ArticleScientific reports2023
Food additives and PAHO's nutrient profile model as contributors' elements to the identification of ultra-processed food products.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Are All Ultra-Processed Foods Created Equal? Descriptive Analysis of Nutritional Composition, Nutritional Quality, Energy Density and Hyperpalatability in Relation to Non-Communicable Disease Risk.Foods (Basel, Switzerland) · 2026Article
- Household income and food addiction symptoms predict ultra-processed foods intake in Brazilian university students: implications for policy.Psicologia, reflexao e critica : revista semestral do Departamento de Psicologia da UFRGS · 2026Article
- What Do Nova and the Ultraprocessed Food Concept Offer to Policymakers? From Updating Dietary Guidance to Regulatory Action and Advancing Sustainable Food System Transitions.American journal of public health · 2026Article
- Within-Person Variation in Ultra-Processed Food Consumption Is Associated with Total Daily Energy Intake.Nutrients · 2026Article
- Degree of Food Processing and the Risk of Immune-Mediated Inflammatory Diseases: A Prospective Analysis of the SUN Cohort.Nutrients · 2026Article
- Ultra processed foods and their inputs increasingly dominate New Zealand's food and beverage imports: a retrospective analysis.Globalization and health · 2026Article
- Fairer competition? Warning labels narrow the gap between the emotional reactions evoked by ultra-processed and unprocessed/minimally processed foods.BMC nutrition · 2026Article
- The role of regulatory policies on unhealthy commodities to prevent and control noncommunicable diseases in the Americas.Revista panamericana de salud publica = Pan American journal of public health · 2026Article
- Food additives in Latin America: a descriptive analysis of the packaged food supply in five countries.Globalization and health · 2025Article
- Brazilian front-of-package nutrition labelling and food additives: an approach to identify ultra-processed food products.The British journal of nutrition · 2025Article
- Regulatory responses to ultra-processed foods are skewed towards behaviour change and not food system transformation.Nature food · 2025Article
- The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market.Food & nutrition research · 2025Article
- Applying the Nova food classification to food product databases using discriminative ingredients: a methodological proposal.Frontiers in public health · 2025Article
- Ultra-Processed Foods: A Narrative Review of the Impact on the Human Gut Microbiome and Variations in Classification Methods.Nutrients · 2024Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The NOVA classification system categorizes foods according to the extent and purpose of industrial processing. Ultra-processed food products (UPF) are frequently composed of excessive amounts of sugars, salt, oils, and fats, and cosmetic additives designed to make them palatable and/or appealing. We aimed to describe the presence of critical nutrients in excess and cosmetic additives in packaged foods and beverages and to evaluate the proportion of UPF that can be correctly identified through the presence of critical nutrients in excess or the presence of cosmetic additives in food products. A total of 9851 items available in Brazilian supermarkets containing lists of ingredients and nutrition facts panels were analyzed. Cosmetic additives and critical nutrients in excess, according to Pan American Health Organization (PAHO)'s nutrient profile model, were assessed. All food items were categorized into the four NOVA classification groups. Relative frequencies of items with at least one critical nutrient in excess and one type of cosmetic additive were estimated. For UPF, 82.1% had some cosmetic additive, and 98.8% had some cosmetic additive or a nutrient in excess. This combined criterion allowed the identification of 100.0% of sweet cookies, salted biscuits, margarine, cakes and sweet pies, chocolate, dairy beverages, and ice cream. Combining the presence of cosmetic additives and the PAHO's nutrient profile model contributes to the identification of UPF.
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