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Ultra Processed Foods: A South Asian culinary perspective
Sanjay Kalra1, Bharti Kalra2, Leepica Kapoor3
1Department of Endocrinology, Bharti Hospital, Karnal, India; University Center for Research & Development, Chandigarh University, Mohali, India.
JPMA. the Journal of the Pakistan Medical Association
|April 9, 2024
Summary
Ultra processed foods are linked to negative health outcomes and should be avoided. This guide defines these foods using the NOVA classification, with South Asian examples for clarity.
Area of Science:
- Nutrition Science
- Public Health
- Food Science
Background:
- Distinguishing healthy from unhealthy foods is challenging for healthcare professionals and consumers.
- Growing evidence links ultra-processed foods (UPFs) to adverse health effects.
- A clear definition and understanding of UPFs are needed.
Purpose of the Study:
- To define and describe ultra-processed foods (UPFs) based on the NOVA classification.
- To provide accessible information on UPFs for South Asian readers.
- To aid in identifying and avoiding UPFs for improved health outcomes.
Main Methods:
- Utilizing the internationally accepted NOVA classification system for food processing.
- Defining ultra-processed foods (UPFs) based on their level of processing.
- Incorporating South Asian food examples to illustrate the concept.
Main Results:
- Ultra-processed foods (UPFs) are characterized by industrial formulations and minimal whole food components.
- The NOVA classification provides a framework to categorize foods based on processing.
- South Asian examples help contextualize the definition of UPFs for the target audience.
Conclusions:
- Understanding the definition of ultra-processed foods (UPFs) is crucial for public health.
- The NOVA classification offers a standardized method for identifying UPFs.
- Accessible information, including regional examples, can empower individuals to make healthier food choices.
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