![]() Processed foods, such as bottled vegetables, canned fish, fruits in syrup, cheeses and freshly made breads, are made essentially by adding salt, oil, sugar or other substances from Group 2 to Group 1 foods. They are not meant to be consumed by themselves, and are normally used in combination with Group 1 foods to make freshly prepared drinks, dishes and meals. The purpose of such processes is to make durable products that are suitable for use in home and restaurant kitchens to prepare, season and cook Group 1 foods and to make with them varied and enjoyable hand-made dishes and meals, such as stews, soups and broths, salads, breads, preserves, drinks and desserts. Processed culinary ingredients, such as oils, butter, sugar and salt, are substances derived from Group 1 foods or from nature by processes that include pressing, refining, grinding, milling and drying. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients as dishes or meals. ![]() These processes are designed to preserve natural foods, to make them suitable for storage, or to make them safe or edible or more pleasant to consume. Minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging. Unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or of animals (muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature. Group 4 - Ultra-processed food and drink products. ![]() Group 2 - Processed culinary ingredients.Group 1 - Unprocessed or minimally processed foods.The NOVA classification assigns a group to food products based on how much processing they have been through: France's public health nutritional policy goals for 2018-2022 aims to reduce consumption of group 4 ultra-processed foods by 20%.Brazil's dietary guidelines recommend to limit consumption of processed food and avoid ultra-processed food.Some countries use the NOVA groups for their dietary guidelines or goals, for instance: Press Release in French : Consommation d’aliments ultra-transformés et risque de cancer ![]() Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort New research associating researchers from Inserm, Inra and the Paris 13 University (Centre de recherche épidémiologie et statistique Sorbonne Paris Cité, équipe EREN) suggest a correlation between the cosumption of ultra-transformed foods and an increased risk of developing a cancer. Louzada and Patrícia Constante Jaime advocate for the adoption of a system of grades from 1 to 4 to allow to simply compare the degree of processing of products. ![]() In the report "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing" ( pdf, pdf),Ĭarlos Augusto Monteiro, Geoffrey Cannon, Jean-Claude Moubarac, Renata Bertazzi Levy, Maria Laura C. A classification in 4 groups to highlight the degree of processing of foods ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |