Dr. Michael Greger Announces New Book on Ultra-Processed Foods

Michael Greger, M.D., a physician, author and founder of NutritionFacts.org, has turned his attention to the latest research on ultra-processed foods in his new book, “Ultra-Processed Foods: Concerns, Controversies, and Exceptions.” The book is available for pre-order and will be released Jan. 21, 2026.

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Higher intake of ultra-processed foods has been found to be associated with a laundry list of ailments, including cancer, dementia, inflammatory bowel disease and irritable bowel syndrome, chronic kidney disease, type 2 diabetes and mental health disorders, said Greger. In his new book, Greger investigates the 16 factors proposed to account for these findings, including additives, industrial contaminants and packaging chemicals.

The increased risks of death and disease associated with excessive ultra-processed food consumption appear to be driven largely by sweetened drinks and animal-based foods, such as burgers, chicken nuggets and fish sticks, said Greger.

He also explores ultra-processed plant-based replacements. While plant-based meats and milks may be healthier than the foods they were designed to replace, how do they compare to whole plant foods? Greger explores the impacts of plant-based meats on the gut microbiome, inflammation and artery function, oxidative stress, blood sugar, and risks of cancer, kidney disease, heart disease and more in this new primer.

The new book is available for preorder here in paperback, audiobook and ebook versions.