Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers

Baker, Phillip; Machado, Priscila Pereira; Santos, Thiago M.; Sievert, Katherine; Backholer, Kathryn; Hadjikakou, Michalis; Russell, Cherie; Huse, Oliver; Bell, Colin; Scrinis, Gyorgy; Worsley, Anthony; Friel, Sharon; Lawrence, Mark

doi:10.1111/obr.13126

Cited by 500 publications

(429 citation statements)

References 192 publications

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“…A recent study found that increases in the sales of UPF in both high as well as low and middle income countries are closely linked with the industrialization of food systems, technological change and globalization, including growth in the market and political activities of transnational food corporations, as well as inadequate policies to protect population nutrition [34].…”

Section: Discussionmentioning

confidence: 99%

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

et al. 2020

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Background: This study estimated the monetary cost of diets with higher and lower caloric shares of ultraprocessed food products (UPF) and unprocessed/minimally processed foods (MPF) in Belgium for various sociodemographic groups. Methods: Data from the latest nationally representative Food Consumption Survey (FCS) 2014–2015 (n = 3146; 3–64 years) were used. Dietary data were collected through two nonconsecutive 24-hour recalls (food diaries for children). Average prices for >2000 food items (year 2014) were derived from GfK ConsumerScan panel data and linked with foods consumed in the FCS. Foods eaten were categorized by their extent of processing using the NOVA classification. The average caloric share (percentage of daily energy intake) of UPF and MPF were calculated. The mean diet cost was compared across the UPF and MPF contribution tertiles, using linear regression. Results: The average price per 100 kcal for UPF was significantly cheaper (EUR 0.55; 95%CI = 0.45–0.64) than for MPF (EUR 1.29; 95% CI = 1.27–1.31). UPF contributed between 21.9% (female adults) and 29.9% (young boys), while MPF contributed between 29.5% (male adolescents) and 42.3% (female adults) to the daily dietary cost. The contribution of MPF to the daily dietary cost was significantly higher for individuals with a higher household education level compared to those with a lower household education level (p < 0.01). Adjusted for covariates, the average dietary cost per 2000 kcal was significantly lower for individuals in the highest compared to the lowest tertile for the proportion of daily energy consumed from UPF (EUR −0.37 ± 0.13; p = 0.006), and significantly higher for individuals in the highest compared to the lowest tertile for proportion of daily energy consumed from MPF (EUR 1.18 ± 0.12, p < 0.001). Conclusion: Diets with a larger caloric share of UPF were significantly cheaper than those with a lower contribution of these products, while the opposite was found for MPF. Policies that improve relative affordability and accessibility of MPF are recommended.

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Section: Discussionmentioning

confidence: 99%

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

et al. 2020

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“…In addition to traditional food groups, we included recipes and commercial products with varying degrees of processing, as well as meat analogs. As trends move towards people consuming more processed foods and meat analogs, understanding the impacts of these foods will have increased relevance for the general population [35,36].…”

Section: Discussionmentioning

confidence: 99%

Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire

et al. 2020

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The objective of this study was to use life cycle assessment to estimate the environmental impacts (from farm to factory gate) of the 198 hard-coded line-items included in the food frequency questionnaire of the Adventist Health Study-2 survey and to assess differences among food groups. Life cycle inventories were created using existing data sources and primary data, and their global warming potential (GWP), land use, and water consumption impacts were assessed using the ReCiPe 2016 methodology. In addition to presenting the impacts according to weight and protein content across food groups, we include the novel addition of presenting impacts according to the NOVA classification indicating various levels of processing. Food categories were compared based on one kilogram of edible food, protein food sources were compared based on one kilogram of protein, and NOVA comparisons were based on one serving. In general, meats had the highest environmental impacts per both weight and protein content, while the lowest overall impacts per kilogram came from fruits. Meat analogs had the lowest overall impacts per kilogram of protein, contrary to expectations that additional processing would result in higher environmental impacts when compared to whole plant-based foods. Per serving, ultra-processed foods had the highest GWP, processed foods the highest land use, and minimally processed foods the highest water consumption. Results from this analysis were consistent with other studies. Results from this study suggest that meat and ultra-processed foods have the overall worst environmental impacts, but high water consumption in some minimally processed foods means that those should be carefully considered as well.

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“…77 Importantly, nutrition policy action in low and middle income countries has occurred often against a backdrop of immense food industry pressure against any policy change. [78][79][80] The WHO reviewed country progress in nutrition policy in 2009-2010 9 and 2016-2017, 60 reporting self-reported regional progress toward achieving several targets and commitments globally. 60 Progress was reported in six key action areas related to: infant and young child nutrition; school health and nutrition programmes; promotion of healthy diet and prevention of obesity and diet-related NCDs; vitamin and mineral nutrition; prevention and treatment of acute malnutrition; and nutrition and infectious disease.…”

Section: Nutrition Policy Actions In 2013mentioning

confidence: 99%

Achieving Food System Transformation: Insights From A Retrospective Review of Nutrition Policy (In)Action in High-Income Countries

Lee

Cullerton

Herron

2020

Int J Health Policy Manag

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Background: Comprehensive nutrition policies are required urgently to help transform food systems to more equitably deliver healthy, sustainable diets. Methods: Literature was searched systematically for nutrition policies of the then 34 Organisation for Economic Cooperation and Development (OECD) members as part of a scoping study. Recently, results were re-analysed, against the NOURISHING framework. Results: Twenty-three nutrition policy documents were identified for 19 jurisdictions. Most policy actions focused on the behaviour change communication domain: all (100%) promoted consumption of ‘healthy’ choices. In the food environment domain, most policies included food labelling (84%), product reformulation (68%), providing healthy foods in public institutions (89%, mainly schools), and restricting food advertising (53%), largely through voluntary codes. Relatively few economic tools were being applied. There was very little focus on reducing consumption of ‘unhealthy’ food or drinks. Not all nutrition policy actions identified were covered by the NOURISHING framework. Conclusion: The NOURISHING framework could be expanded to more comprehensively encompass the health and sustainability dimensions of food systems, eg, by detailing optimum governance arrangements. As recently as seven years ago, half of the most developed economies globally did not have a publicly available nutrition policy. Existing policies were dominated by conventional nutrition education approaches, while policy actions targeting food environments, and regulatory and legislative reforms, were rare. This is consistent with a neo-liberal approach centring individual responsibility. No examples of the multi-strategy, inter-sectoral, coordinated, evidence-based policies required to drive systemic transformation were identified. Therefore, it is not surprising that rates of obesity and diet-related conditions have continued to rise in these jurisdictions, nor that governments are currently off-track to deliver the systemic transformation required to meet relevant global health and sustainable development goals.

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Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers

Cited by 500 publications

References 192 publications

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

The Cost of Diets According to Their Caloric Share of Ultraprocessed and Minimally Processed Foods in Belgium

Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire

Achieving Food System Transformation: Insights From A Retrospective Review of Nutrition Policy (In)Action in High-Income Countries

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