RFK Jr. Is Taking On the Fuzziest Category in Food Science
The Health and Human Services secretary has railed against ultra-processed foods. Now he wants to define what they actually are.
Ultra-processed foods (UPFs) are a hot topic in the realm of food science, with Robert F. Kennedy Jr. leading the charge in seeking a formal definition from the federal government. Defining UPFs is particularly challenging due to the vast array of industrial ingredients they contain, such as sweeteners and emulsifiers. Various definitions have been proposed, with no consensus among researchers.
For example, the Brazilian system considers any food with industrial ingredients as ultra-processed, while the UNC system defines "highly processed foods" as products that are no longer recognizable as their original source. The French system takes a more nuanced approach, focusing on the food's salt, sugar, and fat content, as well as the additives used.
However, these definitions vary greatly, leading to inconsistencies in classifying foods like flavored yogurt. Researchers disagree on the harmful effects of UPFs due to the lack of understanding about how processing changes our digestion, as well as the ambiguity around the role of additives. Kennedy has long criticized the FDA for allowing new additives to enter the food supply without safety evaluation.
While the new rule would require companies to disclose new additives to the FDA, it still lacks the provision of scientific evidence for safety assessment. The slow pace of the FDA's review process compounds the issue, as certain additives may be safe on their own but harmful when combined with others. Ultimately, Kennedy's endeavor to define UPFs faces significant challenges, given the complexity of the issue and the limited scientific knowledge surrounding food processing and its impact on human health.
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