Ultra-processed food

Generally, the term ultra-processed food (UPF) is used to describe a food produced with several ingredients, including ingredients and additives not normally found in home kitchens. With the growth in food technology, there continues to be an increase in foods that fall under the definition of 'ultra-processed'.

There is an increase in nutrition and health advice for consumers to limit intake of UPFs. Concerns centre around these foods being highly palatable, and containing high amounts of ‘risk’ nutrients (sugar, saturated fat). But is the consensus around UPFs as clear as what is often reported? Is this the best way of categorising food for nutritional health, or is it adding to nutrition confusion? Should our nutrition promotion and education be re-focused on the Australian Dietary Guidelines, which includes the five food groups and discretionary food choices?

Provided here is an information sheet titled: Should the focus be on ultra-processed food, or do we really mean 'discretionary' or 'sometimes' food?

Further information:

NOVA classification system (one way of identifying UPFs).
Balanced overview of the evidence (Deakin University).
Position statement on UPFs from the British Nutrition Foundation.