The DOI matches its Crossref record; 64 of the 68 references it cites were found in a registry or an index; none of the 38 sources its claims cite is checked for support yet.
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
Registry
Cites
Statistics
Verification
Claims the paper makes
25 Not checked yet · 22 Own interpretation
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
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.
None of the sources cited for this claim have been checked yet.
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
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.
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?
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]
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]
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
Monteiro, C. A., Moubarac, J. ‐., Cannon, G., Ng, S. W., & Popkin, B. (2013) · Obesity Reviews · doi:10.1111/obr.12107 · Cited by 1,827
Self-citationFood Politics: How the Food Industry Influences Nutrition and Health
Kushi, L. H., & Nestle, M. (2003) · Journal of Public Health Policy · doi:10.2307/3343179 · Cited by 1,061
Imamura, F., O’Connor, L., Ye, Z., Mursu, J., Hayashino, Y., Bhupathiraju, S. N., & Forouhi, N. G. (2015) · BMJ · doi:10.1136/bmj.h3576 · Cited by 977
Imamura, F., O’Connor, L., Ye, Z., Mursu, J., Hayashino, Y., Bhupathiraju, S. N., & Forouhi, N. G. (2016) · British Journal of Sports Medicine · doi:10.1136/bjsports-2016-h3576rep · Cited by 968
Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment
Imamura, F., Micha, R., Khatibzadeh, S., Fahimi, S., Shi, P., Powles, J., & Mozaffarian, D. (2015) · The Lancet Global Health · doi:10.1016/s2214-109x(14)70381-x · Cited by 834
Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses
Popkin, B. M., & Hawkes, C. (2016) · The Lancet Diabetes & Endocrinology · doi:10.1016/s2213-8587(15)00419-2 · Cited by 737
Stuckler, D., McKee, M., Ebrahim, S., & Basu, S. (2012) · PLoS Medicine · doi:10.1371/journal.pmed.1001235 · Cited by 666
Research works printed but not linked: 5
- 2014, Policy Brief: Producing and Promoting More Food Products Consistent with a Health Diet
- Winkler, 2014, Nutritional reformulation: the unobtrusive strategy, Food Sci Technol J, 28, 37
- Monteiro, 2012, The food system: product reformulation will not improve public health, World Nutr, 3, 406
- 2004, Global Strategy on Diet, Physical Activity and Health
- 2016, Commitment on Product Formulation and Innovation
Cited by
Sorted by citations
Items 101–187 of 187
Ge, M., Shi, H., Chen, X.-L., Shen, L.-T., Hu, F., Jia, Y., Li, W., Lan, J., Xu, H. L., Cai, B., et al. (2024) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2024.2420263 · Cited by 12
“This trend is driven by populations with high PIR, who consume these products more frequently (Scrinis and Monteiro 2018).”
Oliveira, N., & Canella, D. S. (2022) · Frontiers in Public Health · doi:10.3389/fpubh.2022.956142 · Cited by 13
“Furthermore, evidence suggests that the consumption of artificially sweetened beverages is associated with cancers not related to obesity (11) since their (re)formulation tends to increase the use of food additives (5, 12), which in turn are related to intestinal dysbiosis, colitis, and metabolic syndrome (13, 14).”
BackgroundMcKenzie, B. L., Trieu, K., Grimes, C. A., Reimers, J., & Webster, J. L. (2019) · Nutrients · doi:10.3390/nu11010184 · Cited by 10
“Reducing the consumption and production of processed packaged foods is crucial to improving population health [34,35], however, food reformulation is fundamental to population salt reduction in Australia given that the majority (~75–80%) of dietary salt comes from processed packaged foods [5].”
Tackling obesity: A knowledge-base to enable industrial food reformulation
Harastani, R., James, L. J., Walton, J., & Woolley, E. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102433 · Cited by 17
Monteiro, C. A., & Cannon, G. (2022) · Addiction · doi:10.1111/add.16101 · Cited by 12
Self-citationFood policies: balancing health and market in the era of ubiquitous ultra-processed foods
Ferretti, F. F., & Malorgio, G. (2024) · Agricultural and Food Economics · doi:10.1186/s40100-024-00329-3 · Cited by 10
“…their products by using other unhealthy ingredients (for instance, by replacing refined sugar with highly processed non-caloric sweeteners) and merely adding negligible amounts of some specific ’positive’ micronutrients, such as one or more vitamins and/or minerals (Scrinis and Monteiro 2017).”
