Study Reveals Over Half of U.S. Adults’ Home-Cooked Calories Come from Ultraprocessed Foods
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A groundbreaking study led by researchers at the Johns Hopkins Bloomberg School of Public Health has uncovered a startling trend: more than half of the calories consumed by U.S. adults at home are derived from ultraprocessed foods. This revelation sheds new light on the dietary habits that may be contributing to rising rates of chronic health issues in the country.
Ultraprocessed foods, which often include additives like artificial flavors, colors, and sweeteners with little to no nutritional value, span a wide array of products—from snack chips and frozen dinners to prepackaged meals and sugary beverages. While it has long been known that a significant portion of the American diet consists of these foods, the study provides fresh insights into where these calories are being consumed.
The consumption of ultraprocessed foods has been linked to a range of chronic health conditions, including cardiovascular disease, obesity, and colorectal cancer. The findings underscore the urgent need for public health initiatives aimed at promoting healthier meal planning options at home.
The research was published on December 5 in the Journal of Nutrition, marking a significant contribution to the ongoing conversation about dietary health in the United States.
“The perception can be that ‘junk food’ and ultraprocessed foods are equivalent,” says Julia Wolfson, PhD, MPP, associate professor in the Bloomberg School’s Department of International Health and the study’s lead author. “Yet ultraprocessed foods encompass many more products than just junk food or fast food, including most of the foods in the grocery store.The proliferation and ubiquity of ultraprocessed foods on grocery store shelves is changing what we are eating when we make meals at home.”
Julia Wolfson, Associate Professor, Department of International Health, Johns Hopkins Bloomberg School of Public Health
To conduct their analysis, the researchers utilized data from the 2003–2018 National Health and Nutrition Examination Survey (NHANES), a thorough annual survey that tracks the dietary habits of over 34,000 adults aged 20 and older. Participants were asked to report the foods thay had consumed over the past 24 hours, specifying whether these meals were eaten at home or away from home.
Using the Nova Food Group Classification—a widely recognized framework for categorizing foods based on their level of processing—the researchers classified foods into four groups: unprocessed or minimally processed, processed culinary ingredients, processed foods, and ultraprocessed foods. This classification system allowed the team to compare the consumption of ultraprocessed foods with that of minimally processed alternatives.
The results were striking: ultraprocessed foods accounted for more than half of all calories consumed at home, increasing from 51% in 2003 to 54% in 2018. While there were minor variations in trends across demographic groups—such as sex, age, race/ethnicity, income, and education—ultraprocessed food intake at home remained consistently high. Notably, Hispanics and higher-income households showed slightly lower percentages, but even in these groups, the proportion of at-home calories from ultraprocessed foods never dropped below 47% and 49%, respectively.
Meanwhile, about one-third of all calories consumed by Americans came from meals eaten outside the home. For individuals with less than a high school degree, the proportion of ultraprocessed foods consumed away from home surged by nearly eight percentage points, from 59.2% in 2003 to 67.1% in 2018. In contrast, those with a high school degree or higher saw a more modest increase, with the proportion hovering around 60%.
The study also found that the overall proportion of calories from minimally processed foods declined by nearly five percentage points,dropping from 33.2% in 2003 to 28.5% in 2018. This decline was observed both at home and away from home across most demographic groups. The findings suggest that efforts to shift dietary habits toward healthier, minimally processed options are more critical than ever.
As the prevalence of ultraprocessed foods continues to rise, the implications for public health are profound.Policymakers, health advocates, and individuals alike must work together to promote healthier eating habits and reduce the reliance on these nutrient-poor, calorie-dense foods.
The study’s findings serve as a wake-up call for Americans to reconsider their dietary choices and prioritize healthier alternatives. By making small, sustainable changes to their eating habits, individuals can take proactive steps toward improving their long-term health and well-being.
Study Reveals Ultraprocessed Foods Dominate U.S. Home Consumption
A recent study conducted by researchers at Johns Hopkins Bloomberg School of Public Health has uncovered a concerning trend: ultraprocessed foods now account for more than half of the calories consumed at home in the united States. This alarming shift highlights the challenges Americans face in adopting healthier eating habits, notably when it comes to choosing minimally processed ingredients over convenience foods.
The study, published in The Journal of Nutrition, analyzed dietary data from 2003 to 2018 and found that ultraprocessed foods—such as packaged snacks, sugary beverages, and ready-to-eat meals—have steadily increased in popularity. These foods are often more affordable, easier to prepare, and have a longer shelf life compared to fresh, minimally processed ingredients like vegetables, meat, and fish.
“We need strategies to help people choose less processed foods and avoid unhealthy ultraprocessed foods for foods purchased for both at-home and away-from-home consumption,” said Julia A. Wolfson, one of the study’s authors. “Additionally, strong nutrition labels warning of high ultraprocessed food content may be warranted.”
