Does the war on "ultra-processed foods" make any sense?

- "Ultra-processed foods" is a label from the NOVA classification system, created by Brazilian researcher Carlos Monteiro (circa 2009). It groups foods from unprocessed (fresh vegetables) to ultra-processed: industrial formulations with additives, preservatives, and little intact whole food. - Observational studies link high ultra-processed food intake to obesity, heart disease, cancer, and earlier death. But these are correlations, not proven causes — heavy consumers also tend to be poorer, smoke more, and exercise less. - The core scientific debate: is harm caused by industrial processing itself (altered texture, additives, chemical byproducts) or simply because these foods are calorie-dense and nutrient-poor, displacing healthier options? The answer shapes policy, regulation, and dietary guidance. - Critics say "ultra-processed" is too broad, lumping very different products (sugary soda vs. factory-made whole-wheat bread) together, and that demonizing all processing may mislead consumers.