Ultra-processed food

Ultra-processed foods, also referred to as ultra-processed food products (UPP), is a category of the NOVA food classification that has been proposed to categorise foods according to the degree of food processing.[1] Epidemiological data suggests that ultra-processed food intake can increase the risk of certain diseases, including obesity, type 2 diabetes and cancer.[2] Some countries have introduced dietary recommendations and other measures to reduce ultra-processed food intake.[3] Some studies consider ultra-processed foods to have higher environmental impacts than fresh foods.[4][5]

Potato chips and other ultra processed foods in Walmart, Wenatchee, Washington
Frozen Pizza Grandiosa in chest freezer, SPAR Supermarket in Tjøme, Norway

The concept of ultra-processed foods is not universally accepted and is currently discussed among nutrition and public health scientists. Key criticisms are the ambiguity of the definition and the inclusion of foods in the category that are considered healthy under the nutrient profile system.[6]

Definition

NOVA food classification

The NOVA (a name, not an acronym) food classification system[7][8] that was initially developed by the Brazilian nutrition researcher Carlos Monteiro, with his team at the Center for Epidemiological Research in Nutrition and Health (NUPENS) at the University of São Paulo, Brazil.[9] It is based on the assumption that food processing is more relevant for health than individual foods or nutrients. NOVA categorises foods into four categories:[10]

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra processed food and drink products

Processing as such is essential, and virtually all food is processed in some way.[11] The term ultra-processing refers to the processing of industrial ingredients derived from foods, for example by extruding, moulding, re-shaping, hydrogenation, and hydrolysis. Ultra-processed foods generally also include additives such as preservatives, sweeteners, sensory enhancers, colourants, flavours, and processing aids, but little or no whole food. Infant formula and medical food are also considered ultra-processed. However, food additives are not necessarily a marker of ultra-processed foods as the use of preservatives, for example antioxidant or nitrite, are permitted for category 3.

The definition is currently not used by the European Food Safety Authority or the Food and Drug Administration for regulatory purposes.

Various ultra processed foods

Economics

Ultra-processed foods are an important part of the portfolio of the food industry because they rely on low cost ingredients and often enjoy higher profit margins.[4] They often have an extended shelf life, an important consideration for lower income consumers without reliable access to refrigeration. Among other reasons for the popularity of ultra-processed foods are the inexpensive cost of their main ingredients and aggressive marketing, especially toward youth consumers and particularly in middle income countries.[11][12]

Health effects

Epidemiological data suggests that ultra-processed food intake can increase the risk of certain diseases, including obesity, type 2 diabetes and cancer and an approximately 20% higher risk of earlier death.[2][13] A 2023 review found that high consumption of ultra-processed food is associated with increased risk of colorectal cancer.[14]

Four Latin American countries—Brazil,[15] Uruguay,[16] Peru,[17] and Ecuador[18]—have so far published national official dietary guidelines that recommend avoiding ultra-processed foods. Chile has introduced a tax on ultra-processed foods.[3]

