Ultra-processed foods have been a hot topic of discussion in recent months, sparked by the release of TV presenter and doctor of virology Chris Van Tulleken’s book, ‘Ultra-Processed People.’ These foods, characterized by their commercial manufacturing and inclusion of ingredients not typically used in home cooking, have raised concerns regarding their impact on health.

While certain processing methods enhance taste, prolong shelf life, and lower costs, the association between ultra-processed foods and health risks cannot be ignored. Foods high in saturated fat, salt, sugar, and calories, as well as those lacking in whole grains and fiber, have long been linked to obesity, hypertension, heart disease, and type 2 diabetes.

However, the controversy surrounding ultra-processed foods lies in the claim that the processing itself is inherently harmful, regardless of the nutritional content. Van Tulleken’s book asserts that it is the ultra-processing, not the nutritional composition, that poses a threat to health. He goes as far as to suggest that ultra-processed foods are linked to more deaths than tobacco and are the leading cause of premature death worldwide.

However, these claims have been met with skepticism. Scientific evidence does not support the assertion that ultra-processed foods are the primary cause of global mortality. Furthermore, no study has conclusively established such a correlation.

It is essential to critically assess the information presented to the public, particularly when it pertains to health and nutrition. While the debate on ultra-processed foods continues, it is crucial to rely on evidence-based research to inform our understanding of their potential impact on health.