UPFs – which include sugar-sweetened drinks, processed meats, refined grains, sweets and many packaged baked goods – are often high in saturated fat, added sugars and sodium (collectively HFSS).
These foods contribute to excess calorie intake and are linked to higher risks of heart disease, stroke, type 2 diabetes, obesity and premature death.
Although some commercially prepared whole grains, low-fat dairy and plant-based items have nutritional value, the overlap between beneficial and harmful UPFs can confuse consumers and health professionals.
“Eating too much saturated fat, added sugar and sodium is harmful,” said Maya K. Vadiveloo, PhD, RD, FAHA, volunteer Chair of the advisory writing group.
“What’s less clear is whether certain processing techniques or additives make foods unhealthy beyond their nutrient content.”
UPF consumption has risen sharply since the 1990s, now accounting for more than half of daily calories for US adults and nearly two-thirds for children, according to the CDC.
Lower-income households consume a higher proportion of UPFs, partly because of their low cost, convenience and aggressive marketing, especially to youth.
The Science Advisory urges Americans to
* reduce intake of most UPFs, particularly HFSS products
* replace them with vegetables, fruits, whole grains, beans, nuts, seeds and lean proteins.
The report emphasises that while industrial processing can improve safety, shelf-life and affordability, the lack of transparency on processing methods and additive content hinders understanding of their full health impact.
Multiple food classification systems exist but the widely used Nova system does not account for nutritional quality.
Meta-analysis of prospective studies shows that high UPF intake is associated with a 25–58% higher risk of cardiometabolic diseases and a 21–66% higher risk of all-cause mortality.
Research also suggests UPFs may promote overeating and disrupt normal eating behaviours through highly palatable ingredient combinations.
The advisory calls for
* more research on the role of processing versus poor nutrient content
* policy actions such as front-of-package labelling to help consumers identify HFSS foods
* stronger regulation and evaluation of food additives.
“Until we know more, the safest path is to limit the most harmful UPFs and choose nutrient-dense whole and minimally processed foods,” Vadiveloo said.