The fundamental problem with UPF isn't the nutritional qualities of the food. It's the _process_ itself. UPF is basically derived from A/B testing food continuously to making it (a) highly consumable and (b) low cost. Repeat that process over decades and thousands of times and you get overconsumption of shit food.
I think you mean highly palatable. Hyperpalatability is a real problem. But that's not intrinsic to "ultra-processing"; there are lots of reasons to "ultra-process" foods that aren't about maximizing caloric input.
I mean, that's not as far as I know an actual commonly-used metric but it's closely enough aligned with hyperpalatability that I think the distinction doesn't matter.