Mora‐Plazas, M., Higgins, I. C. A., Gómez, L. F., Hall, M. G., Parra-Murillo, M. F., Bercholz, M., Murukutla, N., & Taillie, L. S. (2024) · PLoS ONE · doi:10.1371/journal.pone.0303514 · Cited by 12
Boatwright, M., Lawrence, M. A., Carriedo, Á., Slater, S., McCoy, D., Northcott, T., & Baker, P. (2024) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.8310 · Cited by 12
“98 These arguments illustrate how fundamental conflicts of interest within Codex decision-making processes shape the broader concepts that frame how member states and consumers perceive unhealthy packaged foods, such as ultra-processed foods, and how commercial actors and interests can adversely…”
BackgroundAdesão aos acordos voluntários de redução de sódio no Brasil
Ricardo, C. Z., Andrade, G. C., Salvador, B. C., Mais, L. A., Duran, A. C., & Martins, A. P. B. (2022) · Ciência & Saúde Coletiva · doi:10.1590/1413-81232022272.45702020 · Cited by 10
“…ultra-pro-708 cessed products have an appropriate nutrient profile and one of the policy rationales behind such measures is that reformulation is a means of reducing the consumption of these nutrients without changing dietary patterns, which can legitimate the consumption of these foods 33 .”
BackgroundWhat is ultra-processed food? And why do people disagree about its utility as a concept?
Fraanje, W., & Garnett, T. (2019) · University of Oxford · doi:10.56661/ca3e86f2 · Cited by 8
Anastasiou, K., Hadjikakou, M., Geyik, Ö., Hendrie, G. A., Baker, P., Pinter, R., & Lawrence, M. A. (2025) · Public Health Nutrition · doi:10.1017/s1368980025000187 · Cited by 9
“Indeed, addressing food system issues using reformulation alone has been criticised for being reductionist (38) as this strategy may fail to address the broader issues driving the sales and consumption of superfluous foods and beverages.”
Veroli, J. N. D., Capruzzi, S., Scognamiglio, U., & Rossi, L. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1623827 · Cited by 8
“As highlighted by Scrinis and Monteiro (58), the UPF category includes a wide variety of products with diverse compositional and processing characteristics, some of which may have a more favorable nutrient or ingredient profile than others.”
Perspectives on ultra-processed foods as vehicles for food fortification
Demekas, S., & Rigutto‐Farebrother, J. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104505 · Cited by 7
Louie, J. C. Y. (2026) · European Journal of Clinical Nutrition · doi:10.1038/s41430-026-01764-9 · Cited by 7
“Some changes have improved nutritional quality, such as reductions in trans fats or sodium [28], while others have increased the degree of processing or introduced new types of additives [26, 29].”
Babashahi, M., Omidvar, N., Joulaei, H., et al. (2022) · Journal of Prevention · doi:10.1007/s10935-022-00679-y · Cited by 7
“…food product(s) with adding and/or removing ingredients to respond to public health recommendations, regulatory actions, and/or consumer demand(s) (Food and Agriculture Organization, 2016), as well as improving child-oriented food products’ nutritional quality (Scrinis & Monteiro, 2018).”
Yen, C., Huang, Y., Chung, M., & Chen, Y.-C. (2022) · Nutrients · doi:10.3390/nu14163339 · Cited by 8
“A study reported that although food reformulation may be an area of debate, it still has an important effect on diet quality [71].”
