Ultra-processed foods and the limits of product reformulation

Abstract

The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain

“…51 Moreover, ultra-processed foods are industrial formulations containing high quantities of saturated fatty acid, trans fatty acids, hydrogenated oils, starches, free sugars, and salt, plus food additives used to imitate the sensory qualities of natural foods, or to disguise undesirable qualities of the final product, such as colorants, flavorings, artificial sweeteners, and emulsifiers. 5,9 Harmful effects of some of these nutritional compounds have been studied widely. Trans fatty acid intake has been related to an increase in all-cause mortality risk in several populations, 52,53 as has total sugar intake.…”

“…Although food additive safety is rigorously controlled by the European authorities, 59 the detrimental health effects in the long term and the potential interaction consequences between the different compounds are largely unknown. 9 Finally, consumption of ultra-processed foods was also associated with a poorer diet quality (with less consumption of fiber, fruit, and vegetables) 10,11 and unhealthy lifestyle (smoking and sedentary behaviors), 16,60 all contributing to increased mortality. 13,46,61 However, further mechanistic studies to know how and to which extent ultra-processed foods could affect health should be performed.…”

“…[5][6][7] In addition, they can contain neo-formed contaminants derived from physical, chemical, and biologic processes, along with substances from packaging and additives. 8,9 Moreover, epidemiologic evidence has demonstrated that ultra-processed food consumption is associated with poorer diet quality. 10,11 On the other hand, ultra-processed foods are highly palatable, habit-forming, convenient, microbiologically safe, affordable, and aggressively advertised and marketed.…”

Anticipatory effects of the implementation of the Chilean Law of Food Labeling and Advertising on food and beverage product reformulation

“…Hawkes et al view reformulation as a food‐systems response for obesity prevention . However, substantial reductions in critical nutrient content are sometimes constrained by the technological challenges, and related capabilities, of industry to do so . And, in many instances, food and beverage reformulation takes place as a result of substituting refined or processed ingredients with other refined or processed ingredients, thereby leading to reformulated products that are not more nutritious than their original counterpart .…”

“…14,15 And, in many instances, food and beverage reformulation takes place as a result of substituting refined or processed ingredients with other refined or processed ingredients, thereby leading to reformulated products that are not more nutritious than their original counterpart. 14,16 Often, policies designed to either directly or indirectly encourage food and beverage reformulation are met with intense opposition from industry and are hard to put into practice. [17][18][19][20] There are three principal means by which to encourage, and thus arrive at, reformulation: voluntary [21][22][23] ; voluntary agreements, such as sodium reductions in the food supply in Chile and the United Kingdom 11,24,25 and by means of mandatory public policies, including, but not limited to, composition standards, taxes, and labeling.…”