Ultra-processed foods and the limits of product reformulation
Open accessAbstract
The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit – Na, free sugars, SFA, trans -fatty acids and total energy. The present commentary examines the limitations of what we refer to as ‘nutrients-to-limit reformulation’ policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.
AI snapshot
Written from the paper’s full text.
TL;DR
This commentary argues that reformulating ultra-processed foods to reduce nutrients-to-limit (Na, free sugars, SFA, trans fats, energy) has inherent limits and risks, because it ignores other processed ingredients and can legitimize continued ultra-processed food consumption. It calls for broader approaches, including wholefood reformulation and policies to reduce ultra-processed food consumption.
Key findings
- Nutrients-to-limit reformulation targets only Na, free sugars, SFA, trans-fatty acids and total energy, but ultra-processed foods also contain other potentially harmful processed ingredients and additives not usually removed during reformulation.
- Reformulation can lead to “mal-substitution,” where nutrients-to-limit are replaced with other refined, reconstituted or chemically modified ingredients, such as non-caloric sweeteners, modified starches, or fully hydrogenated/fractionated/interesterified oils; historical examples include trans fats replacing saturated fats and sugar replacing fat in low-fat products.
- Reformulation policies may legitimize ultra-processed products and their manufacturers, especially in emerging markets in the global South where packaged food consumption is growing rapidly; in such contexts, per-product nutrient reductions may be cancelled out by overall increases in ultra-processed food consumption.
- Alternatives include wholefood reformulation, restricting or reducing ultra-processed products, and policy examples such as Brazil and Uruguay dietary guidelines advising against replacing minimally processed foods with ultra-processed products, and Chile’s labelling/advertising standards where products with at least one black symbol cannot be advertised to children or sold in schools.
Methods
- Design: a commentary/conceptual analysis examining the limitations and potential risks of nutrients-to-limit reformulation policies, particularly for ultra-processed foods.
- Data/sample: no empirical sample or systematic dataset is reported; the analysis draws on existing literature, policy examples and prior classifications.
- Main analysis: the authors introduce a classification of reformulation practices—nutrients-to-limit reformulation, positive-nutrient reformulation, and wholefood reformulation—and argue that nutrient-focused reformulation is insufficient for improving the nutritional quality of ultra-processed products.
Limitations
- The paper does not state formal limitations.
- Evident from the text: it is a commentary rather than a systematic review or empirical study, so it presents no new quantitative data or formal evaluation of reformulation outcomes.
- Evident from the text: the policy examples and historical cases are selective and illustrative, and the authors do not systematically examine changes in ingredients before and after nutrients-to-limit reformulation.
Model-written summary. Check it against the paper before relying on it.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
0 of 38 cited sources checked · 0 supported · 0 flagged
- Premisecitation
Some forms of processing strip wholefoods of some of their nutritious components.
“Some forms of processing strip wholefoods of some of their nutritious components (40) .”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [40] source
Not checked in the free run.
- Interpretationnone given
The sources of nutrients-to-limit in ultra-processed products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods.
“The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods.”
Quote in the paperNot a substantial claim - Interpretationnone given
The focus on nutrients-to-limit within reformulation policies is an extension of the way nutrients and nutrient profiling remain the primary lens of analysis within nutrition science.
“The focus on nutrients-to-limit within reformulation policies is an extension of the way nutrients and nutrient profiling remain the primary lens of analysis within nutrition science.”
Quote in the paperNot a substantial claim - Premisecitation
Ultra-processed products are the main driver of the excessive intake of nutrients-to-limit in many people's diets around the world.
“These products are the main driver of the excessive intake of nutrients-to-limit in many people's diets around the world (17) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [17] source
Not checked in the free run.
- Interpretationnone given
Beyond nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation.
“Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation.”
Quote in the paperNot a substantial claim
- Premisecitation
The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit: Na, free sugars, SFA, trans-fatty acids and total energy.
“The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit -Na, free sugars, SFA, trans-fatty acids and total energy.”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [18] source
Not checked in the free run.
- Premisecitation
Longitudinal and cross-sectional studies in several countries have found a positive association between ultra-processed food consumption and obesity, hypertension, metabolic syndrome and dyslipidaemia.
“Longitudinal and cross-sectional studies in several countries have found a positive association between ultra-processed food consumption and obesity, hypertension, metabolic syndrome and dyslipidaemia (33)(34)(35)(36)(37)(38)(39) .”
Quote in the paperSubstantial claim0 of 3 sources checked - Interpretationreasoning
The nutrient focus has tended to obscure and hinder research into the health impacts of food processing and processed food products.
“Yet this nutrient focus has tended to obscure and hinder research into the health impacts of food processing and processed food products.”
Quote in the paperNot a substantial claim - Interpretationcitation
Reformulation policies may serve to legitimate, endorse and even promote rather than significantly challenge the consumption of ultra-processed foods.
“Another concern with current reformulation policies is that they may serve to legitimate, endorse and even promoterather than significantly challengethe consumption of ultra-processed foods (54) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [54] source
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- Interpretationreasoning
Reformulation policies effectively provide positive endorsement for the consumption of (reformulated) ultra-processed products, as long as these reformulated products have met the required single-nutrient goals.
“Reformulation policies effectively provide positive endorsement for the consumption of (reformulated) ultra-processed products, as long as these reformulated products have met the required single-nutrient goals.”
Quote in the paperNot a substantial claim - Premisecitation
The new Chilean food labelling and advertising standards have resulted in many ultra-processed products receiving black symbols (up to four) that warn consumers of the high content in sugar, salt, saturated fat and energy.
“This is the case with the new Chilean food labelling and advertising standards, which have resulted in many ultra-processed products receiving black symbols (up to four) that warn consumers of the high content in sugar, salt, saturated fat and energy (63,64) .”
Quote in the paperNot a substantial claim0 of 2 sources checked - Interpretationreasoning
This often means substituting with other refined and reconstituted processed ingredients.
“This often means substituting with other refined and reconstituted processed ingredients.”
Quote in the paperSubstantial claim - Premisecitation
Policies restricting or banning the sale of ultra-processed products such as sugar-sweetened beverages and confectionery in schools and other institutional or commercial settings have been implemented in several countries.
“Policies restricting or banning the sale of ultra-processed productssuch as sugarsweetened beverages and confectioneryin schools and other institutional or commercial settings have been implemented in several countries, and are a more direct way of reducing their consumption (67) .”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [67]
Not checked in the free run.
