8. The relationship between discretionary and ultra-processed foods
8.1 There has been growing interest in the topic of food processing in recent years, with many reports linking ultra-processed foods (UPFs) to health and environmental outcomes. These foods feature prominently in diets in Scotland, and many could be classed as discretionary foods.
8.2 In 2025, SACN published a rapid evidence review to assess new evidence since its 2023 position paper exploring the relationship between processed foods and health. The update supported SACN’s earlier conclusion that higher consumption of UPFs is associated with adverse health outcomes. However, SACN noted limitations in the evidence based, with uncertainties remaining around whether these effects are due to processing itself or other nutritional risk factors, such as calorie, fat, sugar or salt content.
8.3 Following SACN’s 2023 review, FSS published a position paper on processed and UPFs. The paper highlighted that, in contrast to the evidence on processing and health outcomes, there is strong and robust evidence that diets high in calories, fat, saturated fat, sugars, and salt increase the risk of chronic diseases—including heart disease, stroke, type 2 diabetes, and several types of cancer. These risks can be mitigated by reducing consumption of HFSS and discretionary foods in line with existing dietary advice, which is also likely to substantially reduce consumption of UPFs.
8.4 Further supporting this, evidence from a 2024 study from Dicken et al examining the nutrient content, processing level and front of pack traffic light labelling of food and drink items available in the UK found that 86% of UPFs included in the review did not display any ‘green (low) traffic lights’, indicating that the majority of these foods are high in fats, sugar and/or salt.