A new classification of foods based on the extent and purpose of their processing

TLDR

This paper proposes a new food classification based on the extent and purpose of industrial processing and discusses its impact on diet quality, eating patterns, and health. The authors define three groups—unprocessed/minimally processed, processed culinary/food industry ingredients, and ultra‑processed products—and apply this classification to 2002/2003 Brazilian Household Budget Survey data from 48,470 households. In the survey, average daily food availability was 1,792 kcal per person, with 42.5 % from group 1, 37.5 % from group 2, and 20 % from group 3, and the proportion of ultra‑processed foods rose with income, comprising nearly one third of calories in higher‑income households.

Abstract

This paper describes a new food classification which assigns foodstuffs according to the extent and purpose of the industrial processing applied to them. Three main groups are defined: unprocessed or minimally processed foods (group 1), processed culinary and food industry ingredients (group 2), and ultra-processed food products (group 3). The use of this classification is illustrated by applying it to data collected in the Brazilian Household Budget Survey which was conducted in 2002/2003 through a probabilistic sample of 48,470 Brazilian households. The average daily food availability was 1,792 kcal/person being 42.5% from group 1 (mostly rice and beans and meat and milk), 37.5% from group 2 (mostly vegetable oils, sugar, and flours), and 20% from group 3 (mostly breads, biscuits, sweets, soft drinks, and sausages). The share of group 3 foods increased with income, and represented almost one third of all calories in higher income households. The impact of the replacement of group 1 foods and group 2 ingredients by group 3 products on the overall quality of the diet, eating patterns and health is discussed.