There is growing concern about the impact of superprocessed foods on our health. These foods have been significantly modified from their original form and often contain high levels of salt, sugar and unhealthy fats (HFSS foods), designed to be highly palatable, making them irresistible and often lead to overconsumption. As these foods become more common in our diets, it is crucial to find effective ways to identify and regulate them to promote healthier eating habits.
A new study led by Professor Barry Popkin and Dr. Donna Miles, Dr. Lindsey Taillie and Dr. Elizabeth Dunford of the University of North Carolina, has introduced a novel approach to identifying foods that pass both super severe and high places, Sugar and saturated fat. The study, published in Americans, aims to help policy makers target unhealthy foods more effectively.
Over the past decade, global focus has been on consumer Super Processed Foods (UPFS), which are industrial products designed to be overly calm, and often unhealthy. Current methods of identifying UPF, such as the NOVA classification system, focus on food processing levels, while standards for high-salt, sugar and fat and fat (HFSS) foods emphasize nutritional content, but not processed. The lack of a combined approach poses a challenge in developing a comprehensive food policy.
The researchers looked at four methods that combine elements of UPF and HFSS standard to create a more direct and efficient way to identify unhealthy foods. They compared food purchases in U.S. households using Nielseniq’s nationally representative data, which compared the average proportion of product volumes considered UPFS and HFSS foods under different criteria.
In their findings, half of the products purchased were considered UPF, while only half were classified as HFSS. The study found a significant difference in which products not captured by the HFSS standard were identified as UPF and vice versa. By combining the HFSS standard with UPF-defined elements such as the presence of non-nutritional sweeteners, colors and flavors, they reached a complete consensus on identifying products as UPFS and HFSS.
Professor Popkin explained the motivation for the study: “Our goal is to create a simple and accurate method that decision makers can use to identify unhealthy foods, taking into account their nutritional content and processing levels.” This combined approach simplifies The identification process ensures that no unhealthy products slide in the cracks. It also uses the Codex class additive category, a method that all food companies must follow.
This study highlights the need for a consistent and practical definition of UPF for regulatory purposes. Additives commonly found in UPF (such as color and non-fruit sweeteners) and those included in the HFSS standard provide a powerful strategic intervention approach. This approach is consistent with the latest trends in dietary guidelines that increasingly consider food processing levels as well as nutritional content.
The implications of this study are crucial to public health policy. Researchers show that combining HFSS and UPF standards can effectively target unhealthy foods, which is crucial to developing comprehensive strategies to combat diet-related chronic diseases. The findings of the study support the implementation of more effective food labeling systems and regulatory measures to reduce consumption of harmful foods.
All in all, Professor Popkin and colleagues’ innovative policy approaches bridge the gap between identifying superprocessed foods and people with unhealthy nutrients, providing policy makers with a comprehensive solution. By simplifying the identification process, this approach can help guide future regulations and public health programs to promote healthier food choices and reduce the prevalence of diet-related health issues.
Journal Reference
Popkin, Barry M. et al. “In the United States, a policy approach to identifying food and beverage products with super severe salt, sugar and saturated fats: Cross-sectional analysis of packaged foods.” Lancet Regional Hygiene – Americas, 2024. doi: https://doi.org/10.1016/j.lana.2024.100713
About the Author
Barry M. Popkin The concept of nutrition transitions has been developed, studies on dynamic changes in the environment and their impact on dietary intake and physical exercise patterns, trends, and obesity and other nutrition-related non-communicable diseases. His research program focuses on understanding transitions, programs and policy shifts across the globe (US and low-income countries) to improve population health associated with this transition. Now he is actively involved in the global level of planning, policy design and evaluation to reduce the demand for unhealthy foods and increase the need for healthy minimally processed and authentic foods. He has won more than a dozen major awards for his global contributions, including: 2016 World Society for Obesity: Population Science and Public Health Awards – a top researcher in global public health, and a significant service contribution. 2015; UK Grade Science Award; and Mickey Stunkard Lifetime Achievement Award from the Obesity Society. He has published more than 640 convolutional journal articles, and PLO has named him one of the top 7 million scholars in 2017 (of 6.8 million, 203 numbers are 203, or the world’s highest 0.003% scientist; H-193; H-193 Citation 221, 197).
