The conversation around ultra-processed foods has gained momentum in recent years, with the NOVA classification system being widely used to decode modern food production complexities. However, Dr. Matt Teegarden and Dr. Susanne Bügel argue that this system is oversimplified, failing to account for nuances in nutrition, formulation, and processing methods.
The NOVA system categorizes foods into four groups: unprocessed or minimally processed, processed culinary ingredients, processed foods, and ultra-processed foods. However, the distinction between these categories can be blurry, as seen in the case of whole wheat bread, which can be classified as either category 2 or 4 depending on its production method.
Teegarden points out that the NOVA system treats vastly different foods as nutritionally equivalent simply because they undergo a similar level of processing. For example, canned beans are considered group three, while those with added preservatives are considered group four, despite being virtually the same product.
Bügel is leading an initiative to refine this approach by developing a classification system that integrates processing methods with nutritional content. Her team aims to provide a more holistic view of a food’s health impact, acknowledging that some ultra-processed foods contribute meaningfully to a balanced diet.
Studies on ultra-processed foods have been plagued by oversimplifications and imprecision, making it difficult to draw meaningful conclusions about their health impact. The NOVA system relies on dietary recall data, which is notoriously unreliable, and often lacks information on processing levels.
To refine our understanding of the role of processing in modern diets, we need a more nuanced approach. Researchers argue that the gold standard for nutritional research – the randomized controlled trial – has been largely underutilized in studying ultra-processed foods. Even these studies struggle to isolate processing as an independent health factor.
The goal is not to demonize processing but to refine how we assess its impact on health. A smarter classification system could provide public health officials with more accurate dietary guidance, helping us move beyond broad-strokes panic and towards a more informed conversation about ultra-processed foods.
Source: https://www.salon.com/2025/02/20/what-scientists-really-think-of-the-ultra-processed-foods-panic