- Interpretationreasoning
If nutrients-to-limit reformulation is promoted as a primary goal of nutrition policy, then it potentially undermines policies that aim to more substantially improve the quality of the food supply and that promote the increased consumption of minimally processed foods.
“If nutrients-to-limit reformulation is promoted as a primary goal of nutrition policy, then it potentially undermines policies that aim to more substantially improve the quality of the food supply and that promote the increased consumption of minimally processed foods.”
Quote in the paperNot a substantial claim - Interpretationcitation
Even within the terms of nutrients-to-limit reformulation, setting higher nutrient standards can serve to weed out many ultra-processed products.
“Even within the terms of nutrients-to-limit reformulation, setting higher nutrient standards can serve to weed out many ultra-processed products.”
Quote in the paperSubstantial claim - Interpretationreasoning
In the case of NOVA processed foods, reducing the quantity of nutrients-to-limit could substantially improve their nutritional quality.
“In the case of the NOVA category of processed foodswhose ingredients are restricted to minimally processed foods, salt, sugar, and non-modified oils and fats extracted from minimally processed foodsreducing the quantity of the nutrients-to-limit could substantially improve their nutritional quality.”
Quote in the paperSubstantial claim - Premisecitation
In the UK, where voluntary salt reduction strategies have been in place since 2003, studies suggest that these policies have coincided with a modest reduction of salt intake.
“In the UK, for example, where voluntary salt reduction strategies have been in place since 2003, studies suggest that these policies have coincided with a modest reduction of salt intake (56) .”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [56] source
Not checked in the free run.
- Interpretationcitation
In the largely saturated processed food markets in the global North, if these reformulation policies are systematically applied then we could expect to see modest population-wide reductions in some of these nutrients-to-limit.
“In the largely saturated processed food markets in the global North, if these reformulation policies are systematically applied then we could expect to see modest population-wide reductions in some of these nutrientsto-limit.”
Quote in the paperSubstantial claim - Premisecitation
Experimental evidence indicates that dietary emulsifiers, a common additive of ultra-processed foods, may impact the gut microbiota promoting colitis and metabolic syndrome.
“and experimental evidence indicates that dietary emulsifiers, a common additive of ultra-processed foods, may impact the gut microbiota promoting colitis and metabolic syndrome (42) .”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [42]
Not checked in the free run.
- Premisecitation
The replacement of fat with sugar in the manufacture of low-fat processed foods during the 1980s and 1990s when the low-fat dietary advice was dominant in the USA and other countries is a well-documented historical example of mal-substitution.
“The second is the replacement of fat with sugar in the manufacture of low-fat processed foods during the 1980s and 1990s when the low-fat dietary advice was dominant in the USA and other countries (50,51) .”
Quote in the paperNot a substantial claim0 of 2 sources checked - Interpretationcitation
Manufacturers of ultra-processed products can be expected to replace the sources of nutrients-to-limit with ingredients that replicate their taste, texture, bulk and processing functionality, and without significantly adding to costs.
“Manufacturers of ultra-processed products can be expected to replace the sources of nutrients-to-limit with ingredients that replicate their taste, texture, bulk and processing functionality, and without significantly adding to costs (49) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [49] source
Not checked in the free run.
- Interpretationcitation
Policies restricting or banning the sale of ultra-processed products in schools and other institutional or commercial settings are a more direct way of reducing their consumption.
“Policies restricting or banning the sale of ultra-processed productssuch as sugarsweetened beverages and confectioneryin schools and other institutional or commercial settings have been implemented in several countries, and are a more direct way of reducing their consumption (67) .”
Quote in the paperSubstantial claim - Premisecitation
The increase in the intake of trans-fatty acids when partially hydrogenated vegetable oils were promoted as a substitute ingredient for saturated fats derived from animal fats, such as in the promotion of margarine over butter beginning in the 1960s, is a well-documented historical example of mal-substitution.
“The first is the increase in the intake of trans-fatty acids when partially hydrogenated vegetable oils were promoted as a substitute ingredient for saturated fats derived from animal fats, such as in the promotion of margarine over butter beginning in the 1960s (27) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [27] source
Not checked in the free run.
- Interpretationreasoning
The overall health benefits resulting from this mal-substitution of ingredients are questionable.
“The overall health benefits resulting from this mal-substitution of ingredientsas we refer to itare therefore questionable.”
Quote in the paperNot a substantial claim - Interpretationcitation
Reformulated products that have met the minimum standards for salt or fat or sugar may even be promoted as positively health-enhancing if they have also been fortified with supposedly beneficial or 'positive' nutrients and food components, such as vitamins, fibre or n-3 fatty acids.
“Reformulated products that have met the minimum standards for salt or fat or sugar may even be promoted as positively healthenhancing if they have also been fortified with supposedly beneficial or 'positive' nutrients and food components, such as vitamins, fibre or n-3 fatty acidsthat is, if nutrients-to-limit reformulation is accompanied by positive-nutrient reformulation (54) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [54] source
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- Interpretationcitation
By actively promoting their own reformulation policies, or complying with government standards for reformulation, food corporations will be able to demonstrate their corporate responsibility commitments and present themselves as part of the solution to obesity and diet-related non-communicable diseases.
“By actively promoting their own reformulation policies, or complying with government standards for reformulation, food corporations will be able to demonstrate their corporate responsibility commitments and present themselves as part of the solution to obesity and diet-related non-communicable diseases (26,60) .”
Quote in the paperSubstantial claim0 of 2 sources checked - Interpretationreasoning
In many low- and middle-income countries currently recording double-digit annual growth in packaged food consumption, any reductions in nutrients-to-limit within individual products are likely to be cancelled out by an overall increase in the consumption of ultra-processed food and drink products.
“In many low-and middle-income countries currently recording double-digit annual growth in packaged food consumption, any reductions in nutrientsto-limit within individual products are likely to be cancelled out by an overall increase in the consumption of ultra-processed food and drink products.”
Quote in the paperSubstantial claim - Premisecitation
One of the policy rationales for nutrients-to-limit reformulation is that it is a means of reducing the consumption of these nutrients without consumers having to change their food choices or dietary patterns.
“For example, in an article promoting reformulation in a food science and technology journal, reformulation is referred to as 'the unobtrusive strategy': 'It creates the prospect of nutritional improvement without dietary change' (55) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [55] source
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- May combine two claims. 16
- Classified as probably not a substantial claim. 4
May combine two claims.
Interpretationnone givenReformulation policies may legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.
