Around thirty international experts gathered in the journal The Lancet Researchers are sounding the alarm: ultra-processed foods, now ubiquitous in homes and on supermarket shelves, clearly increase the risk of numerous chronic diseases. Their work, which included three French researchers, compiles over a hundred epidemiological studies and highlights a growing body of evidence that is difficult to ignore. Despite recurring warnings, this new synthesis establishes a more precise link between the consumption of these products and the incidence of cardiovascular disease, diabetes, obesity, and depressive disorders. The NOVA classification, now widely used in research, serves as the basis for this analysis. It groups food products according to their degree of processing. Ultra-processed foods, produced through complex industrial processes, deviate significantly from their original form. They frequently contain additives, colorings, emulsifiers, or sweeteners that alter their appearance, texture, or taste. Of 104 studies comparing the most frequent consumers with the least frequent, 92 show a significant increase in the risk of disease. Some pathologies, particularly certain cancers and kidney diseases, still require further research, but consistent signals are already emerging.
Attractive products and massive marketing
Researchers point out that these foods are not appealing by chance. Their formulation, rich in sugars, salt, or artificial flavorings, is designed to trigger a reflex of rapid and repeated consumption. Studies conducted in the United States have even placed some of them on an addiction scale comparable to that used to assess substances like alcohol or tobacco. Meanwhile, marketing plays a central role. Children are particularly exposed; more than half of the advertisements seen by young people are for products rated D or E on the Nutri-Score scale, often ultra-processed. Slogans play on temptation, sometimes highlighting the difficulty of limiting oneself to a single serving. This advertising framework, combined with a strong presence on store shelves and competitive prices, encourages overconsumption. According to researchers, some strategies employed by manufacturers are reminiscent of those used by the tobacco industry several decades ago, with communication deemed aggressive and an influence considered disproportionate in public health debates.
Recommendations to improve consumer protection
Experts propose a series of measures to more strictly regulate these products. These include adding a black band to packaging to clearly indicate their ultra-processed nature, as well as banning these foods in public institutions such as schools and hospitals. They also recommend strengthening tax and advertising regulations, particularly to limit children's exposure. Other proposals aim to regulate the links between the food industry and scientific or political circles, in order to reduce the risk of conflicts of interest. For the authors, the goal is less about banning than about empowering consumers to understand what they are buying and creating a more protective food environment.