BackgroundDAMP-ing IBD: Extinguish the Fire and Prevent Smoldering
Sandys, O., Stokkers, P. C. F., & Velde, A. A. T. (2024) · Digestive Diseases and Sciences · doi:10.1007/s10620-024-08523-5 · Cited by 9
Pereira, R. C., Carneiro, J. D. D. S., & de Angelis‐Pereira, M. C. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05162-w · Cited by 7
Fardet, A. (2018) · Pratiques en nutrition · doi:10.1016/j.pranut.2018.09.008 · Cited by 8
GroceryDB: Prevalence of Processed Food in Grocery StoresPreprint
Ravandi, B., Ispirova, G., Sebek, M., Mehler, P., Barabási, A.-Ĺ., & Menichetti, G. (2022) · medRxiv · doi:10.1101/2022.04.23.22274217 · Cited by 7
Hamel, V., Polsky, J. Y., Nardocci, M., Kirkpatrick, S. I., Vanderlee, L., Hammond, D. G., Garriguet, D., Shanks, C. B., Louzada, M. L. D. C., Robitaille, É., et al. (2024) · Applied Physiology, Nutrition, and Metabolism · doi:10.1139/apnm-2024-0218 · Cited by 8
“Although this study lacked relevant data to examine this, it’s that higher income individuals consume more “pre-mium” products marketed as being healthier or with functional properties (Scrinis and Monteiro 2018), which tend to be more expensive than traditional UPF.”
Redruello-Requejo, M., Blaya, M. D. M., González-Reguero, D., Robas-Mora, M., Arranz-Herrero, J., Partearroyo, T., Varela‐Moreiras, G., Penalba-Iglesias, D., Jiménez, P. A., & Reche-Sainz, P. (2025) · Nutrients · doi:10.3390/nu17030388 · Cited by 6
Romeiro, A. C. T., Brito, F. D. S. B., dos Santos, D. M., da Costa, E. S., Curioni, C. C., & Adegboye, A. R. A. (2025) · British Journal Of Nutrition · doi:10.1017/s000711452510411x · Cited by 8
“Although these measures aim to reduce dietary risks, they may not guarantee healthier products and could inadvertently promote UPF consumption, undermining efforts to encourage minimally processed foods (5,81) .”
Vatavuk‐Serrati, G., Meyer, K. A., Miles, D. R., & Taillie, L. S. (2025) · Frontiers in Public Health · doi:10.3389/fpubh.2025.1659915 · Cited by 11
“In addition, diet beverages often contain NNS, which reduces their sugar content but increases the number of additives (69–71).”
Exploring nutritional myths and fake news: Impact and counteractions
Capocasa, M., Venier, D., Venier, B., & Chiarla, C. (2026) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2026.102947 · Cited by 11
Cunha, V. C. R., Borges, C. A., & Canella, D. S. (2022) · Archivos Latinoamericanos de Nutrición · doi:10.37527/2022.72.2.005 · Cited by 7
Effects of the FDA's sodium reduction strategy in the U.S. market for chip products
Staudigel, M., & Anders, S. (2020) · Journal of Economic Behavior & Organization · doi:10.1016/j.jebo.2020.03.006 · Cited by 6
Ultra-Processed Foods—Dietary Foe or Potential Ally?
Nees, S., Lutsiv, T., & Thompson, H. J. (2024) · Nutrients · doi:10.3390/nu16071013 · Cited by 7
“Complete-food formulation is meant to replace “processed, refined, and reconstituted” ingredients with “intact or minimally processed ingredients” [39].”
BackgroundJacob, M. C. M., & Chaves, V. M. (2019) · Physis Revista de Saúde Coletiva · doi:10.1590/s0103-73312019290106 · Cited by 6
Wang, N. X., Skeaff, S. A., Cameron, C., Fleming, E., & McLean, R. M. (2022) · European Journal of Nutrition · doi:10.1007/s00394-022-02864-5 · Cited by 7
“Recently, experts have called for a re-think of the nutrient-to-limit model of food reformulation which has a narrow focus on one nutrient rather than across the whole diet [41, 42].”
