How Ultra-Processed Foods Impact Health in Malta
Experts are increasingly linking ultra-processed foods (UPFs) to the global rise in chronic diseases such as obesity, heart disease, and cancer. A report in *The Lancet* highlights how the food industry's focus on profitability has led to diets dominated by UPFs, displacing nutrient-rich, minimally processed options. In Malta, where the Mediterranean diet has long been celebrated for its health benefits, these findings underscore the importance of preserving traditional eating habits centered on fresh vegetables, seafood, olive oil, and whole grains. With UPFs accounting for less than 25% of diets in Malta compared to 50% in countries like the US and UK, there is a unique opportunity to safeguard public health and culinary heritage. Restaurants across Malta are embracing this ethos by offering menus that prioritize local, seasonal ingredients, promoting farm-to-table dining and natural, nutrient-dense foods. Experts argue that reversing the rise of UPFs requires systemic changes, including stronger government policies and consumer support for fresh, wholesome alternatives.
The Diet Dilemma: Experts Link Ultra-Processed Foods to Chronic Disease
Ultra-processed foods (UPFs) are being highlighted as a major contributor to the growing "chronic disease pandemic" linked to diet, according to global health experts. Writing in The Lancet medical journal, a group of 43 scientists and researchers has called attention to how the global food industry’s focus on profitability has allowed UPFs to dominate diets, displacing fresh, wholesome options. This shift is being linked to rising rates of obesity, heart disease, cancer, and even early death.
For those in Malta, where the Mediterranean diet has long been celebrated for its health benefits, these findings serve as a stark reminder of the importance of choosing whole, minimally processed foods. The traditional Maltese way of eating, with its emphasis on fresh vegetables, seafood, olive oil, legumes, and whole grains, stands in stark contrast to the global rise of UPFs such as processed meats, mass-produced bread, sugary cereals, ready meals, and fizzy drinks. These foods often contain high levels of saturated fats, sugar, salt, and additives, leaving little room for the nutrient-rich staples that promote health and longevity.
Why UPFs Are a Problem
UPFs are not just about convenience—they are engineered to prioritize profitability over health. They often include additives and ingredients rarely found in home cooking, such as emulsifiers, preservatives, and artificial flavors, which are used to extend shelf life and enhance taste. These foods are designed to appeal to busy lifestyles but come with hidden costs to health.
Experts argue that the global rise of UPFs has been driven by the economic and political power of the food industry, which has reshaped food systems to prioritize profit margins. This influence extends to marketing, production, and lobbying efforts that hinder regulatory measures aimed at improving public health.
While some countries have taken steps to reformulate foods or regulate the marketing of unhealthy products, the global response remains in its infancy. The researchers compare the current situation to the early days of tobacco control, where public health action was slow to counter industry influence.
In Malta, where dietary habits are shifting due to globalization and the increasing availability of imported processed foods, these findings are a call to action. As the dietary share of UPFs rises globally—reaching 50% in countries like the US and the UK—Mediterranean nations like Malta, where UPFs currently account for less than 25% of diets, have a unique opportunity to preserve their culinary heritage and safeguard public health.
The Mediterranean Diet Advantage
The Mediterranean diet, which is deeply rooted in Maltese culture, has long been associated with lower rates of chronic diseases. Rich in fresh produce, olive oil, fish, and whole grains, it aligns perfectly with the recommendation to focus on whole, minimally processed foods. Restaurants across Malta are increasingly embracing this ethos, offering menus that celebrate local, seasonal ingredients. Visitors and locals alike can enjoy dishes such as freshly grilled fish, hearty vegetable stews, and traditional Maltese bread made the old-fashioned way, without the additives and preservatives found in mass-produced loaves.
Dining out in Malta also provides an excellent opportunity to explore healthier choices. Many establishments are now emphasizing farm-to-table dining, sourcing ingredients from local producers to ensure freshness and sustainability. This not only supports the local economy but also helps combat the rise of UPFs by encouraging a return to natural, nutrient-dense foods.
The Call for Change
The authors of The Lancet report stress that the continued rise of UPFs is not inevitable. Policymakers, food manufacturers, and consumers all have a role to play in reversing this trend. While more research is needed to fully understand the impact of UPFs on health, the evidence already points to their association with a wide range of chronic diseases.
Government policy, they argue, must shift from focusing solely on consumer responsibility to addressing the structural and commercial drivers of unhealthy diets. This includes regulating the marketing and production of UPFs and encouraging the availability of fresh, affordable alternatives.
For individuals in Malta, making informed food choices can be a powerful first step. Opting for fresh, whole foods, cooking more meals at home, and supporting local restaurants and producers that prioritize quality and nutrition can all contribute to better health outcomes.
The Road Ahead
Professor Chris Van Tulleken of University College London highlights the limitations of reformulation efforts by the food industry, noting that replacing sugar with sweeteners or fats with other additives does little to address the underlying issue: the prioritization of profit over health. “The entire diet is being ultra-processed,” he warns, emphasizing the need for a systemic shift toward whole foods.
While some industry representatives argue that their products can fit into a balanced diet, others acknowledge the need for better research to fully understand the links between food processing and health. For now, the message from experts is clear: reducing the consumption of UPFs and embracing whole foods is a vital step in tackling the chronic disease crisis.
In Malta, where the foundation for a healthy lifestyle is already embedded in traditional cuisine and culture, there is a unique opportunity to lead by example. By continuing to celebrate fresh, local ingredients and supporting restaurants that prioritize nutritious, minimally processed meals, Maltese residents can help preserve their health and culinary heritage for generations to come.
As we sit down to enjoy a plate of ħobż biż-żejt or a fresh lampuki pie, let’s remember the power of food to nourish not just our bodies, but our communities and traditions. The fight against UPFs starts with each meal, each choice, and each effort to celebrate the wholesome flavors of Malta.