The Unprocessed Plate Bibliography

February 14, 2026

Chapter One – References

How do we define processed and ultra-processed foods?

Why do we process food?

Chris van Tulleken (2023). Ultra-Processed People. Random House.

Food Standards Agency (2024). Ultra-processed foods | Food Standards Agency. [online] www.food.gov.uk. Available at: https://www.food.gov.uk/safety-hygiene/ultra-processed-foods.

Hall, W.L., Iqbal, S., Li, H., Gray, R. and Berry, S.E.E. (2016). Modulation of postprandial lipaemia by a single meal containing a commonly consumed interesterified palmitic acid-rich fat blend compared to a non-interesterified equivalent. European Journal of Nutrition, [online] 56(8), pp.2487–2495. doi:https://doi.org/10.1007/s00394-016-1284-z.

Lane, M.M., Gamage, E., Du, S., Ashtree, D.N., McGuinness, A.J., Gauci, S., Baker, P., Lawrence, M., Rebholz, C.M., Srour, B., Touvier, M., Jacka, F.N., O’Neil, A., Segasby, T. and Marx, W. (2024). Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses. BMJ, [online] 384(384), p.e077310. doi:https://doi.org/10.1136/bmj-2023-077310.

Mannaa, M., Han, G., Seo, Y.-S. and Park, I. (2021). Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota. Foods, [online] 10(11), p.2861. doi:https://doi.org/10.3390/foods10112861.

Monteiro, C.A., Cannon, G., Moubarac, J.-C., Levy, R.B., Louzada, M.L.C. and Jaime, P.C. (2018). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, [online] 21(1), pp.5–17. doi:https://doi.org/10.1017/s1368980017000234.

Rauber, F., da Costa Louzada, M.L., Steele, E., Millett, C., Monteiro, C.A. and Levy, R.B. (2018). Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014). Nutrients, [online] 10(5), p.587. doi:https://doi.org/10.3390/nu10050587.

How is privilege linked to UPFs?

Almarshad, M.I., Algonaiman, R., Alharbi, H.F., Almujaydil, M.S. and Barakat, H. (2022). Relationship between Ultra-Processed Food Consumption and Risk of Diabetes Mellitus: A Mini-Review. Nutrients, 14(12), p.2366. doi:https://doi.org/10.3390/nu14122366.

BBC Food (2024). What is ultra-processed food? [online] BBC Food. Available at: https://www.bbc.co.uk/food/articles/what_is_ultra-processed_food.

Chavez-Ugalde, Y., Smith, A., Ricardo, L. and van Sluijs, E. (2023). Beyond taste and nutrient content: Ultra-Processed Foods and their Impact on Adolescent Health in the UK. [online] NIHR School for Public Health Research. Available at: https://sphr.nihr.ac.uk/news-and-events/blog/beyond-taste-and-nutrient-content-ultra-processed-foods-and-their-impact-on-adolescent-health-in-the-uk/.

Dicken, S.J., Qamar, S. and Batterham, R.L. (2023). Who consumes ultra-processed food? A systematic review of sociodemographic determinants of ultra-processed food consumption from nationally representative samples. Nutrition Research Reviews, 37(2), pp.1–41. doi:https://doi.org/10.1017/s0954422423000240.

Martínez Steele, E., Baraldi, L.G., Louzada, M.L. da C., Moubarac, J.-C., Mozaffarian, D. and Monteiro, C.A. (2016). Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ Open, [online] 6(3), p.e009892.

doi:https://doi.org/10.1136/bmjopen-2015-009892.

The Food Foundation (2025). The Broken Plate. [online] The Food Foundation. Available at: https://foodfoundation.org.uk/publication/broken-plate-2025.

How do we build a healthy relationship with food?

Academy of Nutrition and Dietetics (2018). What Is Disordered Eating. [online] www.eatright.org. Available at: https://www.eatright.org/health/health-conditions/eating-disorders/what-is-disordered-eating.

Beat Eating Disorders (2022). Types of eating disorder. [online] Beat Eating Disorders. Available at: https://www.beateatingdisorders.org.uk/get-information-and-support/about-eating-disorders/types/.

Berkman, N.D., Brownley, K.A., Peat, C.M., Lohr, K.N., Cullen, K.E., Morgan, L.C., Bann, C.M., Wallace, I.F. and Bulik, C.M. (2015). Table 1, DSM-IV and DSM-5 diagnostic criteria for binge-eating disorder. [online] www.ncbi.nlm.nih.gov. Available at: https://www.ncbi.nlm.nih.gov/books/NBK338301/table/introduction.t1/.

National Institute of Mental Health (2024). Eating Disorders: What You Need to Know. [online] National Institute of Mental Health. Available at: https://www.nimh.nih.gov/health/publications/eating-disorders.

NHS (2024). Overview - Eating Disorders. [online] NHS. Available at: https://www.nhs.uk/mental-health/feelings-symptoms-behaviours/behaviours/eating-disorders/overview/.

Are UPFs addictive?

Allison, S. and Timmerman, G.M. (2007). Anatomy of a binge: Food environment and characteristics of nonpurge binge episodes. Eating Behaviors, 8(1), pp.31–38. doi:https://doi.org/10.1016/j.eatbeh.2005.01.004.

Bassareo, V., De Luca, M.A., Aresu, M., Aste, A., Ariu, T. and Di Chiara, G. (2003). Differential adaptive properties of accumbens shell dopamine responses to ethanol as a drug and as a motivational stimulus. European Journal of Neuroscience, 17(7), pp.1465–1472. doi:https://doi.org/10.1046/j.1460-9568.2003.02556.x.

Bassareo, V., De Luca, M.A. and Di Chiara, G. (2002). Differential Expression of Motivational Stimulus Properties by Dopamine in Nucleus Accumbens Shell versus Core and Prefrontal Cortex. The Journal of Neuroscience, 22(11), pp.4709–4719.

doi:https://doi.org/10.1523/jneurosci.22-11-04709.2002.

Bassareo, V. and Di Chiara, G. (1997). Differential Influence of Associative and Nonassociative Learning Mechanisms on the Responsiveness of Prefrontal and Accumbal Dopamine Transmission to Food Stimuli in Rats FedAd Libitum. The Journal of Neuroscience, 17(2), pp.851–861. doi:https://doi.org/10.1523/jneurosci.17-02-00851.1997.

Darcey, V.L., Guo, J., Chi, M., Chung, S.T., Courville, A.B., Gallagher, I., Herscovitch, P., Joseph, P.V., Howard, R., LaNoire, M., Milley, L., Schick, A., Stagliano, M., Turner, S., Urbanski, N., Yang, S., Zhai, N., Zhou, M.S. and Hall, K.D. (2024). Brain dopamine responses to ultra-processed milkshakes are highly variable and not significantly related to adiposity in humans. medRxiv (Cold Spring Harbor Laboratory), [online] 37(3). doi:https://doi.org/10.1101/2024.06.24.24309440.

de Wit, H., Bodker, B. and Ambre, J. (1992). Rate of increase of plasma drug level influences subjective response in humans.

Psychopharmacology, [online] 107(2-3), pp.352–358. doi:https://doi.org/10.1007/bf02245161.

Delgado-Rodríguez, R., María Moreno-Padilla, Moreno-Domínguez, S. and Cepeda-Benito, A. (2023). Food addiction correlates with emotional and craving reactivity to industrially prepared (ultra-processed) and home-cooked (processed) foods but not unprocessed or minimally processed foods. Food Quality and Preference, 110, pp.104961–104961. doi:https://doi.org/10.1016/j.foodqual.2023.104961.

Di Chiara, G. and Imperato, A. (1988). Drugs abused by humans preferentially increase synaptic dopamine concentrations in the mesolimbic system of freely moving rats. Proceedings of the National Academy of Sciences, 85(14), pp.5274–5278.

doi:https://doi.org/10.1073/pnas.85.14.5274.

DiFeliceantonio, A.G., Coppin, G., Rigoux, L., Thanarajah, S.E., Dagher, A., Tittgemeyer, M. and Small, D.M. (2018). Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward. Cell Metabolism, [online] 28(1), pp.33-44.e3.

doi:https://doi.org/10.1016/j.cmet.2018.05.018.

Gearhardt, A.N., Bueno, N.B., DiFeliceantonio, A.G., Roberto, C.A., Jiménez-Murcia, S. and Fernandez-Aranda, F. (2023). Social, clinical, and policy implications of ultra-processed food addiction. BMJ, [online] 383, p.e075354. doi:https://doi.org/10.1136/bmj-2023-075354.

Grundy, M.M.-L., Lapsley, K. and Ellis, P.R. (2016). A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science & Technology, [online] 51(9), pp.1937–1946. doi:https://doi.org/10.1111/ijfs.13192.

Hajnal, A., Smith, G.P. and Norgren, R. (2004). Oral sucrose stimulation increases accumbens dopamine in the rat. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 286(1), pp.R31–R37. doi:https://doi.org/10.1152/ajpregu.00282.2003.

Hu, F.B. (2010). Are refined carbohydrates worse than saturated fat? The American journal of clinical nutrition, [online] 91(6), pp.1541–2. doi:https://doi.org/10.3945/ajcn.2010.29622.

Kelly, A.L., Baugh, M.E., Oster, M.E. and DiFeliceantonio, A.G. (2022). The impact of caloric availability on eating behavior and ultra-processed food reward. Appetite, 178, p.106274. doi:https://doi.org/10.1016/j.appet.2022.106274.

Luca, M.A.D. (2014). Habituation of the responsiveness of mesolimbic and mesocortical dopamine transmission to taste stimuli. Frontiers in Integrative Neuroscience, 8. doi:https://doi.org/10.3389/fnint.2014.00021.

Martínez Steele, E., Popkin, B.M., Swinburn, B. and Monteiro, C.A. (2017). The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study. Population Health Metrics, 15(1).

doi:https://doi.org/10.1186/s12963-017-0119-3.

Meule, A. (2020). Twenty Years of the Food Cravings Questionnaires: a Comprehensive Review. Springer, [online] 7(21), pp.30–43. doi:https://doi.org/10.1007/s40429-020-00294-z.

Nelson, R.A., Boyd, S.J., Ziegelstein, R.C., Herning, R., Cadet, J.L., Henningfield, J.E., Schuster, C.R., Contoreggi, C. and Gorelick, D.A. (2006). Effect of rate of administration on subjective and physiological effects of intravenous cocaine in humans. Drug and Alcohol Dependence, 82(1), pp.19–24. doi:https://doi.org/10.1016/j.drugalcdep.2005.08.004.

