W
e know the risks, but we are slow to act. While evidence of the dangers posed by ultra-processed foods continues to accumulate, public policies to address the harm caused by junk food still fall short of the public health challenges. A series of articles published on Wednesday, November 19, in the journal The Lancet confirmed the alarming findings already made by dozens of studies on the deadly effects of what an unscrupulous industry puts on our plates every day. Despite overwhelming scientific documentation, this awareness has struggled to change the eating habits of a growing share of the world's population, who, often unknowingly, are slowly poisoning themselves.
The risk of chronic diseases has increased by the excessive consumption of foods that are too fatty, sweet, salty or ultra-processed. These foods are created through physical and chemical processes that alter the texture, taste and shelf life of raw ingredients. Emulsifiers, sweeteners, flavor enhancers, preservatives, nitrite salts and other inverted sugars are added, even though 90% of observational studies show they have harmful effects on health. These studies have clearly demonstrated a link between regular and significant consumption of ultra-processed foods and the risk of developing diseases.
