The DOI matches its Crossref record; 64 of the 68 references it cites were found in a registry or an index; 2 of the 38 sources its claims cite were checked for support.
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.
Overview
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
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Cites
Statistics
Verification
Claims the paper makes
24 Not checked yet · 22 Own interpretation · 1 Partly supported · accuracy not yet measured
In the paper
“Some forms of processing strip wholefoods of some of their nutritious components (40) .”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
What the sources say
- Not checked yetcites [40] source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Abstract
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: unclear — It is unclear whether it could be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
In the paper
“These products are the main driver of the excessive intake of nutrients-to-limit in many people's diets around the world (17) .”
§ Ultra-processed foods and the limits of product reformulation > Abstract
What the sources say
- Not checked yetcites [17] source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Abstract
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Abstract
What the sources say
- Not checked yetcites [18] source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
None of the sources cited for this claim have been checked yet.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
What the sources say
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Yet this nutrient focus has tended to obscure and hinder research into the health impacts of food processing and processed food products.”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: unclear — It is unclear whether it could be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
What the sources say
- Not checked yetcites [54] source
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: unclear — It is unclear whether it could be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- It may state two separate claims as one. 16
- Probably not a substantial claim. 4
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
What the sources say
- Not checked yetcites [57] source
- Partly supportedcites [58] sourceExperimental — accuracy not yet measured
The Discussion (p. 4) reports a substantial rise in ultra-processed foods’ share of food energy purchased by Brazilian families and says their production and consumption have increased worldwide. It does not establish that this growth is continuing specifically in emerging markets of the global South or that it displaces traditional, freshly prepared and minimally processed meals. (LLM, conf=0.86)
- Partly supportedcites [59] sourceExperimental — accuracy not yet measured
The Background section, ‘Diet and the food supply’ (page unavailable), describes growing consumption of convenience and snack foods and a global shift toward greater intake and accessibility of cheap, energy-dense foods. It does not specifically address emerging markets in the global South or say that these foods displace traditional, freshly prepared or minimally processed meals. (LLM, conf=0.84)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Abstract
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: unclear — It is unclear whether it could be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“For example, there is evidence linking highly refined flours and starches to increased glycaemic load and detrimental impacts on blood cholesterol levels (23,41) ;”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
What the sources say
- Not checked yetcites [23] source
- Not checked yetcites [41]
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > Abstract
What the sources say
- Not checked yetcites [1] source
- Not checked yetcites [2]
- Not checked yetcites [3]
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim.
- Also stated in: § Abstract · plain
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Food corporations may thereby maintain their access to emerging markets in the South and their social licence to operate and expand within them.”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: unclear — It is unclear whether it could be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
What the sources say
- Not checked yetcites [61] source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“These substitute ingredients may themselves be of minimal nutritional value and may even be harmful in large quantities.”
§ Ultra-processed foods and the limits of product reformulation > Reformulation and the mal-substitution of ingredients
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
It may state two separate claims as one.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
What the sources say
- Not checked yetcites [26] source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
What the sources say
- Not checked yetcites [65] source
- Not checked yetcites [66]
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
What the sources say
- Not checked yetcites [61] source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Their compliance with any government-endorsed nutritional standards may also protect corporations from the threat of future litigation.”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: fails — It may be too vague to check against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. It may be too vague to check against evidence. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
None of the sources cited for this claim have been checked yet.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > The nutritional qualities and characteristics of ultra-processed foods
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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) .”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
What the sources say
- Not checked yetcites [62] source
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“Importantly, any products carrying at least one black symbol cannot be advertised to children nor sold in schools in Chile.”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Reformulation policies can not only create political legitimation for ultra-processed products, but also for the food manufacturing and service corporations that produce them.”
§ Ultra-processed foods and the limits of product reformulation > The legitimation of ultra-processed foods and dietary patterns
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Beyond nutrients-to-limit reformulation
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Reformulation and the mal-substitution of ingredients
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Yet there have not been systematic examinations of the changes in ingredients before and after nutrients-to-limit reformulation.”
§ Ultra-processed foods and the limits of product reformulation > Reformulation and the mal-substitution of ingredients
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper may give no reason why it holds.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“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.”
§ Ultra-processed foods and the limits of product reformulation > Reformulation and the mal-substitution of ingredients
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: unclear — It is unclear why the paper says it holds.
It may state two separate claims as one.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The cited source says what the claim attributes to it.
In the citing paper
“Although there is heterogeneity in health associations among UPF subgroups (23), and some food products reformulated for schools may contain lower sodium, fat, and calories, or more whole grains than similar items sold elsewhere, these “healthier” reformulated items may legitimize the consumption of UPFs (24).”
