ArticleNutrients2022
Food Processing: Comparison of Different Food Classification Systems.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 1 of them a synthesis that pooled it.
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
38 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Ultra-Processed Food and Chronic Kidney Disease Risk: A Systematic Review, Meta-Analysis, and Recommendations.Nutrients · 2025Pooled it
- Identification and validation of poly-metabolite scores for diets high in ultra-processed food: An observational study and post-hoc randomized controlled crossover-feeding trial.PLoS medicine · 2025Trial
- Metabolomic Profiling of an Ultraprocessed Dietary Pattern in a Domiciled Randomized Controlled Crossover Feeding Trial.The Journal of nutrition · 2023Trial
- Recognition of Food Processing and Its Association with Consumption Patterns and Nutrient Intake Among Saudi University Students.Foods (Basel, Switzerland) · 2026Article
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Prospective association between baseline ultra-processed food consumption and future adherence to the 24-h movement guidelines in children: findings from the SENDO project.European journal of pediatrics · 2026Article
- Causal effects of 32 eating habits on ischemic stroke risk and post-stroke functional outcome: A Mendelian randomization study.The Journal of international medical research · 2026Article
- Identifying the most sustainable foods using two different approaches: a priori versus a posteriori.European journal of clinical nutrition · 2026Article
- Reproducibility and Validity of a Nova-Based Food Frequency Questionnaire in Older Italian Adults: The NFFQ-Elderly.Nutrients · 2026Article
- Comparison of food processing classification frameworks in the NHANES 2017-2018.The American journal of clinical nutrition · 2026Article
- Artificial intelligence applications for assessing ultra-processed food consumption: a scoping review.The British journal of nutrition · 2026Article
- A perspective of ultra-processed food definitions and classification challenges.Animal frontiers : the review magazine of animal agriculture · 2026Article
- Beyond diet and health: scoping umbrella review of the wider impact and influence of ultra-processed foods.BMC public health · 2026Article
- Associations between Dietary Inflammatory Index, ultra-processed food intake, and clinical outcomes in women with lipedema.Frontiers in nutrition · 2026Article
- Strategies to Determine and Mitigate Pesticide Residues in Food.Molecules (Basel, Switzerland) · 2025Review
- Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation.Foods (Basel, Switzerland) · 2025Article
- Effects of Ultra-Processed Foods and Food Additives on Disease Activity in Adults with Inflammatory Bowel Disease: A Scoping Review.Journal of clinical medicine · 2025Review
- The role of ultra-processed food in obesity.Nature reviews. Endocrinology · 2025Review
- Ultra-Processed Foods and Cardiometabolic Health: A Review of Current Evidence.Current nutrition reports · 2025Review
- Toward Multidimensional Front-of-Pack Labels: Integrating Nutritional, Environmental, and Processing Information.Nutrients · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The substitution of minimally processed food and culinary home preparations for ready-to-eat products is increasing worldwide, which is overlooked as a cause of concern. The technological developments and the rise in highly processed food availability have introduced the concept of ultra-processed food (UPF). Food classification systems based on processing are now a new basis for epidemiological research. Different results from these classifications might influence conclusions on the population's consumption of UPF or its association with health outcomes. The aim of this study was to compare classification systems and to find out if their results are comparable when evaluating the extent of high/UPF on the overall diet. Portuguese data from the year 2000 was extracted from the DAFNE-AnemosSoft, and 556 food/beverages items were classified according to five systems. The contribution of UPF was calculated as a percentage of total available amount and discrepancy ranges used for comparisons. Results of UPF availability contributions were: NOVA 10.2%; UNC 15.2%; IFPRI 16.7%; IFIC 17.7%; IARC 47.4%. The highest discrepancy ranges were from alcoholic beverages (97.4%), milk/milk products (94.2%), sugar/sugar products (90.1%), added lipids (74.9%), and cereals/cereal products (71.3%). Inconsistencies among classifications were huge and the contribution from highly/UPF presented high discrepancies. Caution must be taken when comparing and interpreting such data.
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