Ultraprocessed, hyper‐palatable, and high energy density foods: Prevalence and distinction across 30 years in the United States

Abstract

ObjectiveUltraprocessed foods (UPF), hyper‐palatable foods (HPF), and high energy density (HED) foods may contribute to obesity risk. All have distinct definitions; however, it is unknown the degree to which they may identify overlapping or distinct foods. This study examined the availability of UPF, HPF, and HED foods in the US food system from 1988 to 2018 and the degree of distinction across definitions.MethodsFour data sets representing the US food system (1988, 2001, 2006, 2018) from the US Department of Agriculture were analyzed. UPF were identified based on the extent of industrialized processing. HPF were identified using the standardized definition that specifies palatability‐inducing nutrient combinations. HED was characterized as >2.0 kcal/g.ResultsAcross years, 58% to 65% of foods were classified as UPF, 55% to 69% as HPF, and 37% to 47% as HED. Prevalence of UPF, HPF, and HED foods was higher in 2018 versus 1988 (p values < 0.001); HPF evidenced the largest increase (14%) and UPF evidenced the smallest (4%) over time. There was moderate to high overlap in foods (40%–70%) across definitions.ConclusionsTogether, UPF, HPF, and HED foods comprise most foods in the US food supply. Changes in availability varied across definitions, with substantial increases in HPF and HED and relative stability of UPF.

Homicide or Happiness: Did Folate Fortification and Public Health Campaigns Influence Homicide Rates and the Great American Crime Decline?

“…Overweight and obese individuals have lower serum folate concentrations when compared with individuals with normal weight; this difference may be mediated, at least in part, by the microbiome and changes in intestinal absorption [107]. The intake of energy from low-nutrient, hyper-palatable, and obesogenic ultra-processed foods has increased among adults in the United States in the years following fortification [108,109]. The dominant foods in supermarkets throughout the United States are now ultra-processed-approximately 58% of staples in U.S. leading supermarkets are ultra-processed, which is 41% more than supermarkets in Europe [110].…”