We prescribe statins.
We prescribe metformin.
But should we start prescribing less ultra-processed food (UPF)?
What Are Ultra-Processed Foods?
According to the NOVA classification system (developed at the University of São Paulo) UPFs are industrial formulations made mostly from:
- Refined starches & sugars
- Seed oils
- Additives (emulsifiers, flavor enhancers, artificial colors)
- Minimal whole food content
Examples:
Packaged snacks, instant noodles, sugary cereals, processed meats, soft drinks.
Why Should Med Students Care?
Growing evidence links high UPF intake to:
- Obesity
- Type 2 diabetes
- Cardiovascular disease
- Depression
- Increased all-cause mortality
A major cohort published in The BMJ showed higher UPF consumption was associated with increased risk of all the above mentioned diseases.
Participants with the highest intake of ultra-processed foods had significantly greater health risks compared to those consuming mostly minimally processed foods, even after adjusting for calories, BMI, smoking, and physical activity.
This suggests the issue isn’t just “how much we eat”- but “what form our food comes in.”
The takeaway?
Ultra-processed food may act less like nourishment and more like a long-term metabolic stressor.
For clinicians, this raises a powerful question:
Are we managing downstream diseases while ignoring one of their upstream drivers? 
MBH/PS