BackgroundVieux, F., Privet, L., & Masset, G. (2018) · British Journal Of Nutrition · doi:10.1017/s0007114518002490 · Cited by 6
“These results highlight that, in line with many other reformulation initiatives, the NNPS is mainly a ‘nutrient-to-limit reformulation’((44)) system, and confirms previous observations that potential reformulations following NNPS standards would lead to reductions in intakes”
BackgroundResultYücel, M. (2025) · Globalization and Health · doi:10.1186/s12992-025-01166-9 · Cited by 5
“Here, commercial strategies continue to promote high-calorie, nutrient-poor products, deepening the burden of non-communicable diseases and widening public health disparities [2, 24, 143, 146”
InfluentialUltra-Processed Food: The Tragedy of the Biological Commons
Campbell, N., Browne, S., Claudy, M., Reilly, K., & Finucane, F. M. (2022) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2022.7557 · Cited by 5
Antoniazzi, L., de Miranda, R. C., Rauber, F., Afonso, C., Santos, C., Lopes, C. M. M., Rodrigues, S., & Levy, R. B. (2024) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2024.07.003 · Cited by 5
Sodium intake according to NOVA food classification in Brazil: trends from 2002 to 2018
Nilson, E. A. F., Andrade, G. C., Claro, R. M., Louzada, M. L. D. C., & Levy, R. B. (2024) · Cadernos de Saúde Pública · doi:10.1590/0102-311xen073823 · Cited by 5
“Nevertheless, food reformulation aimed solely to critical ingredients, such as sodium, is limited in reducing the overall risks of ultra-processed food consumption 34 .”
BackgroundLara-Árevalo, J., Saavedra‐Garcia, L., Diez‐Canseco, F., et al. (2026) · BMJ Global Health · doi:10.1136/bmjgh-2025-020809 · Cited by 3
Hilton, S., Vaczy, C., Buckton, C. H., Patterson, C. C., & Smith, M. J. (2023) · BMC Public Health · doi:10.1186/s12889-023-16821-2 · Cited by 5
“Recent research demonstrates an association between ultra-processed food consumption and multiple adverse health outcomes [38, 39], further supporting the position that ‘lower fat’ or ‘lower sugar’ products are not necessarily ‘healthier’ if they are ultra-processed.”
BackgroundSholl, J., & Raubenheimer, D. (2023) · The British Journal for the Philosophy of Science · doi:10.1086/728785 · Cited by 4
La industria agro-alimentaria en México: ¿Hacia una nueva relación metabólica hombre-maíz?
Gouttefanjat, F. (2021) · Estudios Sociales Revista de Alimentación Contemporánea y Desarrollo Regional · doi:10.24836/es.v31i58.1167 · Cited by 4
Burak, L. C. (2025) · Health Food & Biotechnology · doi:10.36107/hfb.2025.i2.s258 · Cited by 2
Ullian, K., Espinosa, S. N., Huse, O., Cummins, S., Medina‐Lara, A., & Cornelsen, L. (2026) · BMC Public Health · doi:10.1186/s12889-025-26113-6 · Cited by 2
“While some authors recommend improving these products through reformulation [24], others advocate for their avoidance [25].”
Papandreou, D., Alsuwaidi, A., Taha, Z., Giaginis, C., Vasios, G. K., & Andreou, E. P. (2026) · Nutrients · doi:10.3390/nu18071040 · Cited by 2
“Terms such as “ultra-processed foods,” “healthy fats,” and “real foods” are used as organizing principles yet remain insufficiently operationalized for consistent application across policy, clinical counseling, research, and food labeling [5,43].”
From choice to context: Rethinking food environments, consumer agency and policy action
Caputo, V. (2025) · European Review of Agricultural Economics · doi:10.1093/erae/jbaf041 · Cited by 2
Eaton, J. (2020) · Open Scholarship Institutional Repository (Washington University in St. Louis) · doi:10.7936/kgvt-v980 · Cited by 4
Martins, Z. E., Silva, M., Machado, J. C. D. C., & Ferreira, I. M. P. L. V. O. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839166655-00488 · Cited by 1
Ballesteros, L. C. F., Gómez, L. F., Mora‐Plazas, M., et al. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1534195 · Cited by 1
Food processing and sustainability: Exploring new multidisciplinary perspectives
Fardet, A., Boland, M., Hoang, H., Delgado, A. M., Halawany-Darson, R., Germond, A., Nedelciu, C. E., Kopsahelis, N., Diemer, A., Baritaux, V., et al. (2025) · Global Food Security · doi:10.1016/j.gfs.2025.100855 · Cited by 2
Jeong, S., Jang, E.-J., Jung, S., Kim, J., Jeong, M., Han, D., Park, S., & on behalf of the GOMS study group, K. S. F. T. S. O. O. (2025) · Nutrition Research and Practice · doi:10.4162/nrp.2025.19.4.591 · Cited by 1
Haushofer, L. (2025) · Gastronomica The Journal of Food and Culture · doi:10.1525/gfc.2025.25.4.55 · Cited by 2
Broad, G. M. (2025) · Gastronomica The Journal of Food and Culture · doi:10.1525/gfc.2025.25.4.48 · Cited by 1
Food industry degrowth as a public health strategy: the case of ultra processed baked goods
Campbell, N., Browne, S., Claudy, M., Reilly, K., & Finucane, F. M. (2025) · Globalization and Health · doi:10.1186/s12992-025-01178-5 · Cited by 2
“Despite reformulation, the global share of UPF in the global diet continues to rise [35], chiefly because reformulated food arises from processes that also drive obesity and ill health [36, 37].”
