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Cited by 2,964Consumer Attitudes and Food LabelingGlobal Public Health Policies and EpidemiologyFood Industry and Aquatic Biology

Ultra-processed foods: What they are and how to identify them

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Monteiro, Carlos A, Cannon, Geoffrey, Levy, Renata B, Moubarac, Jean-Claude, Louzada, Maria LC, Rauber, Fernanda, Khandpur, Neha, Cediel, Gustavo +4 more·2019·Public Health Nutrition
DOI 10.1017/s1368980018003762PMC PMC10260459
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Abstract

The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

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Crossref · 10.1017/s1368980018003762

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  • Ultra-processed foods constitute more than 60% of calories in high-income countries and are engineered to override satiety signals.

    “Ultra-processed foods, which constitute > 60% of calories in high-income countries, are engineered to override satiety signals through high palatability and low fiber content [26].”

    From Obesity: Clinical Impact, Pathophysiology, Complications, and Modern Innovations in Therapeutic Strategies (2025) · cites this paper as [26]

    The Abstract (page not provided) says ultra-processed foods account for more than half of dietary energy in high-income countries, not more than 60%. It also describes them as low in fibre and having low satiety potential; the Defining ultra-processed foods section describes their hyper-palatability. Neither passage says they are engineered to override satiety signals. (LLM, conf=0.90)

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  • Some individuals who have obesity and impulsivity may have high sensitivity to food-related rewards and may persistently seek out certain foods intended to intensify sensory impact-ultra-processed foods with high-fat, high-sugar, and high-salt content-in anticipation of experiencing reward.

    “Stated differently, some individuals who have obesity and impulsivity may have high sensitivity to food-related rewards. They may persistently seek out certain foods intended to intensify sensory impact—ultra-processed foods with high-fat, high-sugar, and high-salt content—in anticipation of experiencing reward (63, 65).”

    From Behavioral Interventions to Attenuate Driven Overeating and Weight Regain After Bariatric Surgery (2022) · cites this paper as [65]

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  • As UPFs have become more available, at least in part due to their promotion by large companies, many countries have witnessed a shift in diets to include more UPFs, most of which are supplied by large food processing companies.

    “As these types of foods have become more available -at least in part due to their promotion by large companies -many countries have witnessed a shift in diets to include more UPFs, most of which are supplied by large food processing companies (Monteiro et al. 2019; Baker et al. 2020).”

    From Corporate concentration and power matter for agency in food systems (2025) · cites this paper as Monteiro et al. 2019

  • In the carbonated beverages category, Coca Cola and PepsiCo controlled 45.6% and 17.5% of world market share.

    “The carbonated beverages category is even more concentrated, with these two companies controlling 45.6% and 17.5% of world market share 106 .”

    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 [106]

  • Coca Cola and PepsiCo alone controlled 19.3% and 8.3% of the world's beverage market in 2018, with 37 and 19 brands respectively.

    “For example, Coca Cola and PepsiCo alone controlled 19.3 and 8.3% of the world's beverage market in 2018, with 37 and 19 brands respectively.”

    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 [106]

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Research works printed but not linked: 2

  1. [35]35. Food and Agriculture Organization of the United Nations & Food Climate Research Network (2016) Plates, Pyramids, Planet. Developments in National Healthy and Sustainable Dietary Guidelines: A State of Play Assessment. Rome/ Oxford: FAO/University of Oxford; available at http://www.fao.org/3/a-i5640e.pdf
  2. [36]36. Pan American Health Organization (2018) Ultra-Processed Food and Drink Products in Latin America: Sales, Sources, Nutrient Profiles and Policy Implications. Washington, DC: PAHO (In the Press).

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Authors
Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J.-C., Louzada, M. L., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C.
Affiliations
  • Universidade de São Paulo (BR)
  • Université de Montréal (CA)
Corresponding author
Monteiro, Carlos A
ORCID
Venue
Public Health Nutrition
Publisher
Cambridge University Press (CUP)
Published
2019-02-12
Volume
22
Issue
5
Pages
936-941
ISSN
  • 1368-9800 (ISSN-L)
  • 1475-2727
DOI
10.1017/s1368980018003762
PMC
PMC10260459
OpenAlex
W2911640446
Cited by
2,964
References
37
Citations by year
2026: 691 · 2025: 607 · 2024: 462 · 2023: 396 · 2022: 358 · 2021: 282 · 2020: 122 · 2019: 43
FWCI
185.34
Type
journal article
Language
en
Open access
Licence
www.cambridge.org/core/terms (unspecified)
Locations
  • Public Health Nutrition (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
  • Institutional Repository University of Antioquia (University of Antioquia) (publishedVersion, cc-by)
Funders
Fundação de Amparo à Pesquisa do Estado de São Paulo (2015/, 15/14900-9)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Social Sciences › Business, Management and Accounting › Organizational Behavior and Human Resource Management › Global Public Health Policies and Epidemiology
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Keywords
ultra-processed foods, NOVA classification, food processing, food additives, food labeling, food ingredients, food packaging, dietary habits, food policy
MeSH terms
Energy Intake, Consumer Behavior, Diet, Food Handling, Food Labeling, Food Preferences, Humans, Nutritive Value, Nutrition Policy, Fast Foods

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