The Scientific Advisory Committee on Nutrition (SACN) has released a rapid evidence update, reinforcing its concerns over the health risks associated with ultra-processed foods (UPFs). The latest findings suggest a consistent association between higher UPF consumption and various health problems, but significant gaps remain in understanding whether the foods themselves are inherently harmful, or if the health risks stem from other factors such as excessive calories, fats, sugars, and salts.
SACN’s Continued Concerns Over Processed Foods
In 2023, SACN released a position statement on the impact of processed foods on health, focusing on UPFs. The committee evaluated different classifications of processed foods, with the NOVA system emerging as the most applicable for use in the UK. NOVA categorises foods based on the extent of processing rather than nutritional content, and SACN identified it as potentially useful, although it raised concerns over its practical application.
The 2023 findings showed a concerning trend: increased consumption of UPFs was linked to negative health outcomes. However, SACN acknowledged the limitations in the available research and concluded that it remains unclear whether the processing itself is the issue, or whether the high levels of energy, saturated fats, salt, and sugars in these foods are the main drivers of poor health.
New Evidence and Research Developments
Since the 2023 position statement, new publications and research have further explored the relationship between processed foods and health. Notably, SACN’s report on young children’s diets highlighted how commercial baby foods contribute significantly to energy and sugar intake for children aged 1 to 5 years. Additionally, a 2024 summary from the Government Office for Science called for higher-quality studies in this area and explored the possibility of further refining UPF classifications based on nutritional content.
The World Health Organization (WHO) also released new guidelines in May 2023, advising against using non-sugar sweeteners (NSS) for weight management, a common component in many processed foods. SACN reviewed this and other international recommendations, which further informed the latest update.
Countries across the globe have taken steps to address the concerns raised about processed foods. Nations such as Belgium, Brazil, and Israel have incorporated food processing advice into their national dietary guidelines. The Nordic Nutrition Recommendations 2023 also advocated for limiting foods high in added fats, salt, and sugar. Similarly, the 2025 US Dietary Guidelines Advisory Committee reported that diets high in UPFs were associated with poor health outcomes, though they noted that the evidence is still inconclusive due to the lack of a clear definition of UPFs.
Key Findings from the Rapid Evidence Update
SACN’s latest update includes a review of systematic reviews (SRs), umbrella reviews (URs), and prospective cohort studies (PCS). These studies confirm that increased consumption of UPFs is consistently associated with higher risks of obesity, type 2 diabetes, cardiovascular disease, and other health problems, as reported in previous SACN publications.
The evidence also showed that certain types of UPFs, such as sweetened beverages and processed meats, are particularly linked to adverse health outcomes. However, other categories, like vegetarian alternatives, did not show the same negative associations. This suggests that not all processed foods have the same effect on health, and some may be less harmful than others.
Despite the growing body of evidence, SACN stresses that most of the studies are observational, and there remains a significant lack of randomised controlled trials (RCTs) to provide more robust data. The one RCT identified in the update, which involved a small group of participants, found that those on a diet high in UPFs gained more weight compared to those on a non-UPF diet. However, the small sample size limits the conclusions that can be drawn from this study.
Addressing the Challenges of Food Classification and Monitoring
The use of the NOVA system for classifying processed foods has proven challenging, with SACN noting that some of the food categories under the UPF label do not appear to be unhealthy. This highlights the need for a more nuanced approach to food classification, one that considers both the level of processing and the nutritional content of foods. SACN suggests that the development of subcategories within NOVA could offer a clearer understanding of the health implications of different processed foods.
Additionally, SACN has called for improved monitoring of food consumption in the UK. The National Diet and Nutrition Survey (NDNS) currently struggles with accurately capturing data on UPF intake, especially when it comes to additives such as emulsifiers and non-sugar sweeteners. Improving the NDNS data collection process could help better estimate UPF consumption and its potential health effects.
Public Health Recommendations and Government Action
SACN’s update underscores the need for continued action in addressing the consumption of processed foods. The committee recommends that the UK government take the following steps:
- Encourage Reductions in UPF Consumption: Given the health risks associated with high intakes of processed foods, SACN advises the government to implement strategies to reduce consumption of UPFs, particularly those high in unhealthy fats, sugars, and salt. This recommendation is in line with existing dietary guidelines that advocate for a diet rich in whole grains, fruits, and vegetables.
- Promote Transparent Labelling and Industry Accountability: SACN stresses the importance of requiring the food industry to disclose more detailed information about food processing methods and additives. Such transparency would enable better monitoring and research into the health impacts of these ingredients.
- Monitor Additives in the Diet: SACN recommends that the government monitor the consumption of additives, such as non-sugar sweeteners and emulsifiers, especially in vulnerable populations. This would help assess the long-term health impacts of these additives, which are often present in large quantities in processed foods.
- Revise Food Classification Systems: To improve the effectiveness of dietary recommendations, SACN suggests that food classifications be refined to better distinguish between healthy and unhealthy processed foods. The development of nutritional subcategories within the NOVA system could help clarify which processed foods are most harmful.
International Alignment and the Global Context
SACN’s findings align closely with global trends, as many countries have already begun to incorporate processed food classifications and recommendations into their dietary guidelines. As research continues to unfold, it is clear that SACN’s recommendations will be an important part of global efforts to tackle the growing health risks associated with processed food consumption.
While the evidence linking UPFs to poor health outcomes is compelling, SACN also recognises that socioeconomic factors, lifestyle choices, and overall dietary patterns play a significant role in shaping health outcomes. The committee stresses that efforts to reduce processed food consumption must be part of a broader, more comprehensive public health strategy that addresses these various determinants of health.
Conclusion: A Call for a Healthier, More Informed Diet
SACN’s rapid evidence update reinforces its longstanding concerns about the health risks associated with ultra-processed foods. While the evidence remains incomplete, the committee continues to advocate for reducing the consumption of processed foods high in unhealthy fats, sugars, and salt. SACN’s recommendations align with existing public health guidelines and are intended to promote a healthier, more balanced diet for the UK population.
With new research emerging regularly, SACN will continue to monitor this issue closely, with further reviews planned for 2026. In the meantime, individuals are encouraged to follow the advice set out in the Eatwell Guide, which highlights the importance of eating a diet rich in whole, minimally processed foods and low in processed foods that contribute to poor health.
By refining the classification of processed foods and improving monitoring systems, SACN hopes to contribute to a clearer understanding of how these foods affect health, ultimately helping to reduce the burden of diet-related diseases and improve public health outcomes across the UK.
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