A major global review warns that ultra-processed foods may harm almost every major organ system in the body. These products aren’t just high in sugar, seed oils and additives — their engineered textures, flavors and chemicals appear to interfere with appetite, disrupt metabolism and trigger inflammation. Research now links high intake to obesity, diabetes, heart disease, gut issues, mood disorders and a higher risk of early death, especially in countries where UPFs dominate the diet.

Scientists also found that people almost always overeat when eating ultra-processed foods, often taking in hundreds of extra calories without realizing it. The problem goes beyond poor nutrition. UPFs can overwhelm the gut, push out whole foods and expose the body to compounds not found in natural diets. Their “can’t-stop” design also seems to fuel cravings and long-term metabolic problems.

While debates continue about how to regulate these foods, researchers agree on one clear message: diets high in ultra-processed foods promote inflammation and metabolic damage. Experts recommend focusing on whole foods — vegetables, fruits, grains, beans, dairy, eggs, meats and minimally processed staples — which naturally support fullness and stable energy. Policies may change over time, but the most reliable step you can take now is personal: limit UPFs and rebuild meals around real ingredients to protect long-term health.