This resource on the Non-UPF Program website provides a comprehensive guide for health care practitioners and researchers about ultra-processed foods (UPF). It defines UPF as industrially made products with ingredients rarely found in home kitchens, such as artificial flavors, colors, sweeteners, emulsifiers, and industrial additives classified as NOVA Group 4. The guide explains the NOVA classification system, which categorizes foods by processing levels into unprocessed/minimally processed (Groups 1–3) and ultra-processed (Group 4).
The site highlights the high consumption of UPF in the American diet, with UPFs contributing over half of the total energy intake, raising concerns due to their links with chronic diseases such as obesity, diabetes, cardiovascular disease, mental health issues, and cancers. It details health risks, including impacts on the gut microbiome, inflammation, endocrine disruption, nutrient deficiencies, and addictive eating patterns fostered by hyper-palatable additives.
Environmental concerns are also discussed, emphasizing the negative effects of UPF reliance on monoculture crops that harm biodiversity, soil health, and contribute to greenhouse gases, along with excessive packaging waste polluting ecosystems.
Additionally, the site provides practical insights for healthcare professionals on addressing consumer interest in UPFs, supporting patients with strategies to reduce consumption, and encouraging more whole, minimally processed foods. Specialized reports and policy discussions are referenced for further advocacy and understanding of UPF impacts.
The resource also invites practitioners to subscribe to updates on evolving research and guidance regarding ultra-processed foods and their health and environmental implications.
updated 2025 Nov
Transparency | Diversity | Dynamism | Evidence-based |