The recent FAO report on 'ultra-processed foods, diet quality and human health'offers new ideas for the adoption of effective nutritional policies. (1) Since almost no one is used to consult the nutrition claims on the label - except in cases where there are synthetic schemes, such as Nutriscore - it seems useful to classify foods on the basis of their level of industrial transformation. All the more the product is 'sophisticated', compared to natural raw materials used as ingredients, at least you have to consume it.
Bad food and health at risk
A series of processed foods is cited - in the reports of WHO and other international agencies (WHO 2003, WCRF 2007) - as a determining cause of overweight, obesity, Non-Communicable Diseases, NCDs. Namely, chronic non-communicable diseases. Which derive (in primis) from unbalanced diets and represent the first cause of premature mortality worldwide, with 86% of deaths. (3) These include cardiovascular and metabolic diseases, tumors, diabetes, hepatic steatosis, changes in the immune system.
Foods to avoid - or at most, consume sporadically in homeopathic doses - are those with a high energy density, the sugary drinks, some products rich in starch (eg. French fries), Palm oil, sugar or salt. In a word, junk food.
Food classification, the NOVA study
Researchers of the University of Sao Paulo (Brazil), with the NOVA scientific study, have developed an innovative food classification system. (2) Which overcomes the traditional distinctions, based on matrices (eg cereals, legumes, milk and derivatives, etc.) or on macro-nutrients (eg sources of carbohydrates, simple sugars, saturated and unsaturated fats, proteins). To consider instead the level of transformation of the raw materials used. The NOVA scheme thus distinguishes four categories of food:
1) unprocessed foods or minimally worked. From the water toedible parts of plants (seeds, fruits, leaves, stems, roots)', mushrooms and algae. As well as simple foods of animal origin, such as eggs and milk, unprocessed meats,
2) classic ingredients of home cooking. Oil and butter, salt and vinegar, sugar, aromatic herbs and spices,
3) processed foods (processed food). Bread and pasta, cheeses, meat and fish processed with simplicity (e.g. roasts, fish preserves), vegetable preserves,
4) ultraprocessed foods (ultra-processed food). Snacks and biscuits, confectionery, breakfast cereals and energy bars, spreads and margarines. As well as snack salty (ex. chips), sausage and products with mechanically separated meats and preservatives other than salt, poultry and fish croquettes, industrial pizzas and ready meals also vegan.
Ultraprocessed foods, the FAO report
The FAO report 'Ultra-processed foods, dietary quality, and health using the NOVA classification system'offers a review of scientific literature on the relationship between diet and health. Highlighting a direct link between the consumption of ultra-processed food, with often unbalanced nutritional profiles (HFSS, High in Fats, Sugar and Sodium), the onset of chronic non-communicable diseases (NCDs) and premature mortality. As also confirmed in recent studies of the Universities of Paris and Navarre.
It is emphasizedamong other things, how the intake of ultra-processed foods negatively affects the overall diet. Due to the food addiction that is induced by this type of products, already ascertained also in a previous study conducted on children by the University of Sao Paulo (Brazil). (4)
The manufacturing processes and the ingredients used, with extensive use of food additives, moreover, make the food ultra-processed:
- extremely affordable for consumers. Due to the ready availability (Ready-To-Eat), easy storage, hyper-palatability. almost imperishable) and very attractive (hyper-repeatable) for consumers,
- highly profitable for producers, who in fact promote them with policies of marketing irresponsible and aggressive. Thanks to the high margins that the low-value ingredients allow to make, and to the long shelf life of the products (shelf life).
In its broad conclusions, the FAO report recommends consideration of the seriously negative impact of ultraprocessed foods on public health. Recommending the adoption of public policies and synergies with the private sector. With the aim of promoting the consumption of fresh and minimally processed foods, together with processed ones, minimizing that of ultra-processed foods. In line, inter alia, with the recommendations offered by the UN in 'United Nations Framework for Action, Decade of Action on Nutrition'(FAO & WHO, 2014) and'UN Global Action Plan for the Prevention and Control of Non-communicable Diseases 2013–2020 '(WHO, 2013).
Dario Dongo
Footnotes
(1) Monteiro, CA, Cannon, G., Lawrence, M., Costa Louzada, ML and Pereira Machado, P. (2019). Ultra-processed foods, dietary quality, and health using the NOVA classification system. Food and Agriculture Organization, FAO, Rome. ISBN 978-92-5-131701-3. V. http://www.fao.org/3/ca5644en/ca5644en.pdf
(2) Cf. Food classification, public health. NOVA, the star shines bright, in World Nutrition, Volume 7, Number 1-3, January-March 2016
(3) NCD Risk Factor Collaboration. (2017). Worldwide trends in body-mass index, underweight, overweight, and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128.9 million children, adolescents, and adults. The Lancet, 10.10.17. https://doi.org/10.1016/S0140-6736(17)32129-3
GBD (Global Burden of Disease) Diet Collaborators. (2019). Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 3.4.19. https://doi.org/10.1016/S0140-6736(19)30041-8
(4) The food addiction, that is, food addiction and obesity - with particular regard to ultra-processed foods, characterized by the coexistence of significant (and dangerous) amounts of often saturated fatty acids and salt / sodium and / or sugar - was explored by Pulitzer Prize winner Michael Moss, investigative reporter for the New York Times. In the book 'Fat, sweet and savory'(Mondadori, Milan, 2014. ISBN 8804636548). A precious text, at the time reviewed by the writer in the original edition (Salt Sugar Fat: How the Food Giants Hooked Us, Random House, USA) on Il Fatto Alimentare. V. https://ilfattoalimentare.it/libro-michael-moss-obesita-grassi-zucchero-sale.html
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