“Reformulation policies may also legitimise current levels of consumption of ultraprocessed products in high-income countries and increased levels of consumption in emerging markets in the global South.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationThere is evidence linking highly refined flours and starches to increased glycaemic load and detrimental impacts on blood cholesterol levels.
“For example, there is evidence linking highly refined flours and starches to increased glycaemic load and detrimental impacts on blood cholesterol levels (23,41) ;”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites [23] source
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- cites [41]
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Classified as probably not a substantial claim.
PremisecitationThe nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns.
“The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns.”
- Also stated in: § Abstract · plain
“Reformulation has been promoted by many nutrition experts, governments, international agencies and food corporations as an important means of addressing the nutritional imbalances in contemporary dietary patterns (1)(2)(3)(4) .”
Quote in the paperSubstantial claim0 of 3 sources checked- cites [1] source
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- cites [2]
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- cites [3]
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- Also stated in: § Abstract · plain
May combine two claims.
InterpretationreasoningFood corporations may thereby maintain their access to emerging markets in the South and their social licence to operate and expand within them.
“Food corporations may thereby maintain their access to emerging markets in the South and their social licence to operate and expand within them.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationIn emerging markets in the global South, the distribution and consumption of ultra-processed foods continue to grow rapidly, resulting in the displacement of traditional, freshly prepared and minimally processed meals.
“However, it is a different story in emerging markets in the global South, where the distribution and consumption of ultra-processed foods continue to grow rapidly, resulting in the displacement of traditional, freshly prepared and minimally processed meals (57)(58)(59) .”
Quote in the paperSubstantial claim0 of 3 sources checkedMay combine two claims.
PremisecitationIt is also evident in the trend towards 'clean labelling', whereby manufacturers seek to avoid adding some artificial flavours or preservatives to their products, as well as adding some whole grains to their products.
“It is also evident in the trend towards 'clean labelling', whereby manufacturers seek to avoid adding some artificial flavours or preservatives to their products, as well as adding some whole grains to their products (61) .”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [61] source
Not checked in the free run.
May combine two claims.
InterpretationreasoningThese substitute ingredients may themselves be of minimal nutritional value and may even be harmful in large quantities.
“These substitute ingredients may themselves be of minimal nutritional value and may even be harmful in large quantities.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationBeyond the defensive strategy of reformulating their products to reduce nutrients-to-limit, food corporations are also fortifying and 'functionalizing' these same products, and marketing them as addressing micronutrient deficiencies and providing targeted health benefits.
“Beyond the defensive strategy of reformulating their products to reduce nutrients-to-limit, food corporations are also fortifying and 'functionalizing' these same products, and marketing them as addressing micronutrient deficiencies and providing targeted health benefits (26) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [26] source
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May combine two claims.
PremisecitationThe national dietary guidelines in Brazil and Uruguay now explicitly refer to the category of ultra-processed foods and advise the population not to replace minimally processed foods and their culinary preparations with ultra-processed food and drink products.
“For example, the national dietary guidelines in Brazil and Uruguay now explicitly refer to the category of ultra-processed foods and advise the population not to replace minimally processed foods and their culinary preparations with ultra-processed food and drink products (65,66) .”
Quote in the paperNot a substantial claim0 of 2 sources checked- cites [65] source
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- cites [66]
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May combine two claims.
PremisecitationSuch more comprehensive reformulation is already being selectively carried out by some food companies, and is evident in the increased availability of premium packaged foods and fast-food/restaurant meals.
“Such more comprehensive reformulation is already being selectively carried out by some food companies, and is evident in the increased availability of premium packaged foods and fast-food/ restaurant meals.”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [61] source
Not checked in the free run.
Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).
Interpretationnone givenTheir compliance with any government-endorsed nutritional standards may also protect corporations from the threat of future litigation.
“Their compliance with any government-endorsed nutritional standards may also protect corporations from the threat of future litigation.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationAside from any intrinsic harmful effects, these ingredients may also play a role in creating products that are hyper-palatable, rapidly consumable, cheap, durable and possibly addictive.
“Aside from any intrinsic harmful effects, these ingredients may also play a role in creating products that are hyper-palatable, rapidly consumable, cheap, durable and possibly addictive (43,44) .”
Quote in the paperNot a substantial claim0 of 2 sources checkedMay combine two claims.
PremisecitationConvenience premium products often cost more and therefore may not be as affordable to those on low incomes who already consume the poorest-quality diets.
“However, convenience premium products often cost more and therefore may not be as affordable to those on low incomes who already consume the poorest-quality diets (62) .”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [62] source
Not checked in the free run.
May combine two claims.
PremisecitationAny products carrying at least one black symbol cannot be advertised to children nor sold in schools in Chile.
“Importantly, any products carrying at least one black symbol cannot be advertised to children nor sold in schools in Chile.”
Quote in the paperNot a substantial claim0 of 2 sources checkedMay combine two claims.
InterpretationreasoningReformulation policies can not only create political legitimation for ultra-processed products, but also for the food manufacturing and service corporations that produce them.
“Reformulation policies can not only create political legitimation for ultra-processed products, but also for the food manufacturing and service corporations that produce them.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.
InterpretationreasoningThese trends towards minimally processed ingredients point to the maturing of the packaged and fast-food industries in some markets and the growing consumer demand for better-quality foods.
“These trends towards minimally processed ingredients point to the maturing of the packaged and fast-food industries in some markets and the growing consumer demand for better-quality foods.”
Quote in the paperNot a substantial claimMay combine two claims.
InterpretationreasoningIn the case of ultra-processed foods primarily constructed out of sources of nutrients-to-limit and other highly processed ingredients, the substantial reduction of nutrients-to-limit poses great technological and economic challenges for manufacturers and will not necessarily result in the production of nutritious products.
“However, in the case of ultra-processed foods that are primarily constructed out of sources of nutrients-to-limit and other highly processed ingredients, the substantial reduction of nutrients-to-limit poses great technological and economic challenges for manufacturers and will not necessarily result in the production of nutritious products.”
Quote in the paperNot a substantial claimProbably not a substantial claim: may not pass S4 (based).
Interpretationnone givenThere have not been systematic examinations of the changes in ingredients before and after nutrients-to-limit reformulation.
“Yet there have not been systematic examinations of the changes in ingredients before and after nutrients-to-limit reformulation.”
Quote in the paperNot a substantial claimMay combine two claims.
InterpretationreasoningThese substituted ingredients are intended to perform a similar role to salt/sugar/fat in maintaining the hyper-palatability and cheap cost of food products, and to thereby maintain the high levels of consumption of the reformulated products.
