Data

Year of publication

2019

Type

Qualitative

Design

Narrative

Classification

NOVA

Country studied

N/A

Data

Secondary

Data Collected

N/A

Study setting

N/A

Age group of participant

N/A

Participant sex

N/A

Target population

N/A

Sample size

N/A

Ultra-processed foods: what they are and how to identify them./Public Health Nutr

Goal

Define ultra-processed foods within the context of the NOVA food classification system and showing how they can be confidently identified.

Results

A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

Authors

Monteiro CA, Cannon G, Levy RB, et al.

Journal

DOI