Food & Drink
6 Ways To Understand The Ultra-Processed Food Conversation
Ultra-processed food (UPF) is a buzzword of our times – but what does it mean and must we necessarily avoid it like the plague?
In the complex and often perplexing world of nutrition, the term 'ultra-processed foods' has emerged as a focal point in discussions about health and well-being. As our food landscape continues to evolve, understanding the nuances of this conversation becomes paramount for making informed dietary choices. We round up the experts unravelling the intricacies surrounding ultra-processed foods, each offering a guide to navigating this crucial dialogue, from decoding labels to exploring the impact on our health and thus helping us all to make informed choices.
Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food ... and Why Can’t We Stop? by Chris van Tulleken
Dr Chris van Tulleken is an infectious diseases doctor, an associate professor at University College London, a broadcaster – and the face of the UK’s vociferous anti-UPF brigade. He published his ‘eye-opening investigation into the science, economics, history and production of ultra-processed food’ in April this year and began a vital national conversation that hasn’t yet stopped.
As a much quicker read, The Guardian’s recent list of 19 things that everybody needs to know about UPFs is enlightening. For example, we learn that the Brazilian scientist who coined the term UPF says: ‘Most UPF is not food. It’s an industrially produced edible substance.’ Food for thought?
Radio 4’s The Food Programme: UPF WTF?
In this brilliantly produced and presented edition of The Food Programme, Sheila Dillon deftly defines the term that is ‘being tossed around a lot these days’. She also speaks to the Conservative MP who passionately wants the government to put UPFs higher up its health agenda and crack down on industry regulations.
Hooked: How We Became Addicted to Processed Food by Michael Moss
Across the pond, the Pulitzer-prize winning investigative journalist Michael Moss has been on the same track as van Tulleken for years. His book Hooked, which came out in 2021, ‘explores addiction and free will in battle with corporate interests’. The New York Times says: ‘All in all, Hooked blends investigative reporting, science and foodie writing to argue that the processed food industry is no different from tobacco companies like Philip Morris that for decades lied about the harmful and addictive nature of cigarettes.’
Panorama: Ultra-processed food – a recipe for ill health?
This programme, which aired in June, investigates UPF’s pernicious role in the rise of chronic disease in our nation. Expect exclusive new evidence and interviews with experts, including Tim Spector. What he doesn’t know about the microbiome isn’t worth knowing.
As it turns out, science is rather more balanced about UPFs than popular culture tends to be. In his recent letter to The Guardian, Professor Peter Wilde, of the Quadram Institute Bioscience, who has 40 years of research experience into how certain foods affect your health, says: ‘We cannot say that all UPFs are unhealthy, in the same way that we cannot say that all unprocessed foods are healthy. We just want an objective, science-based evaluation of the impact of foods on health, irrespective of the level of processing and to move away from the inaccurate position that all processed foods are bad.’
By Becky Ladenburg
October 2023
The UK Book
Ultra-Processed People: Why Do We All Eat Stuff That Isn't Food ... and Why Can’t We Stop? by Chris van Tulleken
Dr Chris van Tulleken is an infectious diseases doctor, an associate professor at University College London, a broadcaster – and the face of the UK’s vociferous anti-UPF brigade. He published his ‘eye-opening investigation into the science, economics, history and production of ultra-processed food’ in April this year and began a vital national conversation that hasn’t yet stopped.
The Article
As a much quicker read, The Guardian’s recent list of 19 things that everybody needs to know about UPFs is enlightening. For example, we learn that the Brazilian scientist who coined the term UPF says: ‘Most UPF is not food. It’s an industrially produced edible substance.’ Food for thought?
The Podcast
Radio 4’s The Food Programme: UPF WTF?
In this brilliantly produced and presented edition of The Food Programme, Sheila Dillon deftly defines the term that is ‘being tossed around a lot these days’. She also speaks to the Conservative MP who passionately wants the government to put UPFs higher up its health agenda and crack down on industry regulations.
The US Book
Hooked: How We Became Addicted to Processed Food by Michael Moss
Across the pond, the Pulitzer-prize winning investigative journalist Michael Moss has been on the same track as van Tulleken for years. His book Hooked, which came out in 2021, ‘explores addiction and free will in battle with corporate interests’. The New York Times says: ‘All in all, Hooked blends investigative reporting, science and foodie writing to argue that the processed food industry is no different from tobacco companies like Philip Morris that for decades lied about the harmful and addictive nature of cigarettes.’
The TV Show
Panorama: Ultra-processed food – a recipe for ill health?
This programme, which aired in June, investigates UPF’s pernicious role in the rise of chronic disease in our nation. Expect exclusive new evidence and interviews with experts, including Tim Spector. What he doesn’t know about the microbiome isn’t worth knowing.
The Last Word…
As it turns out, science is rather more balanced about UPFs than popular culture tends to be. In his recent letter to The Guardian, Professor Peter Wilde, of the Quadram Institute Bioscience, who has 40 years of research experience into how certain foods affect your health, says: ‘We cannot say that all UPFs are unhealthy, in the same way that we cannot say that all unprocessed foods are healthy. We just want an objective, science-based evaluation of the impact of foods on health, irrespective of the level of processing and to move away from the inaccurate position that all processed foods are bad.’
By Becky Ladenburg
October 2023
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Becky Ladenburg
Features Editor
As The Guide's features editor, Becky has her discerning finger on the cultural pulse. She's also our go-to expert on the property market.
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