“These substituted ingredients are also intended to perform a similar role to salt/sugar/fat in maintaining the hyper-palatability and cheap cost of food products, and to thereby maintain the high levels of consumption of the reformulated products.”
Quote in the paperNot a substantial claim
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'Cutting red-tape' agendas have emerged in many high-income countries, with potential to impede new UPF regulations.
“For example, 'cutting red-tape' agendas have emerged in many high-income countries, with potential to impede new UPF regulations 194 .”
From Ultra‐processed foods and the nutrition transition: global, regional and national trends, food systems transformations and political economy drivers (2020) · cites this paper as [194]
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“…there is evidence linking highly re fi ned fl ours and starches to increased glycaemic load and detrimental impacts on blood cholesterol levels (23,41) ; and experimental evidence indicates that dietary emulsi fi ers, a common additive of ultra-processed foods, may impact the gut microbiota…”
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Product reformulation in the food system to improve food safety. Evaluation of policy interventions
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A survey of the reformulation of Australian child-oriented food products
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“Reaching its limits”: industry perspectives on salt reduction
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The Case for Banning Trans Fats
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Dietary Guidance and the Role of Food Science
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Cited by
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Baker, P., Machado, P., Santos, T., Sievert, K., Backholer, K., Hadjikakou, M., Russell, C., Huse, O., Bell, C., Scrinis, G., et al. (2020) · Obesity Reviews · doi:10.1111/obr.13126 · Cited by 1,194 · see citing works
Self-citationObesity and the food system transformation in <scp>Latin America</scp>
Popkin, B. M., & Reardon, T. (2018) · Obesity Reviews · doi:10.1111/obr.12694 · Cited by 629 · see citing works
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Ultra-processed food consumption among US adults from 2001 to 2018
Juul, F., Parekh, N., Steele, E. M., Monteiro, C. A., & Chang, V. W. (2021) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqab305 · Cited by 413 · see citing works
Self-citationMachado, P. P., Steele, E. M., Levy, R. B., Sui, Z., Rangan, A., Woods, J., Gill, T. P., Scrinis, G., & Monteiro, C. A. (2019) · BMJ Open · doi:10.1136/bmjopen-2019-029544 · Cited by 271 · see citing works
“…the limitations of the Australian Health Star Rating System to support healthy choices in agreement with the ADGs 56 and the limits of the ultra-processed food reformulation to address unhealthy diets 57 reinforce the need for targeted strategies to reduce the consumption of ultra-processed foods.”
BackgroundSelf-citationDicken, S. J., & Batterham, R. L. (2021) · Nutrients · doi:10.3390/nu14010023 · Cited by 264 · see citing works
“Despite the mounting evidence showing the adverse impacts of UPFs, the argument between nutrients and ultra-processing, and therefore between reformulation or avoidance of UPFs, is ongoing [24,81,82].”
BackgroundOvercoming Global Food Security Challenges through Science and Solidarity
Barrett, C. B. (2020) · American Journal of Agricultural Economics · doi:10.1111/ajae.12160 · Cited by 269 · see citing works
Marcela Reyes, J., Taillie, L. S., Popkin, B. M., Kanter, R., Vandevijvere, S., & Corvalán, C. (2020) · PLoS Medicine · doi:10.1371/journal.pmed.1003220 · Cited by 242 · see citing works
“Recent reports suggest that reformulation is the most cost-effective measure to improve populations’ diets and health status [4, 6, 7]; although some authors question whether reformulation will result in a significant improvement of the overall nutritional quality of the diet [8].”
BackgroundProcessed food classification: Conceptualisation and challenges
Sadler, C. R., Grassby, T., Hart, K. H., Raats, M. M., Sokolović, M., & Timotijević, L. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.02.059 · Cited by 226 · see citing works
Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain
Blanco-Rojo, R., Sandoval‐Insausti, H., López‐García, E., Graciani, A., Ordovás, J. M., Banegas, J. R., Rodríguez‐Artalejo, F., & Guallar‐Castillón, P. (2019) · Mayo Clinic Proceedings · doi:10.1016/j.mayocp.2019.03.035 · Cited by 213 · see citing works
Taillie, L. S., Hall, M. G., Popkin, B. M., Ng, S. W., & Murukutla, N. (2020) · Nutrients · doi:10.3390/nu12020569 · Cited by 205 · see citing works
“As a result, scholars, advocates, and policymakers are increasingly calling for policies to discourage consumption of ultra-processed foods and beverages [22].”
BackgroundForde, C. G., Mars, M., & de Graaf, C. (2020) · Current Developments in Nutrition · doi:10.1093/cdn/nzaa019 · Cited by 184 · see citing works
“Despite this, and based on the current NOVA classification guidelines, even reformulated products that provide little or no calories are still regarded as UPFs and their consumption is discouraged (58).”
MethodCharacterization of the Degree of Food Processing in Relation With Its Health Potential and Effects
Fardet, A. (2018) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2018.02.002 · Cited by 145 · see citing works
Public health response to ultra-processed food and drinks
Adams, J., Hofman, K., Moubarac, J.-C., & Thow, A. M. (2020) · BMJ · doi:10.1136/bmj.m2391 · Cited by 111 · see citing works
Machado, P. P., Steele, E. M., Louzada, M. L. D. C., Levy, R. B., Rangan, A., Woods, J., Gill, T. P., Scrinis, G., & Monteiro, C. A. (2019) · European Journal of Nutrition · doi:10.1007/s00394-019-02125-y · Cited by 105 · see citing works
“Reformulation policies may also drive consumers towards consuming other ultra-processed foods [29], such as those that might not be included in the national reformulation program [27], or to artificially sweetened drinks [30].”
BackgroundSelf-citationMonteiro, C. A., & Astrup, A. V. (2022) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqac122 · Cited by 108 · see citing works
Self-citationKliemann, N., Nahas, A. A., Vamos, E. P., Touvier, M., Kesse‐Guyot, E., Gunter, M. J., Millett, C. J., & Huybrechts, I. (2022) · British Journal of Cancer · doi:10.1038/s41416-022-01749-y · Cited by 112 · see citing works
What role should the commercial food system play in promoting health through better diet?
