Food & Habits

Researchers highlight the nutritional risks of ultra-processed foods as UK consumption hits record levels

Researchers highlight the nutritional risks of ultra-processed foods as UK consumption hits record levels.

By Daniel Hooper, The Commons View | 13 July 2025, 08:51

A new study by health researchers at King’s College London has highlighted the growing reliance on ultra-processed foods in UK diets, warning that their widespread consumption may be contributing to increased risks of obesity, diabetes, and cardiovascular disease.

Ultra-processed foods (UPFs) include items such as packaged snacks, ready meals, sugary cereals, and fizzy drinks. They are typically high in salt, fat, and artificial additives while being low in nutritional value and fibre.

According to the research, nearly 60% of the average adult's daily calorie intake in the UK now comes from UPFs — one of the highest rates in Europe. The figure is even higher among children and adolescents, raising concerns about long-term health impacts.

Dr. Sunita Rao, a nutritional epidemiologist involved in the study, explains that while convenience plays a role, marketing and pricing strategies by food manufacturers heavily influence consumer choices. “Many of these products are cheaper per calorie than fresh produce,” she said.

Public health advocates argue that the government’s current dietary guidelines do not adequately warn against UPFs. While sugar reduction campaigns have gained traction, there is less public awareness about the cumulative risks of processed foods as a category.

Schools and hospitals, often assumed to be pillars of healthy eating, are not exempt. Investigations reveal that vending machines in NHS trusts and canteens in secondary schools frequently stock UPF-laden snacks and drinks, undermining educational and wellness objectives.

The British Nutrition Foundation acknowledges the challenge, noting that UPFs vary widely and that not all are equally harmful. However, they support clearer labelling and consumer education on how to distinguish minimally processed from heavily altered products.

The rise of food delivery apps has also accelerated UPF intake. Many popular takeaway items — including burgers, fried chicken, and sweetened beverages — fall squarely within the ultra-processed category. Combined with sedentary habits, this fuels a broader public health dilemma.

Community initiatives are stepping in to fill the education gap. In Birmingham, the 'Label Wise' campaign teaches residents how to read ingredient lists and decode packaging claims. In Brighton, schools have piloted 'real food' lunch programmes, replacing packaged items with scratch-cooked meals.

Experts suggest that cooking from scratch, even with frozen or canned ingredients, is a more health-conscious alternative. They encourage small shifts, such as preparing meals in bulk or swapping sugary cereals for oats and fruit.

Some supermarkets are responding to demand for healthier options. Chains like Waitrose and Co-op have introduced ‘low-processed’ sections, while brands are experimenting with reformulated recipes that reduce synthetic additives.

Despite growing awareness, campaigners say the government must do more. Proposed measures include higher taxes on UPFs, clearer front-of-pack warnings, and restricting advertising of these products during children’s TV hours.

As the evidence mounts, experts agree on one point: addressing ultra-processed food consumption is not just a dietary issue, but a socio-economic one — where access, education, and affordability all play critical roles.