Food Processing: Comparison of Different Food Classification Systems
Taissa Pereira de Araújo1,2, Milena Miranda de Moraes1,2, Cláudia Afonso1,2
1Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal.
Nutrients
|February 26, 2022
Summary
Comparing ultra-processed food (UPF) classification systems reveals significant discrepancies in dietary analysis. These variations highlight the need for caution when interpreting UPF
Area of Science:
- Nutrition Science
- Epidemiology
- Food Science
Background:
- Global dietary shifts favor ready-to-eat products over minimally processed foods.
- Technological advancements have increased the availability of ultra-processed foods (UPFs).
- Food processing classification systems are emerging as crucial tools in epidemiological research.
Purpose of the Study:
- To compare the results of different food processing classification systems.
- To assess the comparability of these systems in evaluating UPF contribution to the diet.
- To identify discrepancies in UPF quantification across various classification methods.
Main Methods:
- Utilized Portuguese dietary data from the year 2000.
- Classified 556 food and beverage items using five distinct classification systems (NOVA, UNC, IFPRI, IFIC, IARC).
- Calculated UPF contribution as a percentage of total available food supply and analyzed discrepancy ranges.
Main Results:
- UPF availability contributions varied significantly: NOVA (10.2%) to IARC (47.4%).
- Highest discrepancies were observed in alcoholic beverages (97.4%), milk products (94.2%), and sugar products (90.1%).
- Substantial inconsistencies were found across classification systems for highly/UPF contributions.
Conclusions:
- Existing food classification systems yield highly divergent results for UPF.
- Significant discrepancies in UPF assessment necessitate careful interpretation of epidemiological findings.
- Standardization or clear reporting guidelines for UPF classification are crucial for reliable dietary research.
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