Health experts warn against ultra-processed foods and added sugars

Health experts and medical organizations are emphasizing that dietary health depends on more than just limiting sugar intake. While the World Health Organization recommends that free sugars constitute less than 10 percent of daily energy intake, specialists warn that focusing solely on sugar ignores the broader dangers of ultra-processed foods.

Research published in The BMJ indicates a link between high consumption of ultra-processed foods—which often combine refined carbohydrates, unhealthy fats, and high salt levels—and increased risks of type 2 diabetes and cardiovascular disease. The American Diabetes Association's 2026 standards suggest focusing on plant-based proteins, nuts, and seeds while limiting saturated fats.

Cardiothoracic surgeon Dr. Jeremy London has also drawn attention to the dangers of sugar-sweetened beverages, noting the ease with which large amounts of calories and added sugars can be consumed. The U.S. Food and Drug Administration (FDA) distinguishes between natural sugars found in whole foods and added sugars used during processing. For a 2,000-calorie diet, the FDA reference daily value for added sugars is 50 grams, roughly 12.5 teaspoons.