The identification of ultra-processed foods (UPF) presents challenges for researchers and government officials. While there is consensus that UPF may negatively impact health, a formal definition remains elusive. On August 12, 2026, Health and Human Services Secretary Robert F. Kennedy Jr. announced efforts to finalize a definition for UPF, which is currently under review by the White House. Various classification systems exist, with differing criteria for what constitutes UPF, leading to inconsistencies in categorization. For instance, flavored yogurt may be classified as ultra-processed in one system and moderately processed in another.
Research indicates that diets high in UPF are linked to health issues such as cardiovascular disease and type 2 diabetes, but the specific causes remain unclear. Kennedy has criticized a loophole allowing food companies to introduce new additives without FDA notification and proposed a rule requiring disclosure of new additives. However, this rule would not mandate safety proof for these additives. The complexity of food processing and its effects on digestion further complicate the understanding of UPF.
Kennedy's initiative to define UPF is seen as a necessary step towards addressing health concerns related to these foods, as a significant portion of American caloric intake comes from UPF. However, the implications of a government definition could impact regulations, advertising, and consumer perceptions, making it crucial to approach the definition carefully to avoid unintended consequences.