Do you know what you’re really eating? | 7.30

Key Concepts

• Ultrarocessed Foods: Industrial formulations with numerous added ingredients (emulsifiers, artificial colors, flavors, preservatives) beyond basic processing like salt, sugar, or oil.
• Food Processing Levels: Ranging from minimal changes to natural state (processed) to extensive industrial alteration (ultrarocessed).
• Health Star Rating (HSR): A front-of-pack labeling system in Australia and New Zealand designed to indicate the nutritional profile of food products.
• Food Additives: Substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
• Australian Dietary Guidelines: Official recommendations for healthy eating in Australia, currently under revision to potentially include considerations for ultrarocessing.

The Rise of Ultrarocessed Foods and Public Health Concerns

The report focuses on the increasing consumption of ultrarocessed foods and the growing concern regarding their impact on public health. Merida Teresi’s personal experience exemplifies a shift towards conscious eating, beginning with eliminating artificial colors, flavors, and preservatives from her family’s diet 25 years ago. This stemmed from a realization of hidden ingredients in seemingly healthy foods like bread, ham, and sausages.

A recent study published in The Lancet Medical Journal identifies the rise of ultrarocessed foods as an “urgent public health threat.” The study, co-led by Associate Professor Philip Baker with 43 experts, demonstrates a strong correlation between high consumption of these foods and increased risk of obesity, type 2 diabetes, cardiovascular disease, inflammatory bowel disease, and mental ill health. Specifically, approximately 42% of calories consumed in Australia come from ultrarocessed foods, placing the country among the highest consumers globally, surpassed only by the United States, the United Kingdom, and Canada.

The report highlights the deceptive nature of some ultrarocessed foods, which are marketed as healthy options – including breads, yogurts, breakfast cereals, muesli bars, protein bars, and meal replacement shakes.

Defining Food Processing and Ultrarocessing

The distinction between processed and ultrarocessed foods is crucial. Food is considered processed when it undergoes alterations from its natural state using a limited number of ingredients like salt, sugar, or oil. Ultrarocessing, however, involves the addition of numerous industrial ingredients such as emulsifiers, artificial colors, flavors, and preservatives. These are often heavily branded and marketed products.

Industry Response and the Health Star Rating System

The food and grocery manufacturing sector, represented by the Australian Food and Grocery Council, argues that “ultrarocessed does not equal unhealthy.” They maintain that food additives undergo rigorous safety checks and that processing can enhance food safety and extend shelf life, reducing food waste. They also emphasize their involvement in developing the Health Star Rating (HSR) system.

The HSR system, a nutritional labeling scheme scoring products from 0.5 to 5 stars, is currently under review for mandatory implementation. While the industry voluntarily aimed for 70% application to packaged goods, only 37% have adopted the system. The federal government and most states are now pushing for mandatory labeling, with a final decision expected within 12 months.

However, Philip Baker points out a flaw in the HSR system: products high in sugar but boosted with protein can achieve high ratings (4 or 5 stars) despite containing numerous additives. This highlights the system’s limitation in accounting for the degree of processing.

Concerns Regarding Industry Influence and Policy Development

Critics argue that the food industry’s involvement in designing the HSR system is problematic. They advocate for removing companies from the policymaking process, stating, “It's absolutely imperative that industry are part of the discussion when developing food policy and regulation.” The industry defends its participation, citing its understanding of operational realities and the complexities of large-scale food production.

The Health Department spokesperson confirms that ultrarocessed foods generally receive low HSR ratings due to their high energy, saturated fat, and sugar content.

Upcoming Changes to Dietary Guidelines

The Australian Dietary Guidelines, which haven’t been updated in 13 years, are currently under revision. The expert committee is prioritizing the investigation of the health impacts of ultrarocessed foods, acknowledging the significant new evidence that has emerged since 2013. This suggests a potential shift in official dietary recommendations to address the concerns surrounding ultrarocessing.

Practical Advice for Consumers

The report concludes with practical advice for consumers. Merida Teresi demonstrates a proactive approach by using ingredient lists and apps to identify and avoid additives. A simple rule of thumb is offered: “Flip the product over, look at the ingredients list, and if it contains ingredients that you wouldn't use in your home kitchen for cooking, it's probably ultrarocessed.”

Synthesis/Conclusion

The report underscores the growing concern surrounding the prevalence of ultrarocessed foods in the Australian diet and their potential negative health consequences. While the food industry defends processing as a means of ensuring safety and affordability, mounting evidence suggests a strong link between ultrarocessing and increased risk of chronic diseases. The impending changes to the Australian Dietary Guidelines and the potential mandatory implementation of the Health Star Rating system represent crucial steps towards empowering consumers to make more informed food choices. Ultimately, the report advocates for increased awareness, transparent labeling, and a critical evaluation of the ingredients in the foods we consume.