Ultra-processed foods (UPFs) now make up a large share of modern diets, yet their effects often hide behind health claims, convenience, and clever marketing. This session unpacks the science of “real” vs “fake” food by clarifying what UPFs are, how they differ from minimally processed foods, and why that difference matters for metabolism, the gut–brain axis, appetite regulation, mood, and long-term disease risk. We’ll translate current evidence—highlighting what’s well-established vs. emerging—into clear, practical guidance you can use with patients, employees, or students. Expect label-reading drills, case snapshots, and simple swaps that reduce UPF load without resorting to perfectionism or food shaming.

• By the end of this session, participants will be able to:
• 1.Define ultra-processed foods and classify examples using a recognised framework (e.g., NOVA).
• 2.Differentiate processing effects on appetite, glycaemic control, and the gut–brain axis from those of minimally processed foods.
• 3.Summarise the strength of evidence linking UPF intake to cardiometabolic and mental health outcomes, noting key limitations.
• 4.Audit food labels to identify additive/processing markers (emulsifiers, refined starches, non-nutritive sweeteners, etc.).
• 5.Design realistic, budget-conscious meal and snack swaps that reduce UPF exposure without sacrificing convenience.