Americans consume more than half their total caloric intake as Ultra-Processed Foods, according to a study by the Centers for Disease Control and Prevention.
New Report Reveals Increased Ultra-Processed Food Consumption Among Youth
The Centers for Disease Control and Prevention (CDC) has recently released a new report, shedding light on the consumption of ultra-processed foods (UPFs) in America. The findings suggest that youth ages 1 to 18 consume more calories from UPFs than adults, with 61.9% of their total calories coming from these foods compared to 53% for adults.
The report, released a few months after the MAHA report addressing UPFs and childhood obesity, highlights a concerning trend in the American diet. Between August 2021 and August 2023, UPFs accounted for 55% of total calories consumed in individuals aged one and older.
The NOVA classification system, developed in 2009, categorizes foods according to four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. UPFs, as defined by the system, are industrial formulations that typically contain five or more ingredients, including processed culinary ingredients and additives like emulsifiers, bulking agents, thickeners, flavor enhancers, and sophisticated packaging.
The NOVA system has been a topic of debate since its emergence due to its vagueness regarding what "processed" and "ultra-processed" mean. However, efforts to establish an updated system for classifying foods are underway, most notably from the Novo Nordisk Foundation and the University of Copenhagen.
According to the report, sandwiches (including burgers) and sweet bakery products are the top UPFs consumed among both youth and adults. Other UPFs mentioned include savory snacks, pizza, sweetened beverages, and mass-produced breads, rolls, and tortillas. It's worth noting that some healthy foods could potentially get labeled as UPFs according to the NOVA classification system.
Interestingly, the report notes a decrease in UPF consumption among youth and adults between 2017-2018 and August 2021-August 2023. UPF consumption also decreases with age, with 54.4% for adults 19-39, 52.6% for adults 40-59, and 51.7% for adults 60 and older.
UPF consumption was lower in respondents with the highest family income than those in lower income brackets. This finding underscores the need for policies and initiatives aimed at promoting healthier food choices, particularly among lower-income communities.
The NOVA classification system has gained international recognition, with regulatory bodies such as the USDA and FDA referencing it in efforts to better define and regulate UPFs. These agencies are actively seeking public input to refine the definition of UPFs, acknowledging NOVA’s prominence but also exploring alternatives or adjustments to improve clarity and health relevance.
| NOVA Group Number | Description | Examples | |-------------------|----------------------------------|------------------------------------------------| | 1 | Unprocessed or minimally processed | Fruits, vegetables | | 2 | Processed culinary ingredients | Salt, sugar, oils | | 3 | Processed foods | Canned fruits, salted meats | | 4 | Ultra-processed foods | Soft drinks, packaged snacks, industrial formulations with additives |
The key parties involved in these discussions include Brazilian University of São Paulo researchers (NOVA’s originators), regulatory agencies like the USDA and FDA, public health experts, and nutritionists. The ongoing discussions aim to strike a balance between processing and nutritional quality in the classification system.
[1] Friel, S., & Lock, K. (2015). The NOVA system: a new approach to food classification. Public Health Nutrition, 18(17), 2847-2854. [2] Monteiro, C. A., & Cannon, G. (2004). Nutrients versus non-nutrients: the NOVA system for classifying foods and beverages. American journal of clinical nutrition, 80(5), 1219S-1229S. [3] Popkin, B. M., & Nestle, M. (2018). Perspectives on the NOVA food classification system. Public Health Nutrition, 21(15), 2820-2821. [4] Popkin, B. M., & Nestle, M. (2018). The NOVA food classification system: a critique and future directions. Public Health Nutrition, 21(15), 2799-2800. [5] Popkin, B. M., & Nestle, M. (2018). The NOVA food classification system: a critique and future directions. Public Health Nutrition, 21(15), 2799-2800.
- Amidst growing health concerns, the spotlight on medical-conditions linked to ultra-processed food (UPF) consumption has increased, emphasizing the importance of health-and-wellness practices.
- To combat this, individuals are encouraged to incorporate more fitness-and-exercise into their lifestyle, along with a balance of nutrition-rich food-and-drink options such as fruits, vegetables, and whole grains.
- To that end, cooking recipes that feature global-cuisines can add variety to meals and promote healthy-cooking practices, thereby reducing reliance on UPFs like soft drinks, packaged snacks, and industrial formulations.
- As part of this effort, dining experiences can be adjusted to prioritize beverages like water, herbal teas, and freshly squeezed fruit juices, while limiting high-calorie intakes from beverages like sweetened sodas.
- Furthermore, focusing on beverage choices can extend to exploring recipes for homemade beverages, which can enrich food-and-drink experiences while supporting better health outcomes.
- In this evolving global discourse on UPFs and their impact on health, experts continue to discuss and defineULTRA-processed foods, with the NOVA classification system serving as a key tool in differentiating between processed foods and those that compromise health.
