NOVA food group
NOVA food group
The NOVA food group classification is a system developed to categorize foods based on the extent and purpose of their processing. This classification was created by researchers at the University of São Paulo in Brazil and has gained international recognition for its role in understanding the impact of food processing on health.
Classification[edit | edit source]
The NOVA food group system divides foods into four categories:
Group 1: Unprocessed or Minimally Processed Foods[edit | edit source]
These are foods that are either unprocessed or have undergone minimal processing. Examples include fresh fruits, vegetables, grains, nuts, and meats. The processing methods in this group are primarily for preservation, such as drying, freezing, and pasteurization.
Group 2: Processed Culinary Ingredients[edit | edit source]
This group includes substances extracted from Group 1 foods or from nature, used in the preparation and cooking of foods. Examples are oils, butter, sugar, and salt. These ingredients are typically used to season and cook Group 1 foods.
Group 3: Processed Foods[edit | edit source]
Processed foods are products made by adding salt, oil, sugar, or other substances from Group 2 to Group 1 foods. They usually have two or three ingredients and are recognizable as modified versions of the original foods. Examples include canned vegetables, fruits in syrup, cheeses, and freshly made bread.
Group 4: Ultra-Processed Foods[edit | edit source]
Ultra-processed foods are formulations of ingredients, mostly for industrial use, derived from Group 1 foods. They typically contain little or no whole foods and are high in sugar, oils, fats, salt, and additives. Examples include soft drinks, packaged snacks, reconstituted meat products, and pre-prepared frozen meals.
Health Implications[edit | edit source]
Research has shown that diets high in ultra-processed foods are associated with various health issues, including obesity, cardiovascular disease, diabetes, and other chronic conditions. The NOVA classification helps in identifying the degree of processing in foods, which is crucial for dietary recommendations and public health policies.
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