Ultra-processed food

Apr 26, 2026 - 16:34
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Ultra-processed food

Criticism

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== Criticism ==
== Criticism ==
{{Neutrality disputed|section}}
{{Undue weight|section}}
Monteiro's definition is as much social as one based on specific ingredients, which makes the understanding of ultra-processed foods highly intuitive, even among untrained consumers.{{Cite journal | vauthors = Hässig A, Hartmann C, Sanchez-Siles L, Siegrist M |date= August 2023 |title=Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers' perceptions |journal=Food Quality and Preference |volume=110 |article-number=104944 |doi=10.1016/j.foodqual.2023.104944 |s2cid=259941132 |issn=0950-3293|doi-access=free |hdl=20.500.11850/625580 |hdl-access=free }}{{cite journal | vauthors = Ares G, Vidal L, Allegue G, Giménez A, Bandeira E, Moratorio X, Molina V, Curutchet MR | title = Consumers' conceptualization of ultra-processed foods | journal = Appetite | volume = 105 | pages = 611–617 | date = October 2016 | pmid = 27349706 | doi = 10.1016/j.appet.2016.06.028 | s2cid = 3554621 }} A letter responding to Monteiro's 2009 commentary suggested that the definition 'lacks precision', since it lacks the measurable definitions of traditional [[food science]].{{cite journal | vauthors = Darmon N | title = The good, the bad, and the ultra-processed | journal = Public Health Nutrition | volume = 12 | issue = 10 | pages = 1967–1968 | date = October 2009 | pmid = 19732488 | doi = 10.1017/S1368980009991212 | s2cid = 233340283 | doi-access = free }} Because of this, researchers disagree whether the definition can form a valid basis for scientific investigation.{{cite journal | vauthors = Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A | title = The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package | journal = Nutrition Research Reviews | volume = 36 | issue = 2 | pages = 340–350 | date = December 2023 | pmid = 35730561 | doi = 10.1017/S0954422422000117 | hdl-access = free | hdl = 11577/3451280 }} Researchers have developed a quantitative definition for hyperpalatable food, but not for ultra-processed food.{{cite journal | vauthors = Fazzino TL, Rohde K, Sullivan DK | title = Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database | journal = Obesity | volume = 27 | issue = 11 | pages = 1761–1768 | date = November 2019 | pmid = 31689013 | doi = 10.1002/oby.22639 | hdl-access = free | s2cid = 207899275 | hdl = 1808/29721 }}
Monteiro's definition is as much social as one based on specific ingredients, which makes the understanding of ultra-processed foods highly intuitive, even among untrained consumers.{{Cite journal | vauthors = Hässig A, Hartmann C, Sanchez-Siles L, Siegrist M |date= August 2023 |title=Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers' perceptions |journal=Food Quality and Preference |volume=110 |article-number=104944 |doi=10.1016/j.foodqual.2023.104944 |s2cid=259941132 |issn=0950-3293|doi-access=free |hdl=20.500.11850/625580 |hdl-access=free }}{{cite journal | vauthors = Ares G, Vidal L, Allegue G, Giménez A, Bandeira E, Moratorio X, Molina V, Curutchet MR | title = Consumers' conceptualization of ultra-processed foods | journal = Appetite | volume = 105 | pages = 611–617 | date = October 2016 | pmid = 27349706 | doi = 10.1016/j.appet.2016.06.028 | s2cid = 3554621 }} A letter responding to Monteiro's 2009 commentary suggested that the definition 'lacks precision', since it lacks the measurable definitions of traditional [[food science]].{{cite journal | vauthors = Darmon N | title = The good, the bad, and the ultra-processed | journal = Public Health Nutrition | volume = 12 | issue = 10 | pages = 1967–1968 | date = October 2009 | pmid = 19732488 | doi = 10.1017/S1368980009991212 | s2cid = 233340283 | doi-access = free }} Because of this, researchers disagree whether the definition can form a valid basis for scientific investigation.{{cite journal | vauthors = Visioli F, Marangoni F, Fogliano V, Del Rio D, Martinez JA, Kuhnle G, Buttriss J, Da Costa Ribeiro H, Bier D, Poli A | title = The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package | journal = Nutrition Research Reviews | volume = 36 | issue = 2 | pages = 340–350 | date = December 2023 | pmid = 35730561 | doi = 10.1017/S0954422422000117 | hdl-access = free | hdl = 11577/3451280 }} Researchers have developed a quantitative definition for hyperpalatable food, but not for ultra-processed food.{{cite journal | vauthors = Fazzino TL, Rohde K, Sullivan DK | title = Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database | journal = Obesity | volume = 27 | issue = 11 | pages = 1761–1768 | date = November 2019 | pmid = 31689013 | doi = 10.1002/oby.22639 | hdl-access = free | s2cid = 207899275 | hdl = 1808/29721 }}


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