Health experts warn of risks from ultra-processed foods

Medical experts and health organizations are warning against the high consumption of ultra-processed foods due to their links to various chronic health conditions.

In Italy, the Società Italiana di Gastroenterologia ed Endoscopia Digestiva (SIGE) reported that ultra-processed foods account for over 50 percent of diets in Western countries. The organization noted associations between these foods and increased risks of inflammatory bowel diseases, irritable bowel syndrome, liver damage, and digestive system cancers. The risks may stem from industrial processing and high-temperature cooking, which can produce advanced glycation end products (AGEs) that promote inflammation.

Neurologists have also highlighted the impact of ultra-processed foods on brain health. Dr. William Scott Burgin noted that even products marketed as healthy can be detrimental if they are highly processed with high sugar or sodium. Conversely, neuro-oncologist Gabriel Novaes de Rezende Batistella recommended omega-3 rich foods, such as salmon and tuna, to help protect memory.

General medical advice emphasizes distinguishing between packaged foods that are minimally processed (like yogurt or frozen vegetables) and ultra-processed items (like chips, sugary drinks, and processed meats). Experts recommend a diet based on fresh or minimally processed foods, such as the Mediterranean diet, to mitigate risks of obesity, type 2 diabetes, and hypertension.