Emerging issue: defining ultra-processed foods

The Make America Healthy Again (MAHA) Commission issued a report that identifies ultra-processed foods (UPF) as a key driver of childhood chronic diseases and calls for them to be defined and labeled, as well as for efforts to reduce their consumption. However, there is no single, universally accepted definition of UPFs. Depending on the classification system used to define UPFs, foods such as whole grain products or yogurt may fall into a highly or ultra-processed category even though they are known to have beneficial health effects and are recommended as part of healthy diet. UPFs are loosely defined as a food product made mostly or entirely from substances derived from foods, with the addition of flavorings, colorings, emulsifiers, sweeteners and other cosmetic additives. They often have a long ingredient list and are typically high in added sugars, sodium and fats, while lacking essential nutrients and fiber. 

Classification systems have been created to group food into categories ranging from unprocessed or minimally processed, to highly or ultra-processed. There are roughly five classification systems, with the most common one being the NOVA system which was developed in Brazil. Other classifications were created by the International Agency for Research on Cancer in Europe; the International Food Policy Research Institute in Guatemala; and the International Food Information Council Foundation and University of North Carolina in the United States. 

There are inconsistencies among these systems, and certain food categories such as cereals/cereal products, dairy products, added fats, and sugars/sugar products are categorized differently across systems due to varying approaches in how processing is defined. Concerns have been raised about the ability of UPF classification systems to accurately capture the characteristics that may impact health. 

Questions to Consider

• What, if any, existing classification systems or policies should be considered in defining UPFs? 
• What characteristics of products, such as energy density, number of ingredients or processing techniques, should be used to characterize food as ultra-processed?
• To what extent, if any, should nutritional composition or the presence of certain nutrients be incorporated in a definition of UPFs?

Policy References

AFBF Policy #341 Food Quality & Safety

AFBF Policy #345 Labeling