The answer to this question may surprise some. Read on to learn more.
We cook, freeze, grind, squeeze and season food in our own kitchens to make it safe to eat, taste better and/or last longer. Food processors use these and other techniques to meet consumers’ demand for food and drinks that are convenient, tasty and affordable. Most products found in the grocery store today have undergone some type of processing. The types of processing range from simple to complex. Let’s use apples as an example.
We can enjoy a fresh apple “as is” or in a variety of other ways. You can buy apples that have been dried, juiced, peeled, sliced, cooked and pureed; and packaged in ways that make them last longer. More complex food processing techniques are used to make products that have an apple flavor but may or may not contain any actual fruit. Examples include cereals, pastries, snack bars, candies, preserves and drinks. According to a proposed classification system, these are considered ultra-processed foods.
It’s impossible to list all ultra-processed foods here because there are thousands of different kinds, and they are always changing. In addition, experts continue to debate and refine the definition of ultra-processed foods.
In general, ultra-processed foods are manufactured from ingredients not often found in a kitchen, but rather made from other foods and/or made in a laboratory. Flavors, colors, sweeteners, fillers and other additives are often used to create an appearance, texture and taste that people like. Nutrients may also be added. Some have sugar, salt and unhealthy fats, and little dietary fiber. Others have good nutritional value and make healthy options more accessible. Most are ready-to-eat, drink or heat; and can be safely stored for a long time.
Research about ultra-processed foods, nutrition and health have raised concerns. There is evidence that health risks are greater among children and adults who consume high amounts compared to those who don’t. More research is needed to explain these relationships since ultra-processed foods represent a wide range of different foods and drinks. This research could also help shape government policies, including how foods are labeled and marketed.
It’s too soon to draw conclusions about the risks associated with ultra-processed food for children. However, there are steps we can take now to take advantage of food processing while avoiding the known risks. Look for this information in the next issue of the Healthy Drinks Insider.
This article was written Jamie Benedict, Ph.D, R.D.N, L.D. If you have a suggestion for a topic for the Insider, write to rethinkyourdrinknevada@unr.edu and receive a free, healthy drink recipe book.