Schulte, E.M., Avena, N.M. and Gearhardt, A.N. (2015). Which Foods May Be Addictive? The Roles of Processing, Fat Content, and Glycemic Load. PLOS ONE, [online] 10(2), p.e0117959. doi:https://doi.org/10.1371/journal.pone.0117959.

Schulte, E.M., Smeal, J.K. and Gearhardt, A.N. (2017). Foods are differentially associated with subjective effect report questions of abuse liability. PLOS ONE, 12(8), p.e0184220. doi:https://doi.org/10.1371/journal.pone.0184220.

Touvier, M., Louzada, M.L. da C., Mozaffarian, D., Baker, P., Juul, F. and Srour, B. (2023). Ultra-processed foods and cardiometabolic health: public health policies to reduce consumption cannot wait. BMJ, [online] 383, p.e075294. doi:https://doi.org/10.1136/bmj-2023-075294.

UK Addiction Treatment Centres (2025). Food addiction | Food addiction rehab | UKAT. [online] UK Addiction Treatment Centres. Available at: https://www.ukat.co.uk/addiction/behavioural/food/.

How are calories linked to UPFs?

Department of Health & Social Care (2021). Calorie labelling in the out of home sector: implementation guidance. [online] GOV.UK. Available at: https://www.gov.uk/government/publications/calorie-labelling-in-the-out-of-home-sector/calorie-labelling-in-the-out-of-home-sector-implementation-guidance.

Hall, K.D., Farooqi, I.S., Friedman, J.M., Klein, S., Loos, R.J.F., Mangelsdorf, D.J., O’Rahilly, S., Ravussin, E., Redman, L.M., Ryan, D.H., Speakman, J.R. and Tobias, D.K. (2022). The energy balance model of obesity: beyond calories in, calories out. The American Journal of Clinical Nutrition, 115(5). doi:https://doi.org/10.1093/ajcn/nqac031.

Hargrove, J.L. (2006). History of the Calorie in Nutrition. The Journal of Nutrition, 136(12), pp.2957–2961.

doi:https://doi.org/10.1093/jn/136.12.2957.

Hollis, J.H. and Mattes, R.D. (2005). Are all calories created equal? Emerging issues in weight management. Current Diabetes Reports, 5(5), pp.374–378. doi:https://doi.org/10.1007/s11892-005-0096-y.

Jumpertz, R., Venti, C.A., Le, D.S., Michaels, J., Parrington, S., Krakoff, J. and Votruba, S. (2013). Food label accuracy of common snack foods. Obesity, [online] 21(1), pp.164–169. doi:https://doi.org/10.1002/oby.20185.

Mayer, J. (1959). Calories. Postgraduate Medicine, 25(2), pp.202–208. doi:https://doi.org/10.1080/00325481.1959.11712355.

Woolley, K. and Liu, P.J. (2020). How You Estimate Calories Matters: Calorie Estimation Reversals. Journal of Consumer Research, 48(1).

doi:https://doi.org/10.1093/jcr/ucaa059.

Yeo, G. (2021). Why Calories Don’t Count. Simon and Schuster.

Why do we use food additives?

Does adding preservatives make something a UPF?

What are emulsifiers?

A Bancil, Rossi, M., Sandall, A., Cox, S., Dalrymple, K., Kelaiditis, C., Buckley, A., Burke, S., Xu, Y., Smith, L., Pena, E., Harrison, F., Hart, A., Irving, P., Chassaing, B., Lindsay, J. and Whelan, K. (2025). DOP097 Emulsifier restriction is an effective therapy for active Crohn’s disease: the ADDapt trial - a multi-centre, randomised, double-blind, placebo-controlled, re-supplementation trial in 154 patients. Journal of Crohn s and Colitis, [online] 19(Supplement_1), pp.i262–i262. doi:https://doi.org/10.1093/ecco-jcc/jjae190.0136.

eufic (2022). What are emulsifiers and what are common examples used in food? [online] www.eufic.org. Available at: https://www.eufic.org/en/whats-in-food/article/what-are-emulsifiers-and-what-are-common-examples-used-in-food.

Food Standards Agency (2019). Food Additives. [online] Food Standards Agency. Available at: https://www.food.gov.uk/safety-hygiene/food-additives.

Food Standards Agency (2024). Food Standards Agency (FSA) Written Evidence (FDO0093). [online] Food Standards Agency. Available at: https://committees.parliament.uk/writtenevidence/129493/pdf/.

Harusato, A., Chassaing, B., Dauriat, C.J.G., Ushiroda, C., Seo, W. and Itoh, Y. (2022). Dietary Emulsifiers Exacerbate Food Allergy and Colonic Type 2 Immune Response through Microbiota Modulation. Nutrients, [online] 14(23), p.4983.

doi:https://doi.org/10.3390/nu14234983.

Kumar, V. (2021). Food Spoilage: Intrinsic and Extrinsic Factors. [online] Microbiology Notes. Available at: https://microbiologynotes.org/food-spoilage-intrinsic-and-extrinsic-factors/.

Naimi, S., Viennois, E., Gewirtz, A.T. and Chassaing, B. (2021). Direct impact of commonly used dietary emulsifiers on human gut microbiota. Microbiome, 9(1). doi:https://doi.org/10.1186/s40168-020-00996-6.

Sandall, A.M., Cox, S.R., Lindsay, J.O., Gewirtz, A.T., Chassaing, B., Rossi, M. and Whelan, K. (2020). Emulsifiers Impact Colonic Length in Mice and Emulsifier Restriction is Feasible in People with Crohn’s Disease. Nutrients, 12(9), p.2827.

doi:https://doi.org/10.3390/nu12092827.

Sellem, L., Srour, B., Chazelas, E., Debras, C., Chassaing, B., Huybrechts, I., Pierre, F., Coumoul, X., Deschasaux-Tanguy, M. and Touvier, M. (2022). Food additive emulsifiers and cancer risk: results from the French prospective NutriNet-Santé cohort. European Journal of Public Health, [online] 32(Supplement_3). doi:https://doi.org/10.1093/eurpub/ckac129.015.

Srour, B., Kordahi, M.C., Bonazzi, E., Deschasaux-Tanguy, M., Touvier, M. and Chassaing, B. (2022). Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights. The Lancet Gastroenterology & Hepatology, [online] 7(12), pp.1128–1140.

doi:https://doi.org/10.1016/S2468-1253(22)00169-8.

Viennois, E. and Chassaing, B. (2021). Consumption of Select Dietary Emulsifiers Exacerbates the Development of Spontaneous Intestinal Adenoma. International Journal of Molecular Sciences, 22(5), p.2602. doi:https://doi.org/10.3390/ijms22052602.

What are the most common everyday UPFs?

Adolphus, K., Lawton, C.L. and Dye, L. (2013). The effects of breakfast on behavior and academic performance in children and adolescents. Frontiers in Human Neuroscience, [online] 7(425). doi:https://doi.org/10.3389/fnhum.2013.00425.

British Nutrition Foundation (2023). Sugar and nutrition. [online] British Nutrition Foundation. Available at: https://www.nutrition.org.uk/nutritional-information/sugar/.

Carroll, H.A., Chen, Y., Templeman, I.S., Wharton, P., Reeves, S., Trim, W.V., Chowdhury, E.A., Brunstrom, J.M., Rogers, P.J., Thompson, D., James, L.J., Johnson, L. and Betts, J.A. (2020). Effect of Plain Versus Sugar‐Sweetened Breakfast on Energy Balance and Metabolic Health: A Randomized Crossover Trial. Obesity, 28(4), pp.740–748. doi:https://doi.org/10.1002/oby.22757.

Chang, K., Gunter, M.J., Rauber, F., Levy, R.B., Huybrechts, I., Kliemann, N., Millett, C. and Vamos, E.P. (2023). Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank. eClinicalMedicine, [online] 56, p.101840. doi:https://doi.org/10.1016/j.eclinm.2023.101840.

Chi, D.L. and Scott, J.M. (2019). Added Sugar and Dental Caries in Children. Dental Clinics of North America, 63(1), pp.17–33. doi:https://doi.org/10.1016/j.cden.2018.08.003.

Córdova, R., Viallon, V., Fontvieille, E., Laia Peruchet-Noray, Jansana, A., Wagner, K., Cecilie Kyrø, Tjønneland, A., Katzke, V., Rashmita Bajracharya, Schulze, M.B., Masala, G., Sieri, S., Panico, S., Fulvio Ricceri, Tumino, R., Jolanda, Verschuren, M., Yvonne and Jakszyn, P. (2023). Consumption of ultra-processed foods and risk of multimorbidity of cancer and cardiometabolic diseases: a multinational cohort study. The Lancet Regional Health - Europe, 35(35), pp.100771–100771. doi:https://doi.org/10.1016/j.lanepe.2023.100771.

Diabetes UK (2022). Sugar and diabetes. [online] Diabetes UK. Available at: https://www.diabetes.org.uk/guide-to-diabetes/enjoy-food/eating-with-diabetes/food-groups/sugar-and-diabetes.

Grillo, A., Salvi, L., Coruzzi, P., Salvi, P. and Parati, G. (2019). Sodium Intake and Hypertension. Nutrients, [online] 11(9).

doi:https://doi.org/10.3390/nu11091970.

Hang, D., Wang, L., Fang, Z., Du, M., Wang, K., He, X., Khandpur, N., Rossato, S.L., Wu, K., Hu, Z., Shen, H., Ogino, S., Chan, A.T., Giovannucci, E.L., Zhang, F.F. and Song, M. (2022). Ultra-processed food consumption and risk of colorectal cancer precursors: results from 3 prospective cohorts. JNCI: Journal of the National Cancer Institute, 115(2), pp.155–164. doi:https://doi.org/10.1093/jnci/djac221.

Hong, J., Whelton, H., Douglas, G. and Kang, J. (2018). Consumption frequency of added sugars and UK children’s dental caries.

Community Dentistry and Oral Epidemiology, 46(5), pp.457–464. doi:https://doi.org/10.1111/cdoe.12413.

Hu, H., Song, J., MacGregor, G.A. and He, F.J. (2023). Consumption of Soft Drinks and Overweight and Obesity Among Adolescents in 107 Countries and Regions. JAMA Network Open, [online] 6(7), p.e2325158. doi:https://doi.org/10.1001/jamanetworkopen.2023.25158.

