by A recent study sheds new light on the debate about ultra-processed and micro-processed foods. He urges us to rethink our approach. Instead of looking at how processed our food is, we should focus on the types of food we eat.
This enlightening study is from the USDA-ARS Grand Forks Human Nutrition Research Center.
A team of passionate scientists, led by Dr. Julie Hess, hard to challenge our current beliefs about food processing.
Minimally vs. ultra-processed foods
The researchers contrasted two diets that represent typical Western consumption.
One consisted of minimally processed foods, and the other was ultra-processed foods, as defined by the NOVA classification system.
Surprisingly, the minimally processed diet was more than twice as expensive. It also had a shorter shelf life. In addition, it did not provide any additional nutritional value.
“This study shows that it is possible to eat a low-quality diet even when choosing primarily unprocessed foods,” explained Hess.
“It also shows that more processed and less processed diets can be equally nutritious (or non-nutritious), but the more processed diet can have a longer shelf life and be less expensive.
Turn in the story
Soy Nutrition Institute Global director of nutrition science and research, Mark Messina, Ph.D., is scheduled to present these breakthrough findings at NUTRITION 2024.
This study is a sequel to their previous work, revealing that a high-quality menu aligned with nutritional guidelines can contain mostly ultra-processed foods.
This time, the scientists flipped the script, asking, “Could a low-quality menu consist mostly of ‘simple’ foods?”
Reality check
The researchers composed a less-processed menu, getting 20% of its caloric content from ultra-processed foods. On the other hand, the more processed menu got 67% of its energy from ultra-processed foods.
Both menus scored around 43-44 on the Healthy Eating Index, a regrettable score that indicates poor adherence to the Dietary Guidelines for Americans.
The less processed menu cost consumers $34.87 per day per person, in stark contrast to the $13.53 per day for the more processed menu.
The median expiry time for the less processed and more processed menu items also varied widely, with figures standing at 35 days and 120 days, respectively.
Understand minimally processed foods
Julie Hess pointed out that nutrient-dense packaged foods, including unsweetened apples, ultra-filtered milk, liquid egg whites, and certain brands of canned raisins and tomatoes, could be classified as ultra-processed food.
“The results of this study show that there is more to building a nutritious diet than considering food processing as defined by NOVA. The concepts of ‘ultra-processed’ and ‘unprocessed’ foods need to be better characterized by the nutrition research community,” she concluded.
This study serves as a wake-up call, encouraging a holistic approach that goes beyond looking at levels of food processing, including minimally processed foods, to examine the nature of the foods we eat.
Implications for public health policies
The results of this study may change public health policies and nutritional guidelines. Current advice favors minimally processed foods.
This research suggests that focusing only on levels of processing may miss the whole picture of diet quality.
Public health authorities may need to reconsider their recommendations. Some ultra-processed foods can be healthy and offer benefits such as cost savings and a longer shelf life. Policies should promote nutrient-dense foods, regardless of their level of processing.
An approach to nutrition
This study highlights the need for a personalized approach to nutrition. Instead of completely avoiding ultra-processed foods, focus on including a variety of nutritious options.
This way, you can balance your diet while considering your individual needs.
Consider factors such as affordability, convenience, and individual nutritional needs. Nutrition professionals can offer advice tailored to each individual’s situation.
This approach can lead to better and more effective nutrition strategies, which will improve public health outcomes.
Implications of minimal processed foods
A key takeaway is the need to educate the public about nutrition. We need awareness campaigns and educational programs to make people aware of food processing and its health impacts.
When people have accurate nutritional information, they can make better dietary choices. Schools, community centers, and health care providers can help disseminate this information effectively. By working together, we can help everyone make healthier food choices.
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