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Ultra-processed foods: how functional is the NOVA system?

Food Science and Technology

Ultra-processed foods: how functional is the NOVA system?

V. Braesco, I. Souchon, et al.

This research, conducted by Véronique Braesco, Isabelle Souchon, Patrick Sauvant, Typhaine Haurogné, Matthieu Maillot, Catherine Féart, and Nicole Darmon, delves into the inconsistencies of the NOVA food classification system among French food specialists. With surprising findings on food assignments, this study reveals that the NOVA criteria may not provide the clarity needed for effective classifications.

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Playback language: English
Abstract
This study assessed the consistency of the NOVA food classification system among French food and nutrition specialists. Evaluators assigned foods to NOVA groups in an online survey, using two lists: one with marketed food products and ingredient information, and one with generic food items. Fleiss' k, measuring inter-rater reliability, was low (0.32 and 0.34 for marketed and generic foods, respectively), indicating inconsistent assignments. Hierarchical clustering revealed that while some foods showed consistent assignments, a substantial number exhibited high heterogeneity, suggesting that the current NOVA criteria do not enable robust and functional food assignments.
Publisher
European Journal of Clinical Nutrition
Published On
Mar 21, 2022
Authors
Véronique Braesco, Isabelle Souchon, Patrick Sauvant, Typhaine Haurogné, Matthieu Maillot, Catherine Féart, Nicole Darmon
Tags
NOVA food classification
inter-rater reliability
food assignments
French food specialists
marketed food products
generic food items
hierarchical clustering

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