According to new research from the University of Surrey, experts in food, nutrition and health do not always agree on terms and concepts surrounding processed foods.
The research, published in Frontiers in Nutrition, suggests that food science experts and stakeholders need to quickly reach a consensus when it comes to processed foods to benefit consumers and improve health outcomes.
The research revealed the ambiguity and confusion surrounding terms such as “processing”, ultra-processed and even “salty” foods.
There is agreement that food processing may be part of the solution to provide sufficient food for the nutritional needs of the population and reduce the environmental impact on the planet, but there is still confusion among experts about what role it should play. in the food system. Lack of consensus on the classification of food processing and processed foods can lead to contradictory information and hinder progress towards these goals. That is why we recommend more collaboration among all those people with a professional interest in food, especially if they want to be seen as a source of trust when offering advice to the general public. We need to quickly identify root problems, as we see food processing as part of a complex food system, to understand how processing can be optimized toward the goal of equitable, safe, sustainable and healthy diets. ” .
Christina Sadler, postgraduate researcher and doctoral candidate, University of Surrey and senior director, European Food Information Council
The research also identified a lack of consensus on the scope of processing, the degree of processing, and the aspects used to assess the healthiness of processed foods. Perceived conflicts of interest and different areas of experience within this broad topic may be the reason why clear communications about processed foods are difficult to achieve and why it is difficult to frame the risks and benefits of processing. of food.
This research study was part of a collaborative doctoral research project between the European Food Information Council and the University of Surrey.
The dissemination of this research is co-financed by the European Union. However, the views and opinions expressed are those of the authors only and do not necessarily reflect those of the European Union or the European Health and Digital Executive Agency (HaDEA). Neither the European Union nor the agency can be held responsible.
Source:
European Food Information Council
Magazine reference:
Sadler, CR, et al. (2022) “We’re Even Confused”: A Thematic Analysis of Professional Perceptions of Processed Foods and Challenges for Communication. Frontiers in nutrition. doi.org/10.3389/fnut.2022.826162