Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

Abstract

Ultra-processed foods’ (UPFs’) consumption has been positively linked to the presence of allergic symptoms, but it is yet unknown whether this is linked to their nutritional composition or allergen load. This study used the ingredient lists available in the Greek Branded Food Composition Database, HelTH, to classify foods (n = 4587) into four grades of food processing (NOVA1–4) according to the NOVA System. Associations between NOVA grades and the presence of allergens (as an ingredient or trace) were studied. Overall, UPFs (NOVA4) were more likely to contain allergens than unprocessed foods, NOVA1 (76.1% vs. 58.0%). However, nested analyses among similar foods showed that in >90% of cases, processing degree was not linked to allergens’ presence. Recipe/matrix complexity was more strongly linked to allergens’ presence with NOVA4 foods declaring 1.3 allergenic ingredients vs. 0.4 allergenic ingredients in NOVA1 foods (p < 0.01). Exposure to trace allergens was more common for NOVA4 than NOVA1 foods (45.4% vs. 28.7%), but the extent of contamination was similar (2.3 vs. 2.8 trace allergens). Overall, UPFs are more complex mixtures with higher numbers of allergens per food and are more prone to cross-contamination. However, indicating a food’s degree of processing is not sufficient to help identify allergen-free choices within the same subcategory.

Redefining the Role of Nutrition in Infant Food Allergy Prevention: A Narrative Review

“…The AAP recommends that sugar sweetened drinks, the addition of salt to foods, or the consumption of nutrient-poor discretionary foods with high levels of saturated fat, added sugars, and/or added salt should not be included during the transition to solid foods [ 104 ]. UPFs have been linked to allergic conditions such as asthma, eczema, and wheezing [ 119 , 120 ]. It has been hypothesized that UPFs can contribute to food allergy development, either due to their poor nutritional composition or as a result of higher levels of food processing [ 119 ].…”

“…UPFs have been linked to allergic conditions such as asthma, eczema, and wheezing [ 119 , 120 ]. It has been hypothesized that UPFs can contribute to food allergy development, either due to their poor nutritional composition or as a result of higher levels of food processing [ 119 ]. In addition, the low pH of infant foods, particularly infant pouches, has led to concerns regarding an increase in food allergy [ 121 ].…”

Dietary Inflammatory Potential in Pediatric Diseases: A Narrative Review

“…Several studies have found a positive association between the consumption of UPFs and allergic symptoms in children and adolescents [141][142][143][144]. Katidi et al suggested that UPFs may lead to a higher exposure to additives and allergens, which may contribute to the allergy process [145]. This may be due to the higher content of allergens in UPFs compared to lessprocessed foods [146].…”

“…Moreover, individuals with food allergies may develop sensitization to other foods that contain homologous proteins [147]. Therefore, individuals affected by multiple food allergies should be cautious about consuming UPFs [145]. There is increasing evidence that the gut dysbiosis is related to the development of a food allergy, although this specific pathogenesis is still unknown [142,148].…”

“…Overall, further studies are needed to determine the causal relationship between a pro-inflammatory dietary pattern or UPFs' consumption and allergic disease [145].…”