8 ultra-processed foods and why you should never buy them
Which products are ultra-processed? (Photo: Freepik)
Ultra-processed foods are accessible poisons that slowly harm the human body. Such products are often found in many people's refrigerators, but they should be eliminated as soon as possible, according to Ukrainian dietitian Svitlana Fus.
Why ultra-processed foods are dangerous
Over the past decade, increasing evidence has shown that ultra-processed foods (UPF) harm the body. These foods are linked to various health issues, including different types of cancer, heart disease, strokes, and dementia.
Dietitian Svitlana Fus highlighted that the term ultra-processed foods was coined 15 years ago. Approximately half of the products consumed by people fall into this category, ranging from sliced bread to ice cream.
While their preparation methods vary, all of these foods undergo significant industrial processing. They often contain preservatives, artificial sweeteners, and emulsifiers—ingredients typically not used in home-cooked meals.
Professor Marion Nestle, a food policy expert and professor of nutrition at New York University, explained that ultra-processed foods represent one of the most profitable sectors for food companies. As consumption of these products increases, so does the incidence of cancer and diabetes.
Ultra-processed foods
Most common ultra-processed foods:
- Mass-produced bread
- Sweet breakfast cereals
- Instant soups, various powdered purées, etc.
- Fruit yogurts
- Processed meat products (ham, sausages)
- Snacks (chips and cookies)
- Ice cream
- Sweet non-alcoholic beverages
It’s important to be able to read labels and choose the right products. Bread can and should be eaten.
"But whole-grain bread with a good, short, understandable ingredient list is one thing; toast bread, which is not only unhelpful but can even be harmful over long-term consumption, is another. This applies to all products," the message states.
One of the most dangerous ingredients in ultra-processed food is emulsifiers. They act like glue, providing the product with structure, stability, and taste. Their task is to make the food attractive and desirable, as well as to extend its shelf life.
Emulsifiers are virtually everywhere, from the obvious mayonnaise to the less-expected—meat products.
This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.
