Eimaan Bilal, Class of 2028

The amount of ultra-processed foods (UPFs) in developed countries has been rising, contributing to non-communicable diseases (NCDs) such as cardiovascular diseases, cancer, and diabetes. The World Health Organization suggests limiting UPF consumption, due to their high concentrations of fat, salt, and sugar. However, past studies have shown that socioeconomically disadvantaged individuals with lower income and education are likely to adhere to an unhealthy diet with high UPFs, which has the potential to develop into an NCD. To evaluate this, researcher Silvia Sapio of the University of Naples Federico II in Italy and her colleagues conducted a study on low-income households to determine if they are at a higher risk for chronic diseases and obesity due to limited access to information on promoting a healthy lifestyle. 

The study analyzed the food processing, healthiness, and taste perceptions of UPFs among a sample of 810 low-income Italian consumers. A cross-sectional online survey was used to collect responses from the consumers: one section of the survey posed as a shopping task for participants, where they had the choice to decide between UPFs and less processed alternatives, while other sections collected the consumer’s general perceptions of UPFs. 

Overall, the study found that the consumers were adequately aware of how their food is processed, and perceived more processed foods as being less healthy. In the shopping task activity, 40.6% of participants selected a UPF main dish and 59.4% chose the less processed main dish. However, the percentage decreased in regards to side dishes, with 29.9% of participants choosing the UPF and 70.1% using the less processed meal. In regards to taste perceptions, UPF products were generally perceived as more tasty than their healthier counterparts, indicating that taste was one of the main reasons why the participants found UPFs more appealing. 

While low-income consumers recognized UPFs to be less healthy, they were perceived as tastier, which may be a contributor to why NCDs have been rising in developing countries due to increased access to UPFs. However, implications must be considered and future research is needed to expand on the issue. Showing more than 16 main and side dishes food options to participants could lead to different outcomes. Additionally, the unequal prices of both UPF and unprocessed foods could influence participants’ decisions in choosing more affordable meal options. Overall, lower-income demographics in developing countries must be adequately informed of the health risks associated with UPF products, which can ultimately prevent the spread of NCDs.

Figure 1: An aisle with processed foods in a supermarket.

Works Cited: 

[1] Sapio, S., Caso, G., Annunziata, A., & Vecchio, R. (2025). Low-income consumers’ perceptions of ultra-processed foods. Food Quality and Preference, 127, 105457. https://doi.org/10.1016/j.foodqual.2025.105457 

[2] Image retrieved from: https://www.pickpik.com/food-aisle-store-potato-chips-chips-market-74094