The classification of ultra-processed foods (UPFs) has become a central topic in health discussions, dominating both scientific research and social media conversations. With growing concerns over diet and nutrition, UPFs have gained attention as a major focus of the global health community. Some even suggest the development of AI-driven tools to help consumers choose foods with fewer additives while shopping.
However, as the conversation gains momentum, the boundaries of what exactly constitutes an ultra-processed food remain unclear. The basic premise—that junk food is harmful—is widely accepted, but defining “ultra-processed” remains a complex and often ambiguous task.
Take, for example, a pizza made at home versus a frozen store-bought one with identical ingredients. There is currently no solid evidence suggesting that one is definitively better than the other, further blurring the lines between processed and non-processed foods. As discussions around UPFs continue to evolve, the question of what truly qualifies as ultra-processed is becoming harder to answer.
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