Consumption of ultra-processed foods has tripled in Spain over the last three decades

A new series of three scientific papers published in The Lancet warns that the increasing consumption of ultra-processed foods (UFAs) is displacing fresh and minimally processed foods, deteriorating the quality of per diem expenses and increasing the risk of multiple chronic diseases. According to the data in the publication, in Spain the proportion of calories contributed by UFAs to total per diem expenses has tripled in the last three decades, from 11% to 32%.

This series, entitled "Ultra-Processed Foods and Human Health", brings together 43 international experts in public health and nutrition. The authors include Maira Bes-Rastrollo, Professor of Preventive Medicine and Public Health at the University of Navarra, researcher at the Institute of Health research of Navarra (IdiSNA) and CIBEROBN; and Renata Bertazzi Levy, researcher at the department of Preventive Medicine of the University of São Paulo (Brazil) and currently a member of the Primary Care Unit of Salamanca (APISAL) and visiting professor at theInstitute of Biomedical research of Salamanca (IBSAL) and the University of Salamanca.

"The scientific evidence of this research certifies that ultra-processed foods are modifying the way we eat and affecting the health of the population," explains Bes-Rastrollo. "The data show that their consumption in Spain has tripled in the last three decades. It is necessary to promote policies that favor the consumption of fresh and minimally processedfoods in order to follow a healthy dietary patron saint based on traditional Mediterranean per diem expenses .

In the same vein, Bertazzi Levy notes that the series of articles presents "solid evidence that the global advance of ultra-processed foods is transforming and deteriorating traditional food cultures, compromising the quality of diets and consistently contributing to the rise of chronic diseases around the world."

Scientific evidence calls for immediate action

Ultra-processed foods are industrial products designed to replace fresh, minimally processed foods and traditional meals. They are made with cheap ingredients - such as hydrogenated oils, protein isolates, glucose or fructose syrups - and cosmetic additives - such as colorings, flavorings, artificial sweeteners or emulsifiers. Their marketing seeks to maximize corporate profits rather than nutritional value.

Precisely, Bertazzi Levy is one of the members of the group that developed the NOVA food classification, which coined the term 'ultra-processed'. Since then, the scientist has been working to "consolidate the scientific evidence that demonstrates the harmful effects of the consumption of these products on human health at a global level".

The first article in the series, co-authored by Bes-Rastrollo and Bertazzi Levy, reviews more than 100 longitudinal programs of study and sample consistent associations between high UPA consumption and increased risk of obesity and overweight, subject 2 diabetes, cardiovascular disease, depression, kidney and gastrointestinal conditions, and premature mortality.

In this sense, from the University of Salamanca and the IBSAL, Bertazzi Levy promotes the study of ultra-processed foods in Spain and is part of a project that aims to analyze "the association between the consumption of ultra-processed foods and the health of the intestinal and oral microbiota, in order to understand how this could act as a mediator in the emergence of chronic diseases already described in the article in The Lancet," he reports.

On the other hand, from the University of Navarra, Bes-Rastrollo led one of the first programs of study with follow-up carried out worldwide that showed the detrimental effect of these foods on health. She is currently continuing to study the relationship between UPA consumption and chronic diseases, using data from the SUN cohort and the European programs of study VEGANScreener and BETTER4U. 

According to the researchers, "reducing the population's exhibition to UFAs requires coordinated measures that go beyond individual choice, with the need to strengthen public health policies and promote more sustainable food systems".

Policies to curb consumption of ultra-processed foods and improve access to healthy foods

The second article proposes a set of coordinated policies to regulate and reduce the production, marketing and consumption of UPAs and emphasizes the need to hold large companies accountable for their role in promoting unhealthy diets.

Among the measures proposed are the incorporation of front labeling that clearly identifies the characteristic additives of UFAs and restrictions on their advertising, especially to minors and in digital environments. In addition, the authors propose removing these products from school canteens and hospitals, limiting their presence in supermarkets and applying selective taxes to finance programs that facilitate access to fruits, vegetables and fresh foods in low-income households.

These actions, the Lancet series stresses, complement existing strategies to reduce excess fat, sugar and salt in the diet and are in line with policies promoted by international bodies such as the World Health Organization (WHO) and FAO in favor of healthier, more sustainable and equitable food systems.

A call for global action

The third article warns that the rise of UFAs is driven by large companies in the sector, which use cheap industrial ingredients, large-scale production and aggressive marketing to obtain sales in excess of $1.9 billion annually. According to the researchers, their high profits reinforce their ability to influence, financing advertising campaigns, corporate mergers and political pressure that hinder the adoption of effective regulations.The authors compare this status to that of the tobacco industry and call for a coordinated global response to protect public policy from corporate interference and promote food systems focused on health, equity and sustainability.

In addition to the participation of the University of Navarra and the University of Salamanca, this international series has benefited from the contribution of experts from universities and reference letter research centers around the world. Among them are: Deakin University; Imperial College London; INSERM - French Institute of Health and Medical research ; INRAE; CNAM; Institute of Nutrition and Food Technology (INTA), University of Chile; IRCCS Neuromed; Mahidol University; NAPI / IBFAN; National Institute of Public Health of Mexico (INSP); New York University; University of Oslo New University College; UNICEF; University of Montreal; University of Paris Cité; Sorbonne Paris Nord University; State University of Campinas (UNICAMP); University College London; University of Auckland; University of Ghana; University of Melbourne; University of Michigan; University of North Carolina at Chapel Hill; University of São Paulo; University of Sydney; University of the Witwatersrand; and Wageningen University. Bloomberg Philanthropies has supported the development of the series.