Research confirms that the cheap additives and industrial processes behind half of what we eat are harming our bodies in many ways, claims Sid Goswell, 11, from Great Torrington School.
UPFs (Ultra Processed Foods) are increasingly becoming part of our society, something that is completely overlooked by most people.
UPFs are industrial formulations, typically with five or more ingredients and additives (emulsifiers, preservatives, sweeteners), and other potentially harmful components not typically used in home cooking. Products like carbonated drinks, sugary snacks, instant noodles, packaged bread and reconstituted meat products all typically contain UPFs.
UPFs make up over 50% to as much as 70% of daily energy intake in nations like the United States, United Kingdom, and Canada, a figure that looks set to increase as time goes by. Some estimate that the consumption rate of UPFs will have increased by approximately 9% between 2024 and 2029.
More than half of the energy (calories) an average person in the UK eats and drinks comes from UPFs. This is perhaps not surprising as they can be convenient as well as visually appealing, and they are heavily marketed to appeal to young people. But researchers have shown that UPFs can negatively impact our health.1
The UK government claims to be doing as much as it can to make manufacturers reformulate UPFs, but this is not enough; it looks like we are fast heading for a world dominated by UPFs. We might even be there already.
UPFs are directly linked to 32 harmful effects to health, including a higher risk of heart disease, cancer, type 2 diabetes, adverse mental health and early death, according to the world’s largest review of its kind.2
Too often they are much cheaper than healthy food, which is one of the reasons why a lot of huge food companies spent heavily on marketing them (and maximising their profits).
Food giants like Nestlé, Coca-Cola & PepsiCo often slip additives class as ultra-processed into their, admittedly delicious, food and drink products. Compared to ordinary food, UPFs are often much softer and less chewy. This means you can eat large amounts of them quickly before your body catches on to how much you have consumed. This is helpint drive an epidemic of obesity and diabetes.
There are things that we can do to stop UPFs taking over, such as baking our own bread instead of eating the store-bought version, making our own pasta sauces (rather than buying sugar-filled jars) and eating as much fresh food as possible.
UPFs, however, are generally cheaper than real, natural food items, which makes them unaffordable for those on benefits or lower incomes.
Studies indicate that for every 10% increase in UPF consumption, the risk of both cardiovascular disease and cancer increases by 12%. These statistics are alarming.
The dangerous effects of high UPF consumption are growing much more quickly than society can handle, as the world wakes up to the fact that we have been poisoned by this edible enemy for decades.
We must find the antidote soon, or we will have to face the fact that it is too late to stop UPFs from continuing to invade the food market, our bodies and our future.
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