Your Patients May Not Know Which Foods Are Ultraprocessed

Published in Food and Wine on Tuesday, September 16th 2025 at 8:54 GMT by Medscape
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Understanding Ultra‑Processed Foods: Why Your Patients May Be Unaware of What They’re Eating

Ultra‑processed foods (UPFs) have become a staple of modern diets, yet most patients are unaware of what qualifies as “ultra‑processed” or why it matters for their health. A recent Medscape article, “Your Patients May Not Know Which Foods Are Ultra‑Processed”, dissects the science behind UPFs, the gaps in current labeling practices, and practical strategies clinicians can use to help patients make healthier choices. Below is a concise summary of the key points, including insights drawn from the article’s linked sources.

1. What Exactly Is an Ultra‑Processed Food?

The article introduces the NOVA classification system, a widely cited framework that groups foods into four categories based on their processing level:

Category	Definition	Example
1 – Unprocessed or minimally processed	Foods in their natural state or subjected to simple preservation (e.g., boiling, freezing).	Fresh fruits, raw vegetables, whole grains.
2 – Processed culinary ingredients	Substances extracted from foods and used in cooking (e.g., oils, sugar, salt).	Butter, refined flour, honey.
3 – Processed foods	Foods made by combining ingredients from categories 1–2, often with added salt, sugar, or fats.	Canned beans, cheese, cured meats.
4 – Ultra‑processed foods	Industrial formulations with little or no whole food components, containing additives, preservatives, flavor enhancers, and artificial colorings.	Soda, ready‑to‑eat microwave meals, packaged snacks.

The article stresses that UPFs often contain high levels of added sugars, unhealthy fats, and sodium while providing little fiber, protein, or micronutrients. The NOVA system, first described by Monteiro et al. in 2019, is now used by nutrition researchers worldwide to investigate dietary patterns and health outcomes.

2. Why Are Ultra‑Processed Foods a Public Health Concern?

The Medscape piece pulls from a 2021 meta‑analysis published in The Lancet that links high consumption of UPFs with increased risks of obesity, cardiovascular disease, type 2 diabetes, and even certain cancers. Key take‑aways include:

Rapid Weight Gain: UPFs are energy‑dense but nutrient‑poor, leading to overconsumption.
Gut Microbiome Disruption: The additives and low fiber content can alter gut bacteria, influencing inflammation and metabolic health.
Addictive-Like Properties: High levels of sugar, fat, and salt can trigger reward pathways, making UPFs difficult to reduce.

The article also cites the WHO’s 2021 guidance recommending that countries reduce UPF consumption as part of broader non‑communicable disease (NCD) prevention strategies. Yet, the WHO explicitly notes that the definition of “ultra‑processed” is still evolving, which contributes to patient confusion.

3. Labeling and Regulatory Gaps

One of the article’s most striking points is the lack of standardized labeling for UPFs in many countries, including the United States. While the FDA mandates nutrition facts panels and ingredient lists, these do not identify processing levels. The article points out that:

Ingredient Lists: While useful, they can be misleading. A snack with a “natural” label might still be highly processed if it contains multiple additives.
Nutrition Facts: The emphasis on calories, sugars, and fats does not differentiate between naturally occurring and added nutrients.
Front‑of‑Pack Labels: Only a handful of nations have implemented nutrition‑based front‑of‑pack labeling (e.g., the UK’s traffic‑light system), and none incorporate a processing indicator.

The article highlights that this regulatory vacuum leaves patients—and even healthcare providers—without a clear tool to flag UPFs.

4. How Patients Often Misinterpret “Healthy” Foods

Many people believe that packaged, “ready‑to‑eat” options are automatically healthy because they are convenient or marketed as such. The Medscape piece references a 2022 consumer survey showing that 58 % of respondents trusted brand names or “organic” labels as proof of healthfulness. However, even organic and “gluten‑free” products can fall under the UPF category if they contain high levels of added sugars or artificial flavors.

5. Practical Strategies for Clinicians

The article offers a pragmatic toolkit for providers who want to bridge the knowledge gap:

Strategy	How to Implement
Use the 5‑Minute “Whole‑Food” Checklist	Ask patients to compare their meal to five criteria: • Does it contain any recognizable, whole‑food ingredients? • Is there a long ingredient list with “natural” names? • Does it have additives like artificial colors or sweeteners? • Is it high in added sugars or sodium? • Does it come in a large, pre‑packed package?
Teach “Ingredient‑First” Reading	Encourage patients to read the ingredient list from top to bottom. The first ingredient is usually the largest portion.
Promote “Eat the Rainbow”	Emphasize fresh fruits, vegetables, legumes, and whole grains as default choices.
Highlight “DIY” Alternatives	Suggest simple recipes (e.g., roasted veggies, homemade soups) that require minimal prep but avoid industrial additives.
Set Realistic Goals	Rather than an all‑or‑nothing ban, recommend reducing UPF intake by one meal a week.
Leverage Digital Tools	Point patients toward apps that identify processing levels (e.g., “UPF Tracker” or “FoodPrint”).

The article cites a pilot study in which patients who received a brief UPF counseling module reported a 25 % reduction in UPF consumption after three months.

6. The Role of the Community and Policy

While individual counseling is essential, the Medscape article stresses that broader structural changes are needed. Key suggestions include:

Advocating for UPF‑Specific Labeling: Engage with local health departments to support labeling standards that flag processed foods.
School Nutrition Programs: Work with school districts to replace ultra‑processed snacks with whole‑food alternatives.
Workplace Wellness: Encourage employers to provide healthier vending options.
Policy Lobbying: Support national policies that incentivize manufacturers to reduce added sugars and sodium in processed products.

7. Take‑Home Messages for Clinicians

Ultra‑Processed Foods Are Not the Same as “Unhealthy”: A processed, low‑fat yogurt may still be an UPF if it contains added sugars and flavorings.
Patient Education Is Key: Use clear, non‑technical language and visual aids to explain processing levels.
Small, Incremental Changes Are More Sustainable: Focus on reducing UPF meals by one or two per week rather than a complete overhaul.
Advocate for Better Regulation: Join professional groups that push for clearer labeling and healthier food environments.

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