Cereals 17 Symposium: Introductory Brain Teaser for the Cereal Chemist—How Do We Categorize Processed and Ultraprocessed Foods? This second of two articles discussed the NOVA categorization of foods into four groups. The NOVA system was first adopted as part of the Brazilian Dietary Guidelines and subsequently was accepted by the Pan American Health Organization (part of FAO/WHO). The guidelines suggest that consumers avoid foods in group 3, defined as processed foods (PFs), as well as foods in group 4, defined as ultraprocessed foods (UPFs), and instead choose minimally processed foods (MPFs) cooked at home. The authors argue that the categorization scheme raises several concerns. Because processing complexity may or may not characterize a specific food in any of the categories and there are many definitions of processing, this could create confusion for consumers and professionals alike. Further, the lack of category standardization is problematic—even in various research reports testing the NOVA classification, where some researchers use three groups and others four. Additionally, there is inconsistent placement of certain foods in different groups. The interactive session at the AACCI Cereals 17 meeting, Food Selection According to Food Processing: Fabulous or Flawed?, will discuss the NOVA scheme—its advantages and flaws; concerns about its impact on the cereal grains industry and public health; communication needs and strategies for addressing the NOVA categorizations; the roles of members in government, industry, public health, and research in delineating research gaps; and other issues facing each sector. |