Please use this identifier to cite or link to this item: https://observatorio.fm.usp.br/handle/OPI/32014
Title: Ultra-processed foods: what they are and how to identify them
Authors: MONTEIRO, Carlos A.CANNON, GeoffreyLEVY, Renata B.MOUBARAC, Jean-ClaudeLOUZADA, Maria L. C.RAUBER, FernandaKHANDPUR, NehaCEDIEL, GustavoNERI, DanielaMARTINEZ-STEELE, EuridiceBARALDI, Larissa G.JAIME, Patricia C.
Citation: PUBLIC HEALTH NUTRITION, v.22, n.5, p.936-941, 2019
Abstract: The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).
Appears in Collections:

Artigos e Materiais de Revistas Científicas - LIM/38
LIM/38 - Laboratório de Epidemiologia e Imunobiologia


Files in This Item:
File Description SizeFormat 
art_MONTEIRO_Ultraprocessed_foods_what_they_are_and_how_to_2019.PDF
  Restricted Access
125.15 kBAdobe PDFView/Open Request a copy

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.