Reimagining Ultra-Processed Foods
In a groundbreaking study, scientists from the USDA Agricultural Research Service’s (ARS) Grand Forks Human Nutrition Research Center present a novel perspective on ultra-processed foods.
They contend that up to 91% of the calories in a diet can come from these foods and still align with the 2020-2025 Dietary Guidelines for Americans (DGA).
Beyond The Negative Stigma
Many health advocates have cautioned against the consumption of ultra-processed foods. However, Julie Hess, an ARS Research Nutritionist, underscores a more balanced perspective.
She suggests that nutrient content and the food’s role in a diet might trump how processed a food is.
Decoding the NOVA Scale
The study primarily relied on the NOVA scale, a tool introduced in 2009, to classify foods based on processing levels. According to the scale:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra-processed foods
Crafting a Healthy Diet with Ultra-Processed Foods
Using the NOVA classifications, the scientists devised a menu for seven days. Following a 2,000-calorie food pattern, they ensured that the foods, though ultra-processed, still adhered to the 2020 DGA’s standards.
Some choices included canned beans, instant oatmeal, and dried fruit. A notable emphasis was on picking products with minimized saturated fats and added sugars.
When assessed with the Healthy Eating Index, this inventive menu scored an impressive 86 out of 100. The primary drawbacks were sodium content, which was a tad too high, and whole grains that didn’t meet the recommended intake.
Moving Forward: A Balanced Approach
While the study indeed offers a fresh viewpoint, the scientists recognize the existing concerns about ultra-processed foods’ potential adverse health impacts.
Thus, while this study underscores the versatility of constructing healthy diets, it also hints at the need for more rigorous research, especially intervention studies.
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The study was published in The Journal of Nutrition.
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