The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry

Ultra-processed foods (UPF) represent a fundamental shift in nutrition science, moving beyond simple macronutrient labels to consider how processing methods, additives, and food structure impact metabolic health. Research indicates that UPFs override natural satiety signals, with studies showing that individuals on UPF-heavy diets consume significantly more calories and gain weight compared to those on minimally processed diets, even when nutrient profiles are identical. Artificial sweeteners and emulsifiers contribute to gut microbiome dysbiosis and metabolic disruption, while the "bliss point" created by specific salt, fat, and carbohydrate combinations drives overeating. The ZOE Processing Food Risk Score offers a more precise alternative to traditional classifications, identifying high-risk products—frequently found in common items like breakfast cereals and yogurts—by analyzing additive risks, eating rates, and hyper-palatability, ultimately helping consumers navigate a complex food landscape where many products are engineered to bypass internal fullness cues.