Inchingolo, A.M., Malcangi, G., Ferrante, L., Del Vecchio, G., Viapiano, F., Mancini, A., Inchingolo, F., Inchingolo, A.D., Di Venere, D., Dipalma, G. and Patano, A. (2023). Damage from Carbonated Soft Drinks on Enamel: A Systematic Review. Nutrients, 15(7), p.1785.

doi:https://doi.org/10.3390/nu15071785.

Innova Market Insights (2024). Global bread industry trends. Consumers seek health benefits in bread. [online] Innovamarketinsights.com. Available at: https://www.innovamarketinsights.com/trends/global-bread-industry-trends/.

Jafari, F., Yarmand, S., Nouri, M., Nejad, E.T., Ramezani, A., Sohrabi, Z. and Rashidkhani, B. (2022). Ultra-Processed Food Intake and Risk of Colorectal Cancer: A Matched Case-Control Study. Nutrition and Cancer, 75(2), pp.1–10.

doi:https://doi.org/10.1080/01635581.2022.2125990.

Jaques, D.A., Wuerzner, G. and Ponte, B. (2021). Sodium Intake as a Cardiovascular Risk Factor: A Narrative Review. Nutrients, 13(9), p.3177. doi:https://doi.org/10.3390/nu13093177.

Kliemann, N., Al Nahas, A., Vamos, E.P., Touvier, M., Kesse-Guyot, E., Gunter, M.J., Millett, C. and Huybrechts, I. (2022). Ultra-processed foods and cancer risk: from global food systems to individual exposures and mechanisms. British Journal of Cancer, 127(1).

doi:https://doi.org/10.1038/s41416-022-01749-y.

Large, J., Madigan, C., Pradeilles, R., Markey, O., Boxer, B. and Rousham, E.K. (2023). Impact of unhealthy food and beverage consumption on children’s risk of dental caries: a systematic review. Nutrition Reviews. doi:https://doi.org/10.1093/nutrit/nuad147.

Lian, Y., Wang, G., Chen, G.-Q., Chen, H. and Zhang, G. (2023). Association between ultra-processed foods and risk of cancer: a systematic review and meta-analysis. Frontiers in Nutrition, 10. doi:https://doi.org/10.3389/fnut.2023.1175994.

Mrowiec, A. (2024). A Guide to Healthy Eating When You’re on the Move. [online] ZOE. Available at: https://zoe.com/learn/navigating-nutrition-on-the-go?
utm_medium=email&utm_source=braze&utm_campaign=biweekly_newsletter&utm_content=20_08_24_leads&lid=b695g0lesrf3.

NHS (2022). Salt in your diet. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/salt-in-your-diet/.

NHS (2023). Facts about fat. [online] NHS. Available at: https://www.nhs.uk/live-well/eat-well/food-types/different-fats-nutrition/.

Sami, W., Ansari, T., Butt, N.S. and Hamid, M.R.A. (2017). Effect of diet on type 2 diabetes mellitus: A review. International Journal of Health Sciences, [online] 11(2), pp.65–71. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5426415/.

Satokari, R. (2020). High Intake of Sugar and the Balance between Pro- and Anti-Inflammatory Gut Bacteria. Nutrients, [online] 12(5), p.1348. doi:https://doi.org/10.3390/nu12051348.

Siraj DAA Khan (2022). Knowledge and attitude of children about soda and its effects on dental health. Bioinformation, [online] 18(10), pp.1016–1020. doi:https://doi.org/10.6026/973206300181016.

Skafida, V. and Chambers, S. (2017). Positive association between sugar consumption and dental decay prevalence independent of oral hygiene in pre-school children: a longitudinal prospective study. Journal of Public Health, [online] 40(3), pp.e275–e283.

doi:https://doi.org/10.1093/pubmed/fdx184.

Suglia, S.F., Solnick, S. and Hemenway, D. (2013). Soft Drinks Consumption Is Associated with Behavior Problems in 5-Year-Olds. The Journal of Pediatrics, [online] 163(5), pp.1323–1328. doi:https://doi.org/10.1016/j.jpeds.2013.06.023.

Torres-Ibarra, L., Rivera-Paredez, B., Hernández-López, R., Canto-Osorio, F., Sánchez-Romero, L.M., López-Olmedo, N., González-Morales, R., Ramírez, P., Salmerón, J. and Barrientos-Gutiérrez, T. (2020). Regular consumption of soft drinks is associated with type 2 diabetes incidence in Mexican adults: findings from a prospective cohort study. Nutrition Journal, [online] 19(1).

doi:https://doi.org/10.1186/s12937-020-00642-9.

Tseng, T.-S., Lin, W.-T., Gonzalez, G.V., Kao, Y.-H., Chen, L.-S. and Lin, H.-Y. (2021). Sugar intake from sweetened beverages and diabetes: A narrative review. World Journal of Diabetes, [online] 12(9), pp.1530–1538. doi:https://doi.org/10.4239/wjd.v12.i9.1530.

World Health Organisation (2015). Cancer: Carcinogenicity of the consumption of red meat and processed meat. [online] www.who.int. Available at: https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat.

Zhao, Y., Wang, Q., Chen, W., Li, J., Yi, J., Song, X., Ni, Y., Zhu, S., Zhang, Z., Nie, S. and Liu, L. (2024). Associations of ultra-processed food consumption with mortality among participants with a history of cancer: a prospective cohort analysis. American Journal of Clinical Nutrition, 120(3). doi:https://doi.org/10.1016/j.ajcnut.2024.06.010.

Are processed meat and fish UPFs?

Dicken, S.J., Dahm, C.C., Ibsen, D.B., Olsen, A., Tjønneland, A., Louati-Hajji, M., Cadeau, C., Marques, C., Schulze, M.B., Jannasch, F., Baldassari, I., Manfredi, L., Santucci de Magistris, M., Sánchez, M.-J., Castro-Espin, C., Palacios, D.R., Amiano, P., Guevara, M., van der Schouw, Y.T. and Boer, J.M.A. (2024). Food consumption by degree of food processing and risk of type 2 diabetes mellitus: a prospective cohort analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC). The Lancet Regional Health - Europe, [online] 46, p.101043. doi:https://doi.org/10.1016/j.lanepe.2024.101043.

Fernández-Rodríguez, R., Bizzozero-Peroni, B., Díaz-Goñi, V., Garrido-Miguel, M., Bertotti, G., Roldán-Ruiz, A. and López-Moreno, M. (2024). Plant-based meat alternatives and cardiometabolic health: a systematic review and meta-analysis. The American journal of clinical nutrition, [online] 121(2), pp.S0002-9165(24)01428X. doi:https://doi.org/10.1016/j.ajcnut.2024.12.002.

Renner, B., Arens-Azevêdo, U., Watzl, B., Richter, M., Virmani, K. and Linseisen, J. (2021). DGE position statement on a more sustainable diet. Ernaehrungs Umschau international, [online] pp.144–154. doi:https://doi.org/10.4455/eu.2021.030.

Sarah Nájera Espinosa, Hadida, G., Anne Jelmar Sietsma, Alae-Carew, C., Turner, G., Green, R., Pastorino, S., Picetti, R. and Scheelbeek, P. (2024). Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries. PubMed. doi:https://doi.org/10.1093/nutrit/nuae031.

Scientific Advisory Committee on Nutrition (SACN) (2025). Processed foods and health: SACN’s rapid evidence update. GOV.UK: Scientific Advisory Committee on Nutrition , pp.2–63.

The Food Foundation (2024). Rethinking Plant-Based Meat Alternatives. [online] The Food Foundation. The Food Foundation. Available at: https://foodfoundation.org.uk/publication/rethinking-plant-based-meat-alternatives.

Thompson, M. (2024). Plants First Healthcare; Normalising plant-based meals in healthcare. By Dr. Laura-Jane Smith and Dr. Shireen Kassam – The official blog of BMJ Leader. [online] Bmj.com. Available at: https://blogs.bmj.com/bmjleader/2024/10/01/plants-first-healthcare-normalising-plant-based-meals-in-healthcare-by-dr-laura-jane-smith-and-dr-shireen-kassam/.

Are sugar and artificial sweeteners UPFs?

Cleveland Clinic (2024). Sugar Alcohols May Not Be as Safe as You Thought. [online] Cleveland Clinic. Available at: https://health.clevelandclinic.org/what-to-know-about-sugar-alcohols.

FDA (2023). Aspartame and Other Sweeteners in Food. [online] FDA. Available at: https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food.

Goodman, J.E., Boon, D.N. and Jack, M.M. (2023). Perspectives on recent reviews of aspartame cancer epidemiology. Global epidemiology, 6, pp.100117–100117. doi:https://doi.org/10.1016/j.gloepi.2023.100117.

NHS (2022). The truth about sweeteners. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/are-sweeteners-safe/.

NHS (2023). Sugar: the facts. [online] NHS. Available at: https://www.nhs.uk/live-well/eat-well/food-types/how-does-sugar-in-our-diet-affect-our-health.

Rios-Leyvraz, M. and Montez, J. (2022). Health effects of the use of non-sugar sweeteners. [online] World Health Organisation. World Health Organization. Available at: https://www.who.int/publications/i/item/9789240046429.

Salli, K., Lehtinen, M.J., Tiihonen, K. and Ouwehand, A.C. (2019). Xylitol’s Health Benefits beyond Dental Health: A Comprehensive Review. Nutrients, 11(8), p.1813. doi:https://doi.org/10.3390/nu11081813.

The Sugar Association (2019). What is Sugar? [online] The Sugar Association. Available at: https://www.sugar.org/sugar/what-is-sugar/.

World Health Organization (2023). WHO advises not to use non-sugar sweeteners for weight control in newly released guideline. [online] www.who.int. Available at: https://www.who.int/news/item/15-05-2023-who-advises-not-to-use-non-sugar-sweeteners-for-weight-control-in-newly-released-guideline.

Is fast food completely off-limits?

Bagnato, M., Roy-Gagnon, M.-H., Vanderlee, L., White, C., Hammond, D. and Potvin Kent, M. (2023). The impact of fast food marketing on brand preferences and fast food intake of youth aged 10-17 across six countries. BMC public health, [online] 23(1), p.1436. doi:https://doi.org/10.1186/s12889-023-16158-w.

Bite Back (2023). New Stats Show Fast Food Giants Spending Record Sums on Marketing Tactics as Food Prices Soar. [online] Bite Back. Available at: https://www.biteback2030.com/our-activists/stories/new-stats-show-fast-food-giants-spending-record-sums-on-marketing-tactics-as-food-prices-soar/.

