Experts Sound Alarm on Health Risks of Ultra-Processed Foods – and How to Spot Them

The Growing Concern Over Ultra-Processed Foods

Nutrition and public health experts from the University of California, San Francisco, and the University of Michigan recently joined forces with YouTube chef Bobby Parrish and the nonprofit Environmental Working Group to address the dangers associated with ultra-processed foods. Their discussion was sparked by a recent study conducted by Tufts University and the American Medical Association, which revealed that up to 67% of energy intake among U.S. children comes from these types of foods.

While humans have consumed processed foods for centuries—such as bread, cheese, and dairy—experts emphasize that the issue lies in ultra-processed foods. These items are heavily reliant on industrial chemical additives, which can significantly impact health.

The Science Behind Ultra-Processed Foods

Research indicates that the additives found in frozen meals and even so-called “healthy” foods like salad dressings and granola bars can interfere with brain signals that regulate hunger and fullness. Dr. Ashley Gearhardt, director of the Food and Addiction Science and Treatment Lab at the University of Michigan, explained that the brain's response to hyper-palatable ultra-processed foods is strikingly similar to its reaction to addictive drugs.

Dr. Laura Schmidt, a professor of health policy at UCSF, highlighted that the addictive properties of processed foods are not accidental. She discussed her research revealing a direct connection between the processed food industry and the tobacco industry. For decades, tobacco companies have added sugar to cigarettes, and they continue to do so today. In the 1980s, tobacco companies acquired food companies like Kraft and Nabisco, and although they later sold them off, their marketing tactics toward children remained unchanged.

The Influence of the Tobacco Industry on Food Marketing

Schmidt noted that many well-known brands, such as Kool-Aid, Oreos, Jell-O, and Lunchables, were once owned by tobacco companies. This historical link underscores the influence of the tobacco industry on the food sector. The business model of the food industry has been shaped in part by strategies developed by tobacco companies, particularly in targeting young consumers.

Consumer Awareness and Action

Many residents in the Bay Area are becoming increasingly aware of the risks associated with ultra-processed foods and are taking steps to avoid them. Tynika Marks of Alameda shared that her family no longer consumes frozen food and avoids certain cereals that their children previously ate. Billy from Oakland mentioned avoiding synthetic dyes, such as Red 99, which he associates with spicy red snacks.

Bobby Parrish, known for his detailed breakdowns of food ingredients, offered practical advice on identifying ultra-processed foods. He advised that if an ingredient list reads like the Bible—long and complex—it’s likely a sign of something unhealthy. If there are ingredients that are difficult to pronounce or unfamiliar, it could be a red flag.

Common Ingredients in Ultra-Processed Foods

Some common ingredients found in ultra-processed foods include high-fructose corn syrup, soybean oil, soy lecithin, guar gum, xanthan gum, maltodextrin, and enriched flour. These additives contribute to the long shelf life and appealing taste of many processed foods but may come with significant health risks.

Optimism for Change

Experts at the forum expressed cautious optimism about the potential for federal policies to regulate food additives and reduce the presence of ultra-processed foods in children's diets. They emphasized that effective measures have already been implemented for substances like alcohol and tobacco, and it’s time to apply similar strategies to protect children from the harmful effects of ultra-processed foods.

California’s Role in Addressing the Issue

California has taken notable steps to address this issue, including laws that limit artificial dyes and chemicals in school lunches. With nearly six million public school students in the state, schools play a crucial role in shaping dietary habits. Scott Faber, director of government affairs for the Environmental Working Group, highlighted that public schools are effectively the largest restaurant chain in California. By making changes to school menus, experts believe significant progress can be made in reducing the consumption of ultra-processed foods.