Authors
E Derbyshire
Publication date
2019/12/1
Source
Trends in Food Science & Technology
Volume
94
Pages
98-104
Publisher
Elsevier
Description
Background
There has been a growing body of literature published on ultra-processed foods (UPF). This has been driven by an ambiguous definition that can be easily applied to observational work. Nutritionally, UPF have been given the umbrella label of being “energy-dense, high in unhealthy types of fat, free sugars and salt, and poor sources of protein, dietary fibre and micronutrients” (Monteiro et al., 2018). Unfortunately, such overarching statements are imprecise and not necessarily reflective of all modern food products.
Scope and approach
This commentary evaluates the NOVA classification system and includes an analysis of 50 foods falling under its definition of being ‘ultra-processed’ yet classified as ‘healthy’ according to the UK Nutrient Profiling Model. Nutritional profiles were also compared against European Regulation (EC) No 1924/2006 Nutrition Claims.
Key findings and conclusions
No statistically …
Scholar articles
E Derbyshire - Trends in Food Science & Technology, 2019