The public feels largely uninformed about ultra-processed foods (UPFs) and their health impacts, according to a new report urging further research.
The government-backed UK Research and Innovation (UKRI) study found widespread concern that UPFs could affect pregnancy, child development, mental health, obesity, and diseases like cancer.
While research links UPFs to poor health, debate continues over the scale of this effect, and whether the processing itself or their high fat, sugar, and salt content is to blame. Examples include ice cream, processed meats, crisps, mass-produced bread, some breakfast cereals, biscuits, many ready meals, and fizzy drinks.
They also tend to include additives and ingredients that are not used when people cook from scratch, such as preservatives, emulsifiers and artificial colours and flavours.
In the new study, some 132 members of the public were asked in depth about their thoughts on UPFs and where research should focus its attention.
In the UK, 56% of calories on average come from UPFs, rising to 68% in teenagers.
These figures are higher than in comparable European countries such as France (14%) and Italy (13%).
The report said: “Many participants supported immediate action on UPFs in relation to their most serious concerns, especially child health and non-communicable diseases, rather than waiting for complete evidence, fearing inaction will harm future generations.
“They expressed strong concern that the food system creates an illusion of choice while leaving decisions to market forces, deeply distrusting industry messaging while placing greatest trust in publicly funded researchers.
“Participants called for power to shift from food companies to government and the public, informed by scientific evidence.”
Some participants described UPF advertising by food firms as “crafty”, “insidious”, and “lulling people into a false sense of security”.
The study found that people wanted answers to questions such as “are some UPFs better or worse for you, than others?”, “what are the ‘good’ and what are the ‘bad’ UPFs?”, and “can UPFs be eaten as part of a healthy, balanced diet?”.
Professor Anne Ferguson-Smith, executive chairwoman of the UKRI Biotechnology and Biological Sciences Research Council, said: “UPFs intersect health, behaviour, economics, psychology and the environment, and our role is to bring together researchers from across these fields to provide impartial evidence that people can trust.
“These findings highlight the importance of a whole‑system approach, and UKRI will continue to convene the research community to address one of the most complex food issues facing the UK today.”
