A new classification of foods based on the extent and purpose of their processing

Monteiro, Carlos Augusto; Levy, Renata Bertazzi; Claro, Rafael Moreira; Castro, Inês Rugani Ribeiro de; Cannon, Geoffrey

doi:10.1590/s0102-311x2010001100005

Cited by 624 publications

(674 citation statements)

References 13 publications

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“…Level of processing A taxonomy developed by Monteiro et al was used to categorize packaged foods into three levels of industrial processing: (i) unprocessed or minimally processed foods (group 1); (ii) processed culinary (group 2); and (iii) ultraprocessed foods (group 3) (5) . The industrial processes applied to the products in group 1 do not substantially alter the foods, whereas the processes applied to group 3 result in products with no resemblance to the original foods.…”

Section: Methodsmentioning

confidence: 99%

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets

Luiten

Steenhuis²,

Eyles³

et al. 2015

Public Health Nutr.

139

144

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Objective: To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. Design: Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC. Setting: Packaged foods available in four major supermarkets in Auckland, New Zealand. Subjects: Packaged supermarket food products for the years 2011 and 2013. Results: The majority (84 % in 2011 and 83 % in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e. ultra-processed foods had a worse nutrient profile (NPSC = 11·63) than culinary processed foods (NPSC = 7·95), which in turn had a worse nutrient profile than minimally processed foods (NPSC = 3·27), P < 0·001. No clear associations were observed between the three price measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35 % of all packaged foods available. Conclusions: In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra-and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.

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Section: Methodsmentioning

confidence: 99%

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets

Luiten

Steenhuis²,

Eyles³

et al. 2015

Public Health Nutr.

139

144

View full text Add to dashboard Cite

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“…A previous paper using the same classification and similar methods has reported findings in Brazil (8) . These are very different from Canada The contribution of Group 1 foods and Group 2 ingredients in Brazil, at 42?5 % and 37?5 % for a total of 80 %, was correspondingly more than twice the 25?6 % and 12?7 % for the total of 38?3 % found in Canada.…”

Section: Discussionmentioning

confidence: 85%

“…The characteristics and examples of foods contained in each of these three groups are summarized in Box 1. Further details on the classification are available elsewhere (8,9) .…”

Section: Resultsmentioning

confidence: 99%

“…Food processing is defined as 'all methods and techniques used by industry to turn whole fresh foods into food products' (8) . This classification divides all foodstuffs into three groups: unprocessed or minimally processed foods (Group 1); processed culinary ingredients (Group 2); and ultra-processed products (Group 3).…”

mentioning

confidence: 99%

“…Such a study has important implications. These products are often or even typically energy-dense, are high in refined starches, sugars, fats or salt, and have a heavy glycaemic load, as well as being often sold in large portion sizes, typically formulated to be extremely palatable and habit-forming, and aggressively advertised and marketed (8,(12)(13)(14)(15) . High consumption of ultra-processed products has also been found to be associated in adolescents with the prevalence of the metabolic syndrome in a cross-sectional study (13) .…”

mentioning

confidence: 99%

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Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada

Moubarac

Martins

Claro

et al. 2012

Public Health Nutr.

Self Cite

363

310

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Objective: To investigate consumption of ultra-processed products in Canada and to assess their association with dietary quality. Design: Application of a classification of foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unprocessed/minimally processed foods (Group 1), processed culinary ingredients (Group 2) or ultra-processed products (Group 3). Setting: All provinces and territories of Canada, 2001. Subjects: Households (n 5643). Results: Food purchases provided a mean per capita energy availability of 8908 (SE 81) kJ/d (2129 (SE 19) kcal/d). Over 61?7 % of dietary energy came from ultraprocessed products (Group 3), 25?6 % from Group 1 and 12?7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energydense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-processed products (who consumed 33?2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases. Conclusions: The 2001 Canadian diet was dominated by ultra-processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-processed products and much higher consumption of meals and dishes prepared from minimally processed foods and processed culinary ingredients.

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Novel Trends in Nutrition: Pet Food Categorization, Owner Perception and Current Marketing

Raditic¹,

Gaylord²

2023

Integrative Veterinary Medicine

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A new classification of foods based on the extent and purpose of their processing

Abstract: A new classification of foods based on the extent and purpose of their processing Uma nova classifi cação de alimentos baseada na extensão e propósito do seu processamento

Cited by 624 publications

References 13 publications

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets

Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada

Novel Trends in Nutrition: Pet Food Categorization, Owner Perception and Current Marketing

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