A novel processed food classification system applied to Australian food composition databases.

Area of Science:

• Nutritional Science
• Food Science
• Public Health Nutrition

Background:

• Food processing significantly impacts nutritional quality.
• Classifying foods by processing level highlights nutritional differences within food groups.
• Understanding processed food consumption is crucial for dietary assessment.

Purpose of the Study:

• To classify Australian foods by processing level using a standardized system.
• To assess the variation in processing levels across different food groups.
• To enable quantification of processed foods in the Australian food supply.

Main Methods:

• Applied a processed food classification system to the AUSNUT 2007 and 2011-13 databases.
• Categorized foods into Minimally Processed (MP), Processed Culinary Ingredients (PCI), Processed (P), and Ultra Processed (ULP).
• Calculated the proportion of each category within food groups and across databases.

Main Results:

• In AUSNUT 2007, classifications were MP (27%), PCI (3%), P (26%), and ULP (44%).
• In AUSNUT 2011-13, classifications were MP (38%), PCI (2%), P (24%), and ULP (36%).
• Approximately one-third of all food items were classified as ultra-processed (ULP) in both databases.

Conclusions:

• An Australian processed food classification system facilitates quantification of processed food intake.
• This system aids researchers in evaluating the nutritional quality of population dietary intake.
• The classification provides valuable insights into the processed food landscape in Australia.