Filled with sugar, salt and chemical additives, they are increasingly widespread. For experts it is a public health emergency
In a world that runs ever faster, where time to dedicate to cooking is scarce, it is natural to look for shortcuts, especially when the options on the shelves are so varied and irresistible. It is almost inevitable for many to give in to the temptation of ultra-processed foods: crunchy chips, tasty snacks, fizzy drinks, ready-made soups and the inevitable protein foods that offer a tasty and above all practical solution to daily meals. However, convenience often hides pitfalls and, behind these products with alluring packaging, lies a content that is poor in nutrients and rich in saturated fats, salt and sugars, the result of a long chain of industrial transformations. And the trend, experts warn, is ongoing worsening especially among young people.
What are ultra-processed foods?
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According to the Nova classification, which divides foods based on the level of processing, ultra-processed foods in group 4 are those that undergo the greatest number of industrial transformationsincluding the addition of additives, colorants, preservatives and controlled atmosphere packaging. These foods lose much of their original nutritional value due to the increased intake of fat, saturated fat and added sugars. The reason why consumers choose them is simple: practicality and taste. Plus they are often reasonably cheap too, but this comfort comes at a price.
What are the risks of eating ultra-processed foods?
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Numerous scientific studies have shown that regular and excessive consumption of ultra-processed foods is linked to a increased risk of chronic diseases. Obesity first of all, but also type 2 diabetes, hypertension, cardiovascular diseases and some types of cancer, including colon and breast cancer. The main problem lies not only in the poor nutritional profile, but also in the presence of chemical compounds added during production. Like bisphenol, an endocrine disruptor present in packaging that can contaminate food, oracrylamidea probable carcinogen that forms during high-temperature cooking. All dangerous substances and to be avoided as much as possible.
But the other question the experts focus on is more subtle and concerns the effect of ultra-processed foods on our brain. In fact, sugars and taste enhancers act on the reward circuits, stimulating the production of dopamine and creating a subtle addiction. A biochemical response that drives repeated and increasingly high consumption of industrial foods, with cascading consequences on physical and psychological health, as well as on public spending.
the experts’ proposals
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It’s not simply food. Ultra-processed food is a product designed to sell and that means the focus shifts from nutrients to attractiveness. Bright colours, intense flavors and perfect textures are obtained with abundant sugars, salt and additives: the aim is to maximize taste and visual appearance, to the detriment of nutritional quality, which becomes secondary. This is why, to address the problem, several public health experts propose an approach similar to the one adopted for the cigarette smoke. Awareness campaigns can be an effective strategy to inform the population about the risks associated with a diet rich in industrial products. Also, one stricter regulation on labelling it could help consumers clearly distinguish healthy foods from ultra-processed ones. Systems such as the Nutri-Score, not mandatory in Italy, are a concrete example of the type of information that could be provided.
Another proposal put forward is that ofadoption of ad hoc tax policies that provide for higher taxation on ultra-processed foods, allocating the proceeds to programs for nutrition education and access to fresh foods. A proposal that might seem excessive, if you think of food as simple food; but that makes sense as soon as you start looking at the search results. Encouraging the production and consumption of healthy and less processed foods is in fact an investment in the entire society: it means contributing to reducing the burden of chronic diseases and associated healthcare costs.
Italy is also at risk
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Italy, home of the Mediterranean diet and synonymous with healthy eating in the world, is not immune to the risks of junk food. A study conducted by the Department of Epidemiology and Prevention of the IRCCS Neuromed of Pozzilli, on over 22,000 participants over a period of 12 years, revealed that the excessive consumption of ultra-processed foods is related to a significant increase in the risk of mortalityespecially for cardiovascular diseases and tumors. The research, published in the British Medical Journal, is an important indicator of the impact of industrial food processing on health. According to the survey, more than 80% of foods classified as unhealthy by the Nutri-Score are even ultra-processedwhich suggests an intrinsic link between low nutritional quality and excessive industrial manipulation. So what to do? Resist the lure of marketing and rediscover the importance of a diet based on fresh, simple, home-cooked foodconsciously choosing what truly satisfies the body and not just the palate.
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