The Negative Effects Of Processed Foods

Processed foods remain a complicated realm to navigate for consumers. Many believe that processed foods are bad, contributing harmful effects to their health. Some blame processed foods for the surge in obesity and rise in non-communicable diseases like Type 2 Diabetes and heart disease. The article “Processed Food: What’s Ok and What to Avoid” suggests that it is not black and white when labeling processed foods as harmful—and that it is possible to incorporate some processed foods into a balanced diet. This statement is true for many reasons. Food processing methods include washing, drying, freezing, canning, and even packaging for convenience. Triple-washed and ready-to-eat bagged lettuce is processed. These foods provide access to nutrient-dense nourishments that otherwise might be unavailable in certain areas or during certain times of the year.

As soon as a food is chopped, diced, or cooked, it is considered processed. While there is not a standardized definition of “processed food,” it simply means that we are somehow modifying a food from its original form. The part that adds confusion is that there are degrees to the level at which a food is processed and can affect one’s health. Only recently have researchers determined the need to define those levels. Defining the levels of processing will help guide researchers in determining which foods may be posing an increased risk to predisposing consumers to conditions such as obesity, high blood sugar, high blood pressure, and high cholesterol. In 2016, the NOVA classification system set out to categorize processed food into four groups: unprocessed or minimally processed (group 1), processed culinary ingredients (group 2), processed foods (group 3), and ultra-processed food and drink products (group 4) (Monteiro et al.,