Nearly half of the Canadian diet consists of ultra-processed foods that are linked to negative health effects and are currently under investigation. Recent research has implicated these foods in the surge of colorectal cancer cases among young adults. Previous studies have associated increased consumption of ultra-processed foods with obesity, Type 2 diabetes, and heart disease.
Experts have observed a rise in the inclusion of ultra-processed foods in Canadian diets. Dr. Andrew Chan, a senior researcher and gastroenterologist, suggests that these foods may contribute to gut health issues. Consuming excessive amounts of ultra-processed foods, such as fast food, while neglecting unprocessed or minimally processed options like fresh vegetables and legumes, can impact health outcomes, according to registered dietitians.
Ultra-processed foods, like mass-produced bread, sugary breakfast cereals, frozen meals, and processed meats, often contain high levels of fats, sugars, and hydrogenated fats. They also include preservatives to extend shelf life. Additionally, these foods lack fiber and may contain artificial sweeteners and additives.
The Nova food classification system categorizes foods based on their level of processing, ranging from natural to ultra-processed. While highly processed foods with complex ingredient lists are generally less nutrient-dense and pose higher health risks, exceptions exist, such as certain nutrient-rich yogurts and high-fiber cereals.
To reduce consumption of ultra-processed foods, experts recommend opting for fresh or flash-frozen ingredients and preparing meals at home. Incorporating unprocessed or minimally processed foods, such as vegetables, legumes, fruits, nuts, and whole grains, into the diet can promote overall health and well-being.
