Bangkok: Ultra-processed food (UPF) has become an increasingly discussed topic in nutrition circles, with the idea that the current prevalence of UPF foods is contributing to the deterioration of public health. The classification of these foods, known as the Nova Classification, was introduced by researchers from the University of So Paulo in 2009. It organizes processed foods into four categories, ranging from unprocessed or minimally processed foods to ultra-processed foods.
According to Thai News Agency, the Nova Classification identifies ultra-processed foods as those produced through industrial processes that use food additives like preservatives, food colorings, and flavorings. These additives are aimed at maximizing commercial benefits such as improved taste, longer shelf life, lower costs, and higher profits. Examples of UPF foods include industrial bread, pastries, instant noodles, and most junk food. Identifying UPF foods can be done by checking for an unusually high number of ingredients or advertising claims that emphasize being low-fat or sugar-free.
The surge in interest in UPF foods has been fueled by the popularity of the 2023 book “Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food… and Why Can’t We Stop?” by British physician Chris Van Tolleken. The book, translated into Thai as “Aroi Luang Tai,” explores the history, effects, and manufacturing processes of highly processed foods and their impact on physical and mental health. Van Tolleken’s personal experiment of consuming only UPF for a month resulted in a 15-pound weight gain and several health issues, including sleep disturbances and increased hunger hormone levels.
Research by Dr. Kevin Hall from the US National Institutes of Health supports these findings. Hall’s study divided subjects into two groups, with one group consuming mainly unprocessed foods and the other receiving 80% UPF foods. The UPF group exhibited higher levels of the hunger hormone Ghrelin and lower levels of the satiety hormone Leptin, mirroring Van Tolleken’s results.
Chris Van Tolleken argues that the widespread consumption of UPF foods significantly contributes to the obesity epidemic and that deaths from unhealthy diets are surpassing those from smoking. He highlights social inequality as a key factor in the spread of UPF foods, as they are more affordable and accessible to those with limited resources.