From Food Service Directors’ Knowledge and Beliefs About Ultraprocessed Foods in California’s San Joaquin Valley Schools (2026) · cites this paper as [24]
In the citing paper
“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]
Citations
Cites
The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing
Monteiro, C. A., Cannon, G., Moubarac, J.-C., Levy, R. B., Louzada, M. L. C., & Jaime, P. C. (2018) · Public Health Nutrition · doi:10.1017/s1368980017000234 · Cited by 2,333
Self-citationMozaffarian, D. (2016) · Circulation · doi:10.1161/circulationaha.115.018585 · Cited by 2,216 · cited 1×
“load and detrimental impacts on blood cholesterol levels((23,41)); and experimental evidence indicates that dietary emulsifiers, a common additive of ultra-processed”
BackgroundDietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
Chassaing, B., Koren, O., Goodrich, J. K., Poole, A. C., Srinivasan, S., Ley, R. E., & Gewirtz, A. T. (2015) · Nature · doi:10.1038/nature14232 · Cited by 2,055
Ultra‐processed products are becoming dominant in the global food system
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Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment
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Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses
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Cited by
Sorted by citations
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
Self-citationObesity and the food system transformation in Latin America
Popkin, B. M., & Reardon, T. (2018) · Obesity Reviews · doi:10.1111/obr.12694 · Cited by 629
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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 434
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“…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 256
“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 287
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“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 263
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 229
Taillie, L. S., Hall, M. G., Popkin, B. M., Ng, S. W., & Murukutla, N. (2020) · Nutrients · doi:10.3390/nu12020569 · Cited by 215
“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, K. (2020) · Current Developments in Nutrition · doi:10.1093/cdn/nzaa019 · Cited by 178
“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 93
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
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 112
“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 111
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 117
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 111
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 101
Self-citationFanzo, J., McLaren, R., Bellows, A. L., & Carducci, B. (2023) · Food Policy · doi:10.1016/j.foodpol.2023.102515 · Cited by 103
Public Health Nutritionspecial issue on ultra-processed foods
Kelly, B., & Jacoby, E. (2017) · Public Health Nutrition · doi:10.1017/s1368980017002853 · Cited by 92
“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 91
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
“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 88
Kanter, R., Marcela Reyes, J., Vandevijvere, S., Swinburn, B. A., & Corvalán, C. (2019) · Obesity Reviews · doi:10.1111/obr.12870 · Cited by 86
“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 74
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 79
"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 75
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 73
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 68
Monteiro, C. A., & Cannon, G. (2019) · World Nutrition · doi:10.26596/wn.201910189-99 · Cited by 77
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 68
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 65
Vandevijvere, S., & Vanderlee, L. (2019) · Current Nutrition Reports · doi:10.1007/s13668-019-00289-x · Cited by 63
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 57
“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
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 52
“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
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 52
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 49
Self-citationDicken, S. J., Batterham, R. L., & Brown, A. C. (2024) · British Journal Of Nutrition · doi:10.1017/s0007114524000096 · Cited by 47
“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
“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
“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 47
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
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 52
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 46
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 41
“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 35
“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
“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 39
Martinez Steele, E., Marrón Ponce, J. A., Cediel, G., Louzada, M. L. C., Khandpur, N., Machado, P., Moubarac, J.-C., 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 32
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
“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 35
“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
“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 32
“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
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 33
“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 39
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 32
McCann, J. R., Russell, C. G., & Woods, J. (2021) · Nutrients · doi:10.3390/nu14010163 · Cited by 31
“This nutrient-centric view of reformulation appears to be promoting the consumption of UP food through on-pack claims and messaging [52].”
BackgroundBolton, K. A., Webster, J. L., Dunford, E., Jan, S., Woodward, M., Bolam, B., Neal, B. C., Trieu, K., Reimers, J., Armstrong, S., et al. (2020) · British Journal Of Nutrition · doi:10.1017/s000711452000032x · Cited by 27
“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., & Lawrence, M. A. (2022) · Current Developments in Nutrition · doi:10.1093/cdn/nzac112 · Cited by 29
“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 31
“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
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 24
“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
“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
“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
“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 23
Self-citationLacy‐Nichols, J., Scrinis, G., & Carey, R. (2019) · Food Policy · doi:10.1016/j.foodpol.2019.101793 · Cited by 22
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 21
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
“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 23
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 21
“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
Bennett, E., Topp, S. M., & Moodie, R. (2023) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2023.6876 · Cited by 20
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
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
“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
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
“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 22
Logan, A. C., & Prescott, S. L. (2017) · Challenges · doi:10.3390/challe8020024 · Cited by 16
Mialon, M., Mialon, J., Andrade, G. C., & Moubarac, J. (2019) · Critical Public Health · doi:10.1080/09581596.2019.1606418 · Cited by 20
“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., Cediel, G., Woods, J., Baker, P., Dickie, S., Gomes, F. S., Scrinis, G., & Lawrence, M. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02740-8 · Cited by 15
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
Jung, S., Seo, J.-H., Kim, J. Y., & Park, S. (2024) · Diabetes & Metabolism Journal · doi:10.4093/dmj.2023.0335 · Cited by 17
“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 17
Ebner, P., Frank, K., Christodoulou, A., & Davidou, S. (2022) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2022.2060951 · Cited by 14
Hamel, V., Nardocci, M., Flexner, N., Bernstein, J. T., L’Abbé, M. R., & Moubarac, J. (2022) · Nutrients · doi:10.3390/nu14030708 · Cited by 16
“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 22
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
“…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 27
Vadiveloo, M. K., Juul, F., Sotos‐Prieto, M., & Parekh, N. (2022) · Advances in Nutrition · doi:10.1093/advances/nmac007 · Cited by 17
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
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 14
“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
“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
“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 14
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
Metadata
- 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
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › 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.
A language model drew the claims from the paper on 2026-10-10, under version 3 of the claim definition (model deepseek-v4.1-flash, prompt extract-v3).
A second model labelled each claim on 2026-10-10 (model jev-1.13-20260917, definition revision gold-guideline-v0.2).
Cited sources are checked with a language model’s help (gpt-6-sol).
Statistics and arithmetic are recomputed, not judged.
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