The topic of ultra-processed foods (UPFs) is increasingly causing unease. These foods, engineered to be as irresistible as the TikTok algorithm, are nutritionally empty and loaded with texture and flavor enhancers. It’s not nourishment, warns Dr. Chris Van Tulleken in his book, Ultra-Processed People. While some can afford to choose healthy options, for the vast majority, convenience and affordability drive UPF consumption. Avoiding UPFs takes time and money, and the impact of their consumption on calorie intake and weight has been studied. However, low-income groups, who depend on UPFs for little or big hits of comfort, cannot make healthier choices without adequate resources. The ubiquity of UPFs exacerbates the long-standing correlation between income and health outcomes, and poorer sections are the worst hit, making the problem even more insidious.
The research on the ill-effects of UPFs is commendable, but it primarily benefits the worried well. The radical change in how we access and produce food is necessary to help the majority of people make healthier choices. Irresponsibility pervades the industry, and without proper regulation, change is unlikely. Initiatives such as Liège’s plan for 100% organic, locally produced school food by 2024 and free soup or fruit for 5,000 children in the poorest areas are essential but not sufficient. However, they offer a better solution than individualistic self-obsession in tracking micros. It’s time to prioritize access to healthy food over individual interests.
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