Food researchers allege study misleads the public about processed foods in the interest of ultra-processed food makers
A government-endorsed study that asserts a diet heavy in ultra-processed foods can remain balanced and nutritious has elicited sharp criticism among nutrition researchers who allege it confuses the public about one of the major health issues of our time: ultra-processed foods.
In a novel stance, scientists at the Agricultural Research Service’s Grand Forks Human Nutrition Research Center argue that ultra-processed foods can make up to 91 percent of a balanced diet. The preliminary study by the U.S. Department of Agriculture (USDA) contends that a diet predominantly comprising ultra-processed foods can score highly on diet quality and meet most macro and micronutrient requirements.
Julie Hess, an ARS research nutritionist and the study’s guiding force, encourages a shift in perspective—prioritizing food’s nutritional content over its processing level. This approach suggests that ultra-processed foods, which have traditionally been maligned in nutritional debates, can contribute significantly to a balanced diet.
In the study, scientists leveraged the widely used NOVA scale, first introduced in 2009, to classify foods by the degree of processing. As the dominant system in nutrition science, the NOVA classification system categorizes food based on the nature, extent, and purpose of its industrial processing. It includes four broad categories: unprocessed or minimally processed foods (fruit, whole-wheat flour); processed culinary ingredients (sugar, oil); processed foods (fresh bread, cheese); and ultra-processed foods (mass-produced bread with various additives, commercial salad dressings).
Ms. Hess voiced concerns over difficulties with the NOVA system because of potential ambiguities.
“There is not a consistent or easy-to-apply definition of what an ‘ultra-processed’ food is,” she told The Epoch Times.
Her claim has set off a tide of criticism from nutrition scientists. They maintain that the study overlooks abundant evidence connecting ultra-processed food intake to an elevated risk of various diseases, regardless of the food’s nutrient profile.
Carlos Monteiro, a key contributor to the development of the NOVA food classification system, disputes the study’s methodology and the authors’ application of the NOVA system.
“It is a desperate attempt to prevent the Dietary Guidelines for Americans (DGA) from mentioning ultra-processed foods since a recommendation against these foods would be beneficial for public health but detrimental to the profits of major corporations,” he told The Epoch Times.
Mr. Monteiro argues that the study miscategorizes certain foods as ultra-processed, thereby misrepresenting the NOVA system. He counters the assertion that ultra-processed foods are Americans’ primary affordable, nutrient-rich source, instead championing greater access to fresh and minimally processed foods.
By Sheramy Tsai