Chang, K., Khandpur, N., Neri, D., Touvier, M., Huybrechts, I., Millett, C. and Vamos, E.P. (2021). Association Between Childhood Consumption of Ultraprocessed Food and Adiposity Trajectories in the Avon Longitudinal Study of Parents and Children Birth Cohort. JAMA Pediatrics, [online] 175(9), p.e211573. doi:https://doi.org/10.1001/jamapediatrics.2021.1573.

Robinson, T.N., Borzekowski, D.L.G., Matheson, D.M. and Kraemer, H.C. (2007). Effects of Fast Food Branding on Young Children’s Taste Preferences. Archives of Pediatrics & Adolescent Medicine, [online] 161(8), p.792. doi:https://doi.org/10.1001/archpedi.161.8.792.

Scaglioni, S., De Cosmi, V., Ciappolino, V., Parazzini, F., Brambilla, P. and Agostoni, C. (2018). Factors Influencing Children’s Eating Behaviours. Nutrients, [online] 10(6), p.706. doi:https://doi.org/10.3390/nu10060706.

Smith, R., Kelly, B., Yeatman, H. and Boyland, E. (2019). Food Marketing Influences Children’s Attitudes, Preferences and Consumption: a
Systematic Critical Review. Nutrients, [online] 11(4), p.875. doi:https://doi.org/10.3390/nu11040875.

Are all UPFs unhealthy?

Antonio, J., Candow, D.G., Forbes, S.C., Gualano, B., Jagim, A.R., Kreider, R.B., Rawson, E.S., Smith-Ryan, A.E., VanDusseldorp, T.A., Willoughby, D.S. and Ziegenfuss, T.N. (2021). Common Questions and Misconceptions about Creatine supplementation: What Does the Scientific Evidence Really show? Journal of the International Society of Sports Nutrition, [online] 18(1). Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7871530/.

Baker, T.P., Candow, D.G. and Farthing, J.P. (2016). Effect of Preexercise Creatine Ingestion on Muscle Performance in Healthy Aging Males. Journal of Strength and Conditioning Research, 30(6), pp.1763–1766. doi:https://doi.org/10.1519/jsc.0000000000001254.

Barati, M., Jabbari, M., Navekar, R., Farahmand, F., Zeinalian, R., Salehi‐Sahlabadi, A., Abbaszadeh, N., Mokari‐Yamchi, A. and Davoodi, S.H. (2020). Collagen supplementation for skin health: A mechanistic systematic review. Journal of Cosmetic Dermatology, 19(11), pp.2820–2829. doi:https://doi.org/10.1111/jocd.13435.

Bongers, C.C.W.G., Ten Haaf, D.S.M., Catoire, M., Kersten, B., Wouters, J.A., Eijsvogels, T.M.H. and Hopman, M.T.E. (2020). Effectiveness of collagen supplementation on pain scores in healthy individuals with self-reported knee pain: a randomized controlled trial. Applied Physiology, Nutrition, and Metabolism, 45(7), pp.793–800. doi:https://doi.org/10.1139/apnm-2019-0654.

Campos, L.D., de Almeida Santos Junior, V., Pimentel, J.D., Fernandes Carregã, G.L. and Betim Cazarin, C.B. (2023). Collagen supplementation in skin and orthopedic diseases: A review of the literature. Heliyon, [online] 9(4), p.e14961.

doi:https://doi.org/10.1016/j.heliyon.2023.e14961.

Candow, D.G. and Chilibeck, P.D. (2005). Differences in Size, Strength, and Power of Upper and Lower Body Muscle Groups in Young and Older Men. The Journals of Gerontology Series A: Biological Sciences and Medical Sciences, [online] 60(2), pp.148–156. doi:https://doi.org/10.1093/gerona/60.2.148.

Candow, D.G., Chilibeck, P.D. and Forbes, S.C. (2013). Creatine supplementation and aging musculoskeletal health. Endocrine, 45(3), pp.354–361. doi:https://doi.org/10.1007/s12020-013-0070-4.

Cañete, S., San Juan, A.F., Pérez, M., Gómez-Gallego, F., López-Mojares, L.M., Earnest, C.P., Fleck, S.J. and Lucia, A. (2006). DOES CREATINE SUPPLEMENTATION IMPROVE FUNCTIONAL CAPACITY IN ELDERLY WOMEN? The Journal of Strength & Conditioning Research, [online] 20(1), p.22. Available at: https://journals.lww.com/nsca-jscr/Abstract/2006/02000/DOES_CREATINE_SUPPLEMENTATION_IMPROVE_FUNCTIONAL.4.aspx.

Chami, J. and Candow, D.G. (2018). Effect of Creatine Supplementation Dosing Strategies on Aging Muscle Performance. The journal of nutrition, health & aging, 23(3), pp.281–285. doi:https://doi.org/10.1007/s12603-018-1148-8.

Chilibeck, P., Kaviani, M., Candow, D. and Zello, G.A. (2017). Effect of creatine supplementation during resistance training on lean tissue mass and muscular strength in older adults: a meta-analysis. Open Access Journal of Sports Medicine, Volume 8, pp.213–226.

doi:https://doi.org/10.2147/oajsm.s123529.

DEVRIES, M.C. and PHILLIPS, S.M. (2014). Creatine Supplementation during Resistance Training in Older Adults—A Meta-analysis. Medicine & Science in Sports & Exercise, 46(6), pp.1194–1203. doi:https://doi.org/10.1249/mss.0000000000000220.

Dhanjal, D.S., Bhardwaj, S., Sharma, R., Bhardwaj, K., Kumar, D., Chopra, C., Nepovimova, E., Singh, R. and Kuca, K. (2020). Plant Fortification of the Diet for Anti-Ageing Effects: A Review. Nutrients, 12(10), p.3008. doi:https://doi.org/10.3390/nu12103008.

Forbes, S.C., Candow, D.G., Joao, Kennedy, M.D., Forbes, J.L., Machado, M., Bustillo, E., Gomez-Lopez, J., Zapata, A. and Antonio, J. (2023). Creatine supplementation and endurance performance: surges and sprints to win the race. Journal of the International Society of Sports Nutrition, 20(1). doi:https://doi.org/10.1080/15502783.2023.2204071.

García-Coronado, J.M., Martínez-Olvera, L., Elizondo-Omaña, R.E., Acosta-Olivo, C.A., Vilchez-Cavazos, F., Simental-Mendía, L.E. and Simental-Mendía, M. (2018). Effect of collagen supplementation on osteoarthritis symptoms: a meta-analysis of randomized placebo-controlled trials. International Orthopaedics, 43(3), pp.531–538. doi:https://doi.org/10.1007/s00264-018-4211-5.

Geng, R., Kang, S.-G., Huang, K. and Tong, T. (2021). Boosting the Photoaged Skin: The Potential Role of Dietary Components. Nutrients, 13(5), p.1691. doi:https://doi.org/10.3390/nu13051691.

Gotshalk, L.A., Kraemer, W.J., Mendonca, M.A.G., Vingren, J.L., Kenny, A.M., Spiering, B.A., Hatfield, D.L., Fragala, M.S. and Volek, J.S. (2007). Creatine supplementation improves muscular performance in older women. European Journal of Applied Physiology, 102(2), pp.223–231. doi:https://doi.org/10.1007/s00421-007-0580-y.

GOTSHALK, L.A., VOLEK, J.S., STARON, R.S., DENEGAR, C.R., HAGERMAN, F.C. and KRAEMER, W.J. (2002). Creatine supplementation improves muscular performance in older men. Medicine & Science in Sports & Exercise, 34(3), pp.537–543.

doi:https://doi.org/10.1097/00005768-200203000-00023.

Hall, M., Manetta, E. and Tupper, K. (2021). Creatine Supplementation: An Update. Current Sports Medicine Reports, 20(7), pp.338–344.

doi:https://doi.org/10.1249/jsr.0000000000000863.

Hartono, F.A., Martin-Arrowsmith, P.W., Peeters, W.M. and Churchward-Venne, T.A. (2022). The Effects of Dietary Protein Supplementation on Acute Changes in Muscle Protein Synthesis and Longer-Term Changes in Muscle Mass, Strength, and Aerobic Capacity in Response to Concurrent Resistance and Endurance Exercise in Healthy Adults: A Systematic Review. Sports Medicine, 52.

doi:https://doi.org/10.1007/s40279-021-01620-9.

Hughes, M.C.B., Williams, G.M., Pageon, H., Fourtanier, A. and Green, A.C. (2020). Dietary Antioxidant Capacity and Skin Photoaging: A 15-Year Longitudinal Study. Journal of Investigative Dermatology, [online] 141(4). doi:https://doi.org/10.1016/j.jid.2020.06.026.

Idris Adewale Ahmed and Maryam Abimbola Mikail (2024). Diet and Skin Health: The Good and the Bad. Nutrition, 119, pp.112350–112350.

doi:https://doi.org/10.1016/j.nut.2023.112350.

Jagim, A.R. and Kerksick, C.M. (2021). Creatine Supplementation in Children and Adolescents. Nutrients, [online] 13(2), p.664.

doi:https://doi.org/10.3390/nu13020664.

Khatri, M., Naughton, R.J., Clifford, T., Harper, L.D. and Corr, L. (2021). The effects of collagen peptide supplementation on body composition, collagen synthesis, and recovery from joint injury and exercise: a systematic review. Amino Acids, [online] 53(10), pp.1493–1506. doi:https://doi.org/10.1007/s00726-021-03072-x.

Kim, H.J., Kim, C.K., Carpentier, A. and Poortmans, J.R. (2011). Studies on the safety of creatine supplementation. Amino Acids, [online] 40(5), pp.1409–1418. doi:https://doi.org/10.1007/s00726-011-0878-2.

Kreider, R.B. (2003). Effects of creatine supplementation on performance and training adaptations. Molecular and Cellular Biochemistry, [online] 244(1/2), pp.89–94. doi:https://doi.org/10.1023/a:1022465203458.

Lobo, D.M., Tritto, A.C., da Silva, L.R., de Oliveira, P.B., Benatti, F.B., Roschel, H., Nieß, B., Gualano, B. and Pereira, R.M.R. (2015). Effects of long-term low-dose dietary creatine supplementation in older women. Experimental Gerontology, 70, pp.97–104.

doi:https://doi.org/10.1016/j.exger.2015.07.012.

Martínez-Puig, D., Costa-Larrión, E., Rubio-Rodríguez, N. and Gálvez-Martín, P. (2023). Collagen Supplementation for Joint Health: The Link between Composition and Scientific Knowledge. Nutrients, [online] 15(6), p.1332. doi:https://doi.org/10.3390/nu15061332.

Miranda, R.B., Weimer, P. and Rossi, R.C. (2021). Effects of hydrolyzed collagen supplementation on skin aging: a systematic review and meta‐analysis. International Journal of Dermatology, 60(12). doi:https://doi.org/10.1111/ijd.15518.

Morton, R.W., Murphy, K.T., McKellar, S.R., Schoenfeld, B.J., Henselmans, M., Helms, E., Aragon, A.A., Devries, M.C., Banfield, L., Krieger, J.W. and Phillips, S.M. (2017). A systematic review, meta-analysis and meta-regression of the effect of protein supplementation on resistance training-induced gains in muscle mass and strength in healthy adults. British Journal of Sports Medicine, [online] 52(6), pp.376–384. doi:https://doi.org/10.1136/bjsports-2017-097608.

Naclerio, F. and Seijo, M. (2019). Whey protein supplementation and muscle mass: current perspectives. Nutrition and Dietary Supplements, Volume 11, pp.37–48. doi:https://doi.org/10.2147/nds.s166195.

Pasiakos, S.M., Lieberman, H.R. and McLellan, T.M. (2014). Effects of Protein Supplements on Muscle Damage, Soreness and Recovery of Muscle Function and Physical Performance: A Systematic Review. Sports Medicine, [online] 44(5), pp.655–670.

doi:https://doi.org/10.1007/s40279-013-0137-7.

Pasiakos, S.M., McLellan, T.M. and Lieberman, H.R. (2014). The Effects of Protein Supplements on Muscle Mass, Strength, and Aerobic and Anaerobic Power in Healthy Adults: A Systematic Review. Sports Medicine, [online] 45(1), pp.111–131.

doi:https://doi.org/10.1007/s40279-014-0242-2.

Rawson, E.S., Wehnert, M.L. and Clarkson, P.M. (1999). Effects of 30 days of creatine ingestion in older men. European Journal of Applied Physiology and Occupational Physiology, 80(2), pp.139–144. doi:https://doi.org/10.1007/s004210050570.

Roschel, H., Gualano, B., Ostojic, S.M. and Rawson, E.S. (2021). Creatine Supplementation and Brain Health. Nutrients, 13(2), p.586.

doi:https://doi.org/10.3390/nu13020586.

Schagen, S.K., Zampeli, V.A., Makrantonaki, E. and Zouboulis, C.C. (2012). Discovering the link between nutrition and skin aging. Dermato-Endocrinology, [online] 4(3), pp.298–307. doi:https://doi.org/10.4161/derm.22876.

Smith-Ryan, A.E., Cabre, H.E., Eckerson, J.M. and Candow, D.G. (2021). Creatine Supplementation in Women’s Health: A Lifespan Perspective. Nutrients, 13(3), p.877. doi:https://doi.org/10.3390/nu13030877.

Solway, J., McBride, M., Haq, F., Abdul, W. and Miller, R. (2020). Diet and Dermatology: The Role of a Whole-food, Plant-based Diet in Preventing and Reversing Skin Aging—A Review. The Journal of Clinical and Aesthetic Dermatology, [online] 13(5), pp.38–43. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7380694/.

What is a safe level of UPF consumption for adults?

Braesco, V., Souchon, I., Sauvant, P., Haurogné, T., Maillot, M., Féart, C. and Darmon, N. (2022). Ultra-processed foods: how functional is the NOVA system? European Journal of Clinical Nutrition, 76. doi:https://doi.org/10.1038/s41430-022-01099-1.

Craig, W.J., Messina, V., Rowland, I., Frankowska, A., Bradbury, J., Smetana, S. and Medici, E. (2023). Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet. Nutrients, [online] 15(15), p.3393. doi:https://doi.org/10.3390/nu15153393.

Drewnowski, A. (2021). Perspective: Identifying Ultra-Processed Plant-Based Milk Alternatives in the USDA Branded Food Products Database. Advances in Nutrition, 12(6), pp.2068–2075. doi:https://doi.org/10.1093/advances/nmab089.

Messina, M., Sievenpiper, J.L., Williamson, P., Kiel, J. and Erdman, J.W. (2022). Perspective: Soy-Based Meat and Dairy Alternatives, Despite Classification as Ultra-Processed Foods, Deliver High-Quality Nutrition on Par With Unprocessed or Minimally Processed Animal-Based Counterparts. Advances in Nutrition, 13(3). doi:https://doi.org/10.1093/advances/nmac026.

Ramsing, R., Santo, R., Kim, B.F., Altema-Johnson, D., Wooden, A., Chang, K.B., Semba, R.D. and Love, D.C. (2023). Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health, 10(3). doi:https://doi.org/10.1007/s40572-023-00400-z.

SACN (2010). Iron and Health. [online] Scientific Advisory Committee on Nutrition. Available at: https://assets.publishing.service.gov.uk/media/5a7df3dd40f0b62305b7fd53/SACN_Iron_and_Health_Report.pdf.

Serrano, J.C., Martín-Gari, M., Cassanye, A., Granado-Serrano, A.B. and Portero-Otín, M. (2017). Characterization of the post-prandial insulinemic response and low glycaemic index of a soy beverage. PLOS ONE, 12(8), p.e0182762. doi:https://doi.org/10.1371/journal.pone.0182762.

Sethi, S., Tyagi, S.K. and Anurag, R.K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), pp.3408–3423. doi:https://doi.org/10.1007/s13197-016-2328-3.

What’s the deal with supplements?

Campos, L.D., de Almeida Santos Junior, V., Pimentel, J.D., Fernandes Carregã, G.L. and Betim Cazarin, C.B. (2023). Collagen supplementation in skin and orthopedic diseases: A review of the literature. Heliyon, [online] 9(4), p.e14961. doi:https://doi.org/10.1016/j.heliyon.2023.e14961.

Candow, D.G., Chilibeck, P.D. and Forbes, S.C. (2013). Creatine supplementation and aging musculoskeletal health. Endocrine, 45(3), pp.354–361. doi:https://doi.org/10.1007/s12020-013-0070-4.

Cintineo, H.P., Arent, M.A., Antonio, J. and Arent, S.M. (2018). Effects of Protein Supplementation on Performance and Recovery in Resistance and Endurance Training. Frontiers in Nutrition, [online] 5(83). doi:https://doi.org/10.3389/fnut.2018.00083.

Geng, R., Kang, S.-G., Huang, K. and Tong, T. (2021). Boosting the Photoaged Skin: The Potential Role of Dietary Components. Nutrients, 13(5), p.1691. doi:https://doi.org/10.3390/nu13051691.

GOTSHALK, L.A., VOLEK, J.S., STARON, R.S., DENEGAR, C.R., HAGERMAN, F.C. and KRAEMER, W.J. (2002). Creatine supplementation improves muscular performance in older men. Medicine & Science in Sports & Exercise, 34(3), pp.537–543. doi:https://doi.org/10.1097/00005768-200203000-00023.

Hall, M., Manetta, E. and Tupper, K. (2021). Creatine Supplementation: An Update. Current Sports Medicine Reports, 20(7), pp.338–344. doi:https://doi.org/10.1249/jsr.0000000000000863.

Idris Adewale Ahmed and Maryam Abimbola Mikail (2024). Diet and Skin Health: The Good and the Bad. Nutrition, 119, pp.112350–112350. doi:https://doi.org/10.1016/j.nut.2023.112350.

Jäger, R., Kerksick , C., Campbell , B., Cribb, P., Wells, S., Skwiat, T., Purpura, M., Ziegenfuss, T., Ferrando , A., Arent, S., Smith-Ryan, A., Stout, J., Arciero , P., Ormsbee, M., Taylor, L., Wilborn , C., Kalman, D., Kreider, R., Willoughby, D. and Hoffman, J. (2017). International Society of Sports Nutrition Position Stand: Protein and Exercise. Journal of the International Society of Sports Nutrition, [online] 14(1). doi:https://doi.org/10.1186/s12970-017-0177-8.

Jagim, A.R. and Kerksick, C.M. (2021). Creatine Supplementation in Children and Adolescents. Nutrients, [online] 13(2), p.664. doi:https://doi.org/10.3390/nu13020664.

Roschel, H., Gualano, B., Ostojic, S.M. and Rawson, E.S. (2021). Creatine Supplementation and Brain Health. Nutrients, 13(2), p.586. doi:https://doi.org/10.3390/nu13020586.

Am I giving my baby UPFs without realizing?

Conway, R., Heggie, L., Lowry, N., Hallen, H., Heuchan, G. and Llewellyn, C. (2023). Ultra-processed food intake of young children in the UK: findings from the Gemini twin cohort. Proceedings of the Nutrition Society, [online] 82(OCE1). doi:https://doi.org/10.1017/s0029665123000101.

da Rocha, K.F., de Araújo, C.R., de Morais, I.L., Padrão, P., Moreira, P. and Ribeiro, K.D. da S. (2021). Commercial foods for infants under the age of 36 months: an assessment of the availability and nutrient profile of ultra-processed foods. Public Health Nutrition, 24(11), pp.3179–3186. doi:https://doi.org/10.1017/s1368980021001555.

European Food Safety Authority (EFSA) (2014). Scientific Opinion on the essential composition of infant and follow-on formulae. EFSA Journal, [online] 12(7), p.3760. doi:https://doi.org/10.2903/j.efsa.2014.3760.

First Steps Nutrition Trust (2020). Infant milks for parents & carers. [online] First Steps Nutrition Trust. Available at: https://www.firststepsnutrition.org/parents-carers.

First Steps Nutrition Trust (2023). Ultra-processed foods (UPF) in the diets of infants and young children in the UK. [online] First Steps Nutrition Trust. Available at: https://www.firststepsnutrition.org/upfs-marketed-for-infants-and-young-children.

Grammatikaki, E., Wollgast, J. and Caldeira, S. (2021). High Levels of Nutrients of Concern in Baby Foods Available in Europe That Contain Sugar-Contributing Ingredients or Are Ultra-Processed. Nutrients, 13(9), p.3105. doi:https://doi.org/10.3390/nu13093105.

Hadley, K., Ryan, A., Forsyth, S., Gautier, S. and Salem, N. (2016). The Essentiality of Arachidonic Acid in Infant Development. Nutrients, 8(4), p.216. doi:https://doi.org/10.3390/nu8040216.

Koletzko, B., Baker, S., Cleghorn, G., Neto, U.F., Gopalan, S., Hernell, O., Hock, Q.S., Jirapinyo, P., Lonnerdal, B., Pencharz, P., Pzyrembel, H., Ramirez-Mayans, J., Shamir, R., Turck, D., Yamashiro, Y. and Zong-Yi, D. (2005). Global Standard for the Composition of Infant Formula: Recommendations of an ESPGHAN Coordinated International Expert Group. Journal of Pediatric Gastroenterology and Nutrition, 41(5), pp.584–599. doi:https://doi.org/10.1097/01.mpg.0000187817.38836.42.

Lien, E.L., Richard, C. and Hoffman, D.R. (2018). DHA and ARA addition to infant formula: Current status and future research directions. Prostaglandins, Leukotrienes and Essential Fatty Acids, 128, pp.26–40. doi:https://doi.org/10.1016/j.plefa.2017.09.005.

NHS (2017). Food colours and hyperactivity. [online] nhs.uk. Available at: https://www.nhs.uk/conditions/food-colours-and-hyperactivity/.

NHS (2022a). Eating a Balanced Diet. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/how-to-eat-a-balanced-diet/eating-a-balanced-diet/.

NHS (2022b). Facts about fat. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/different-fats-nutrition.

NHS (2022c). Salt in your diet. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/salt-in-your-diet/.

NHS (2023). Sugar: the facts. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/how-does-sugar-in-our-diet-affect-our-health/

Scientific Committee on Food (2003). Report of the Scientific Committee on Food on the Revision of Essential Requirements of Infant Formulae and Follow-on Formulae. [online] European Commission. Available at: https://ec.europa.eu/food/fs/sc/scf/out199_en.pdf.

Vandenplas, Y. (2002). Oligosaccharides in infant formula. The British journal of nutrition, [online] 87(2), pp.S293-6. doi:https://doi.org/10.1079/BJNBJN/2002551.

Wiciński, M., Sawicka, E., Gębalski, J., Kubiak, K. and Malinowski, B. (2020). Human Milk Oligosaccharides: Health Benefits, Potential Applications in Infant Formulas, and Pharmacology. Nutrients, 12(1), p.266. doi:https://doi.org/10.3390/nu12010266.

How much UPF is being consumed by our children?

Department for Education (2024). Help for early years providers : A healthy plate. [online] Department for Education. Available at: https://help-for-early-years-providers.education.gov.uk/health-and-wellbeing/nutrition/a-healthy-plate.

Khandpur, N., Neri, Daniela A., Monteiro, C., Mazur, A., Frelut, M.-L., Boyland, E., Weghuber, D. and Thivel, D. (2020). Ultra-Processed Food Consumption among the Paediatric Population: An Overview and Call to Action from the European Childhood Obesity Group. Annals of Nutrition and Metabolism, 76(2), pp.109–113. doi:https://doi.org/10.1159/000507840.

Lalchandani, N.H., Poirier, B.F., Crabb, S., Miller, C. and Hume, C. (2023). School lunchboxes as an opportunity for health and environmental considerations: a scoping review. Health Promot Int. , 38(1). doi:https://doi.org/10.1093/heapro/daac201.

Martines, R.M., Machado, P.P., Neri, D.A., Levy, R.B. and Rauber, F. (2019). Association between watching TV whilst eating and children’s consumption of ultraprocessed foods in United Kingdom. Maternal & Child Nutrition, 15(4). doi:https://doi.org/10.1111/mcn.12819.

NHS (2022). Salt in your diet. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/salt-in-your-diet/.

NHS (2023). Healthy eating. [online] www.cambspborochildrenshealth.nhs.uk. Available at: https://www.cambspborochildrenshealth.nhs.uk/feeding-and-eating/healthy-eating/.

Parnham, J.C., Chang, K., Rauber, F., Levy, R.B., Millett, C., Laverty, A.A., von Hinke, S. and Vamos, E.P. (2022). The Ultra-Processed Food Content of School Meals and Packed Lunches in the United Kingdom. Nutrients, 14(14), p.2961. doi:https://doi.org/10.3390/nu14142961.

The Food Foundation (2021). FORCE-FED Does the food system constrict healthy choices for typical British families? [online] Available at: https://foodfoundation.org.uk/sites/default/files/2021-10/The-Food-Foundation-64pp-A4-Landscape-Brochure-AW-V32.pdf.

Waitzman, E. (2023). Impact of ultra-processed food on children’s health. [online] House of Lords Library. Available at: https://lordslibrary.parliament.uk/impact-of-ultra-processed-food-on-childrens-health/.

Wang, L., Steele, E., Du, M., Mozaffarian, D. and Zhang, F.F. (2020). Trends in Consumption of Ultra-Processed Foods Among US Children Aged 2–19 Years, 2003–2016. Current Developments in Nutrition, 4(Supplement_2), pp.1503–1503. doi:https://doi.org/10.1093/cdn/nzaa061_131.

World Health Organization (2020). Healthy Diet. [online] World Health Organization. Available at: https://www.who.int/news-room/fact-sheets/detail/healthy-diet.

Do UPFs affect fertility?

Barber, T.M., Hanson, P., Weickert, M.O. and Franks, S. (2019). Obesity and Polycystic Ovary Syndrome: Implications for Pathogenesis and Novel Management Strategies. Clinical Medicine Insights: Reproductive Health, [online] 13(13), p.117955811987404. doi:https://doi.org/10.1177/1179558119874042.

British Nutrition Foundation (2018). Male Fertility. [online] British Nutrition Foundation. Available at: https://www.nutrition.org.uk/nutrition-for/men/male-fertility/.

Claudia, A., Maria Pappaterra Bastos and Mariza Miranda Theme-Filha (2024). Increased consumption of ultra-processed foods during pregnancy is associated with sociodemographic, behavioral and obstetric factors: a cohort study. Nutrition Research, 121, pp.28–38. doi:https://doi.org/10.1016/j.nutres.2023.10.006.

Dorostghoal, M., Kazeminejad, S.R., Shahbazian, N., Pourmehdi, M. and Jabbari, A. (2017). Oxidative stress status and sperm DNA fragmentation in fertile and infertile men. Andrologia, 49(10), p.e12762. doi:https://doi.org/10.1111/and.12762.

Guo, D., Li, S., Behr, B. and Eisenberg, M.L. (2017). Hypertension and Male Fertility. The World Journal of Men’s Health, [online] 35(2), p.59. doi:https://doi.org/10.5534/wjmh.2017.35.2.59.

Lei, R., Chen, S. and Li, W. (2024). Advances in the study of the correlation between insulin resistance and infertility. Frontiers in Endocrinology, 15. doi:https://doi.org/10.3389/fendo.2024.1288326.

Lucas, A., Herrmann, S. and Lucas, M. (2022). The role of endocrine-disrupting phthalates and bisphenols in cardiometabolic disease: the evidence is mounting. Current Opinion in Endocrinology, Diabetes & Obesity, 29(2), pp.87–94. doi:https://doi.org/10.1097/med.0000000000000712.

Lv, J.-L., Wu, Q.-J., Wang, X.-B., Du, Q., Liu, F.-H., Guo, R.-H., Leng, X., Pan, B.-C. and Zhao, Y.-H. (2022). Intake of ultra-processed foods and asthenozoospermia odds: A hospital-based case-control study. Frontiers in Nutrition, 9. doi:https://doi.org/10.3389/fnut.2022.941745.

Miranda-Díaz, A.G., García-Sánchez, A. and Cardona-Muñoz, E.G. (2020). Foods with Potential Prooxidant and Antioxidant Effects Involved in Parkinson’s Disease. Oxidative Medicine and Cellular Longevity, [online] 2020, pp.1–17. doi:https://doi.org/10.1155/2020/6281454.

Mudditt, J. (2023). Does your diet affect your fertility? [online] www.bbc.com. Available at: https://www.bbc.com/future/article/20230510-can-food-boost-fertility.

National Institute of Environmental Health Sciences (2024). Endocrine Disruptors. [online] National Institute of Environmental Health Sciences. Available at: https://www.niehs.nih.gov/health/topics/agents/endocrine.

Ohore, O.E. and Zhang, S. (2019). Endocrine disrupting effects of bisphenol A exposure and recent advances on its removal by water treatment systems. A review. Scientific African, [online] 5, p.e00135. doi:https://doi.org/10.1016/j.sciaf.2019.e00135.

Pivonello, C., Muscogiuri, G., Nardone, A., Garifalos, F., Provvisiero, D.P., Verde, N., de Angelis, C., Conforti, A., Piscopo, M., Auriemma, R.S., Colao, A. and Pivonello, R. (2020). Bisphenol A: an emerging threat to female fertility. Reproductive Biology and Endocrinology : RB&E, [online] 18(22). doi:https://doi.org/10.1186/s12958-019-0558-8.

Skoracka, K., Eder, P., Łykowska-Szuber, L., Dobrowolska, A. and Krela-Kaźmierczak, I. (2020). Diet and Nutritional Factors in Male (In)fertility—Underestimated Factors. Journal of Clinical Medicine, [online] 9(5). doi:https://doi.org/10.3390/jcm9051400.

Skoracka, K., Ratajczak, A.E., Rychter, A.M., Dobrowolska, A. and Krela-Kaźmierczak, I. (2021). Female Fertility and the Nutritional Approach: the Most Essential Aspects. Advances in Nutrition, [online] 12(6). Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8634384/.

Smit, A.J.P., Hojeij, B., Rousian, M., Schoenmakers, S., Willemsen, S.P., Steegers-Theunissen, R.P.M. and van Rossem, L. (2022). A high periconceptional maternal ultra-processed food consumption impairs embryonic growth: The Rotterdam periconceptional cohort. Clinical Nutrition, [online] 41(8), pp.1667–1675. doi:https://doi.org/10.1016/j.clnu.2022.06.006.

Valle-Hita, C., Salas-Huetos, A., de, F., María Ángeles Martínez, Canudas, S., Antoni Palau-Galindo, Mestres, C., José María Manzanares, Murphy, M.M., Montse Marquès, Jordi Salas-Salvadó and Babio, N. (2024). Ultra-processed food consumption and semen quality parameters in the Led-Fertyl study. Human Reproduction Open, [online] 2024(1). doi:https://doi.org/10.1093/hropen/hoae001.

Walke, G., Sagar Gaurkar, Prasad, R., Tejaswee Lohakare and Mayur Wanjari (2023). The Impact of Oxidative Stress on Male Reproductive Function: Exploring the Role of Antioxidant Supplementation. Cureus, [online] 15(7). doi:https://doi.org/10.7759/cureus.42583.

