Abstract
The role of ultra-processed foods (UPFs) high in fats, sugar and salt is well documented in the causation of the non-communicable diseases. However, with globalization, consumption of these food products is increasing. In the absence of effective and comprehensive global and national regulatory measures, manufacturers are promoting ultra-processed food products by influencing policymaking, consumer behavior and research. There is a need to have an international marketing Code, based on which national legal instruments may be enacted to regulate the marketing of UPFs.
Highlights
Ultra-processed foods (UPFs) high in fats, sugar and salt (HFSS) are industrially formulated food products manufactured largely by the Big Food companies
While consumption of ultra-processed food has gained a firm footing in the developed world, globalization is providing Big Food companies access to new markets in middle-income countries
A study from Argentina reported that children are exposed to an estimated sixty-one advertisements of unhealthy processed and UPF products like desserts, sweetened dairy products, non-alcoholic sugary beverages, fast-food restaurants, and salty snacks per week (Allemandi, 2018)
Summary
Ultra-processed foods (UPFs) high in fats, sugar and salt (HFSS) are industrially formulated food products manufactured largely by the Big Food companies. While consumption of ultra-processed food has gained a firm footing in the developed world, globalization is providing Big Food companies access to new markets in middle-income countries. Entry of these companies is leading to a transition in the food habits in these countries by replacing traditional, homemade food with the UPFs, snacks and sugary drinks. Regulation efforts are scattered, inadequate and often riddled with conflicts of interest This commentary may help in generating a discussion for developing a robust and transparent global and national approach to regulate marketing of UPFs. Consumption of UPFs and sugar-sweetened beverages is increasing rapidly, replacing use of natural, traditional, indigenous, culturally acceptable freshly cooked food (Moodie, 2013; WHO, 2010a). A study from Brazil reported gradual displacement of long-established traditional food by UPFs and noted that their contribution to energy intake rose from less than 20% of calories in the 1980s to 28% in 2011 (Monteiro et al, 2011)
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