> Even if the results show conclusively that processing, and not just nutrients, leads to poor health, policymakers will face another difficulty: the definition of upfs remains woolly. The Nova classification has no tolerance at all for artificial ingredients. The mere presence of a chemical additive classifies a food as a upf, regardless of the amount. This can lead to confusing health outcomes—a recent observational study from Harvard University, for example, found that whereas some upfs, such as sweetened drinks and processed meats, were associated with a higher risk of heart disease, others, like breakfast cereals, bread and yogurt, were instead linked to lower risks for cardiovascular disease. Dr Astrup warns that the current classification risks “demonising” a lot of healthy food. Insights from Dr Hall’s work could therefore help refine the understanding of upfs, paving the way for more balanced and useful guidelines.
This to me is the most damning evidence against the current classification of 'ultra-processed foods' being absolutely, totally worthless. I look forward to the study noted in the article comparing high-density vs. hyper-palatable. I strongly suspect the study will show its a combinatorial effect... but we'll see.
> Even if the results show conclusively that processing, and not just nutrients, leads to poor health, policymakers will face another difficulty: the definition of upfs remains woolly. The Nova classification has no tolerance at all for artificial ingredients. The mere presence of a chemical additive classifies a food as a upf, regardless of the amount. This can lead to confusing health outcomes—a recent observational study from Harvard University, for example, found that whereas some upfs, such as sweetened drinks and processed meats, were associated with a higher risk of heart disease, others, like breakfast cereals, bread and yogurt, were instead linked to lower risks for cardiovascular disease. Dr Astrup warns that the current classification risks “demonising” a lot of healthy food. Insights from Dr Hall’s work could therefore help refine the understanding of upfs, paving the way for more balanced and useful guidelines.
This to me is the most damning evidence against the current classification of 'ultra-processed foods' being absolutely, totally worthless. I look forward to the study noted in the article comparing high-density vs. hyper-palatable. I strongly suspect the study will show its a combinatorial effect... but we'll see.