Are All Ultra-Processed Foods Really Bad for You? Study Finds Out - Video

A recent study from Swinburne University, published in Proceedings of the Nutrition Technology, challenges the long-standing perception that all ultra-processed foods are harmful. According to researchers, while some highly processed items like sugary snacks and soft drinks are consistently linked to poor health outcomes, others such as wholegrain fortified cereals and select dairy products may offer neutral or even beneficial effects when consumed within a balanced diet.

The study, led by Associate Professor Jimmy Louie, Swinburne’s Discipline Lead of Dietetics, evaluated the nutritional impact of ultra-processed foods by placing them in the broader context of overall dietary patterns.

Louie and his team focused on re-evaluating the Nova classification system, which categorizes food based on levels of processing from fresh and minimally processed to ultra-processed. Although widely used in public health discussions, Nova has drawn criticism for failing to distinguish between nutritionally poor and nutritionally sound processed foods.

“Ultra-processed products often provide cost-effective sources of essential nutrients for economically disadvantaged populations and can contribute to reduced food waste through extended shelf-life capabilities,” said Louie. “Not everyone can live on only minimally processed foods. Nutritionally sound processed foods can be a healthy, practical choice.”

The researchers argue for a more comprehensive approach to food classification — one that considers both processing and nutritional value. “People deserve advice that makes that distinction,” Louie emphasized. “The evidence shows we can be smarter about which processed foods we avoid and which we keep.”

This new perspective underscores the need for more nuanced dietary guidelines and public health messaging that reflect the complexity of modern food systems.

Reference: “Are all ultra-processed foods bad? A critical review of the NOVA classification system” by Jimmy Chun Yu Louie, 4 August 2025, Proceedings of the Nutrition Society. DOI: 10.1017/S0029665125100645