Data

Year of publication

2020

Type

Qualitative

Design

Cross-sectional

Classification

NOVA, Other (Siga)

Country studied

France

Data

Primary

Data Collected

food samples

Study setting

Retail

Age group of participant

N/A

Participant sex

N/A

Target population

General

Sample size

n=24932 (packaged foods)

The holistico-reductionist Siga classification according to the degree of food processing: An evaluation of ultra-processed foods in French supermarkets/Food & Function

Goal

Characterize packaged foods using the Siga classifcation.

Results

Two-thirds of the products were ultra-processed. Products with more than one MUP (C1) corresponded to the most represented category, accounting for 54% of the products. Among foods with more than five ingredients, 75% were UPFs. Considering all products, the average number of ingredients, MUPs and at-risk additives were 10.1, 2.6 and 0.5, respectively. Among food categories, some contained a high percentage of UPFs: 94, 95, 95, 81, 80, and 87% for salted meats, cooked dishes, flavoured yogurts/white cheeses, energy and gourmet bars, breakfast cereals, and vegetarian dishes, respectively.

Authors

Davidou S, Christodoulou A, Fardet A, Frank K.

Journal

DOI