Kevin Ferrand

Processed and ultra-processed foods dominate the shelves of New York City’s bodegas, delis, and supermarkets, contributing to alarming health risks among residents. New research underscores the strong link between ultra-processed foods and rising rates of obesity, type 2 diabetes, and heart disease.

Ultra-processed foods—such as sugary drinks, packaged snacks, and ready-to-eat meals—account for 60% of the daily caloric intake in the U.S., a very high rate. Studies show that those consuming ultra-processed diets eat around 500 more calories per day than those consuming minimally processed foods, leading to weight gain and increased body fat. This trend is especially concerning in NYC, where bodegas and delis, particularly in low-income neighborhoods, often offer processed foods as the most affordable and accessible options​

Bodegas and delis are vital community hubs but often lack fresh, nutritious alternatives. The easy availability of processed items with high sugar, salt, and fat content exacerbates health disparities, particularly in underserved communities. This issue is compounded by the fact that fresh produce and whole foods remain limited or cost-prohibitive in many of these stores, making it challenging for residents to make healthier choices.

To address this growing health crisis, city officials and public health advocates are calling for:

• Increased access to fresh, minimally processed foods in bodegas and delis.
• Public education campaigns to raise awareness about the dangers of ultra-processed foods.
• Policy reforms to reduce the prevalence of ultra-processed items in schools and public institutions.

Whole foods and processed foods are very different. Fresh fruits, vegetables, and lean meats are examples of whole foods that offer vital nutrients without the use of dangerous additives. However, the addition of artificial flavors, oil, and preservatives, among other major chemical changes, to ultra-processed meals contributes to their harmful health impacts.

New Yorkers are encouraged to prefer whole, minimally processed foods in order to counteract this expanding public health concern. To lessen the availability of ultra-processed foods in public institutions like schools, city authorities and health advocates are advocating for policy changes, better access to healthier options, and greater knowledge.