The health impact of ultra-processed foods

Chronic non-communicable diseases account for almost 75% of all human mortality, with diet representing the foremost modifiable risk factor at 26% to combat these ailments. The rapid and unprecedented influx of industrially manufactured ultra-processed foods has significantly contributed to diet-related mortality, with recent reports estimating that these foods comprise 30-60% of calorific intakes.

Ultra-processed foods are produced using multiple chemical and physical processes that alter the nutritional profiles of their constituent ingredients. These food products often contain significantly increased concentrations of added sugars, salts, and chemical additives such as monosodium glutamate (MSG), which are rarely used in homemade foods.

Alarmingly, a growing body of research suggests that the physiological demerits of ultra-processed foods may extend beyond their ingredients and processing techniques. These findings have prompted the public health policymakers of at least seven nations to recommend limited intakes of these harmful foods.

The HSR system is a nutrition labeling system used in Australia and New Zealand to help consumers make informed choices on the healthiness of packaged food products. The rating ranges from 0.5, which reflects the least healthy food, to five stars.