Ullian, K. (2026) · Frontiers in Public Health · doi:10.3389/fpubh.2026.1748945 · Cited by 1
“From this perspective, the food system is fundamentally broken: corporations are incentivized to produce unhealthy, “quasi-addictive” products through engineering strategies reminiscent of the tobacco industry (14), and no amount of reformulation could fix a system built to profit from harm (15).”
de Oliveira, N. M., Schincaglia, R. M., Carneiro, L. B. V., Lacerda, E. M. D. A., Crispim, S. P., Berti, T. L., dos Santos, I. N., Lepsch, J., Farias, D. R., Alves‐Santos, N. H., et al. (2026) · British Journal Of Nutrition · doi:10.1017/s0007114526107508 · Cited by 1
Ultra-processed food consumption in sub-Saharan Africa: a narrative review through a gender lens
Rao, M., Beltramo, B., Addo, P., & Yakubu, S. O. (2026) · The Lancet Regional Health - Africa · doi:10.1016/j.lanafr.2026.100097 · Cited by 1
Bernardino, M. E., Sison, N. K., Alcantara, M. T. C., Tiribelli, C., & Rosso, N. (2026) · Exploration of Foods and Foodomics · doi:10.37349/eff.2026.1010171 · Cited by 2
Lara-Árevalo, J., Ng, S. W., Jensen, M. L., Barbosa, I., Castagnari, V., Stoltze, F. M., Orlan, E., Flexner, N., & Taillie, L. S. (2026) · Current Obesity Reports · doi:10.1007/s13679-026-00724-5 · Cited by 1
“When these barriers remain unaddressed, UPF-restrictive policies alone may fall short of enabling equitable and sustained improvements in dietary quality and may even exacerbate existing inequities by leaving some groups with limited viable alternatives [23].”
Weight loss-what's the most effective diet type?: A scoping review
Vaz, D. S. S., Rumiato, A. C., & Monteiro, M. I. (2020) · Revista chilena de nutrición · doi:10.4067/s0717-75182020000100114 · Cited by 1
Basic Considerations for Food Processing
Owusu-Apenten, R., & Vieira, E. R. (2022) · Food science text series · doi:10.1007/978-3-030-65433-7_11 · Cited by 2
Lacy‐Nichols, J. (2022) · International Journal of Health Policy and Management · doi:10.34172/ijhpm.2022.7649 · Cited by 1
Machado, P. P. (2019) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/t.6.2019.tde-13092019-123522 · Cited by 2
Iniciativas para a redução do consumo de sódio no Brasil: avaliação e análise de impacto
Nilson, E. A. F. (2020) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/t.6.2020.tde-19012021-135250 · Cited by 1
Boatwright, M., Lawrence, M. A., Carriedo, Á., Slater, S., McCoy, D., Northcott, T., & Baker, P. (2023) · Research Square · doi:10.21203/rs.3.rs-3641440/v1 · Cited by 1
Вырожденные задачи синтеза систем управления линейными дискретными объектами
Львович, Б. А. (2009) · Проблемы управления
Malkin, J. D., Alqunaibet, A., Albreht, T., Finkelstein, E. A., Rakić, S., & El-Saharty, S. (2021) · World Bank, Washington, DC eBooks · doi:10.1596/978-1-4648-1717-5_ch7
The defamation of low-energy sweeteners: Crop circles, zombies, and zebrasPreprint
Mela, D. J. (2022) · doi:10.31219/osf.io/nh6ay
Rebolledo, N., Bercholz, M., Adair, L. S., Corvalán, C., Ng, S. W., & Taillie, L. S. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4172064
Ultra-processed Foods and Food Addiction
Monteiro, C. A., & Cannon, G. (2024) · Oxford University Press eBooks · doi:10.1093/oso/9780190671051.003.0032
Self-citationSantos, L. X., da Silva, K. S. C., Sarmento, M. R., et al. (2025) · DELOS Desarrollo Local Sostenible · doi:10.55905/rdelosv18.n63-134
Embling, R., Kolovou, V., Kolosowska, A., Mchugh, N., Long, S. J., & Johnson, I. G. (2025) · Journal of Public Health · doi:10.1007/s10389-025-02602-1
“…association between ultra-processed foods and drivers of obesity (Vali-cente et al. 2023), and focussing on HFSS content alone does not address all of these concerns (e.g. the use of process-refined ingredients and additives, and the loss of nutrients during processing; Scrinis and Monteiro 2018).”
