KUWAIT CITY, Nov 19: Ultra-processed foods (UPFs) are linked to damage in every major organ system of the human body and pose a major threat to global health, according to the world’s largest scientific review.

The review, published in a series of three papers in The Lancet, found that UPFs—such as ready meals, cereals, protein bars, fizzy drinks, and fast food—are rapidly displacing fresh foods in diets worldwide. Consumption is associated with a higher risk of at least a dozen chronic conditions, including obesity, type 2 diabetes, heart disease, and depression.

The rise in UPF intake is being driven by profit-focused corporations using aggressive marketing, lobbying, and tactics to influence scientific debate and prevent regulation, the review said. In the UK and US, UPFs now make up more than half of the average diet, and for some younger, poorer, or disadvantaged populations, up to 80% of daily intake comes from ultra-processed sources.

The series, led by 43 global experts reviewing 104 long-term studies, found that 92 studies linked high UPF consumption to overeating, poor nutritional quality, higher exposure to harmful additives and chemicals, chronic disease, and premature death.

Professor Carlos Monteiro of the University of São Paulo, co-author of the series, said humans are not biologically adapted to consume UPFs. He and colleagues developed the Nova classification system, which categorizes foods by processing level from unprocessed to ultra-processed.

“Ultra-processed foods harm every major organ system in the human body,” Monteiro said. “This growing consumption is reshaping diets worldwide and displacing fresh and minimally processed foods.”

UPFs are industrially manufactured with artificial flavors, colorings, and emulsifiers, designed to be highly palatable, calorie-dense, and nutrient-poor, while maximizing corporate profits, Monteiro said.

Critics argue that the UPF category is poorly defined and that existing health policies on sugar and salt are adequate. Monteiro acknowledged these critiques but said urgent action is required.

The review recommends policies to reduce UPF production, marketing, and consumption, including front-of-package labels marking UPF ingredients, stronger restrictions on advertising to children, banning UPFs in public institutions like schools and hospitals, and limiting UPF shelf space in supermarkets.

Brazil’s national school food program, which has removed most UPFs and will require 90% of meals to be fresh or minimally processed by 2026, was highlighted as a successful model.

Professor Barry Popkin of the University of North Carolina, co-author of the series, said policy changes are essential to prevent unhealthy ingredient substitutions and protect public health.

The authors stressed that global corporations, rather than individual choices, are driving the rise in UPF and fueling a “chronic disease pandemic.” Coordinated corporate lobbying and front groups are major barriers to effective regulation.

Scientists not involved in the review broadly welcomed the findings but cautioned that more research is needed and that association does not necessarily prove causation.