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This is a brief summary of the longer TABLE Explainer What is ultra-processed food? And why do people disagree about its utility as a concept? It aims to illuminate key debates surrounding ultra-processed foods.

Written by Trish Fisher.

Summary: What are ultra-processed foods?

The growth in global consumption of ultra-processed food products (e.g. convenience foods, soft drinks, and fast food) over the last several decades has been proposed as a key driver of the rise in diet-related non-communicable diseases, overweight, and obesity. Ultra-processed foods (UPFs) are a category of foods in the NOVA classification framework developed by Brazilian academic Carlos Monteiro in 2009 to categorise all foods into four categories according to the extent and purpose of food processing. The UPF category corresponds to what is loosely referred to as ‘junk’ food, as well as a wide variety of other kinds of manufactured foods (e.g. industrially manufactured whole wheat bread) that are considered by many to be compatible with a healthy diet.

According to Monteiro et al, UPFs are characterised by their convenience; energy density; high quantities of salt, sugar, fat, and additives; lack of dietary fibre and micronutrients; manufacture using processes that cannot be replicated in a domestic kitchen; and design to maximise corporate profits rather than promote health. Monteiro et al point to the increased consumption of UPFs as a leading cause of the rise in diet-related non- communicable diseases; as such, halting and reversing this trend should be a key objective for public health policymakers.

 

Debates regarding ultra-processed foods
Conclusion
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Page 1 of the UPF summary
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A fork with sugary looking sweets on it.
PUBLISHED
04 Nov 2022