Question to the Department of Health and Social Care:

To ask the Secretary of State for Health and Social Care, what assessment he has made of the potential impact of (a) unprocessed and (b) minimally processed foods on public health.

Scientific risk assessment and United Kingdom dietary recommendations are based on robust independent risk assessments by the Scientific Advisory Committee on Nutrition (SACN).

SACN has considered the evidence on the impact of processing on health in a position statement in 2023 and rapid evidence update in April 2025 which considered evidence published since the 2023 position statement. SACN has concluded that the observed associations between higher consumption of ultra processed foods and adverse health outcomes are concerning.

SACN recommended that on balance, most people are likely to benefit from reducing their consumption of processed foods high in energy, saturated fat, salt and free sugars and low in fibre. This is based on the nutrient content of many ultra processed foods and concerns raised in relation to health.

SACN’s recommendations align with existing policies for supporting healthier diets and advice to consumers. SACN will keep the topic of food processing and health under annual review and consider it again in 2026.

SACN has also previously advised on consumption of fruit and vegetables, supporting the WHO recommendations (2003), red and processed meat as part of its assessment on iron and health (2010), and on consumption of whole grain foods, as part of its recommendations on Carbohydrates and Health (2015). The UK’s national food model the Eatwell Guide, which is based on SACN’s recommendations, already advises that people should eat more fruit and vegetables and wholegrain or higher-fibre foods, as well as less processed meat and food and drink that is high in sugar, calories, saturated fat, and salt.