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A recent study challenges the notion that focusing on minimally processed foods ensures a healthy diet, underscoring the nuanced relationship between food processing and nutritional quality. Conducted by Julie Hess, PhD, from the USDA-ARS Grand Forks Human Nutrition Research Center, the research presented at NUTRITION 2024 explores how different diets, categorized by the NOVA classification system, impact nutritional value and cost.
In a comparative analysis, researchers constructed two dietary menus: one emphasizing minimally processed foods and another featuring ultra-processed options. Surprisingly, the less processed menu, while costing more than twice as much and expiring faster, did not offer significant nutritional advantages over its ultra-processed counterpart.
“This study challenges assumptions about the healthfulness of diets based solely on the level of food processing,” Hess explained. “We found that while minimally processed diets may seem ideal, they can still fall short nutritionally compared to more processed alternatives.”
Mark Messina, PhD, of the Soy Nutrition Institute Global, presented the findings at the American Society for Nutrition’s annual meeting, highlighting the study’s implications for dietary guidelines and consumer choices. The research expands on previous work that demonstrated the feasibility of nutritious diets centered on ultra-processed foods, raising questions about the traditional association between food processing and nutritional quality.
The study also revealed unexpected nuances in food classification, noting that some nutrient-rich foods, like unsweetened applesauce and liquid egg whites, are classified as ultra-processed despite their nutritional benefits. This challenges the binary view of processed versus unprocessed foods and calls for a more nuanced understanding within the nutrition community.
“Our findings suggest that the focus should be on the nutritional composition of foods rather than their processing level alone,” Hess concluded. “Achieving a healthy diet requires careful consideration of food choices beyond their processing status.”
As discussions continue to evolve around food processing and health, this study prompts a reevaluation of dietary recommendations and underscores the complexity of nutritional science in shaping healthier eating habits.
