Characterizing ultra-processed foods by energy density, nutrient density, and cost

Summary

This paper characterises ultra-processed foods as energy-dense, low-cost, and nutrient-poor, suggesting that low energy cost may constitute a mechanism linking ultra-processed food consumption to adverse health outcomes. The authors argue that food-based dietary guidelines should explicitly address food processing in relation to the economic drivers of food choice, recognising that price per calorie—rather than absolute price—may be a key factor influencing diet quality in cost-sensitive populations.

Regional applicability

Whilst conducted in a United States context, the findings are applicable to United Kingdom food policy and practice. The analysis suggests that UK dietary guidelines and public health interventions should consider the economic accessibility of ultra-processed foods (in terms of cost per calorie) as a barrier to healthier eating, particularly amongst lower-income households.

Key measures

Energy density (kcal/g), nutrient density (micronutrient content per 100 kcal), cost per unit energy ($/kcal)

Outcomes reported

The study characterized ultra-processed foods across three key dimensions: energy density, nutrient density, and cost. The analysis identified associations between food processing level and nutritional and economic characteristics.

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