Decoding the NOVA Classification System
Unlike traditional nutritional profiling that focuses on nutrients like fat, sugar, and salt, the NOVA classification assesses the entire food product based on its industrial journey from its natural state to the final product. This approach is crucial because processing itself can alter a food's physical structure, affect its absorption rate, and introduce industrial additives that influence appetite and metabolism.
The Four Categories of the NOVA Scale
The NOVA classification system is divided into four distinct groups, offering a clear guide to a food's processing level.
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Group 1: Unprocessed or Minimally Processed Foods. This category includes whole foods that have been minimally altered, such as through removing inedible parts, drying, crushing, or pasteurizing. The goal of processing here is to extend shelf life or make the food edible, safe, or more palatable. Examples include fresh fruits and vegetables, whole grains, beans, plain milk, and fresh meat.
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Group 2: Processed Culinary Ingredients. These are substances derived from Group 1 foods and used in kitchens for cooking and seasoning. They are not meant to be eaten alone. Examples include vegetable oils from seeds, sugar from cane, and salt from mines.
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Group 3: Processed Foods. This category consists of simple products made by adding salt, sugar, or oil from Group 2 to Group 1 foods. Processing aims to increase durability and enhance flavor. Examples include canned vegetables in brine, cheeses, and freshly baked bread.
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Group 4: Ultra-Processed Foods (UPFs). This is the most heavily processed category, composed of formulations made from industrial ingredients and additives not typically used in home cooking. The purpose is to create highly convenient, palatable, and profitable products. Examples include soft drinks, packaged snacks, and ready-to-eat meals.
Why Ultra-Processed Foods Matter for Health
The reason for the growing concern around UPFs is not just their often poor nutritional profile—high in fat, sugar, and salt—but also the very nature of their industrial processing. The combination of flavor enhancers, emulsifiers, and other additives, alongside an altered food matrix, creates products that are designed to be over-consumed. For instance, studies have shown that the body may process calories from ultra-processed foods differently, with slower satiety signaling that leads to higher overall energy intake.
Furthermore, the long list of industrial ingredients can include substances linked to various health issues. Emulsifiers and artificial sweeteners, for example, have been linked to changes in the gut microbiome, insulin sensitivity, and inflammation. Research continues to explore the full extent of these effects, but the evidence linking UPF consumption to conditions like obesity, type 2 diabetes, and certain cancers is substantial and growing.
Practical Applications of the NOVA Classification
For consumers, understanding the NOVA framework can be a powerful tool for navigating the food landscape. Instead of fixating on specific nutrients, the system encourages evaluating foods based on their origin and the processes involved in their creation. This allows for a more holistic approach to diet. For instance, while a homemade burger uses Group 1 (meat), Group 2 (oil, salt), and Group 3 (bread) ingredients, a fast-food burger is almost entirely a Group 4 product due to its industrially-formulated patties, sauces, and buns.
Public health bodies in several countries, including Brazil and France, have incorporated the NOVA classification into their dietary guidelines to encourage the consumption of unprocessed and minimally processed foods. Chile has also implemented labeling laws based on processing levels, adding black warning labels to products high in sugar, salt, and fat to help consumers make more informed decisions.
NOVA vs. Other Food Grading Systems
To better appreciate the NOVA system, it is useful to compare it with other food rating methods. The table below outlines key differences.
| Feature | NOVA Classification | Nutrient Profiling Systems (e.g., Nutri-Score) | Siga Index |
|---|---|---|---|
| Primary Criterion | Extent and purpose of industrial processing | Specific nutrient content (fat, sugar, salt) | Degree of processing and nutritional quality |
| Focus | Whole food system perspective | Individual product nutrient metrics | Holistic view considering both processing and nutrients |
| Categorization | Four-tier grouping (Unprocessed to Ultra-processed) | Color-coded labels (A to E) based on healthiness | Score from 1 to 100 based on nutritional quality and processing |
| Potential Blindspot | Can group nutritionally diverse UPFs together (e.g., different ready meals) | May label some UPFs as healthy if fortified or low in certain nutrients | More complex and less widely adopted than NOVA or Nutri-Score |
How to Identify UPFs Using the NOVA Framework
Spotting ultra-processed foods often requires a closer look at the ingredients list. While some ingredients might sound scientific, they are hallmarks of industrial processing and not things you would find in a home kitchen.
- Look for a long list of ingredients: A lengthy ingredients list is often the first giveaway. If a product contains many items, especially unfamiliar ones, it is likely a UPF.
- Identify industrial substances: Seek out ingredients that are not whole foods, but rather chemical derivatives or modifications. Examples include high-fructose corn syrup, hydrolyzed proteins, modified starches, and hydrogenated oils.
- Search for cosmetic additives: Additives used for color, flavor enhancement, texture, or to extend shelf life are red flags for ultra-processing. These include emulsifiers, thickeners, artificial sweeteners, and certain flavorings.
- Heed marketing claims: UPFs often feature enticing health claims like "low-fat" or "fortified with vitamins" on their packaging to distract from the high level of processing.
The Importance of Context
It's important to recognize that not all processed food is inherently bad. Many minimally processed foods, like frozen vegetables or whole wheat bread, offer valuable nutrition and convenience. The NOVA system helps make a crucial distinction: the issue isn't all processing, but the nature and purpose of the industrial processing that creates ultra-processed products. Acknowledging this nuance allows for a balanced view, recognizing that some UPFs can be a part of a balanced diet in moderation, while others should be limited. However, the NOVA model's strength lies in identifying the products engineered to be consumed in excess, displacing more nutritious, whole foods.
Conclusion
The UPF food scale, as defined by the internationally recognized NOVA classification system, is a pivotal tool in modern nutrition. It moves beyond traditional calorie or nutrient-based assessments to categorize foods based on their degree of industrial processing. By distinguishing between unprocessed, minimally processed, processed, and ultra-processed items, NOVA provides a practical framework for consumers to make more informed choices about their health and diet. The scale highlights that the true risk of ultra-processed foods lies in their industrial formulation and addictive palatability, which often leads to overconsumption and the displacement of healthier whole foods. As public health organizations continue to grapple with rising rates of diet-related diseases, understanding and applying the principles of the NOVA system becomes increasingly vital for fostering a healthier population.
Resources
For more in-depth information, the Food and Agriculture Organization of the United Nations (FAO) has published an extensive resource on the NOVA classification system.