Wang, Y.-X., You, L., Zeng, Q., Sun, Y., Huang, Y.-H., Wang, C., Wang, P., Cao, W.-C., Yang, P., Li, Y.-F. and Lu, W.-Q. (2015). Phthalate exposure and human semen quality: Results from an infertility clinic in China. Environmental Research, 142, pp.1–9. doi:https://doi.org/10.1016/j.envres.2015.06.010.

What’s the impact of UPFs on my gut?

Chen, J., Wellens, J., Kalla, R., Fu, T., Deng, M., Zhang, H., Yuan, S., Wang, X., Theodoratou, E., Li, X. and Satsangi, J. (2022). Intake of Ultra-processed Foods Is Associated with an Increased Risk of Crohn’s Disease: A Cross-sectional and Prospective Analysis of 187 154 Participants in the UK Biobank. Journal of Crohn’s and Colitis, 17(4). doi:https://doi.org/10.1093/ecco-jcc/jjac167.

Cuevas-Sierra, A., Milagro, F.I., Aranaz, P., Martínez, J.A. and Riezu-Boj, J.I. (2021). Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population. Nutrients, 13(8), p.2710. doi:https://doi.org/10.3390/nu13082710.

McDonald, D., Hyde, E., Debelius, J.W., Morton, J.T., Gonzalez, A., Ackermann, G., Aksenov, A.A., Behsaz, B., Brennan, C., Chen, Y., DeRight Goldasich, L., Dorrestein, P.C., Dunn, R.R., Fahimipour, A.K., Gaffney, J., Gilbert, J.A., Gogul, G., Green, J.L., Hugenholtz, P. and Humphrey, G. (2018). American Gut: an Open Platform for Citizen Science Microbiome Research. mSystems, [online] 3(3). doi:https://doi.org/10.1128/msystems.00031-18.

Whelan, K., Bancil, A.S., Lindsay, J.O. and Benoit Chassaing (2024). Ultra-processed foods and food additives in gut health and disease. Nature Reviews Gastroenterology & Hepatology, 21(6). doi:https://doi.org/10.1038/s41575-024-00893-5.

Can UPFs be linked to cancer?

American Institute for Cancer Research (2024). Limit Consumption of Red and Processed Meat. [online] American Institute for Cancer Research. Available at: https://www.aicr.org/cancer-prevention/recommendations/limit-consumption-of-red-and-processed-meat/.

Chang, K., Gunter, M.J., Rauber, F., Levy, R.B., Huybrechts, I., Kliemann, N., Millett, C. and Vamos, E.P. (2023). Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank. eClinicalMedicine, [online] 56(101840), p.101840. doi:https://doi.org/10.1016/j.eclinm.2023.101840.

Córdova, R., Viallon, V., Fontvieille, E., Laia Peruchet-Noray, Jansana, A., Wagner, K., Cecilie Kyrø, Tjønneland, A., Katzke, V., Rashmita Bajracharya, Schulze, M.B., Masala, G., Sieri, S., Panico, S., Fulvio Ricceri, Tumino, R., Jolanda, Verschuren, M., Yvonne and Jakszyn, P. (2023). Consumption of ultra-processed foods and risk of multimorbidity of cancer and cardiometabolic diseases: a multinational cohort study. The Lancet Regional Health - Europe, 35, pp.100771–100771. doi:https://doi.org/10.1016/j.lanepe.2023.100771.

de Lorgeril, M., Salen, P. and Rabaeus, M. (2020). Sugary drinks and cancer risk. Translational Cancer Research, 9(5), pp.3172–3176. doi:https://doi.org/10.21037/tcr-2020-003.

Jafari, F., Yarmand, S., Nouri, M., Nejad, E.T., Ramezani, A., Sohrabi, Z. and Rashidkhani, B. (2022). Ultra-Processed Food Intake and Risk of Colorectal Cancer: A Matched Case-Control Study. Nutrition and Cancer, 75(2), pp.1–10. doi:https://doi.org/10.1080/01635581.2022.2125990.

Li, D., Hao, X., Li, J., Wu, Z., Chen, S., Lin, J., Li, X., Dong, Y., Na, Z., Zhang, Y., Dai, H. and Song, Y. (2018). Dose-response relation between dietary inflammatory index and human cancer risk: evidence from 44 epidemiologic studies involving 1,082,092 participants. The American Journal of Clinical Nutrition, 107(3), pp.371–388. doi:https://doi.org/10.1093/ajcn/nqx064.

Mols, R. (2022). High intake of Ultra-Processed Foods and risk of Colorectal Cancer: The Norwegian Women and Cancer study. Munin.uit.no. [online] doi:https://hdl.handle.net/10037/29214.

Morze, J., Danielewicz, A., Przybyłowicz, K., Zeng, H., Hoffmann, G. and Schwingshackl, L. (2020). An updated systematic review and meta-analysis on adherence to mediterranean diet and risk of cancer. European Journal of Nutrition, 60(3). doi:https://doi.org/10.1007/s00394-020-02346-6.

NHS (2024). Meat in your diet. [online] nhs.uk. Available at: https://www.nhs.uk/live-well/eat-well/food-types/meat-nutrition/.

Patrick, K. and Johnson, B. (2024). How does processed meat cause cancer and how much matters? [online] Cancer Research UK - Cancer News. Available at: https://news.cancerresearchuk.org/2024/08/01/bacon-ham-hot-dogs-salami-how-does-processed-meat-cause-cancer-and-how-much-matters/.

Singh, N., Baby, D., Rajguru, J.P., Patil, P.B., Thakkannavar, S.S. and Pujari, V.B. (2019). Inflammation and Cancer. Annals of African Medicine, 18(3), pp.121–126. doi:https://doi.org/10.4103/aam.aam_56_18.

Szablewski, L. (2024). Insulin Resistance: The Increased Risk of Cancers. Current Oncology, [online] 31(2), pp.998–1027. doi:https://doi.org/10.3390/curroncol31020075.

Are UPFs harming the environment?

Anastasiou, K., Baker, P., Hadjikakou, M., Hendrie, G.A. and Lawrence, M. (2022). A conceptual framework for understanding the environmental impacts of ultra-processed foods and implications for sustainable food systems. Journal of Cleaner Production, [online] 368, p.133155. doi:https://doi.org/10.1016/j.jclepro.2022.133155.

Anastasiou, K., Baker, P., Hendrie, G.A., Hadjikakou, M., Boylan, S., Chaudhary, A., Clark, M., DeClerck, F.A.J., Fanzo, J., Fardet, A., Marrocos Leite, F.H., Mason-D’Croz, D., Percival, R., Reynolds, C. and Lawrence, M. (2023). Conceptualising the drivers of ultra-processed food production and consumption and their environmental impacts: A group model-building exercise. Global Food Security, [online] 37, p.100688. doi:https://doi.org/10.1016/j.gfs.2023.100688.

Fardet, A. and Rock, E. (2020). Ultra-Processed Foods and Food System Sustainability: What Are the Links? Sustainability, [online] 12(15), p.6280. doi:https://doi.org/10.3390/su12156280.

Fogt Jacobsen, L., Pedersen, S. and Thøgersen, J. (2022). Drivers of and barriers to consumers’ plastic packaging waste avoidance and recycling – A systematic literature review. Waste Management, [online] 141(1), pp.63–78. doi:https://doi.org/10.1016/j.wasman.2022.01.021.

Fresán, U., Craig, W.J., Martínez-González, M.A. and Bes-Rastrollo, M. (2020). Nutritional Quality and Health Effects of Low Environmental Impact Diets: The ‘Seguimiento Universidad de Navarra’ (SUN) Cohort. Nutrients, 12(8), p.2385. doi:https://doi.org/10.3390/nu12082385.

García, S., Pastor, R., Margalida Monserrat-Mesquida, Álvarez‐Álvarez, L., María Rubín‐García, Miguel Ángel Martínez‐González, Jordi Salas‐Salvadó, Corella, D., Montserrat Fitó, J. Alfredo Martínéz, Tojal-Sierra, L., Wärnberǵ, J., Jesús Vioque, Romaguera, D., José López‐Miranda, Ramón Estruch, Tinahones, F.J., José Manuel Santos‐Lozano, Lluís Serra-Majem and Cano-Ibáñez, N. (2023). Ultra-processed foods consumption as a promoting factor of greenhouse gas emissions, water, energy, and land use: A longitudinal assessment. Science of
The Total Environment, 891, pp.164417–164417. doi:https://doi.org/10.1016/j.scitotenv.2023.164417.

Kesse-Guyot, E., Allès, B., Brunin, J., Fouillet, H., Dussiot, A., Berthy, F., Perraud, E., Hercberg, S., Julia, C., Mariotti, F., Deschasaux-Tanguy, M., Srour, B., Lairon, D., Pointereau, P., Baudry, J. and Touvier, M. (2022). Environmental impacts along the value chain from the consumption of ultra-processed foods. Nature Sustainability, 6(2), pp.192–202. doi:https://doi.org/10.1038/s41893-022-01013-4.

Liyanapathirana, N.N., Grech, A., Li, M., Malik, A., Ribeiro, R., Burykin, T., Lenzen, M. and Raubenheimer, D. (2023). Nutritional, environmental, and economic impacts of ultra-processed food consumption in Australia. Public Health Nutrition, [online] 26(12), pp.1–24. doi:https://doi.org/10.1017/S136898002300232X.

Nihart, A.J., Garcia, M.A., El Hayek, E., Liu, R., Olewine, M., Kingston, J.D., Castillo, E.F., Gullapalli, R.R., Howard, T., Bleske, B., Scott, J., Gonzalez-Estrella, J., Gross, J.M., Spilde, M., Adolphi, N.L., Gallego, D.F., Jarrell, H.S., Dvorscak, G., Zuluaga-Ruiz, M.E. and West, A.B. (2025). Bioaccumulation of microplastics in decedent human brains. Nature Medicine, [online] Epub ahead of print. doi:https://doi.org/10.1038/s41591-024-03453-1.

PlasticsEurope (2019). Plastics -the Facts 2019 An analysis of European plastics production, demand and waste data. [online] Available at: https://www.plasticseurope.org/application/files/9715/7129/9584/FINAL_web_version_Plastics_the_facts2019_14102019.pdf.

Rainforest Rescue (2019). Palm oil – deforestation for everyday products . [online] Rainforest-rescue.org. Available at: https://www.rainforest-rescue.org/topics/palm-oil.

Seferidi, P., Scrinis, G., Huybrechts, I., Woods, J., Vineis, P. and Millett, C. (2020). The Neglected Environmental Impacts of ultra-processed Foods. The Lancet Planetary Health, [online] 4(10), pp.e437–e438. doi:https://doi.org/10.1016/s2542-5196(20)30177-7.

