Over half of American dietary calories come from ultra-processed foods, reveals CDC data
In an effort to promote better health outcomes, the current guideline in the United States is to reduce the intake of ultra-processed foods (UPFs). These foods, which make up about 55% of the daily calories consumed by Americans, are linked to a higher risk of chronic diseases such as cardiovascular disease and all-cause mortality.
Examples of ultra-processed foods include most chips, candy bars, breakfast cereals, sugar-sweetened beverages, and ready-to-eat meals. These foods are energy-dense, low in fiber, high in salt, unhealthy fats, and added sugars.
Children aged 18 and younger consume a higher percentage of calories from ultra-processed foods at 61.9%, compared to adults aged 19 and older. Among adults, those aged 19 to 39 consume the highest percentage of calories from ultra-processed foods at 54.4%, followed by adults aged 40 to 59 at 52.6% and adults aged 60 and older at 51.7%.
The American Heart Association specifically advises reducing most UPFs, particularly those contributing to excess calories, saturated fat, added sugars, and sodium, to improve nutritional quality and health outcomes. Federal agencies are working on establishing a uniform, federally recognized definition of ultra-processed foods to increase consumer transparency and support federal dietary guidance reforms.
While no official quantitative limit exists yet, some nutrition experts suggest aiming for ultra-processed foods to comprise no more than about 10% of daily calories, contrasting with current levels around 55%. Dr. Julia Zumpano, a registered dietitian at the Cleveland Clinic, stated that about 10% of calories from ultra-processed foods would be reasonable.
Dr. Zumpano also advocated for less marketing of ultra-processed foods on television and education for schools and parents about the negative health effects of these foods. She believes that reducing ultra-processed foods in schools and workplaces could have a long-lasting impact on overall population health.
The report by the White House's Make America Healthy Again Commission, led by Health and Human Services Secretary Robert F. Kennedy Jr., blames ultra-processed foods as one cause of the rise in chronic disease rates. Dr. Fang Fang Zhang, a cancer and nutrition epidemiologist, expressed interest in seeing which food subgroups are contributing to the decline.
It's worth noting that among children, those between ages 6 and 22 and pre-teens and teenagers aged 12 to 18 consume more calories from ultra-processed foods compared to children between ages 1 and 5. The federal report states that adults and children in the United States get more than 50% of their total calories from ultra-processed foods.
The report describes ultra-processed foods as "hyperpalatable," containing little to no whole foods, and being high in salt, sweeteners, and unhealthy fats. Dr. Zumpano refers to these foods as "convenience foods," which can be easily prepared and consumed, but offer little nutritional value.
In conclusion, the consensus guideline is to minimize ultra-processed food intake by prioritizing whole, minimally processed foods and to be aware of the health risks associated with high UPF consumption. The US government and health organizations are actively developing clearer federal standards and consumer guidance to address this issue.
- Businesses should reevaluate the food offerings in their establishments to promote better health outcomes by reducing the amount of ultra-processed foods (UPFs).
- A health-and-wellness analysis of American diets reveals that UPFs contribute significantly to chronic diseases, accounting for about 55% of daily calories.
- To improve nutritional quality and health outcomes, the American Heart Association advises reducing most UPFs, particularly those contributing to excess calories, saturated fat, added sugars, and sodium.
- Incorporating fitness-and-exercise routines alongside a balanced diet can help manage weight and counteract the negative effects of a high-UPF diet.
- Personal-finance considerations may play a role in nutrition choices, as highlighted in the education-and-self-development field, where financial stability can impact access to fresh, nutritious food.
- Technology can also contribute to UPF consumption, with online food delivery services often offering quick, convenient, and UPF-heavy meal options.
- The relationship between politics and food policy is evident when considering the influence of lobbying by food industry groups on federal dietary guidelines.
- The conflict between science and industries producing UPFs is a concern in the general-news landscape, as researchers continue to publish studies linking such foods to negative health effects.
- Crime-and-justice issues often intersect with food deserts, areas where fresh, nutritious food is difficult to access and where UPFs are more prevalent.
- Sports organizations can play a role in promoting healthier eating by reducing UPFs in their catering and promoting healthier food options at stadiums.
- Support for workplace-wellness initiatives that prioritize nutrition can have long-lasting impacts, not only on employee health but also on productivity and overall financial outcomes for businesses.
- As the food industry navigates this shifting landscape, it's crucial for companies to consider the long-term health and well-being of their consumers when developing new food products.
