Martin is the Mirror’s health and science correspondent with a wealth of experience covering medical advancements globally, including breakthroughs in the UK. His focus ranges from cancer to dementia and obesity. Martin’s notable work includes investigating the impact of the Covid-19 pandemic and closely monitoring the state of the NHS. He spearheads various Mirror campaigns like Dentists for All, Give a Pint Save a Life, Fair Care for All, and Change the Law for Life.
The debate surrounding Ultra-Processed Foods (UPFs) in Britain gained momentum following TV doctor Chris van Tulleken’s popular book, “Ultra-Processed People.” Concerns have been raised about the potential harm caused by additives present in a variety of processed foods, such as cereal bars, pastries, and ready meals, aimed at enhancing taste and prolonging shelf life. Previous studies have indicated a correlation between increased UPF consumption and negative health outcomes, including illness and obesity, exacerbated by the high calorie, fat, sugar, and salt content of UPFs.
To delve deeper into the impact of industrial processing and additional ingredients present in UPFs, Professor van Tulleken and his team at University College London conducted a clinical trial involving 55 participants. Each individual followed two diets for eight weeks, meticulously matched in terms of nutritional components but differing in the level of food processing. The results revealed that participants lost twice as much weight on the diet comprising minimally processed foods compared to the UPF diet, shedding light on the influence of processing methods on health outcomes.
Professor van Tulleken emphasized the role of ultra-processing in contributing to poor health and obesity worldwide, underscoring the significance of food processing alongside nutrient content like fat, salt, and sugar. Tracy Parker, the nutrition lead at the British Heart Foundation, echoed the importance of considering food processing methods in relation to health, beyond just nutritional content.
The study’s findings align with the NHS Eatwell Guide, recommending a balanced diet that includes minimally processed foods. Participants on the non-UPF diet experienced a greater reduction in body weight compared to those on the UPF diet, emphasizing the potential benefits of incorporating minimally processed foods into daily meals. The trial also revealed that individuals consuming minimally processed foods reported fewer food cravings and displayed better resistance to them.
While complete elimination of UPFs may not be feasible for everyone, integrating more minimally processed foods into diets can offer additional health benefits. Following Mediterranean-style diets rich in unprocessed foods like fruits, vegetables, fish, nuts, and whole grains has been consistently linked to reduced risk of heart disease and strokes.
The study underscores the importance of adhering to dietary guidelines by moderating energy intake, limiting salt, sugar, and saturated fat consumption, and prioritizing high-fiber foods. Opting for whole foods and home-cooked meals over ultra-processed options can yield additional advantages in terms of body weight, composition, and overall health.
UPFs, laced with artificial additives to enhance flavor and shelf life, are prevalent in various supermarket products like sliced bread, sandwiches, pastries, and snacks. These additives, uncommon in home cooking, are cost-effective for mass-produced foods compared to natural ingredients. The study’s findings have been published in Nature Medicine, shedding light on the implications of food processing on health outcomes.
