Ultra-processed foods are classified as NOVA Group 4 and consist of industrially created products containing multiple ingredients and additives such as hydrolyzed proteins, soy protein isolate, maltodextrin, high fructose corn syrup, stabilizers, flavor enhancers, and non-sugar sweeteners. Most foods begin as non-processed Group 1 or minimally processed Group 2 items before industrial processing. Higher consumption of ultra-processed foods has been associated with increased all-cause mortality and links to dozens of health conditions including heart disease, mental health disorders, and type 2 diabetes. Diets dominated by ultra-processed items can displace nutritious foods, expose people to unhealthy additives, and raise chronic inflammation risk.
There is a growing interest concerning ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers. This has resulted in more interest in educating media and advising people when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing.
Ultra-processed foods are group 4 defined as Industrially created food products created with the addition of multiple ingredients that may include some Group 2 ingredients as well as additives to enhance the taste and/or convenience of the product, such as hydrolyzed proteins, soy protein isolate, maltodextrin, high fructose corn syrup, stabilizers, flavor enhancers, non-sugar sweeteners, and processing aids such as stabilizers and bulking and anti-bulking agents.
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