«A tour of how the science of processing has allowed companies to produce goods that are no longer even faint echoes of the real food of which they are copies, and of what the evidence shows about the biology and psychology of eating in today's world. Van Tulleken is at his best when using his own scientific expertise to help readers through otherwise unnavigable science, data and history, explaining with precision what we are actually eating»

Jacob E. Gersen, New York Times

«Deeply researched and persuasive»

Sophie McBain, New Statesman

«A painfully eye-opening study of food and health»

Kirkus

«A scathing takedown . . . This impassioned polemic will make readers think twice about what they eat»

Publishers Weekly

«The education provided by this book is unreal. As someone who grew up eating what I now understand to be ultra-processed foods and having carried that habit into adulthood, I'm pretty disgusted at how terrifyingly naughty the methods used to make them are, how cantankerous they cat within our bodies and entirely aghast at the overall impact on health. Mind blowing stuff.»

Professor Green

«A deep dive into ultra-processed food»

Spectator

«[Chris van Tulleken is] starting a really important revolution and conversation around what we eat . . . Books come along once in a while, once every couple of years, once in a generation that meet culture at the exact moment with the exact language, with the exact appreciation of the reader – the nuance, the inclusivity. . . [Ultra-Processed People is] such a brilliant book, everyone needs to read it . . . it's these books that end up changing the world. . .»

Steven Bartlett, creator of THE DIARY OF A CEO

«Incendiary and infuriating, this book is a diet grenade, the bold and brutal truth about how we are fed deadly delights by very greedy, evil giants»

Chris Packham

«Fascinating, but frankly horrifying investigation into our industrialised food system»

Ben Spencer, The Times

«A book everyone who cares about their health should read»

Daily Mail

«A fearless investigation into how we have become hooked on ultra-processed food . . . will have you scurrying to your cupboards»

Anjana Ahuja, Financial Times

«It will change the way you think about food profoundly»

Country and Townhouse

«Has completely changed my eating habits, which will therefore change my life»

Charlotte Church

«Brimming with eye-opening research and gripping discussion, it uncovers the science, economics, history and production behind hot topic, ultra-processed food - and ironically, the book is very digestible»

Bella Evennett-Watts, Good Housekeeping

«Chris van Tulleken made ultra-processed food a household term with his powerful - and controversial - investigation into the way our food is made and what it is doing to our health . . . This is an entertaining, brilliantly written book that will make you rethink what you are putting on your plate»

Sunday Times, 'Science Book of the Year 2023'

«[A] gut-curdling exposé of the food industry and how we are eating ourselves to death»

Lesley-Ann Jones

«Mindblowing. You'll never see food or your body the same way again»

Alice Roberts, author of ANATOMICAL ODDITIES

«You’ve got to get this book in your life . . . Completely compelling . . . Read a page and think about it for the rest of the week»

Chris Evans

«A devastating, witty and scholarly destruction of the shit food we eat and why»

Adam Rutherford

«The past 10 years has seen an inflection point in human history, where more people in the world are now dying of eating too much, than of eating too little. This urgent and captivating read digs deep into one of the huge reasons, the rise and rise of ultra-processed food'»

Giles Yeo

«A fascinating, forensically researched and ultimately terrifying expose of the food we consume. Van Tulleken leaves no stone unturned, shining his spotlight into the dark corners of what masquerades as nutrition these days. Read it; your diet will never be the same again!»

Mariella Frostrup

«A totally fascinating book which put me right off my Doritos»

Marina Hyde

«If you only read one diet or nutrition book in your life, make it this one. It will not only change the way you eat but the way you think about food. And it does all this without a hint of finger-wagging or body shaming. I came away feeling so much better informed about every aspect of ultra-processed food, from the way it affects the microbes in our gut to why it is so profitable to produce to why it's so hard to eat only a single bowl of Coco Pops to why any food that is marketed as 'better for you' is almost certainly not.»

Bee Wilson

«A wonderful and fascinating exposé of ultra-processed food, edible substances with strange sounding ingredients which are manufactured by some of the wealthiest companies on the planet and which, worryingly, form an increasing part of our diet. As Chris shows, not only have these foods been formulated to ensure that we eat them constantly and without thought, but they hijack our ability to regulate what we eat, primarily by affecting our brains. And he backs up his claims with a powerful self-experiment, along with lots of rigorous and often shocking research. Reading this book will make you question what you eat and how it was produced»

Dr. Michael Mosley, BBC presenter and bestselling author of The Fast Diet

«In Ultra-Processed People, a persuasive mix of analysis and commentary, [Chris van Tulleken] shows how [ultra-processed] foods affect our bodies and how their popularity stems in part from shady marketing and slanted science»

Matthew Rees, Wall Street Journal

«Packed with "I never knew that" moments, Ultra-Processed People is a wonderfully playful book that changed forever how I think about what I eat and why»

Hannah Fry

«Everyone needs to know this stuff»

Tim Spector, author of SPOON FED and FOOD FOR LIFE

«An engrossing, infuriating read. Ultra-Processed People makes most fictional villains look quaint. Read it and fight back!»

Rob Delaney

«A much-needed, eye-opening exposé. Beautifully written, each page reveals hidden truths and asks you to re-think and re-connect to food in a way that has been lost for decades. Truly mind-blowing!»

Megan McCubbin