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The U.S. Food and Drug Administration (FDA) is set to issue the first federal definition of what constitutes an ultra-processed food, a mainstay of many American diets. The labeling could have significant impacts on a variety of cereals, snacks, meals and drinks.
The New York Times first
reported on the anticipated change Tuesday, June 10.
What are ultra-processed foods?
Currently, nutritionists broadly
define ultra-processed foods as products created through industrialized processes and items that use ingredients typically not found in a household cupboard.
These include high-fructose corn syrup, chemical additives and charged oils. Ultra-processed products are also made with artificial flavors, sweeteners and ingredients that keep them preserved for longer periods of time.
What could a federal definition impact?
The FDA could create its own definition by studying the chemicals and other additives in American foods, examining the number of ingredients, or assessing a product’s nutritional value. The definition could impact school lunches, prison meals, foods that are covered under the Supplemental Nutrition Assistance Program (SNAP), and federal dietary guidelines.
The FDA and U.S. Department of Agriculture will be accepting public comment before deciding on a definition, according to The Times.
FDA Commissioner Dr. Marty Makary told The Times that the definition could lead to new “non-ultra-processed” labels that might attract health-conscious consumers, similar to marketing campaigns promoting organic and sugar-free foods.
Makary said the agency is not looking to outlaw ultra-processed foods, but simply inform customers and encourage companies to “compete based on health.”
Change amid health concerns
The push comes as many Americans view ultra-processed foods –– which can range from breakfast cereals, instant noodles and protein bars to yogurt, hot dogs and protein shakes –– as detrimental to their health. Doctors are increasingly blaming ultra-processed foods for diseases such as
Type 2 diabetes, various cancers and heart problems, as well as bowel and stomach issues.
The anticipated decision also comes as several states move to
regulate ultra-processed foods sold and served in schools. In West Virginia, a new law has banned certain artificial food dyes. In Arizona, state lawmakers narrowly defined ultra-processed foods as containing certain additives and dyes.
The FDA’s deputy commissioner, Kyle Diamantas, told The Times that the agency is examining the use of artificial dyes, emulsifiers, and preservatives as a means to define what qualifies as ultra-processed. Diamantas said the definition may eventually be used to regulate food served at Veterans Affairs hospitals, within the military and in prisons.
Resistance from major food companies
Food nutrition experts predict that defining ultra-processed products will be met with resistance from major corporations that have long relied on artificial preservatives and ingredients to create cheap foods quickly and in large quantities.
They also warn against broadly defining ultra-processed foods and “demonizing” some foods that are not harmful to consumers. Similarly, they caution against a definition that is too narrow in scope and misses other unhealthy ingredients.
A ‘big step forward’
Health academics believe a federal definition would be a “big step forward,” noting that it could lead the way for new types of warning labels or determine which products companies can continue to market to children.
Marion Nestle, a professor of nutrition at New York University, told The Times, “All of those are up for grabs if there’s a definition. It matters a lot.”
Alex Delia (Deputy Managing Editor), Joey Nunez (Video Editor), and Drew Pittock (Digital Producer) contributed to this report.
