It is estimated that 70% of the US food supply is comprised of ultra-processed foods (UPFs), 55% of calories consumers by people ages 1 and older in the U.S. are from UPFs, and that children get over 60% of their calories from these UPFs. This trend of UPFs as a staple in our diets is alarming because these foods have been linked with a variety of health problems, including obesity, diabetes, cardiovascular disease and cancer. But do not fret: when food manufacturers adhere to international standards like ISO 22005:2007 and ISO 22000:2018, they are taking actionable steps for assuring UPF quality and safety.
How Many People Globally Are Consuming Ultra-Processed Foods?
Ultra-processed foods (UPFs) already make up more than half of the total dietary energy consumed in high-income countries, such as the US, Canada, and the UK, and between one-fifth and one-third of total dietary energy in middle-income countries such as Brazil, Mexico, and Chile. Due to their high consumption globally, it is worth unpacking what UPFs are and their long-term health risks from frequent consumption.
How Are Ultra-Processed Foods Different from Processed Foods?
“Processed foods” is a broad category encompassing anything altered from its natural form, such as pasteurized milk, cheese, canned beans, or frozen vegetables. Minimally processed foods typically maintain their nutritional value and can support a healthy diet. In contrast, ultra-processed foods (UPFs) go beyond simple preservation or minimal processing, and regularly consuming UPFs can significantly impact your health.
What Are Ultra-Processed Foods?
Ultra-processed foods (UPFs) are industrial formulations that typically contain multiple ingredients, including artificial additives, preservatives, unhealthy fats, refined grains, added sugars, and flavorings that are rarely used in home-cooked meals. It is important to note that UPFs are the result from a series of industrial processes (hence, “ultra-processed”).
Examples of UPFs include instant noodles, packaged snacks (e.g., chips, cookies), processed meats (e.g., hot dogs, burgers, chicken nuggets), instant soups, breakfast cereals and bars, soft drinks, ice cream, margarine, candy, sauces, and energy drinks. These products reduce nutritional value, extend shelf life, and tend to increase how much people consume. UPFs are essentially clever manipulations of mostly unhealthy ingredients titrated to appeal to common cravings.
While UPFs are often highly palatable and convenient, they have been linked to numerous health problems: obesity, diabetes, heart disease, and other chronic conditions.
Health Risks of Ultra-Processed Foods
Researchers have found links between the consumption ultra-processed foods (UPFs) and a range of negative health outcomes, including obesity, cancer, heart disease, type 2 diabetes, and mental disorders, as well as an increased risk of death. Furthermore, a 2024 review from the British Medical Journal(BMJ) of 45 metanalyses, covering nearly 10 million study participants, found “convincing” evidence that a diet high in UPFs increases the risk of death from cardiovascular disease by 50% and the risk of anxiety by 48%. It found “highly suggestive” evidence that greater consumption of these foods increases the risk of death from heart disease by 66%, the risk of obesity by 55%, sleep disorders by 41%, Type 2 diabetes by 40%, early death from any cause by 21%, and depression by 20%.
The causes of specific health effects of UPFs are still being studied, but they are likely to occur because UPFs often have high amounts of added sugar, sodium, and saturated fat, and low amounts of fiber, vitamins, and minerals.
Obesity & Chronic Diseases (Diabetes)
Because UPFs contain excess sugar, salt, unhealthy fats, and added calories, frequent intake of these foods has been strongly linked to obesity and related chronic diseases. Obesity is driven primarily by excessive caloric intake; it dramatically raises the risk of type 2 diabetes, cardiovascular disease, and even certain cancers. High sodium levels, found in UPFs, can lead to hypertension, increasing heart attack and stroke risks, while high sugar content directly contributes to insulin resistance and diabetes.
You can learn more about standards involved in diabetes in our blog post: Diabetes Treatment and Care Standards.
Inflammation
Fiber is essential for maintaining healthy digestion and a balanced gut microbiome, so a lack of dietary fiber can lead to chronic digestive issues like constipation, bloating, and even contribute to irritable bowel syndrome (IBS). The absence of fiber disrupts gut health, potentially leading to chronic inflammation. Since UPFs are generally low in fiber, they tend to be easily digested with their components absorbed quickly into the bloodstream. The microbes in our large intestine eat fiber and scraps of food (e.g., pieces of partially digested nuts), which is crucial for beneficial gut bacteria. Without these scraps of food, the microbes starve, or some may start eating the organ’s mucus lining—which serves as a protective barrier. This in turn increases the gut’s susceptibility to pathogens and inflammation. Persistent inflammation is linked to numerous chronic diseases, including arthritis, inflammatory bowel disease, and even cognitive decline.
You can learn about how international standards are applicable in gut microbiome research in our blog post: ISO Standards in Gut Microbiome Research.
Additionally, the high content of sugar, unhealthy fats, additives (such as emulsifiers), and salt of UPFs also contribute to a chronic inflammatory state linked to numerous chronic diseases. Research showed, for example, that consuming a lot of salt (common in UPFs) can increase the number of T cells the body generates, which may increase inflammation. A high-salt diet was also linked with lower levels of beneficial Lactobacillus bacteria in the gut. These bacteria help maintain good gut health by inhibiting harmful bacteria and supporting the gut barrier.
ISO Standards and Food Safety in Ultra-Processed Foods
When ultra-processed foods (UPFs) make up the bulk of a diet, our bodies can experience unfavorable health consequences. However, we are not perfect and at times, we may choose to eat that convenient and affordable UPF. International standards like ISO 22005:2007 and ISO 22000:2018 offer a framework to assist global food manufacturers to assure that foods, including UPFs, are produced safely and responsibly. By adhering to these international guidelines, manufacturers can reduce risks associated with UPF safety and quality.
Enhancing Food Safety in UPFs with ISO 22005:2007 Traceability System
If a manufacturer of ultra-processed foods wants to demonstrate precise control over their ingredients and finished products, they can use ISO 22005:2007 to establish and maintain a robust traceability system. ISO 22005:2007 provides the principles and requirements for any traceability system in the feed and food chain, regardless of the food’s processing levels. Its flexibility allows food organizations to track products through various stages, including those with complex, industrial processing that is typical of ultra-processed foods.
Assuring Food Safety in UPFs with ISO 22000:2018 Framework and FSM
Ultra-processed foods (UPFs) often involve numerous ingredients from various global sources, creating a complex supply chain where contamination risks are higher. ISO 22000:2018 establishes interactive communication and traceability to manage these risks. This standard provides a framework to identify, control, and monitor food safety hazards throughout the complex production chain of UPFs, assuring safety from raw materials to the final consumer.
ISO 22000:2018 helps manage the unique risks associated with multi-ingredient, high-volume processing by integrating Hazard Analysis and Critical Control Points (HACCP), prerequisite programs (like good hygiene practices), and a risk-based approach to build a robust Food Safety Management System (FSMS). By applying ISO 22000:2018, companies producing UPFs foods can proactively manage food safety, reduce incidents, and provide assurance to consumers and regulators that their products are safe for consumption.
Where to Find ISO 22005:2007 and ISO 22000:2018
ISO 22005:2007 and ISO 22000:2018 are available on the ANSI Webstore and in this Standards Package: ISO 22000 Food Safety Management Systems Package.