Key points from article :
A new study by nutrition researchers in Canada highlights the widespread consumption and underestimated health risks of ultra-processed foods (UPFs). Published by a team working with Health Canada and Statistics Canada, the research used health and diet data from over 6,000 Canadians to show that UPFs—ranging from potato chips and frozen pizzas to seemingly healthy items like granola bars and flavoured yogurts—can increase the risk of chronic diseases such as heart attack, stroke, and diabetes.
Led by experts in nutrition epidemiology and food policy, the study applied the Nova classification system to define UPFs as industrial food products composed largely of extracts, additives, and little to no whole food. These foods may look and taste appealing but often contain preservatives, flavourings, and emulsifiers that interfere with normal hormone levels and trigger inflammatory responses in the body.
One of the most concerning findings is that even people who are otherwise healthy and active may be at risk if they regularly consume these products. The danger isn't just in calories or sugar—it's in how the foods are engineered, marketed, and consumed as substitutes for healthier whole foods like fruits and vegetables.
The authors argue that while new Canadian regulations (set to take effect in 2026) will require clearer labels about unhealthy levels of salt, sugar, and saturated fat, they fall short of addressing the deeper issue: the pervasiveness of UPFs in modern diets. They call for national reduction targets—similar to France’s goal of cutting UPF consumption by 20%—and stress the need for more public education about what these foods really are and how they affect long-term health.
