Ultra-processed foods (UPFs) are increasingly recognized as a significant threat to public health, prompting calls for urgent intervention from international experts. A comprehensive review of scientific studies highlights a dramatic shift in global dietary patterns, with fresh, unprocessed foods being replaced by cheap, heavily processed alternatives. This trend is linked to a heightened risk of chronic conditions such as obesity, diabetes, and even depression. The review, conducted by 43 experts based on 104 long-term studies, identifies associations between UPFs and at least 12 health issues, including cardiovascular disease, kidney disease, and increased mortality. Examples of UPFs include sausages, chips, cookies, sodas, instant soups, ice cream, and many types of supermarket bread. The global consumption of these industrially manufactured products is rising rapidly, leading to poorer overall dietary quality due to excessive sugar, unhealthy fats, and insufficient fiber and protein. Professor Carlos Monteiro of the University of São Paulo, creator of the Nova classification system, emphasizes that UPFs are displacing fresh and minimally processed foods worldwide. Large international food corporations play a pivotal role in this shift, prioritizing profit, aggressive marketing, and political lobbying to avoid stricter health regulations. However, critics of the Nova classification argue that the degree of processing does not solely determine a product’s healthiness. Items like whole-grain bread, breakfast cereals, low-fat yogurt, fish sticks, and baby formula, classified as UPFs, still contain nutrients beneficial to a healthy diet. Statistician Kevin McConway cautions that the observed correlations do not establish causation, and further clinical studies are needed to identify specific components of UPFs contributing to disease. Researchers like Professor Jules Griffin also highlight the benefits of food processing and advocate for more research into its health impacts. Co-author Dr. Phillip Baker of the University of Sydney argues that despite gaps in evidence, immediate action is necessary, akin to global efforts against the tobacco industry. The food industry, meanwhile, maintains that UPFs can be part of a balanced diet, with the Food and Drink Federation noting improvements in recent years, including reduced sugar and salt content. The UK’s Scientific Advisory Committee on Nutrition has described the links between UPFs and adverse health effects as “concerning” but acknowledges uncertainty over whether processing or the unhealthy composition of these products is the primary cause. Current dietary advice remains unchanged: increase consumption of vegetables, fruits, and fiber while limiting sugar, salt, and saturated fats.