System of food classification based on degree of food processing and its use in the prevention of lifestyle diseases
Abstract
The nutritional benefits of food depend not only on the chemical composition but also on the type and the degree of processing.Consumption of foods with a higher degree of processing is associated with a higher risk of developing of lifestyle diseases. This review article takes a fresh perspective on this issue and particularly on the relationship between the degree and type of processing and its impact on consumer's health.
The division of foods into groups is based on the NOVA classification, whichis used as a main criterion for identifying ultra-processed food products. One of the outputs of this paper is a guide for consumers to identify this food group in practice.
Preference for minimally processed foods and limitation of ultra-processed foods should be part of a healthy lifestyle, prevention and treatment of lifestyle diseases.