Ultra-processed foods in public health nutrition: the unanswered questions

Gibney, Michael J.

doi:10.1017/s0007114522002793

Cited by 8 publications

(13 citation statements)

References 24 publications

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“…This would enable more information on additive exposure from UPF, though the challenges involved in utilising such data (e.g. the fact that many additives are naturally occurring) have been acknowledged (Gibney, 2022).…”

Section: Discussionmentioning

confidence: 99%

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

Lockyer,

Spiro,

Berry

et al. 2023

Nutrition Bulletin

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The ‘ultra‐processed food’ (UPF) concept, with classification of foods by ‘level of processing’ rather than nutrient profiles, and its relationship with health outcomes, is currently a topic of debate among academics and increasingly referred to in the media. The British Nutrition Foundation convened a virtual roundtable on 6th July 2022 to gather views on the use of the term (and current definitions of) UPF for public health messaging, seeking to establish areas of consensus and disagreement and identify topics for further research. A small group of invited expert stakeholders attended, including representatives from academia, policy, behavioural science, communications, health, food science, retail and consumer interests. Participants' discussions clustered into cogent themes which included: problems with the use of definitions for UPF, the lack of causal evidence and defined mechanisms linking processing per se with poor health outcomes, and advice that may result in consumer confusion. There was agreement that many foods classified as UPF are high in fat, sugars and/or salt and public health messages should continue to focus on reducing these in the diet since it is unclear whether reported associations between high intakes of UPF and poor health reflect poorer dietary patterns (defined by nutrient intakes), and nutrient‐health relationships are well established. Examples of misalignment were also highlighted (i.e. some foods are classified as UPF yet recommended in food‐based dietary guidelines [featuring in healthy dietary patterns]). This raises challenges for consumer communication around UPF. Concern was also expressed about potential unintended consequences, particularly for vulnerable groups, where advice to avoid UPF could create stigma and guilt due to lack of time or facilities to prepare and cook meals from scratch. It could also impact on nutrient intakes, as some foods classified as UPF represent more affordable sources of important nutrients (e.g. packaged wholemeal bread). Discordance between the concept of UPF and current strategies to improve public health, such as reformulation, was also discussed. The group concluded that the use of the concept of UPF in UK policy (e.g. dietary guidelines) would be unhelpful at present. Overall, participants felt that it was more important to focus on providing practical advice around selection of healthier processed foods and making healthier foods more accessible rather than promoting the avoidance of UPF. The latter may act to demonise all foods classified as UPF by current definitions, including some affordable nutrient‐dense foods.

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Section: Discussionmentioning

confidence: 99%

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

Lockyer,

Spiro,

Berry

et al. 2023

Nutrition Bulletin

View full text Add to dashboard Cite

show abstract

“…The NOVA classification system has been criticized [20][21][22][23][24][25][26][27]. Some critics have argued that the NOVA system is unclearly defined and difficult to implement resulting in substantial discrepancies between different people asked to categorize the same foods according to the NOVA system [28].…”

Section: Ultra-processed Foodsmentioning

confidence: 99%

From dearth to excess: the rise of obesity in an ultra-processed food system

Hall

2023

Phil. Trans. R. Soc. B

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More people now have obesity than suffer from starvation thanks to our modern food system. Agriculture was transformed over the 20th century by a variety of technological advancements that relied heavily on fossil fuels. In the United States, government policies and economic incentives led to surplus production of cheap inputs to processed food industries that produced a wide variety of heavily marketed, convenient, rewarding, timesaving, and relatively inexpensive ultra-processed foods. The energy available in the food supply increased by much more than the population needs, albeit with large inequities in nutrition security. While most of the rise in per capita food availability during the late 20th and early 21st centuries in the United States resulted in increased food waste, a variety of mechanisms have been proposed by which changes in the increasingly ultra-processed food environment resulted in excess energy intake disproportionately in people genetically susceptible to obesity. As populations continue to grow, substantial investments in coordinated nutrition and agricultural research are needed to transform our current food system to one that relies less on fossil fuels, preserves biodiversity, ensures environmental health, and provides equitable access to affordable, safe and nutritious food that reduces the prevalence of chronic diet-related diseases like obesity. This article is part of a discussion meeting issue ‘Causes of obesity: theories, conjectures and evidence (Part I)’.

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“…Further, the terminologies and the products associated with processing groups changed over time (M. J. Gibney, 2022;Jones, 2019). For example, within the 2010 classification, yoghurt was minimally processed; in 2016, sweetened yoghurt was listed as ultra-processed food, and fermented, pasteurized/dried milk was listed as minimally processed food.…”

Section: Food Classification Systemsmentioning

confidence: 99%

“…All this clearly indicates that the NOVA concept is an ingredient-and food formulation-based classification (M. J. Gibney, 2022;Knorr & Watzke, 2019) and is by no means based on food processing. Botelho et al (2018), reviewing the conceptual divergence between public health and food science and technology sectors, state: "There is a misconception between food processing/unit operation/food technology and formulation or recipes.…”

Section: Food Classification Systemsmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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Ultra-processed foods in public health nutrition: the unanswered questions

Cited by 8 publications

References 24 publications

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

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

From dearth to excess: the rise of obesity in an ultra-processed food system

Processed foods: From their emergence to resilient technologies

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