White, M. J., Aguirre, E., Finegood, D. T., Holmes, C. C., Sacks, G., & Smith, R. (2020) · BMJ · doi:10.1136/bmj.m545 · Cited by 100 · see citing works
The need to reshape global food processing: a call to the United Nations Food Systems Summit
Monteiro, C. A., Lawrence, M. A., Millett, C. J., Nestle, M., Popkin, B. M., Scrinis, G., & Swinburn, B. A. (2021) · BMJ Global Health · doi:10.1136/bmjgh-2021-006885 · Cited by 92 · see citing works
Self-citationFanzo, J., McLaren, R., Bellows, A. L., & Carducci, B. (2023) · Food Policy · doi:10.1016/j.foodpol.2023.102515 · Cited by 90 · see citing works
Public Health Nutritionspecial issue on ultra-processed foods
Kelly, B., & Jacoby, E. (2017) · Public Health Nutrition · doi:10.1017/s1368980017002853 · Cited by 86 · see citing works
“The commentary by Scrinis and Monteiro in this special issue highlights that reformulation to reduce negative nutrients can lead to ‘premium’ ultra-processed foods that are likely no healthier and often more expensive((43)).”
BackgroundNutrition research challenges for processed food and health
Gibney, M. J., & Forde, C. G. (2022) · Nature Food · doi:10.1038/s43016-021-00457-9 · Cited by 85 · see citing works
Pulker, C. E., Trapp, G., Scott, J. A., & Pollard, C. M. (2018) · Globalization and Health · doi:10.1186/s12992-018-0440-z · Cited by 81 · see citing works
“Whilst nutrient reduction policies of food manufacturers and retailers have been encouraged by many working in public health [28], others challenge this strategy, referring to it as ‘damage limitation’ [21], expressing concern that it may encourage consumption of ultra-processed foods [90].”
BackgroundKoios, D., Machado, P. P., & Lacy‐Nichols, J. (2022) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2022.6443 · Cited by 80 · see citing works
Kanter, R., Marcela Reyes, J., Vandevijvere, S., Swinburn, B. A., & Corvalán, C. (2019) · Obesity Reviews · doi:10.1111/obr.12870 · Cited by 86 · see citing works
“However, substantial reductions in critical nutrient content are sometimes constrained by the technological challenges, and related capabilities, of industry to do so.(14,15) And, in many instances, food and beverage reformulation takes place as a result of substituting refined or processed ingredients with other refi…”
BackgroundRicardo, C. Z., Corvalán, C., Taillie, L. S., Vilma Quitral, R., & Marcela Reyes, J. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.773450 · Cited by 70 · see citing works
The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets
Forde, C. G., & Decker, E. A. (2022) · Annual Review of Nutrition · doi:10.1146/annurev-nutr-062220-030123 · Cited by 72 · see citing works
"Part of the Solution:" Food Corporation Strategies for Regulatory Capture and Legitimacy
Lacy‐Nichols, J., & Williams, O. D. (2021) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2021.111 · Cited by 71 · see citing works
Beyond ultra-processed: considering the future role of food processing in human health
Forde, C. G. (2023) · Proceedings of The Nutrition Society · doi:10.1017/s0029665123003014 · Cited by 71 · see citing works
de Miranda, R. C., Rauber, F., de Moraes, M. M., Afonso, C., Santos, C., Rodrigues, S. S. P., & Levy, R. B. (2020) · British Journal Of Nutrition · doi:10.1017/s000711452000344x · Cited by 66 · see citing works
Monteiro, C. A., & Cannon, G. (2019) · World Nutrition · doi:10.26596/wn.201910189-99 · Cited by 63 · see citing works
Self-citationPublic Health Roles in Addressing Commercial Determinants of Health
Lee, K., & Freudenberg, N. (2022) · Annual Review of Public Health · doi:10.1146/annurev-publhealth-052220-020447 · Cited by 65 · see citing works
Ultra-Processed Food Is Positively Associated With Depressive Symptoms Among United States Adults
Zheng, L., Sun, J., Yu, X., & Zhang, D. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.600449 · Cited by 61 · see citing works
Vandevijvere, S., & Vanderlee, L. (2019) · Current Nutrition Reports · doi:10.1007/s13668-019-00289-x · Cited by 59 · see citing works
Sadler, C. R., Grassby, T., Hart, K. H., Raats, M. M., Sokolović, M., & Timotijević, L. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.826162 · Cited by 53 · see citing works
“However, there is potential for unintended consequences when nutrition labelling and reformulation efforts focus on selective nutrients-to-limit, and not the quality of ingredients (27).”
BackgroundReframing malnutrition in all its forms: A critique of the tripartite classification of malnutrition
Scrinis, G. (2020) · Global Food Security · doi:10.1016/j.gfs.2020.100396 · Cited by 49 · see citing works
Self-citationHigher ultra-processed food intake is associated with higher DNA damage in healthy adolescents
Edalati, S., Bagherzadeh, F., Jafarabadi, M. A., & Ebrahimi‐Mameghani, M. (2020) · British Journal Of Nutrition · doi:10.1017/s0007114520001981 · Cited by 50 · see citing works
“More research is needed to develop ground-breaking innovative methods and patents to reformulate and substitute ultra-processed food with healthier and safer ingredients(90).”
BackgroundWood, B., Williams, O., Baker, P., & Sacks, G. (2023) · Journal of Agrarian Change · doi:10.1111/joac.12545 · Cited by 47 · see citing works
Food industry political practices in Chile: “the economy has always been the main concern”
Mialon, M., Corvalán, C., Cediel, G., Scagliusi, F. B., & Marcela Reyes, J. (2020) · Globalization and Health · doi:10.1186/s12992-020-00638-4 · Cited by 48 · see citing works
Ultra-processed foods and the corporate capture of nutrition—an essay by Gyorgy Scrinis
Scrinis, G. (2020) · BMJ · doi:10.1136/bmj.m4601 · Cited by 42 · see citing works
Self-citationDicken, S. J., Batterham, R. L., & Brown, A. C. (2024) · British Journal Of Nutrition · doi:10.1017/s0007114524000096 · Cited by 40 · see citing works
“Given the adverse impacts of high intakes of nutritionally poor foods high in fat, sugar and salt (42 – 44) , transnational corporations have reformulated their products to contain less fat, saturated fat, added sugar or salt (45) .”
Rebolledo, N., Rosende, P. F., Marcela Reyes, J., Taillie, L. S., & Corvalán, C. (2025) · BMC Medicine · doi:10.1186/s12916-025-03878-6 · Cited by 48 · see citing works
“However, the limits of reformulation policies on achieving healthier diets have also been noted [30, 31].”
Saavedra‐Garcia, L., Meza-Hernández, M., Canseco, F. D., et al. (2022) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph20010424 · Cited by 38 · see citing works
“Understanding the presence and extent of reformulation is important because, while reduction of nutrients like sodium and sugar can be beneficial for health [20], these benefits may be offset depending on what ingredients and additives are used to replace them [17].”
