Ultra-Processed People

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Chris van Tulleken is a distinguished infectious diseases doctor and associate professor at University College London, specializing in molecular virology. He collaborates with UNICEF and the World Health Organization, researching corporate influences on child nutrition. Known not only for his research but also for his literary contributions, he coauthored the insightful book Operation Ouch! (2017).

Beneath the indulgence of your favorite gelato lies a hidden reality of artificial additives, synthetic ingredients, and cost-cutting methods—a microcosm of the highly processed foods (HPFs) that dominate our diets. Carlos Monteiro and his team introduced the concept of ultra-processed foods (UPFs), defining them as products built largely from cheap base ingredients and additives. While this classification is debated, it has sparked vital research linking UPFs to overeating, weight gain, and diet-related illnesses. Moving beyond the outdated "nutritionism" view of food as mere nutrients, studies reveal that the structure and form of whole foods offer health benefits that supplements cannot replicate. UPFs, like commercially produced ice cream with its additive-enhanced texture, prompt us to examine not just nutrients but the industrial processes behind our food. Though critics question the framework’s precision, it serves as a crucial starting point for exploring the complex ties between processed foods, overconsumption, and health, urging us to reconsider our relationship with what we eat.

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