Wolfson and her colleagues emphasize that the convenience of ultraprocessed foods is a significant factor driving their consumption. However, these foods are often high in unhealthy additives, such as sugar, salt, and artificial ingredients, which can contribute to chronic health issues like obesity, diabetes, and heart disease.
the researchers also acknowledge the limitations of their study, including the possibility of reporting bias. Participants may have underreported their consumption of foods they perceive as unhealthy. Additionally, the data predates the COVID-19 pandemic, which likely altered eating habits and increased reliance on at-home meal options.
the study was funded by the National Institute of Diabetes and digestive and Kidney Diseases (grant #K01DK119166) and the National Heart, Lung, and Blood Institute (grants R01 HL153178 and T32 HL007024). These findings underscore the urgent need for public health initiatives to promote healthier food choices and make minimally processed options more accessible and appealing to consumers.
What This Means for U.S. Consumers
The rise in ultraprocessed food consumption is a wake-up call for policymakers,health advocates,and individuals alike.Efforts to educate the public about the risks of ultraprocessed foods, coupled with initiatives to make healthier options more affordable and convenient, could play a pivotal role in reversing this trend. Nutrition labels that clearly highlight the level of processing in foods may also help consumers make more informed choices.
As the U.S. continues to grapple with rising rates of diet-related illnesses, addressing the prevalence of ultraprocessed foods is a critical step toward improving public health. By prioritizing fresh, minimally processed ingredients, Americans can take control of their health and reduce their risk of chronic diseases.
For more information, read the full study in The Journal of Nutrition.
Interview: How Ultraprocessed Foods Impact U.S.Health and What We can Do About It
Considering the recent study revealing that over half of U.S. adults’ home-cooked calories come from ultraprocessed foods, we sat down wiht Dr.Emily Smith, a nutrition specialist and public health advocate, to discuss the implications of these findings and explore actionable steps Americans can take to improve thier dietary habits.
Understanding the Study’s Key Findings
Senior Editor: Dr.Smith, thank you for joining us today. The study from Johns Hopkins Bloomberg School of Public Health is quite alarming. Can you summarize the key findings for our readers?
Dr. smith: Absolutely. The study found that ultraprocessed foods account for more than 50% of the calories consumed at home by U.S. adults. This trend has been steadily increasing over the past two decades, with ultraprocessed foods now dominating the American diet, even in home-cooked meals. These foods, which frequently enough contain additives like artificial flavors and sweeteners, are linked to chronic health issues such as obesity, cardiovascular disease, and even certain cancers.
the Role of Ultraprocessed Foods in Chronic Disease
Senior Editor: The study highlights the connection between ultraprocessed foods and chronic diseases. Can you explain how these foods contribute to health problems?
Dr. Smith: Ultraprocessed foods are typically high in calories, sugar, unhealthy fats, and sodium, but low in essential nutrients like fiber, vitamins, and minerals. Over time,consuming these foods can lead to weight gain,insulin resistance,and inflammation,all of which are risk factors for chronic diseases. Such as,diets high in ultraprocessed foods have been associated with a higher risk of heart disease and type 2 diabetes. The lack of nutritional value in these foods also means that people may not be meeting their daily requirements for key nutrients, further compromising their health.
Why Are Ultraprocessed Foods So Prevalent?
Senior Editor: It’s surprising that even home-cooked meals are dominated by ultraprocessed foods. What factors contribute to their widespread consumption?
Dr. Smith: There are several reasons for this. First, ultraprocessed foods are incredibly convenient and affordable, making them an easy choice for busy families. Thay also have a long shelf life, which is appealing in today’s fast-paced world. Additionally, the food industry has done a great job of marketing these products as healthy or necessary, even though they often lack nutritional value. the availability of ultraprocessed foods in grocery stores is overwhelming—they’re everywhere, from the snack aisle to the frozen food section.
Shifting Toward Minimally Processed Foods
Senior Editor: The study emphasizes the decline in minimally processed foods. What steps can individuals take to shift their diets toward healthier, whole foods?
Dr. Smith: Making small, sustainable changes is key. Start by planning meals around whole, minimally processed ingredients like fresh fruits, vegetables, lean proteins, and whole grains. Batch cooking and meal prepping can save time and reduce reliance on convenience foods. It’s also helpful to read food labels and avoid products with long lists of unrecognizable ingredients. Even swapping out one ultraprocessed snack a day for a piece of fruit or a handful of nuts can make a significant difference over time.
The Role of Policy and Public Health Initiatives
Senior Editor: Beyond individual choices, what role do you see for policymakers and public health initiatives in addressing this issue?
Dr. Smith: Policymakers have a critical role to play in creating an environment that supports healthy eating. This includes initiatives like improving access to fresh, affordable produce in underserved communities, implementing taxes on sugary beverages, and regulating food marketing to children. Public health campaigns can also educate people about the benefits of minimally processed foods and provide practical tips for making healthier choices. Ultimately, it’s about creating a culture where nutritious, whole foods are the default option.
Final Thoughts
Senior Editor: Thank you, Dr. Smith.Any final thoughts for our readers?
Dr. Smith: I’d encourage everyone to take this study as a wake-up call to rethink their dietary habits. It’s not about perfection—it’s about progress. By making small, intentional changes and advocating for healthier food environments, we can all play a part in reducing the prevalence of ultraprocessed foods and improving our long-term health.
For more information, read the full study in The Journal of Nutrition.
