National Institutes of Health–Supported Research on Ultraprocessed Foods - Takeaways - MDSpire

National Institutes of Health–Supported Research on Ultraprocessed Foods

  • By

  • Bramaramba J. Kowtha

  • Liberty Walton

  • Tanya Agurs-Collins

  • Mariam Barak

  • Nicholas J. Jury

  • June 12, 2026

  • 0 min

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  • 1

    Ultraprocessed foods (UPF) constitute about 70% of the US food supply, contributing over 60% of calories consumed by children.

  • 2

    The Nova classification system categorizes UPF based on processing levels, emphasizing convenience and shelf stability.

  • 3

    Excessive UPF consumption is linked to obesity, type 2 diabetes, cardiovascular diseases, and mental health disorders.

  • 4

    The NIH conducted a portfolio analysis of UPF-related research from 2016 to 2025, identifying critical research gaps.

  • 5

    Efforts are underway to develop a unified definition of UPF and reduce its consumption, particularly among children.

Original Source(s)

National Institutes of Health–Supported Research on Ultraprocessed Foods

  • by Bramaramba J. Kowtha, Liberty Walton, Tanya Agurs-Collins, Mariam Barak, Nicholas J. Jury

  • June 12, 2026

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