Year of publication
NOVA, other (NutriScore)
Age group of participant
n=53 (breakfast cereals)
Association between heat-induced chemical markers and ultra-processed foods: A case study on breakfast cereals
Investigate the link between the degree of processing as described by the international NOVA food classification system and the occurrence of heat-induced chemical markers in breakfast cereals.
No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed breakfast cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed breakfast cereals, respectively.
Morales FJ, Mesías M, Delgado-Andrade C.