Australia Among World Leaders in Ultra-Processed Food Consumption, Study Finds
New global series finds ultra-processed foods now comprise nearly half of Australians’ diets and urges urgent policy reform
Ultra-processed foods now represent nearly half of the average Australian’s diet as the country stands among the highest global consumers of these products, according to a new series in the medical journal that examined global dietary trends.
Researchers described the rise of such foods—created via industrial processes and laden with additives—as a ‘‘major new challenge’’ to public health.
The series found that Australia, together with the United States and the United Kingdom, registers some of the highest proportions of ultra-processed food (UPF) consumption, with more than half of calories coming from these products in everyday diets.
The authors highlight that many traditional, minimally processed foods have been displaced in favour of ready-to-consume industrial alternatives.
In Australia’s case, researchers argued the nation has ‘‘fallen behind international best practice’’ in food policy.
A co-author noted there has been no comprehensive national food and nutrition policy since 1992 and pointed to the absence of sugar or soft-drink taxes—measures some other countries have adopted.
The current ‘‘health star’’ rating system has also been critiqued for failing to capture the broader structural risks posed by ultra-processed foods, with the food-industry involvement in its development noted as a potential weakness.
The series analysed over one hundred papers linking high UPF intake with greater risks of obesity, type 2 diabetes, hypertension, cardiovascular disease and other conditions.
A related national study of Australian adults found ultra-processed foods contributed roughly forty-two percent of total energy intake and were associated with poorer nutrient profiles and higher consumption of free sugars, saturated fats and sodium.
Researchers call for a ‘‘new vision’’ of Australia’s food system, emphasising policies that promote minimally processed foods, support local producers and address inequalities that drive UPF consumption.
International examples, such as Brazil’s school-lunch mandate that ninety percent of meals be un- or minimally processed, were cited as standards to emulate.
Australia’s health department has confirmed that its 2013 dietary guidelines are under review and will include a systematic assessment of UPF consumption impacts on mortality and chronic-disease risk—an indicator of policy momentum amid mounting evidence of UPF harm.
Researchers described the rise of such foods—created via industrial processes and laden with additives—as a ‘‘major new challenge’’ to public health.
The series found that Australia, together with the United States and the United Kingdom, registers some of the highest proportions of ultra-processed food (UPF) consumption, with more than half of calories coming from these products in everyday diets.
The authors highlight that many traditional, minimally processed foods have been displaced in favour of ready-to-consume industrial alternatives.
In Australia’s case, researchers argued the nation has ‘‘fallen behind international best practice’’ in food policy.
A co-author noted there has been no comprehensive national food and nutrition policy since 1992 and pointed to the absence of sugar or soft-drink taxes—measures some other countries have adopted.
The current ‘‘health star’’ rating system has also been critiqued for failing to capture the broader structural risks posed by ultra-processed foods, with the food-industry involvement in its development noted as a potential weakness.
The series analysed over one hundred papers linking high UPF intake with greater risks of obesity, type 2 diabetes, hypertension, cardiovascular disease and other conditions.
A related national study of Australian adults found ultra-processed foods contributed roughly forty-two percent of total energy intake and were associated with poorer nutrient profiles and higher consumption of free sugars, saturated fats and sodium.
Researchers call for a ‘‘new vision’’ of Australia’s food system, emphasising policies that promote minimally processed foods, support local producers and address inequalities that drive UPF consumption.
International examples, such as Brazil’s school-lunch mandate that ninety percent of meals be un- or minimally processed, were cited as standards to emulate.
Australia’s health department has confirmed that its 2013 dietary guidelines are under review and will include a systematic assessment of UPF consumption impacts on mortality and chronic-disease risk—an indicator of policy momentum amid mounting evidence of UPF harm.
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