A study by the American Society for Nutrition outlines the case for and against using the concept of ultra-processed foods to help inform dietary guidelines beyond conventional food classification systems.
The authors, Carlos A Monteiro, MD, PhD, of the University of Sao Paulo in Sao Paulo, Brazil, and Arne Astrup, MD, PhD, of Novo Nordisk Foundation in Hellerup, Denmark, will discuss the issue in a live virtual debate on June 14 during the Nutrition 2022 Live Online.
The debate centres around NOVA, a system developed by Monteiro and colleagues, that classifies foods by their degree of industrial processing, ranging from unprocessed or minimally processed to ultra-processed.
NOVA defines ultra-processed foods as those made using sequences of processes that extract substances from foods and alter them with chemicals or additives in…