Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and...

Area of Science:

• Food Science
• Nutrition Policy
• Dietary Guidelines

Background:

• Food-based Dietary Guidelines (FBDG) by WHO classify foods by origin, nature, nutrient source, food group, and processing.
• Food science and technology (FST) uses origin, perishability, nutrient source, processing, food group, and formulation for classification.
• Comparing these systems is crucial for consistent food policy and research.

Purpose of the Study:

• To compare convergence points between FBDG and FST food classification systems.
• To identify similarities and differences in how foods are categorized.
• To highlight areas for potential harmonization in food science and public health.

Main Methods:

• Phase 1: Identified 98 Food-based Dietary Guidelines (FBDG) and grouped their food items.
• Phase 2: Searched scientific databases (PubMed, Science Direct, Web of Science) and international organization websites (FAO, WHO, Codex Alimentarius) for FST classification systems.
• Compared classification criteria across identified FBDG and FST systems.

Main Results:

• Convergence observed in classification by origin (animal/vegetable), nutrient sources, and food groups.
• Inconsistencies found in the distribution of food items within these groups across surveyed FBDG.
• Partial agreement on 'in natura', 'minimally processed', and 'processed' foods, but differing criteria and FST's lack of processing level classification.

Conclusions:

• FBDG and FST share common ground in basic food categorization (origin, nutrients, groups).
• Significant divergence exists in detailed food item placement and processing definitions, impacting cross-disciplinary understanding.
• Further alignment is needed, particularly regarding food processing levels, to enhance consistency in food science and dietary guidance.