BackgroundDesigning healthier and more sustainable ultraprocessed foods
McClements, D. J. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13331 · Cited by 43 · see citing works
Fixing food with a limited menu: on (digital) solutionism in the agri-food tech sector
Guthman, J., & Butler, M. (2023) · Agriculture and Human Values · doi:10.1007/s10460-023-10416-8 · Cited by 38 · see citing works
Anastasiou, K., Baker, P., Hendrie, G. A., Hadjikakou, M., Boylan, S. M., Chaudhary, A., Clark, M., DeClerck, F., Fanzo, J., Fardet, A., et al. (2022) · Global Food Security · doi:10.1016/j.gfs.2023.100688 · Cited by 50 · see citing works
Trumbo, P. R., Bleiweiss-Sande, R., Campbell, J. K., Decker, E. A., Drewnowski, A., Erdman, J. W., Ferruzzi, M. G., Forde, C. G., Gibney, M. J., Hess, J., et al. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1389601 · Cited by 38 · see citing works
Ultraprocessed Products as Food Fortification Alternatives: A Critical Appraisal from Latin America
Kroker-Lobos, M. F., Mazariegos, M., Guamuch, M., & Ramírez‐Zea, M. (2022) · Nutrients · doi:10.3390/nu14071413 · Cited by 36 · see citing works
“Thus, strategies to regulate the addition of nutrients and control health claims and, most important, the marketing all UPPs need to be considered [50,62,63].”
BackgroundTrans Fat Labeling Information on Brazilian Packaged Foods
Ricardo, C. Z., Peroseni, I. M., Mais, L. A., Martins, A. P. B., & Duran, A. C. (2019) · Nutrients · doi:10.3390/nu11092130 · Cited by 36 · see citing works
“The focus on the reformulation of products should not be the final goal in the discussion to promote healthier habits since recommendations made based only on the nutrients have been shown ineffective in dealing with current nutritional problems [56,57].”
BackgroundThe Food Supply Prior to the Implementation of the Chilean Law of Food Labeling and Advertising
Kanter, R., Marcela Reyes, J., Swinburn, B. A., Vandevijvere, S., & Corvalán, C. (2018) · Nutrients · doi:10.3390/nu11010052 · Cited by 35 · see citing works
“Often, food and beverage reformulation take place as a result of substituting refined or processed ingredients with other refined or processed ingredients; thereby, leading to reformulated products that are not more nutritious than their original counterpart [25,26].”
BackgroundHow are frames generated? Insights from the industry lobby against the sugar tax in Ireland
Campbell, N., Mialon, M., Reilly, K., Browne, S., & Finucane, F. M. (2020) · Social Science & Medicine · doi:10.1016/j.socscimed.2020.113215 · Cited by 36 · see citing works
Steele, E. M., Marrón-Ponce, J. A., Cediel, G., Louzada, M. L. D. C., Khandpur, N., Machado, P. P., Moubarac, J., Rauber, F., Corvalán, C., Levy, R. B., et al. (2022) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2022.08.018 · Cited by 34 · see citing works
Self-citationPerspective: Achieving Sustainable Healthy Diets Through Formulation and Processing of Foods
Drewnowski, A., Detzel, P., & Klassen-Wigger, P. (2022) · Current Developments in Nutrition · doi:10.1093/cdn/nzac089 · Cited by 33 · see citing works
“The concerns are that product reformulation would endorse, legitimize, or even promote the consumption of processed and “ultraprocessed” foods (34).”
BackgroundFardet, A., & Rock, E. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1858751 · Cited by 32 · see citing works
“From a reductionist perspective, reformulation has clearly been prioritized, notably by reducing, e.g., added sugars, salt, fats, and additives and/ or adding bioactive ingredients, such as antioxidants, minerals, fiber, and vitamins (Scrinis 2016; Scrinis and Monteiro 2018).”
BackgroundInfluentialSpiteri, S., Olstad, D. L., & Woods, J. (2018) · BMC Public Health · doi:10.1186/s12889-018-5127-0 · Cited by 32 · see citing works
“Whilst some reformulation programs have had some modest success, it should also be acknowledged that the strategy of producing “healthier” processed foods has limited ability to improve population level dietary intake [45, 46].”
BackgroundReformulation of Packaged Foods and Beverages in the Colombian Food Supply
Lowery, C. M., Mora‐Plazas, M., Gómez, L. F., Popkin, B. M., & Taillie, L. S. (2020) · Nutrients · doi:10.3390/nu12113260 · Cited by 31 · see citing works
“From a public health perspective, reformulation may be a desirable “upstream” intervention to improve diet quality without requiring individuals to change their eating behavior [20,21], although many reformulated products may not represent a major improvement in food quality [16,22,23].”
BackgroundLockyer, S., Spiro, A., Berry, S. E., He, J., Loth, S., Martinez‐Inchausti, A., Mellor, D. D., Raats, M. M., Sokolović, M., Vijaykumar, S., et al. (2023) · Nutrition Bulletin · doi:10.1111/nbu.12617 · Cited by 32 · see citing works
Ultra-Processed Food Intake and Risk of Colorectal Cancer: A Matched Case-Control Study
Jafari, F., Yarmand, S., Nouri, M., Nejad, E. T., Ramezani, A., Sohrabi, Z., & Rashidkhani, B. (2022) · Nutrition and Cancer · doi:10.1080/01635581.2022.2125990 · Cited by 31 · see citing works
“UPFs could also contain toxins from industrial processing, and packaging (17, 18).”
BackgroundFardet, A. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17139 · Cited by 35 · see citing works
Oliveira, N., Coelho, G. M. D. O., Cabral, M. C., Bezerra, F. F., Faerstein, E., & Canella, D. S. (2019) · Appetite · doi:10.1016/j.appet.2019.104464 · Cited by 30 · see citing works
McCann, J. R., Russell, C. G., & Woods, J. (2021) · Nutrients · doi:10.3390/nu14010163 · Cited by 31 · see citing works
“This nutrient-centric view of reformulation appears to be promoting the consumption of UP food through on-pack claims and messaging [52].”
BackgroundBolton, K., Webster, J., Dunford, E., Jan, S., Woodward, M., Bolam, B., Neal, B., Trieu, K., Reimers, J., Armstrong, S., et al. (2020) · British Journal of Nutrition · doi:10.1017/s000711452000032x · Cited by 21 · see citing works
“Reformulation of processed and ultra-processed products should not be the only focus as reformulation may promote consumption of these products rather than improve the quality of individuals’ diets by increasing consumption of minimally processed foods(70).”
