food was categorized into four groups. In the case of the UK this translated to: Unprocessed or minimally processed – 28.6%; processed cooking ingredients such as vegetable oil – 10.4%; ordinarily processed (such as cheese or cured meat); ultra-processed – 50.7%.

The scientists say their research directly challenges the food industry’s mantra that “there is no such thing as bad food, just a bad diet”. Reflecting on this, Monteiro told The Guardian: “When we compare ultra-processed foods to the rest we see striking differences [in nutritional quality]. We are recommending people limit or avoid ultra-processed foods because they have very low nutritional quality.”