Silva, J.T. da, Garzillo, J.M.F., Rauber, F., Kluczkovski, A., Rivera, X.S., Cruz, G.L. da, Frankowska, A., Martins, C.A., Louzada, M.L. da C., Monteiro, C.A., Reynolds, C., Bridle, S. and Levy, R.B. (2021). Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018. The Lancet Planetary Health, [online] 5(11), pp.e775–e785. doi:https://doi.org/10.1016/S2542-5196(21)00254-0.

United Nations (2022). Food and climate change: Healthy diets for a healthier planet. United Nations. [online] Available at: https://www.un.org/en/climatechange/science/climate-issues/food.

Vellinga, R.E., van Bakel, M., Biesbroek, S., Toxopeus, I.B., de Valk, E., Hollander, A., van ’t Veer, P. and Temme, E.H.M. (2022). Evaluation of foods, drinks and diets in the Netherlands according to the degree of processing for nutritional quality, environmental impact and food costs. BMC Public Health, 22(1). doi:https://doi.org/10.1186/s12889-022-13282-x.

Chapter Two – References

How to understand food labels

Allergy UK (2025). Top 14 Food Allergens. [online] Allergy UK . Available at: https://www.allergyuk.org/types-of-allergies/food-allergy/top-14/.

Food and Drink Federation (2017). FDF Guidance on Date Marking (Use By & Best Before). [online] The Food & Drink Federation. Available at: https://www.fdf.org.uk/fdf/resources/publications/guidance/fdf-guidance-on-date-marking-use-by-best-before/.

Food Standards Agency (2021). Best before and Use by Dates. [online] Food Standards Agency. Available at: https://www.food.gov.uk/safety-hygiene/best-before-and-use-by-dates.

Understanding seasonal eating

Agriculture and Agri-Food Canada (2024). Market Overview – India. [online] Government of Canada. Government of Canada. Available at: https://agriculture.canada.ca/en/international-trade/market-intelligence/reports/market-overview-india-1.

BDA (2023). Seasonal fruit and veg – a handy guide. [online] British Dietetic Association. Available at: https://www.bda.uk.com/food-health/your-health/sustainable-diets/seasonal-fruit-and-veg-a-handy-guide.html.

Behera, S. (2024). Q3 dairy trade review: export growth for cheese but powders struggle | AHDB. [online] AHDB. Available at: https://ahdb.org.uk/news/q3-dairy-trade-review-exports-growth-for-cheese-but-powders-struggle-tipping-the-balance.

Canadian Food Focus (n.d.). What’s in Season. [online] Canadian Food Focus. Available at: https://canadianfoodfocus.org/whats-in-season/.

Davis, W. and Lucier, G. (2021a). U.S. Fresh Vegetable Imports From Mexico and Canada Continue To Surge. [online] United States Department of Agriculture, United States Department of Agriculture, Economic Research Service, pp.2–8. Available at: https://ustr.gov/sites/default/files/enforcement/301Investigations/D%20-%20USDA%20ERS%20-%20Vegetable%20Import%20Competition.pdf.

Davis, W. and Lucier, G. (2021b). Vegetables and Pulses Outlook: April 2021. [online] United States Department of Agriculture, United States Department of Agriculture, Economic Research Service, pp.1–67. Available at: https://ers.usda.gov/sites/default/files/_laserfiche/outlooks/100969/VGS-366.pdf?v=20316.

Department for Business & Trade and Department for International Trade (2022). UK-New Zealand Free Trade Agreement: agri-food explainer. [online] GOV.UK. Department for Business & Trade, Department for International Trade. Available at: https://www.gov.uk/government/publications/uk-new-zealand-fta-agri-food-explainer/uk-new-zealandfree-trade-agreementagri-food-explainer-web-version.

Department for Environment, Food & Rural Affairs (2021). United Kingdom Food Security Report 2021: Theme 2: UK Food Supply Sources. [online] GOV.UK. Department for Environment, Food & Rural Affairs. Available at: https://www.gov.uk/government/statistics/united-kingdom-food-security-report-2021/united-kingdom-food-security-report-2021-theme-2-uk-food-supply-sources.

Department for Environment, Food & Rural Affairs (2024). United Kingdom Food Security Report 2024: Theme 2: UK Food Supply Sources. [online] GOV.UK. Department for Environment, Food & Rural Affairs. Available at: https://www.gov.uk/government/statistics/united-kingdom-food-security-report-2024/united-kingdom-food-security-report-2024-theme-2-uk-food-supply-sources.

Kaufman, J. (2024). USDA ERS - Agricultural Trade. [online] United States Department of Agriculture, Economic Research Service. Available at: https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/agricultural-trade.

Leese, A. (2022). Sustainable diets: Why is it important to eat fruit and vegetables that are in season? [online] myfood24. Available at: https://www.myfood24.org/blog/why-is-it-important-to-eat-fruit-and-vegetables-that-are-in-season/.

Pariona, A. (2018). Top Pineapple Producing Countries. [online] WorldAtlas. Available at: https://www.worldatlas.com/articles/top-pineapple-producing-countries.html.

Seasonal Food Guide Australia (2016). Fruits and Vegetables in Season in Australia General. [online] Seasonal Food Guide Australia.

Available at: http://seasonalfoodguide.com/australia-general-seasonal-fresh-produce-guide-fruits-vegetables-in-season-availability.html.

The European Food Information Council (2025). Explore Seasonal Fruit and Vegetables in Europe. [online] www.eufic.org. Available at: https://www.eufic.org/en/explore-seasonal-fruit-and-vegetables-in-europe.

Trade, N.Z.M. of F.A. and (2022). Key Outcomes. [online] New Zealand Ministry of Foreign Affairs and Trade. Available at: https://www.mfat.govt.nz/en/trade/free-trade-agreements/free-trade-agreements-in-force/new-zealand-united-kingdom-free-trade-agreement/signature.

U.S. Department of Agriculture (n.d.). Seasonal Produce Guide. [online] SNAP Education Connection. Available at: https://snaped.fns.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide.

Wiśniewska, I. (2024). An increase in Russia’s agri-food exports. [online] OSW Centre for Eastern Studies. Available at: https://www.osw.waw.pl/en/publikacje/analyses/2024-03-01/increase-russias-agri-food-exports.

World Population Review (n.d.). Cucumber Production by Country 2024. [online] World Population Review. Available at: https://worldpopulationreview.com/country-rankings/cucumber-production-by-country.

How to build a balanced plate

British Heart Foundation (2020). Food portions. [online] British Heart Foundation. Available at: https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/healthy-eating-toolkit/food-portions.

Public Health England (2016). The Eatwell Guide. [online] Gov.uk. Available at: https://www.gov.uk/government/publications/the-eatwell-guide.

Easy UPF swaps

The UPF free pantry

American Heart Association (2018). Healthy Cooking Oils. [online] Heart. Available at: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/healthy-cooking-oils.

British Heart Foundation (2020a). Comparing cooking fats. [online] British Heart Foundation. Available at: https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/ask-the-expert/comparing-cooking-fats.

Marangoni, F., Agostoni, C., Borghi, C., Catapano, A.L., Cena, H., Ghiselli, A., La Vecchia, C., Lercker, G., Manzato, E., Pirillo, A., Riccardi, G., Risé, P., Visioli, F. and Poli, A. (2020). Dietary linoleic acid and human health: Focus on cardiovascular and cardiometabolic effects.

Atherosclerosis, [online] 292, pp.90–98. doi:https://doi.org/10.1016/j.atherosclerosis.2019.11.018.

Sinharoy, P., McAllister, S.L., Vasu, M. and Gross, E.R. (2019). Environmental Aldehyde Sources and the Health Implications of Exposure. Advances in experimental medicine and biology, [online] 1193, pp.35–52. doi:https://doi.org/10.1007/978-981-13-6260-6_2.

Love your freezer

Gomez, R. (2023). White goods and wellbeing: Measuring the benefits of grants for fridge-freezers and washing machines. [online] Pro Bono Economics, Pro Bono Economics, pp.4–21. Available at: https://www.probonoeconomics.com/white-goods-and-wellbeing-measuring-the-benefits-of-grants-for-fridge-freezers-and-washing-machines.

Hopkins, E. (2023). Frozen and tinned foods can be just as nutritious as fresh produce – here’s how - Connecting Research. [online] Connecting Research. Available at: https://research.reading.ac.uk/research-blog/2023/04/10/frozen-and-tinned-foods-can-be-just-as-nutritious-as-fresh-produce-heres-how/.

Kalt, W., Cassidy, A., Howard, L.R., Krikorian, R., Stull, A.J., Tremblay, F. and Zamora-Ros, R. (2019). Recent research on the health benefits of blueberries and their anthocyanins. Advances in Nutrition, [online] 11(2). doi:https://doi.org/10.1093/advances/nmz065.

Lohachoompol, V., Srzednicki, G. and Craske, J. (2004). The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing. Journal of Biomedicine and Biotechnology, [online] 2004(5), pp.248–252. doi:https://doi.org/10.1155/s1110724304406123.

Mariana-Atena Poiana, Moigradean, D., Raba, D., Alda, L.-M. and Popa, M. (2010). The effect of long-term frozen storage on the nutraceutical compounds, antioxidant properties and color indices of different kinds of berries. Journal of Food Agriculture and Environment, [online] 8(1). Available at: https://www.researchgate.net/publication/265623223_The_effect_of_long-term_frozen_storage_on_the_nutraceutical_compounds_antioxidant_properties_and_color_indices_of_different_kinds_of_berries.

Polvi, S.M., Ackman, R.G., Lall, S.P. and Saunders, R.L. (2007). Stability of lipids and omega-3 fatty acids during frozen storage of Atlantic Salmon. Journal of food processing and preservation, 15(3), pp.167–181. doi:https://doi.org/10.1111/j.1745-4549.1991.tb00164.x.

Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H. and Bastarrachea, L. (2011). Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries. Drying Technology, 29(2), pp.205–216. doi:https://doi.org/10.1080/07373937.2010.483047.

The Unprocessed Plate Bibliography

Chapter One – References

Chapter Two – References

BE THE FIRST TO KNOW

Sign up for our newsletters to get exclusive updates, information on the latest book releases, the opportunity to enter sweepstakes, and much more.

Country/Region

Country/Region

Chapter One – References

Chapter Two – References

BE THE FIRST TO KNOW

Sign up for our newsletters to get exclusive updates, information on the latest book releases, the opportunity to enter sweepstakes, and much more.