Dietary habits high in ultra-processed foods (UPF) are associated with poor diet quality and increased risk of chronic diseases such as obesity, type 2 diabetes, cardiovascular disease, depression and inflammatory bowel disease. The production and marketing of these foods is growing globally and is replacing healthier foods prepared from fresh and minimally processed ingredients. Previous policies have focused mainly on reducing the intake of added fat, sugar and sodium, which are often part of the UPF. The article proposes a set of government measures to stop and reverse this trend, noting that the very process of intensive industrial processing alters foods in such a way that the body reacts differently to them than to a natural diet. Several studies confirm that consumption of UPF is associated with a higher risk of several diseases and premature mortality. In addition to the nutritional composition, additives and changes in the structure of food, which can damage the intestinal microbiome and reduce the feeling of satiety, also have a negative effect. Government policies should aim to limit the production, marketing and consumption of these foods to improve public health globally.