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Ultra Processed Food
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<blockquote data-quote="Bogweevil" data-source="post: 9191927" data-attributes="member: 48190"><p>FAO Definition of ultraprocessed foods:</p><p></p><p>|GROUP 4| Ultra-processed foods Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’). Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast ‘cereals’ and fruit yoghurt and ‘energy’ drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish ‘nuggets’ and ‘sticks’; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product. </p><p></p><p> Some of what are now ultra-processed foods were originally manufactured only with group 1 foods and salt or sugar or other substances from group 2, and thus would be classed in NOVA group 3 as processed foods. But as now formulated most of them are ultra-processed. Examples are commercially wrapped breads, packaged cakes and pies, and pre-prepared animal products such as hot dogs and burgers. Packaged ready-to-heat products consumed at home or at fast food outlets such as meat, cheese, pizza and pasta dishes, and French fries (chips) may look much the same as home-cooked food, but their formulations and the ingredients used in their pre-preparation render them ultra-processed.</p><p></p><p>For reference:</p><p></p><p>|GROUP 1 | Unprocessed and minimally processed foods Unprocessed (or natural) foods are the edible parts of plants (such as fruit, leaves, stems, seeds, roots) or from animals (such as muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.</p><p></p><p>|GROUP 2|</p><p>Processed culinary ingredients</p><p></p><p>Processed culinary ingredients include oils, butter, lard, sugar and salt. These are substances derived from group 1 foods or else from nature by processes such as</p><p>pressing, refining, grinding, milling, and drying. Some methods used to make processed culinary ingredients are originally ancient. In isolation, processed culinary ingredients are unbalanced, being depleted in some or most nutrients. Other than salt, they are also energy-dense, at 400 or 900 kilocalories per 100</p><p>grams. But the key point here is that they are rarely if ever consumed by themselves. They are used in combination with foods to make palatable, diverse, nourishing and enjoyable meals and dishes</p><p>such as stews, soups and broths, salads, breads, preserves, drinks, and desserts. </p><p></p><p>|GROUP 3|</p><p>Processed foods</p><p></p><p>These include canned or bottled vegetables or legumes (pulses) preserved in brine; whole fruit preserved in syrup; tinned fish preserved in oil; some types of processed animal foods such as</p><p>ham, bacon, pastrami, and smoked fish; most freshly baked breads; and simple cheeses to which salt is added. They are made by adding salt, oil, sugar or other substances from group 2 to group 1 foods.</p><p></p><p>Processed food products usually retain the basic identity and most constituents of the original food. But when excessive oil, sugar or salt are added, they become nutritionally unbalanced.</p><p>Like processed culinary ingredients, they can be over-used. When used sparingly, and in the case of processed meats also only occasionally, they also result in delicious dishes and meals</p><p>that are nutritionally balance</p><p></p><p>[URL unfurl="true"]https://www.fao.org/3/ca5644en/ca5644en.pdf[/URL]</p></blockquote><p></p>
[QUOTE="Bogweevil, post: 9191927, member: 48190"] FAO Definition of ultraprocessed foods: |GROUP 4| Ultra-processed foods Ultra-processed foods are formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes (hence ‘ultra-processed’). Some common ultra-processed products are carbonated soft drinks; sweet, fatty or salty packaged snacks; candies (confectionery); mass produced packaged breads and buns, cookies (biscuits), pastries, cakes and cake mixes; margarine and other spreads; sweetened breakfast ‘cereals’ and fruit yoghurt and ‘energy’ drinks; pre-prepared meat, cheese, pasta and pizza dishes; poultry and fish ‘nuggets’ and ‘sticks’; sausages, burgers, hot dogs and other reconstituted meat products; powdered and packaged ‘instant’ soups, noodles and desserts; baby formula; and many other types of product. Some of what are now ultra-processed foods were originally manufactured only with group 1 foods and salt or sugar or other substances from group 2, and thus would be classed in NOVA group 3 as processed foods. But as now formulated most of them are ultra-processed. Examples are commercially wrapped breads, packaged cakes and pies, and pre-prepared animal products such as hot dogs and burgers. Packaged ready-to-heat products consumed at home or at fast food outlets such as meat, cheese, pizza and pasta dishes, and French fries (chips) may look much the same as home-cooked food, but their formulations and the ingredients used in their pre-preparation render them ultra-processed. For reference: |GROUP 1 | Unprocessed and minimally processed foods Unprocessed (or natural) foods are the edible parts of plants (such as fruit, leaves, stems, seeds, roots) or from animals (such as muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature. |GROUP 2| Processed culinary ingredients Processed culinary ingredients include oils, butter, lard, sugar and salt. These are substances derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying. Some methods used to make processed culinary ingredients are originally ancient. In isolation, processed culinary ingredients are unbalanced, being depleted in some or most nutrients. Other than salt, they are also energy-dense, at 400 or 900 kilocalories per 100 grams. But the key point here is that they are rarely if ever consumed by themselves. They are used in combination with foods to make palatable, diverse, nourishing and enjoyable meals and dishes such as stews, soups and broths, salads, breads, preserves, drinks, and desserts. |GROUP 3| Processed foods These include canned or bottled vegetables or legumes (pulses) preserved in brine; whole fruit preserved in syrup; tinned fish preserved in oil; some types of processed animal foods such as ham, bacon, pastrami, and smoked fish; most freshly baked breads; and simple cheeses to which salt is added. They are made by adding salt, oil, sugar or other substances from group 2 to group 1 foods. Processed food products usually retain the basic identity and most constituents of the original food. But when excessive oil, sugar or salt are added, they become nutritionally unbalanced. Like processed culinary ingredients, they can be over-used. When used sparingly, and in the case of processed meats also only occasionally, they also result in delicious dishes and meals that are nutritionally balance [URL unfurl="true"]https://www.fao.org/3/ca5644en/ca5644en.pdf[/URL] [/QUOTE]
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