BackgroundDickie, S., Woods, J., Machado, P. P., et al. (2022) · Current Developments in Nutrition · doi:10.1093/cdn/nzac112 · Cited by 27 · see citing works
“This has been described as “wholefood reformulation,” whereby food innovations result in a range of new minimally processed (NOVA group 3) products (45).”
BackgroundMa, H., Wang, M., Chu, Q., Shi, Y., Mandizadza, O. O., Ni, H., & Ji, C. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1570321 · Cited by 26 · see citing works
“The high prevalence of ultra-processed foods in modern diets further exacerbates these risks, as their composition often violates multiple guideline thresholds for added sugars, sodium, and saturated fats (54).”
What Makes Ultra-Processed Food Appealing? A critical scan and conceptual model
Vignola, E. F., Nazmi, A., & Freudenberg, N. (2021) · World Nutrition · doi:10.26596/wn.202112483-135 · Cited by 27 · see citing works
Growth of Ready Meals in Australian Supermarkets: Nutrient Composition, Price and Serving Size
Wooldridge, K., Riley, M. D., & Hendrie, G. A. (2021) · Foods · doi:10.3390/foods10071667 · Cited by 23 · see citing works
“The large range in sodium content of ready meals, and advances in food technology, suggests that a staged reduction in ready meals to a much lower sodium density is achievable [33,34].”
BackgroundReasons to avoid ultra-processed foods
Monteiro, C. A., Martínez-Steele, E., & Cannon, G. (2024) · BMJ · doi:10.1136/bmj.q439 · Cited by 22 · see citing works
“16 Reformulationdoesnoteliminate harm, 17 and profitability discourages manufacturers from switching to make nutritious foods.”
BackgroundSelf-citationConway, R. E., Heuchan, G. N., Heggie, L., Rauber, F., Lowry, N., Hallen, H., & Llewellyn, C. H. (2024) · European Journal of Nutrition · doi:10.1007/s00394-024-03496-7 · Cited by 26 · see citing works
“Integrated, far reaching policies would be needed to redress the balance of children’s diets toward a lower proportion of UPF, such as adding warning labels to products, inclusive school food policies and subsidies on fresh and minimally processed food [29, 42, 43 ].”
BackgroundFree Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?
Zupanič, N., Hribar, M., Mis, N. F., et al. (2019) · Nutrients · doi:10.3390/nu11112577 · Cited by 21 · see citing works
“Moreover, studies have shown that so-called “nutrients-to-limit” are often replaced with food additives or other highly-processed ingredients rather than with beneficial whole foods [23], and even when the new ingredient is a healthier alternative, the final product is generally only less unhealthy, although still unh…”
BackgroundLouzada, M. L. D. C., Steele, E. M., Rezende, L. F. M., Levy, R. B., & Monteiro, C. A. (2022) · International Journal of Public Health · doi:10.3389/ijph.2022.1604103 · Cited by 22 · see citing works
Self-citationLacy‐Nichols, J., Scrinis, G., & Carey, R. (2019) · Food Policy · doi:10.1016/j.foodpol.2019.101793 · Cited by 21 · see citing works
Self-citationMora‐Plazas, M., Higgins, I. C. A., Gómez, L. F., Hall, M. G., Parra-Murillo, M. F., Bercholz, M., Murukutla, N., & Taillie, L. S. (2022) · PLoS ONE · doi:10.1371/journal.pone.0263324 · Cited by 20 · see citing works
RetractedUltra-processed foods in public health nutrition: the unanswered questions
Gibney, M. J. (2022) · British Journal Of Nutrition · doi:10.1017/s0007114522002793 · Cited by 19 · see citing works
“Moreover, NOVA opposes the concept of reformulation of foods on the grounds that one cannot make an unhealthy food (subjectively defined) healthy(23,24).”
BackgroundSlater, S., Lawrence, M. A., Wood, B., Sêrodio, P., Akker, A. V. D., & Baker, P. (2024) · Agriculture and Human Values · doi:10.1007/s10460-024-10593-0 · Cited by 20 · see citing works
Pozveh, S. H., Aktary, M. L., Polsky, J. Y., Moubarac, J., Vanderlee, L., & Olstad, D. L. (2024) · Journal of Nutrition · doi:10.1016/j.tjnut.2024.07.029 · Cited by 18 · see citing works
“Higher income individuals might opt for UPF with added functional properties — such as fi ber or probiotics — that are usually more costly [61].”
BackgroundRebolledo, N., Bercholz, M., Adair, L. S., Corvalán, C., Ng, S. W., & Taillie, L. S. (2022) · Current Developments in Nutrition · doi:10.1016/j.cdnut.2022.100016 · Cited by 18 · see citing works
Bennett, E., Topp, S. M., & Moodie, R. (2023) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2023.6876 · Cited by 18 · see citing works
Industry self-regulation fails to deliver healthier diets, again
Seferidi, P., Millett, C. J., & Laverty, A. A. (2021) · BMJ · doi:10.1136/bmj.m4762 · Cited by 18 · see citing works
Switching the World’s Salt Supply—Learning from Iodization to Achieve Potassium Enrichment
Kissock, K., Garrett, G. S., Mkambula, P., Bullen, J., Trieu, K., Fisher, L. J., Paige, E., Gary, M. S., & Neal, B. C. (2023) · Advances in Nutrition · doi:10.1016/j.advnut.2023.100148 · Cited by 17 · see citing works
“Regular salt forti fi ed with iodine is often viewed as health-enhancing despite the negative health consequences of excess sodium intake [60].”
Background(2019) · doi:10.1016/j.cmet.2019.06.006 · Cited by 16 · see citing works
Self-citationBack in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle
Croisier, E., Hughes, J., Duncombe, S. L., & Grafenauer, S. (2021) · Nutrients · doi:10.3390/nu13020489 · Cited by 17 · see citing works
“to improve the nutritional quality [33].”
Alimentos ultraprocessados e o consumo de fibras alimentares no Brasil
da Cruz, G. L., Machado, P. P., Andrade, G. C., & Louzada, M. L. D. C. (2021) · Ciência & Saúde Coletiva · doi:10.1590/1413-81232021269.15462020 · Cited by 16 · see citing works
Logan, A. C., & Prescott, S. L. (2017) · Challenges · doi:10.3390/challe8020024 · Cited by 16 · see citing works
Mialon, M., Mialon, J., Andrade, G. C., & Moubarac, J. (2019) · Critical Public Health · doi:10.1080/09581596.2019.1606418 · Cited by 16 · see citing works
“These solutionsmay be viewed as tokenistic and shift attention away from the fact that UPF contribute to unhealthy diets and that healthier UPF are an oxymoron (Monteiro, 2011; Scrinis & Monteiro, 2018).”
