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Ultraprocessed, hyper‐palatable, and high energy density foods: Prevalence and distinction across 30 years in the United States
Foods with high energy density (HED), ultra-processed foods (UPF), and hyperpalatable foods (HPF) are associated with a higher risk of obesity. Although each category has its own definition, it remains unclear how much overlap exists between them. The availability of UPF, HPF, and HED foods in the American food chain from 1988 to 2018 was investigated by Sutton et al. (2024), along with the degree to which these categories overlap or differ. Data from four U.S. Department of Agriculture datasets (1988, 2001, 2006, 2018) were analyzed. The level of industrial processing identified UPF and HPF were defined by palatability-enhancing nutrient combinations, and HED foods were those with more than 2.0 kcal/g. Over the years, 58% and 65% of meals were categorized as UPF, 55% to 69% as HPF, and 37% to 47% as HED. Compared to 1988, the prevalence of UPF, HPF, and HED foods increased dramatically in 2018, with UPF experiencing the least rise (4%) and HPF the biggest (14%). A moderate to high overlap (40%-70%) was observed between the categories. UPF, HPF, and HED foods comprise a substantial portion of the U.S. food supply. While availability increased for HPF and HED foods, the prevalence of UPF remained relatively stable over time. [NPID: Ultra-processed foods, hyper-palatable foods, high energy density, obesity risk, industrial processing, food categories, food availability]
Year: 2024
