Ultraprocessed foods have been associated with an elevated risk of cancer, heart disease, obesity, and premature death. However, it is estimated that a substantial 71% of the food supply in the United States may contain ingredients formulated in laboratories.
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As outlined by the Food and Agriculture Organization of the United Nations, ultraprocessed foods consist of ingredients that are “never or rarely used in kitchens” or additives designed to enhance the palatability or appeal of the final product.
Ultraprocessed
These additives encompass preservatives to combat mold and bacteria, emulsifiers to prevent ingredient separation, artificial colorings and dyes, anti-foaming agents, bulking agents, bleaching agents, gelling agents, glazing agents, and modified sugars, salts, and fats aimed at reaching an irresistible “bliss point” of flavor.
Despite additives often contributing to an increased number of ingredients, even foods with only a few components can be classified as ultraprocessed. This phenomenon is attributed to industrial techniques like extrusion, molding, and prefrying, which some experts argue result in food that is essentially “predigested.”
To gauge the extent of ultraprocessed elements in your daily food choices, consider constructing your own lunch using popular options from this menu. CNN developed this tool by scrutinizing nutrition labels and ingredient lists for menu items offered by well-known fast-food and lunch cafés nationwide.
