The WHO's Framework for Defining Unhealthy Foods
While the term "junk food" is widely used, the World Health Organization (WHO) avoids a strict legal definition. Instead, the organization focuses on the nutritional characteristics that make certain foods detrimental to health when consumed in excess. The core of the WHO's position is based on identifying and discouraging the intake of foods and non-alcoholic beverages that are high in specific harmful components, namely saturated fats, trans-fats, free sugars, and salt. This nutritional profiling approach is crucial for guiding global public health campaigns and government policies.
Key Nutritional Criteria for Unhealthy Foods
For a food or beverage to be considered unhealthy under WHO guidance, it typically exceeds recommended limits for certain nutrients. The organization provides clear targets to help member states and the public identify and reduce consumption of these items:
- Fats: Total fat intake should not exceed 30% of total energy intake, with saturated fats making up less than 10% and trans-fats less than 1%. WHO is also actively working towards the elimination of industrially-produced trans-fats.
- Free Sugars: Intake of free sugars—those added to foods and drinks, plus those naturally present in honey, syrups, and fruit juices—should be limited to less than 10% of total energy intake. A further reduction to below 5% is recommended for additional health benefits.
- Salt (Sodium): The goal is to keep salt intake below 5 grams per day, which is equivalent to less than 2 grams of sodium per day. This helps prevent hypertension and reduces the risk of heart disease and stroke.
This framework allows for a nuanced assessment of different food products, rather than relying on a simplistic "good food/bad food" categorization. For instance, a burger could be considered unhealthy depending on its preparation—e.g., if it's high in saturated fat and sodium—but not inherently so if prepared with lean meat and fresh vegetables.
The Health Risks and Policy Response
Overconsumption of these high-fat, high-sugar, and high-salt (HFSS) foods is a major contributing factor to the global rise in noncommunicable diseases (NCDs), including obesity, type 2 diabetes, cardiovascular diseases, and certain cancers. In response, the WHO has developed recommendations aimed at governments, health organizations, and the food industry to protect public health.
These recommendations include promoting healthy diets, restricting the marketing of unhealthy foods and non-alcoholic beverages to children, and exploring fiscal policies like taxation to deter consumption. The food industry is encouraged to reformulate products to reduce their fat, sugar, and salt content and to offer healthier, more affordable alternatives.
The Impact of Advertising and Marketing
One of the WHO's key strategies is targeting the marketing of unhealthy foods, particularly to children. As the organization noted in 2023, children are increasingly exposed to harmful food marketing in digital spaces. This marketing often promotes products designed to be hyper-palatable—that is, irresistibly tasty due to high levels of sugar, salt, and fat—which drives overconsumption. The WHO's recommendations seek to mitigate the impact of these predatory marketing tactics, which often overshadow messages about healthy eating.
Comparison of Healthy vs. Unhealthy Food Profiles
| Feature | Healthy Foods (WHO Recommended) | Unhealthy/Junk Foods (WHO Concerns) |
|---|---|---|
| Energy Content | Balanced with energy expenditure to avoid weight gain. | Often energy-dense, providing empty calories. |
| Nutrient Density | High in essential nutrients like fiber, vitamins, minerals, and protein. | Low in dietary fiber, vitamins, and minerals. |
| Fat Content | Prioritizes unsaturated fats (fish, nuts, vegetable oils) over saturated and trans-fats. | High in total, saturated, and industrially-produced trans-fats. |
| Sugar Content | Low in free sugars, with most sugar coming from whole fruits. | High in free sugars, including those added by manufacturers and consumers. |
| Salt Content | Less than 5g per day. | High in salt (sodium), often used as a flavor enhancer. |
| Processing Level | Includes unprocessed foods like fruits, vegetables, and whole grains. | Often highly processed or ultra-processed. |
Conclusion
In summary, what is the definition of junk food according to WHO is not a static list of "bad" foods but a scientific framework based on nutritional criteria. The organization classifies foods and beverages as unhealthy if they are high in saturated fats, trans-fats, free sugars, and sodium, and lack essential nutrients like fiber, vitamins, and minerals. This guidance is fundamental to combating noncommunicable diseases and obesity. By promoting a shift towards nutrient-rich diets and advocating for policies that restrict the marketing and availability of high-fat, sugar, and salt products, the WHO encourages healthier eating habits worldwide. Ultimately, the definition highlights the importance of nutritional quality over convenience and processed flavor enhancers for long-term public health.
Further Reading
For more information on the specific nutritional recommendations, visit the official World Health Organization fact sheet on a healthy diet: WHO Healthy Diet Fact Sheet.
