Nutrient profile of packaged foods according to the degree of processing

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Vale, Catarina Marques (Author) Other; Almeida, Carla (Author) SPUP; Azevedo, José (Author) FLUP; Padrão, Patrícia (Author) FCNAUP

Journal

Title: International Journal of Food Sciences and Nutrition

Vol. 75 No. 2

Pages: 1-9

ISSN: 0963-7486

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Pubmed / Medline

Current Contents

EBSCO

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Other information

Authenticus ID: P-00Z-PXA

DOI: 10.1080/09637486.2023.2299771

Abstract (EN): An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of chronic noncommunicable diseases. This study aims to characterise the nutrient profile of white-label pre-packaged foods and bakery products available in a market leader Portuguese food retail chain, according to the extent of processing proposed by NOVA classification system. The nutrient profile (energy, sugar, total fat, saturated fat and sodium) according to processing degree was analysed using non-parametric tests. UPF were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9 g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001). Processed and UPF showed significantly higher total (12.4 and 10.8 g/100 g, respectively) and saturated fat content (6.10 and 4.61 g/100 g, respectively) than unprocessed/minimally processed foods (p < .001). Regarding the variation of the nutritional value across the extent of processing, different results were observed for some categories suggesting the importance of a stratified analysis. The consumption of less processed foods and the manufacture of processed/UPF with better nutrient profile should be promoted. © 2024 Taylor & Francis Group, LLC.

Language: English

Type (Professor's evaluation): Scientific

Notes: Received 22 Sep 2023, Accepted 21 Dec 2023, Published online: 08 Jan 2024

No. of pages: 11