La classification Nova : origine et caractéristiques
Muniglia, L. (2025) · Pratiques en nutrition · doi:10.1016/j.pranut.2025.09.003
Hilton, S., Vaczy, C., Buckton, C. H., Patterson, C. C., & Smith, M. J. (2024) · Figshare · doi:10.6084/m9.figshare.26624629
Hilton, S., Vaczy, C., Buckton, C. H., Patterson, C. C., & Smith, M. J. (2024) · Figshare · doi:10.6084/m9.figshare.24277237
Hilton, S., Vaczy, C., Buckton, C. H., Patterson, C. C., & Smith, M. J. (2024) · Figshare · doi:10.6084/m9.figshare.26624626
Hilton, S., Vaczy, C., Buckton, C. H., Patterson, C. C., & Smith, M. J. (2023) · Figshare · doi:10.6084/m9.figshare.24277143
Exposure to Food Additives, Dietary Indicators, and Adiposity in Chilean Preschool Children
Ricardo, C. Z., Grilo, M. F., Rebolledo, N., Marcela Reyes, J., & Corvalán, C. (2026) · Pediatric Obesity · doi:10.1111/ijpo.70098
“Other authors have cautioned about the risk of UPF reformulation [45] and have called for action for comprehensive policies to reduce UPF consumption, including front- of-package labeling, marketing restrictions, food taxes, and banning these products in school canteens and from distribution…”
Suárez, R., Celi, M., Ontaneda, K., Gavilanes, D. J., & Matos, A. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1807557
“However, some authors note that nutrient-focused reformulation may not fully address the broader health implications associated with the degree of food processing (54).”
Consumer methods for the design of food reformulation strategies
Antúnez, L., Giménez, A., & Ares, G. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-22281-8.00022-9
Parsa, A. (2026) · Health Marketing Quarterly · doi:10.1080/07359683.2026.2687298
What is Food? Towards a Biosemiotic Definition
Bove, E. (2026) · Biosemiotics · doi:10.1007/s12304-026-09651-3
Ares, G., Alcaire, F., Allegue, G., Antúnez, L., Gitz, E., Patiño, S. R., & Natero, V. (2026) · BMC Public Health · doi:10.1186/s12889-026-28181-8
“Previous research has identified this category as particularly responsive to reformulation initiatives, possibly because reformulation is more technologically feasible and warning labels are prevalent in this product group [8].”
Gupta, A., Duran Gomez, A. Z., Matheson, D., Sharma, A., Richard, V., Ritchie, L. D., de la Rosa, A., Delgado, D., Islas, G., Hecht, C. A., et al. (2026) · Preventing Chronic Disease · doi:10.5888/pcd23.250379
Designing Healthier Ultra-Processed Foods
McClements, D. J. (2026) · Springer eBooks · doi:10.1007/978-3-032-33712-2_9
Ultra-Processed Foods and the NOVA Classification System
Broad, G. M. (2026) · Oxford University Press eBooks · doi:10.1093/9780197859100.003.0068 · Cited by 2
Promoting Physical Activity Matters for Health, but Not Enough to Turn the Tide of Obesity
Oka, M. (2026) · Trends in Public Health · doi:10.3390/tph1030019
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).
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