See also

References
  1. Monteiro CA, Cannon G, Lawrence M, Costa Louzada M, Pereira Machado P (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome: Food and Agriculture Organisation of the United Nations. ISBN 978-92-5-131701-3.
  2. Pagliai, G.; Dinu, M.; Madarena, M. P.; Bonaccio, M.; Iacoviello, L.; Sofi, F. (2021-02-14). "Consumption of ultra-processed foods and health status: a systematic review and meta-analysis". British Journal of Nutrition. 125 (3): 308–318. doi:10.1017/S0007114520002688. ISSN 0007-1145. PMC 7844609. PMID 32792031.
  3. Colchero, M. Arantxa; Paraje, Guillermo; Popkin, Barry M. (2021-12-02). Vadiveloo, Maya K. (ed.). "The impacts on food purchases and tax revenues of a tax based on Chile's nutrient profiling model". PLOS One. 16 (12): e0260693. doi:10.1371/journal.pone.0260693. ISSN 1932-6203. PMC 8638973. PMID 34855853.
  4. Scott C (May 2018). "Sustainably Sourced Junk Food? Big Food and the Challenge of Sustainable Diets". Global Environmental Politics. 18 (2): 93–113. doi:10.1162/glep_a_00458. ISSN 1526-3800.
  5. Seferidi, Paraskevi; Scrinis, Gyorgy; Huybrechts, Inge; Woods, Jeremy; Vineis, Paolo; Millett, Christopher (2020-10-01). "The neglected environmental impacts of ultra-processed foods". The Lancet Planetary Health. 4 (10): e437–e438. doi:10.1016/S2542-5196(20)30177-7. ISSN 2542-5196. PMID 33038314. S2CID 222280757.
  6. Lockyer, Stacey; Spiro, Ayela; Berry, Sarah; He, Jibin; Loth, Shefalee; Martinez‐Inchausti, Andrea; Mellor, Duane; Raats, Monique; Sokolović, Milka; Vijaykumar, Santosh; Stanner, Sara (2023). "How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event". Nutrition Bulletin. 48 (2): 278–295. doi:10.1111/nbu.12617. ISSN 1471-9827.
  7. "The NOVA Classification System". NUPENS. Retrieved 17 October 2022.
  8. "Nova groups for food processing". world.openfoodfacts.org. Retrieved 17 October 2022.
  9. "Center for Epidemiological Research in Nutrition and Public Health, University of São Paulo, Faculty of Public Health".
  10. Monteiro, C. A.; Cannon, G.; Lawrence, M; Costa Louzada, M. L.; Pereira Machado, P. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system (PDF). FAO.
  11. Monteiro CA, Moubarac JC, Cannon G, Ng SW, Popkin B (November 2013). "Ultra-processed products are becoming dominant in the global food system" (PDF). Obesity Reviews. 14 Suppl 2: 21–8. doi:10.1111/obr.12107. PMID 24102801. S2CID 13735684.
  12. Monteiro CA, Cannon G, Moubarac JC, Levy RB, Louzada ML, Jaime PC (January 2018). "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing". Public Health Nutrition. 21 (1): 5–17. doi:10.1017/S1368980017000234. PMID 28322183.
  13. Delpino FM, Figueiredo LM, Bielemann RM, da Silva BGC, Dos Santos FS, Mintem GC, Flores TR, Arcêncio RA, Nunes BP. (2022). "Ultra-processed food and risk of type 2 diabetes: a systematic review and meta-analysis of longitudinal studies". International Journal of Epidemiology. 51 (4): 1120–1141. doi:10.1093/ije/dyab247. PMID 34904160.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  14. Isaksen IM, Dankel SN (2023). "Ultra-processed food consumption and cancer risk: A systematic review and meta-analysis". Clinical Nutrition. 42 (6): 919–928. doi:10.1016/j.clnu.2023.03.018. PMID 37087831.
  15. Dietary Guidelines for the Brazilian Population (Report). Brasília: Brazilian Ministry of Health. 2014.
  16. "Guías Alimentarias para la Población Uruguaya". Montevideo: Ministerio de Salud del Uruguay. 2016.
  17. Guías Alimentarias para la Población Peruana (Report). Lima: Ministerio de Salud del Perú. 2018.
  18. Documento Técnico de las Guías Alimentarias Basadas en Alimentos (GABA) del Ecuador. GABA-ECU (Report). Quito: Ministerio de Salud Pública del Ecuador y Organización de las Naciones Unidas para la Alimentación y la Agricultura. 2018.

Further reading
  • Monteiro CA, Cannon G, Levy RB et al. NOVA. The star shines bright. [Food classification. Public health] World Nutrition. January–March 2016, 7,1-3, 28-38
  • Tulleken, Chris van (2023-04-27). Ultra-Processed People. Cornerstone Press. ISBN 9781529900057. Retrieved 28 April 2023. Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
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