In an interview that aired on February 15, 2026, former U.S. Food and Drug Administration commissioner Dr. David Kessler highlighted the dangers of ultra-processed foods, which are designated as 'generally recognized as safe' by the FDA. Kessler expressed concern over these foods, which are often labeled 'empty calories,' noting that their consumption leads to fat accumulating in the liver and ultimately causes various debilitating health conditions such as type 2 diabetes, hypertension, and cardiovascular diseases. His remarks come amidst growing scrutiny of the GRAS designation that many processed foods receive from the FDA. Kessler, who held the position of FDA commissioner from November 1990 to February 1997, emphasized the need for immediate action regarding the regulatory classifications of ultra-processed foods. He indicated that our biology was never designed to cope with the influx of such foods over the last 40 years, resulting in rising rates of metabolic disorders and health complications. Moreover, he criticized the FDA’s persistent approval of many unhealthy substances classified as safe, urging for a reevaluation based on scientific evidence that suggests these foods are contributing to alarming health trends in the U.S. Adding to the conversation, Health and Human Services Secretary Robert F. Kennedy Jr. expressed similar concerns about ultra-processed foods, labeling them as 'poison' during his own appearance on the same program. The two former officials, though having different perspectives on various issues, align in their criticism towards the current food classification system and express a united front in advocating for stringent measures to combat the health crisis associated with diet-related diseases. Kessler took his apprehensions a step further in the summer of 2025 by filing a petition with the FDA to revoke the GRAS status of numerous processed refined carbohydrates. His call for action is underpinned by numerous scientific studies that link ultra-processed food consumption to adverse health outcomes. The ongoing discussion reflects a significant concern over the food environment in the United States, where the health of the population is increasingly compromised by the prevalence of unhealthy food options presented in the market. As the narrative around food safety continues to evolve, it raises fundamental questions about the adequacy of current food regulations and their impact on public health. Advocates for reform argue that reclassifying certain foods and altering their regulation could play a pivotal role in reducing the burden of diet-related diseases. The developments following this interview are expected to keep the spotlight on the relationship between food processing methods and health outcomes. As more voices join the conversation, the possibility of significant changes in food safety regulations becomes increasingly plausible.

The impact of ultra-processed foods on health is a growing concern in public health research. Ultra-processed foods are defined as industrial formulations made predominantly or entirely from sugar, fat, and/or starch, including additives that enhance flavor, appearance, or shelf-life. These foods typically undergo multiple stages of processing and have little or no whole foods. Examples include sugary beverages, packaged snacks, instant noodles, and reconstituted meat products. Their convenience and palatability have made them highly popular among consumers, yet evidence is accumulating that underscores adverse health implications associated with their consumption. Recent studies suggest that high intake of ultra-processed foods is linked to an increased risk of obesity, cardiovascular diseases, diabetes, and certain cancers. This correlation is thought to stem from the high content of added sugars, unhealthy fats, and low levels of fibers and essential nutrients, which collectively contribute to metabolic disturbances and chronic inflammation in the body. Moreover, the consumption of ultra-processed foods is often associated with poor dietary patterns, characterized by lower intake of fruits, vegetables, and whole grains. Individuals who rely heavily on these convenience foods may also experience unfavorable psychological effects, such as increased cravings and reduced satiety, leading to overeating. Behavioral studies suggest that the marketing strategies employed by manufacturers of ultra-processed foods play a significant role in shaping consumer choices, particularly among children. These strategies often include vibrant packaging, appealing advertisements, and promotional pricing, which together create an environment conducive to unhealthy eating habits. To tackle the health issues posed by ultra-processed foods, public health initiatives are increasingly advocating for nutrition education and awareness campaigns that promote whole food consumption and cooking at home. Policymakers are encouraged to implement regulations on food marketing targeted at vulnerable populations, particularly children, while also considering taxes on sugar-sweetened beverages and subsidies for fruits and vegetables to make healthier options more accessible and affordable. Research highlights the significance of creating a supportive food environment, where healthy choices become the default options for consumers and where ultra-processed foods are less emphasized. In conclusion, while ultra-processed foods offer convenience, their frequent consumption poses significant risks to individual and collective health. Ongoing research and public policy efforts are essential to mitigate the health impacts associated with these foods. By fostering an environment that prioritizes whole, minimally processed foods, we can aim to improve dietary habits and, consequently, health outcomes in the population.