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From ultra-processed foods to ultra-processed dietary patterns

Nature Food volume 3, pages 671–673 (2022)Cite this article

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The dietary and health impacts of ultra-processed foods can be understood across the nutri-biochemical, food and dietary pattern levels. Each level reveals distinct dimensions and characteristics that can inform our scientific analysis and policy responses accordingly.

The Nova food processing classification system has, over the past decade, shifted the focus of nutrition research on processed foods from the previously dominant level of nutrient composition to the level of food products, their ingredients and processing characteristics, and their role in differentiating types of dietary pattern.

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Author information

Authors and Affiliations

  1. School of Agriculture and Food, University of Melbourne, Melbourne, Victoria, Australia

    Gyorgy Scrinis

  2. Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil

    Carlos Monteiro

Authors
  1. Gyorgy Scrinis
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  2. Carlos Monteiro
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Correspondence to Gyorgy Scrinis.

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The authors declare no competing interests.

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Nature Food thanks the anonymous reviewers for their contribution to the peer review of this work.

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Scrinis, G., Monteiro, C. From ultra-processed foods to ultra-processed dietary patterns. Nat Food 3, 671–673 (2022). https://doi.org/10.1038/s43016-022-00599-4

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  • DOI: https://doi.org/10.1038/s43016-022-00599-4

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