A new article published in Nature Medicine suggests that policymakers should define ultra-processed foods by what they are not, rather than focusing on their specific characteristics[2]. This approach should be simpler and prevent food companies from circumventing regulations designed to improve the health of Americans[2]. The most frequently used definition comes from the NOVA classification system, which defines ultra-processed foods as industrially produced products containing cosmetic additives such as flavoring agents and emulsifiers[2]. Research has linked eating more ultra-processed foods to a higher risk of obesity, cancer, heart disease, type 2 diabetes and mental disorders, as well as an increased risk of death[3]. Ultra-processed foods are usually characterized by low nutritional value and high content of saturated fat, added sugar and salt[3]. The article comes as new US dietary guidelines are expected to address ultra-processed foods for the first time[2].