An Overview to Processed Foods Terminology: Minimally and Ultra Processed Foods

Abstract

Food processing is defined as a total of operations that involves various practices applied to ensure safe and durable foods as well as improve flavor and appearance. In our country, almost all packaged and ready-to-eat foods are classified as processed foods and they are all defined as unhealthy, energy dense and less nutritious. However, there are processes to enhance food safety and shelf life such as pasteurisation, sterilisation, chilling and freezing as well as food fortification with some micronutrients and bioactive ingredients. Apart from these, processed foods that are mostly low-priced, most-consumed, energy-dense and less nutritional value are used in worldwide. Most studies have shown the relation between processed foods and chronic diseases including obesity, diabetes, metabolic syndrome and some cancer types. Processed foods are classified in different ways according to the extent and nature of change, the place and aim of the process in different epidemiological studies. Various classification systems for food processing which are broadly accepted in the worldwide were examined in the literature review within the scope of this review and term suggestions to be used in studies in our country are presented. According to this, within several classification systems, NOVA system is more comprehensive and applicable especially in terms of studies investigating health effects of foods. NOVA system is not an acronym, but a name. This system divides foods into four main groups which are unprocessed/minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods and drinks. Using this system will be easy and comprehensible for consumers and useful for researchers to develop population-based dietary recommendations.