Ultra-processed foods and the limits of product reformulation

Public Health Nutrition

Volumn 21, Issue 1, 2018, Pages 247-252

  Scrinis, Gyorgy ^a   Monteiro, Carlos Augusto ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Food processing; Nutrition policy; Product reformulation; Ultra processed foods

Indexed keywords

DIET; FAST FOOD; FOOD ANALYSIS; FOOD HANDLING; HUMAN; NUTRITION; NUTRITION POLICY; NUTRITIONAL VALUE;

DIET; FAST FOODS; FOOD ANALYSIS; FOOD HANDLING; HUMANS; NUTRITION POLICY; NUTRITION SURVEYS; NUTRITIVE VALUE;

EID: 85023759162     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980017001392     Document Type: Review

References (67)

1. World Health Organization (2004) Global Strategy on Diet, Physical Activity and Health. Geneva: WHO.
2. Marotta G, Simeone M & Nazzaro C (2014) Product reformulation in the food system to improve food safety. Evaluation of policy interventions. Appetite 74, 107-115.
3. International Food and Beverage Alliance (2016) Commitment on Product Formulation and Innovation. Trelex: IFBA.
4. World Health Organization (2014) Policy Brief: Producing and Promoting More Food Products Consistent with a Health Diet. Geneva: WHO.
5. Unnevehr L & Jagmanaite E (2008) Getting rid of trans fats in the US diet: policies, incentives and progress. Food Policy 33, 497-503.
6. Nestle M (2013) Food Politics: How the Food Industry Influences Nutrition and Health, 10th ed. Berkeley, CA: University of California Press.
7. Webster J, Trieu K, Dunford E et al. (2014) Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods. Nutrients 6, 3274-3287.
8. Lloyd-Williams F, Bromley H, Orton L et al. (2014) Smorgasbord or symphony? Assessing public health nutrition policies across 30 European countries using a novel framework. BMC Public Health 14, 1195.
9. Sacks G, Mialon M, Vandevijvere S et al. (2015) Comparison of food industry policies and commitments on marketing to children and product (re)formulation in Australia, New Zealand and Fiji. Crit Public Health 25, 299-319.
10. Vlassopoulos A, Masset G, Charles VR et al. (2016) A nutrient profiling system for the (re)formulation of a global food and beverage portfolio. Eur J Nutr 56, 1105-1122.
11. Panjwani C & Caraher M (2014) The Public Health Responsibility Deal: brokering a deal for public health, but on whose terms? Health Policy 114, 163-173.
12. van Raaij J, van Raaij M, Hendriksen H et al. (2009) Potential for improvement of population diet through reformulation of commonly eaten foods. Public Health Nutr 12, 325-330.
13. Knai C, Petticrew M, Durand M et al. (2015) Has a public-private partnership resulted in action on healthier diets in England? An analysis of the Public Health Responsibility Deal food pledges. Food Policy 54, 1-10.
14. Lacey C, Clark B, Frewer L et al. (2016) 'Reaching its limits': industry perspectives on salt reduction. Br Food J 118, 1610-1624.
15. Mohamedshah FY & Ruff J (2014) Dietary guidance and the role of food science: developing healthy foods to help Americans achieve the Dietary Recommendations. Nutr Today 49, 284-290.
16. Reeve B & Magnusson R (2015) Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA. Public Health 129, 1061-1073.
17. Monteiro CA, Cannon G, Moubarac J-C et al. (2017) The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr (Epublication ahead of print version).
18. Kanzler S, Hartmann C, Gruber A et al. (2014) Salt as a public health challenge in continental European convenience and ready meals. Public Health Nutr 17, 2459-2466.
19. Santos J, Trieu K, Raj T et al. (2017) The science of salt: a regularly updated systematic review of the implementation of salt reduction interventions (March-August 2016). J Clin Hypertens 19, 439-451.
20. Willett W (2014) The case for banning trans fats. The FDA's new policy on these deadly artificial fatty acids is long overdue. Sci Am 310, 13.
21. Imamura F, O'Connor L, Ye Z et al. (2015) Consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice and incidence of type 2 diabetes: systematic review, meta-analysis, and estimation of population attributable fraction. BMJ 351, h3576.
22. Popkin B & Hawkes C (2016) Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses. Lancet Diabetes Endocrinol 4, 174-186.
23. Mozaffarian D (2016) Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation 133, 187-225.
24. Siri-Tarino PW & Krauss RM (2016) Which cheese to choose? Am J Clin Nutr 104, 953-954.
25. Raziani F, Tholstrup T, Kristensen MD et al. (2016) High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial. Am J Clin Nutr 104, 973-981.
26. Scrinis G (2016) Reformulation, fortification and functionalization: Big Food corporations' nutritional engineering and marketing strategies. J Peasant Stud 43, 17-37.
27. Scrinis G (2013) Nutritionism: The Science and Politics of Dietary Advice. New York: Columbia University Press.
28. Moubarac J-C, Parra DC, Cannon G et al. (2014) Food classification systems based on food processing: significance and implications for policies and actions: a systematic literature review and assessment. Curr Obes Rep 3, 256-272.
29. Fardet A, Rock E, Bassama J et al. (2015) Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing. Adv Nutr 6, 629-638.
30. Poti JM, Mendez MA, Ng SW et al. (2015) Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households? Am J Clin Nutr 101, 1251-1262.
31. Monteiro CA, Moubarac JC, Cannon G et al. (2013) Ultraprocessed products are becoming dominant in the global food system. Obes Rev 14, 21-28.
