Ultra-processed foods
Ultra-processed foods (UPFs) are those that have been heavily processed/altered during their production. UPFs are also often high in fat, sugar and salt (HFSS).
Our research examines the impact of UPFs and HFSS foods on our health and wider society.
What are the headlines?
- Ultra-processed foods make up almost two-thirds of Britain’s school meals
- Universal Infant Free School Meal policy has a positive impact on children’s dietary patterns
- Ultra-processed food makes up almost two-thirds of calorie intake of UK adolescents
- Urgent action needed to reduce harm of ultra-processed foods to British children
How is our research making a difference?
-
Tackling the harms of ultra-processed foods – Brought together leading experts, policymakers, and public health advocates to discuss the health impacts of ultra-processed foods and the scope for government action.
-
Beyond health: Ultra-processed foods – Looked at the question we don’t often ask, namely what are the wider effects of UPFs beyond health and diet?
-
Restricting junk food advertising – We found Transport for London’s restrictions on the advertising of HFSS food and drink was associated with an estimated 1,001 kcal (6.7%) decrease in average weekly household purchases of energy from HFSS grocery products.
What research are we currently doing?
Understanding representations of ultra-processed foods in the UK media: a thematic content analysis
Background The scientific evidence on the health and environmental harms of ultra-processed foods (UPFs) and associated wider social and economic effects has been building rapidly. Considering UK children and adults are among the highest consumers globally and the likely role of UPFs in the obesity crisis and its sequalae, it…
Read the full story
What research are we currently doing?
The cost implications of ultra-processed and less processed food consumption in UK adults and children
Background The UK population eats the largest amount of ultra-processed foods (UPFs) than any other nation in Europe. On average, more than half of the foods eaten by UK adults and more than two-thirds of the foods eaten by UK children are ultra-processed. Soft drinks, flavoured yoghurts, most supermarket breads,…
Read the full story
What research are we currently doing?
Healthy food shouldn’t cost the earth: co-produced community centred healthy and sustainable food
Background Food insecurity is a big problem for people and public health. In the UK, more and more people are struggling to get enough food. In June 2024, it was estimated that 13.6% UK households were living with food insecurity. However, we waste a lot of food each year (about…
Read the full story
What research are we currently doing?
Food consumption across the school day: a national evaluation of UK children’s diet using generalised estimating equation modelling
Background Children in the UK are not meeting key dietary targets for fruit and vegetables, sugar, and saturated fat. Furthermore, they are amongst the highest consumers of ultra-processed foods (UPF) globally, which is likely to have implications for their health. There is increasing interest from policymakers in exploring how school…
Read the full story
What research are we currently doing?
Understanding customer reactions to and usage of calorie labelling in England’s out-of-home food sector
Background The ‘out-of-home’ food sector includes physical and online locations where food and drink is sold for immediate consumption, for example: restaurants, cafés, pubs and bars, takeaways, fast food and street-food. Eating out of home is common and typically involves energy-dense, nutrient-poor foods that contribute to elevated energy intake and…
Read the full story
What have we already provided evidence on?
Nutrition welfare policies for low-income children – Evaluated the impact of the Healthy Start voucher scheme and Universal Infant Free School Meals programme.
Food system interventions and dietary behaviour – Explored and simulated the impact of interventions aimed at decreasing consumption of foods and beverages high in fat, salt or sugar (HFSS food).
Takeaway food – Improved our understanding of the use of online food delivery services to access food prepared out-of-home.
Takeaways and planning – Increased understanding of the barriers and facilitators in implementing regulatory mechanisms to restrict hot food takeaway outlets.
Where can I find out more?
Beyond taste and nutrient content: Ultra-Processed Foods and their Impact on Adolescent Health in the UK
By researchers from the University of Cambridge MRC Epidemiology Unit – Yanaina Chavez-Ugalde, Andrea Smith, Luiza I.C. Ricardo and Esther van Sluijs Ultra-processed food, or UPF in short, is a hot topic in public health research. Here we will explain some of the controversy around UPF and why we…
Read the full story
Where can I find out more?
Healthy places, healthy planet programme event: Exploring policy, environment, and health through research and practice
On 22nd September 2025, researchers, practitioners, and members of the public gathered in London for a thought-provoking and energising day of discussion and discovery. The event, hosted by the London School of Hygiene and Tropical Medicine (LSHTM), was structured around an agenda of short presentations, panel discussions, and collaborative workshops,…
Read the full story
Where can I find out more?
Researchers in the making – new SPHR podcast by trainees Karen and Charan
The School has launched a podcast ‘Researchers in the Making’ hosted by SPHR trainees Karen and Charan. Listen to Karen and Charan discussing the ins and outs of doing a PhD in public health research.
Read the full story