Artigo de periodico

Ultra-processed foods: what they are and how to identify them (2019)

• Authors:
  • Monteiro, Carlos Augusto
  • Martinez-Steele, Euridice
  • Baraldi, Larissa Galastri
  • Jaime, Patricia Constante
  • Cannon, Geoffrey
  • Levy, Renata Bertazzi
  • Moubarac, Jean Claude
  • Louzada, Maria Laura da Costa
  • Rauber, Fernanda
  • Khandpur, Neha
  • Cediel, Gustavo
  • Neri, Daniela
• USP affiliated authors: MONTEIRO, CARLOS AUGUSTO - FSP ; BARALDI, LARISSA GALASTRI - FSP ; JAIME, PATRÍCIA CONSTANTE - FSP ; LEVY, RENATA BERTAZZI - FM ; MOUBARAC, JEAN-CLAUDE - FSP ; LOUZADA, MARIA LAURA DA COSTA - FM ; STEELE, EURÍDICE MARTÍNEZ - FSP ; RAUBER, FERNANDA - FSP ; KHANDPUR, NEHA - FSP
• Unidades: FSP; FM
• DOI: 10.1017/s1368980018003762
• Subjects: CONSUMO DE ALIMENTOS; ALIMENTOS INDUSTRIALIZADOS; CLASSIFICAÇÃO; PROCESSAMENTO DE ALIMENTOS
• Agências de fomento:
  • Financiado pela FAPESP
• Language: Inglês
• Abstract: The present commentary contains a clear and simple guide designed to identifyultra-processed foods. It responds to the growing interest in ultra-processed foodsamong policy makers, academic researchers, health professionals, journalists andconsumers concerned to devise policies, investigate dietary patterns, advisepeople, prepare media coverage, and when buying food and checking labels inshops or at home. Ultra-processed foods are defined within the NOVAclassification system, which groups foods according to the extent and purposeof industrial processing. Processes enabling the manufacture of ultra-processedfoods include the fractioning of whole foods into substances, chemicalmodifications of these substances, assembly of unmodified and modified foodsubstances, frequent use of cosmetic additives and sophisticated packaging.Processes and ingredients used to manufacture ultra-processed foods are designedto create highly profitable (low-cost ingredients, long shelf-life, emphaticbranding), convenient (ready-to-consume), hyper-palatable products liable todisplace all other NOVA food groups, notably unprocessed or minimallyprocessed foods. A practical way to identify an ultra-processed product is tocheck to see if its list of ingredients contains at least one item characteristic of theNOVA ultra-processed food group, which is to say, either food substances neveror rarely used in kitchens (such as high-fructose corn syrup, hydrogenated orinteresterified oils, and hydrolysed proteins), or classes of additives designed tomake thefinal product palatable or more appealing (such asflavours,flavourenhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents)
• Imprenta:
  • Publisher place: Oxford
  • Date published: 2019
• Source:
  • Título: Public Health Nutrition
  • ISSN: 1368-9800
  • Volume/Número/Paginação/Ano: v.22, n.5, p.936-941, 2019

Informações sobre o DOI: 10.1017/s1368980018003762 (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: green
• Licença: other-oa

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How to cite

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• ABNT

  MONTEIRO, Carlos Augusto et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, v. 22, n. 5, p. 936-941, 2019Tradução . . Disponível em: https://doi.org/10.1017/s1368980018003762. Acesso em: 29 dez. 2025.

• APA

  Monteiro, C. A., Martinez-Steele, E., Baraldi, L. G., Jaime, P. C., Cannon, G., Levy, R. B., et al. (2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, 22( 5), 936-941. doi:10.1017/s1368980018003762

• NLM

  Monteiro CA, Martinez-Steele E, Baraldi LG, Jaime PC, Cannon G, Levy RB, Moubarac JC, Louzada ML da C, Rauber F, Khandpur N, Cediel G, Neri D. Ultra-processed foods: what they are and how to identify them [Internet]. Public Health Nutrition. 2019 ;22( 5): 936-941.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1017/s1368980018003762

• Vancouver

  Monteiro CA, Martinez-Steele E, Baraldi LG, Jaime PC, Cannon G, Levy RB, Moubarac JC, Louzada ML da C, Rauber F, Khandpur N, Cediel G, Neri D. Ultra-processed foods: what they are and how to identify them [Internet]. Public Health Nutrition. 2019 ;22( 5): 936-941.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1017/s1368980018003762

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