32. Monteiro CA, Cannon G, Levy RB et al. (2016) NOVA. The star shines bright. World Nutr 7, 28-38.
33. Canella DS, Levy RB, Martins APB et al. (2014) Ultraprocessed food products and obesity in Brazilian households (2008-2009). PLoS One 9, e92752.
34. da Costa Louzada ML, Baraldi LG, Steele EM et al. (2015) Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults. Prev Med 81, 9-15.
35. Juul F & Hemmingsson E (2015) Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010. Public Health Nutr 18, 3096-3107.
36. de Deus Mendonça R, Pimenta AM, Gea A et al. (2016) Ultraprocessed food consumption and risk of overweight and obesity: the University of Navarra Follow-Up (SUN) cohort study. Am J Clin Nutr 104, 1433-1440.
37. de Deus Mendonça R, Lopes ACS, Pimenta AM et al. (2016) Ultra-processed food consumption and the incidence of hypertension in a Mediterranean cohort: the Seguimiento Universidad de Navarra Project. Am J Hypertens 30, 358-366.
38. Tavares LF, Fonseca SC, Rosa MLG et al. (2012) Relationship between ultra-processed foods and metabolic syndrome in adolescents from a Brazilian Family Doctor Program. Public Health Nutr 15, 82-87.
39. Rauber F, Campagnolo P, Hoffman D et al. (2015) Consumption of ultra-processed food products and its effects on children's lipid profiles: a longitudinal study. Nutr Metab Cardiovasc Dis 25, 116-122.
40. Louzada MLdC, Martins APB, Canella DS et al. (2015) Impact of ultra-processed foods on micronutrient content in the Brazilian diet. Rev Saude Publica 49, 45.
41. Fardet A (2015) A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects. Food Funct 6, 363-382.
42. Chassaing B, Koren O, Goodrich JK et al. (2015) Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature 519, 92-96.
43. Kessler D (2009) The End of Overeating: Taking Control of the Insatiable American Appetite. New York: Rodale.
44. Moss M (2012) Salt, Sugar, Fat: How the Food Giants Hooked Us. New York: Random House.
45. Mozaffarian D, Jacobson MF & Greenstein JS (2010) Food reformulations to reduce trans fatty acids. N Engl J Med 362, 2037-2039.
46. Savio S, Mehta K, Udell T et al. (2013) A survey of the reformulation of Australian child-oriented food products. BMC Public Health 13, 836.
47. Mathias KC, Ng SW & Popkin B (2015) Monitoring changes in the nutritional content of ready-to-eat grain-based dessert products manufactured and purchased between 2005 and 2012. J Acad Nutr Diet 115, 360-368.
48. Pombo-Rodrigues S, Hashem KM, He FJ et al. (2017) Salt and sugars content of breakfast cereals in the UK from 1992 to 2015. Public Health Nutr 20, 1500-1512.
49. Buttriss JL (2013) Food reformulation: the challenges to the food industry. Proc Nutr Soc 72, 61-69.
50. Lawrence F (2004) Not on the Label: What Really Goes into the Food on Your Plate. London: Penguin.
51. La Berge AF (2008) How the ideology of low fat conquered America. J Hist Med Allied Sci 63, 139-177.
52. Upritchard J, Zeelenberg MJ, Huizinga H et al. (2005) Modern fat technology: what is the potential for heart health? Proc Nutr Soc 64, 379-386.
53. Borges MC, Louzada ML, de Sá TH et al. (2017) Artificially sweetened beverages and the response to the global obesity crisis. PLoS Med 14, e1002195.
54. Monteiro CA & Cannon G (2012) The food system: product reformulation will not improve public health. World Nutr 3, 406-434.
55. Winkler JT (2014) Nutritional reformulation: the unobtrusive strategy. Food Sci Technol J 28, 37-40.
56. Millett C, Laverty AA, Stylianou N et al. (2012) Impacts of a national strategy to reduce population salt intake in England: serial cross sectional study. PLoS One 7, e29836.
57. Baker P & Friel S (2014) Processed foods and the nutrition transition: evidence from Asia. Obes Rev 15, 564-577.
58. Imamura F, Micha R, Khatibzadeh S et al. (2015) Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment. Lancet Glob Health 3, e132-e142.
59. Stuckler D, McKee M, Ebrahim S et al. (2012) Manufacturing epidemics: the role of global producers in increased consumption of unhealthy commodities including processed foods, alcohol and tobacco. PLoS Med 9, e1001235.
60. Scott C, Hawkins B & Knai C (2017) Food and beverage product reformulation as a corporate political strategy. Soc Sci Med 172, 37-45.
61. Katz B & Wlliams LA (2011) Cleaning up processed foods. Food Technol 65, 33.
62. Poti JM, Mendez MA, Ng SW et al. (2016) Highly processed and ready-to-eat packaged food and beverage purchases differ by race/ethnicity among US households. J Nutr 146, 1722-1730.
63. Corvalán C, Reyes M, Garmendia ML et al. (2013) Structural responses to the obesity and non-communicable diseases epidemic: the Chilean Law of Food Labeling and Advertising. Obes Rev 14, 79-87.
64. Aguirre Pascal B (2016) Etiquetado: grandes empresas tendrán 50% de sus productos con advertencia, y han reformulado 1.550 alimentos. El Mercurio, 22 May. http://www. economiaynegocios.cl/noticias/noticias.asp?id=254368 (accessed June 2017).
65. Monteiro CA, Cannon G, Moubarac J-C et al. (2015) Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil. Public Health Nutr 18, 2311-2322.
66. Food and Agriculture Organization of the United Nations (2016) Food-based dietary guidelines-Uruguay. http://www.fao.org/nutrition/education/food-based-dietaryguidelines/regions/countries/uruguay/en/ (accessed March 2017).
67. Hawkes C, Jewell J & Allen K (2013) A food policy package for healthy diets and the prevention of obesity and dietrelated non-communicable diseases: the NOURISHING framework. Obes Rev 14, 159-168.