Consuming ultra-processed foods bad for health
Researchers at John Hopkins have found that more than half of total calories consumed by US adults at home are from Ultra-processed foods.
Key notes
- 50%+ of calories consumed at home are ultra-processed
- Total calories from minimally processed foods falls nearly 5%
- Ultra-processed foods contain little nutritional value
A study led by researchers at the Johns Hopkins Bloomberg School of Public Health reveals that over half of the calories consumed at home by U.S. adults come from ultraprocessed foods. These foods, which include items like chips, hot dogs, and prepackaged meals, are characterized by having little nutritional value and containing artificial additives like colorings, sweeteners, and preservatives. Although it was already known that ultraprocessed foods make up a significant portion of the U.S. diet, this research provides clearer insights into where these calories are being consumed—primarily at home.
Ultraprocessed foods have been linked to various chronic health conditions, including obesity, cardiovascular disease, and cancer. The study’s findings suggest that greater efforts are needed to promote healthier food choices and cooking practices at home, especially as the proportion of calories from ultraprocessed foods continues to rise. From 2003 to 2018, ultraprocessed foods made up 51% to 54% of calories consumed at home, with only minor differences observed across demographic groups. The study also found that while one-third of total calories came from foods eaten away from home, the percentage of ultraprocessed food consumption was even higher in this category, particularly among people with less education.
The analysis, which used data from the 2003–2018 National Health and Nutrition Examination Survey (NHANES), shows that the consumption of minimally processed foods has decreased over time, from 33.2% in 2003 to 28.5% in 2018. This decline reflects the challenges of preparing meals with fresh, minimally processed ingredients, which are often more expensive and time-consuming than their ultraprocessed counterparts. The researchers stress the need for strategies to encourage healthier food choices and suggest that more prominent nutrition labels highlighting high ultraprocessed food content could help guide consumers toward better dietary decisions. However, they also note limitations in the study, including potential reporting biases and the fact that the data does not reflect changes in food consumption patterns during the COVID-19 pandemic.
You can read the complete study here.