Ultraprocessed People

In Ultraprocessed People, Chris van Tulleken argues that ultra-processed food (UPF) is not merely a category of convenience product but a novel substance that has rewired how humans eat, and it now makes up the majority of calories in countries such as the UK and US. A practising infectious diseases doctor and UCL researcher, Van Tulleken frames the book around his own year-long experiment of eating an 80 percent UPF diet, tracking the physical and psychological changes — including weight gain, poor sleep, anxiety, and altered hunger signals — while his wife and colleagues observe the shift in his behaviour and moods. Central to the book is the NOVA classification system developed by Brazilian scientist Carlos Monteiro, which sorts food by degree of industrial processing rather than by nutrients. Van Tulleken uses NOVA to distinguish minimally processed foods from processed ingredients and from UPFs, which he defines as formulations of cheap industrial ingredients, additives, and cosmetics designed for hyper-palatability, long shelf life, and high profit margins. He examines specific additives and emulsifiers, the role of the gut microbiome, and the way corporations engineer "bliss point" textures and flavours. Historical material traces how tobacco-industry tactics and marketing science were adapted by food companies, and he documents the lobbying that shapes dietary guidelines. The book's closing argument is political rather than personal: rather than blaming individuals for weak willpower, Van Tulleken calls for regulation — clearer labelling, restrictions on advertising to children, and a public-health response akin to the one mounted against tobacco — making the case that UPF is less a matter of choice than of an environment deliberately engineered by industry.