Dr. Maya Vadiveloo might know a thing or two about ultra-processed foods. She is a Ph.D. registered dietitian, and associate professor of nutrition at the University of Rhode Island. She’s also chair of the nutrition committee at the American Heart Association.
Some things she said:
- The NOVA classification is the most widely held definition of UPFs, but no single, authoritative definition of ultra-processed foods is recognized for the US food supply. Questions remain, such as, “What is a food process? What’s a formulation? And does nutrition matter?” and these have to be answered by the FDA before regulation of foods could begin.
- Food process examples: extrusion, molding, pre-processing. Food formulation examples: Types of flours, sugars, oils, other additives that make up the product. Both affect the nutrition derived from a product
- Levels of both vary from low to high, but characterizing UPFs currently is a yes/no question.
- About 73 percent of the US food supply is ultra processed. About 63 percent is considered unhealthy food — high in sugar, saturated fat, and sodium.
- As UPFs are eaten more, minimally processed foods are crowded out. Higher UPF consumption creates greater odds for poor dietary quality.
- Limiting all UPFs would affect foods not considered to be junk food, such as yogurts and whole-grain bread.
- If 73 percent of the food supply carries warning labels, such labels could quickly lose their potency.
- What do to while this all plays out? Replace most UPFs with more nutrient-dense foods.