BackgroundMachado, P. P., Cediel, G., Woods, J., Baker, P., Dickie, S., Gomes, F. D. S., Scrinis, G., & Lawrence, M. A. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02740-8 · Cited by 16 · see citing works
Self-citationOpportunities and limitations of the ultra-processed food framing
Lacy‐Nichols, J., & Freudenberg, N. (2022) · Nature Food · doi:10.1038/s43016-022-00670-0 · Cited by 15 · see citing works
Jung, S., Seo, J.-H., Kim, J. Y., et al. (2024) · Diabetes & Metabolism Journal · doi:10.4093/dmj.2023.0335 · Cited by 15 · see citing works
“Since premium UPFs are usually more expensive than conventional ones, individuals with lower socioeconomic levels are less likely to easily access premium UPFs than those with higher socioeconomic levels [19,42].”
Exploring claims and marketing techniques in Brazilian food labels
Pereira, R. C., de Angelis‐Pereira, M. C., & Carneiro, J. D. D. S. (2019) · British Food Journal · doi:10.1108/bfj-08-2018-0516 · Cited by 15 · see citing works
Ebner, P., Frank, K., Christodoulou, A., & Davidou, S. (2022) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2022.2060951 · Cited by 15 · see citing works
Hamel, V., Nardocci, M., Flexner, N., et al. (2022) · Nutrients · doi:10.3390/nu14030708 · Cited by 14 · see citing works
“Reformulation can also lead to the legitimation and promotion of products that are posing a lesser risk for health, instead of limiting their consumption [10].”
BackgroundBodo, Y. L., Étilé, F., Julia, C., Friant–Perrot, M., Breton, É., Lecocq, S., Boizot, C., Bergeran, C., & Jabot, F. (2022) · Health Policy · doi:10.1016/j.healthpol.2022.04.012 · Cited by 14 · see citing works
Sarda, B., Kesse‐Guyot, E., Srour, B., Deschasaux, M., Fialon, M., Fezeu, L., Galan, P., Herçberg, S., Touvier, M., & Julia, C. (2024) · BMJ Global Health · doi:10.1136/bmjgh-2023-014162 · Cited by 16 · see citing works
“…in the framework of commercial determinants of health, 12 nutritional reformulation is criticised as it may be seen as a measure to divert the attention from other health dimensions of foods, such as degree of processing, 13 or to avoid regulations, by emphasising on self-regulatory initiatives.”
BackgroundFardet, A., Lebredonchel, L., & Rock, E. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1976101 · Cited by 17 · see citing works
Vadiveloo, M. K., Juul, F., Sotos‐Prieto, M., & Parekh, N. (2022) · Advances in Nutrition · doi:10.1093/advances/nmac007 · Cited by 14 · see citing works
Untargeted Metabolomics Reveals New Markers of Food Processing for Strawberry and Apple Purees
Salazar-Orbea, G. L., Garcı́a-Villalba, R., Sánchez-Siles, L. M., Tomás-Barberán, F. A., & García, C. J. (2022) · Molecules · doi:10.3390/molecules27217275 · Cited by 16 · see citing works
How can food processing achieve food and nutrition security?
Fardet, A., Gold, S., Delgado, A. M., Kopsahelis, N., Kachrimanidou, V., Kaur, L., Galli, F., & Rock, E. (2024) · Sustainable Development · doi:10.1002/sd.2899 · Cited by 13 · see citing works
“Therefore, the challenge for the food industry would be to develop less processed foods with a good matrix quality without adding MUPs, and not to reformulate UPFs (Scrinis & Monteiro, 2018).”
BackgroundUltra-processed foods in public health nutrition: the unanswered questions
Gibney, M. J. (2022) · Public Health Nutrition · doi:10.1017/s1368980022002105 · Cited by 13 · see citing works
“Moreover, NOVA opposes the concept of reformulation of foods on the grounds that one cannot make an unhealthy food (subjectively defined) healthy (23,24) .”
BackgroundIs There an Academic Bias against Low-Energy Sweeteners?
Mela, D. J. (2022) · Nutrients · doi:10.3390/nu14071428 · Cited by 13 · see citing works
“Within this system, reformulated products using ingredients, such as LES, are criticised and placed within the “ultra-processed foods” category, which has been associated with poor diet quality and health risks [68].”
MethodThe trouble with ultra-processed foods
Monteiro, C. A., & Cannon, G. (2022) · BMJ · doi:10.1136/bmj.o1972 · Cited by 12 · see citing works
Self-citationJanssen, L. E. F., Simons, N., Simons, P. I. H. G., Schaper, N. C., Feskens, E. J. M., van der Ploeg, L. M. C., den Eynde, M. D. G. V., Schalkwijk, C. G., Houben, A. J. H. M., Stehouwer, C. D. A., et al. (2022) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2022.07.009 · Cited by 12 · see citing works
- Authors
- Scrinis, G., & Monteiro, C. A.
- Affiliations
- The University of Melbourne (AU)
- Universidade de São Paulo (BR)
- Corresponding author
- Scrinis, Gyorgy
- Venue
- Public Health Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2017-07-13
- Volume
- 21
- Issue
- 1
- Pages
- 247-252
- ISSN
- 1368-9800 (ISSN-L)
- 1475-2727
- PMC
- PMC10261094
- OpenAlex
- W2736154720
- Semantic Scholar
- 62e90626b36fb505d19b39d03e3f19aac41e844c
- Cited by
- 188
- References
- 68
- Citations by year
- 2026: 22 · 2025: 19 · 2024: 27 · 2023: 12 · 2022: 41 · 2021: 16 · 2020: 23 · 2019: 17 · 2018: 7 · 2017: 3
- FWCI
- 12.79
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Public Health Nutrition (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/, 15/14900-9)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Social Sciences › Business, Management and Accounting › Organizational Behavior and Human Resource Management › Global Public Health Policies and Epidemiology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Keywords
- ultra-processed foods, sodium reduction, free sugars, saturated fatty acids, trans fatty acids, energy content, food additives, beverages, dietary habits, emerging markets
- MeSH terms
- Diet, Food Analysis, Food Handling, Humans, Nutrition Surveys, Nutritive Value, Nutrition Policy, Fast Foods
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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