Nutrient Profile of Packaged Foods According To The Degree of Processing

5/21/24, 3:07 PM Nutrient profile of packaged foods according to the degree of processing: International Journal of Food Sciences and
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International Journal of Food Sciences and Nutrition 
Volume 75, 2024 - Issue 2
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Food composition and analysis
Nutrient profile of packaged foods according

to the degree of processing
Catarina Vale , Carla Almeida , José Azevedo & Patrícia Padrão 
Pages 148-158 | Received 22 Sep 2023, Accepted 21 Dec 2023, Published online: 08 Jan 2024
 Cite this article  https://doi.org/10.1080/09637486.2023.2299771
 Full Article  Figures & data  References  Citations  Metrics
 Reprints & Permissions Read this article
Abstract
An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of

chronic noncommunicable diseases. This study aims to characterise the nutrient profile
of white-label pre-packaged foods and bakery products available in a market leader
Portuguese food retail chain, according to the extent of processing proposed by NOVA
classification system. The nutrient profile (energy, sugar, total fat, saturated fat and
sodium) according to processing degree was analysed using non-parametric tests. UPF
were the most energy dense (278 kcal/100 g, p < .001) and the highest in sugar (15.9
g/100 g, p < .001). Processed foods were the highest in sodium (538 mg/100 g, p < .001).
https://www.tandfonline.com/doi/full/10.1080/09637486.2023.2299771?src=most-read-last-year 1/6
5/21/24, 3:07 PM Nutrient profile of packaged foods according to the degree of processing: International Journal of Food Sciences and Nutrition: Vol…
Processed and UPF showed significantly higher total (12.4 and 10.8 g/100 g, respectively)
and saturated fat content (6.10 and 4.61 g/100 g, respectively) than
unprocessed/minimally processed foods (p < .001). Regarding the variation of the
nutritional value across the extent of processing, different results were observed for
some categories suggesting the importance of a stratified analysis. The consumption of
less processed foods and the manufacture of processed/UPF with better nutrient profile
should be promoted.
 Keywords: Food processing nutritional value noncommunicable diseases food industry
Ethics statement
The manuscript does not contain clinical studies or patient data.
Author contributions
CV and CA designed and conducted the research, analysed and interpreted data and
wrote original draft; PP supervised the research and critically revised the manuscript; JA
critically revised the manuscript. All authors read, revised and approved the final
manuscript.
Disclosure statement
A national food retail company provided the data used for this study but the authors
state that they have no financial or other conflicts of interest. The opinions expressed in
this manuscript are those of the authors and do not necessarily represent the position
or policy of the food retail company.
Data availability statement

Databases used in the manuscript will not be made available due to privacy policy of the
food retail company that supported this study.
Additional information
Funding
This study was financed through national funding from the Foundation for Science and
Technology—FCT (Portuguese Ministry of Science, Technology and Higher Education),
under the projects with references UIDB/04750/2020 and LA/P/0064/2020 and DOI
identifiers https://doi.org/10.54499/UIDB/04750/2020 and
https://doi.org/10.54499/LA/P/0064/2020. Individual PhD grant attributed to Carla
Almeida (2020.08208.BD) was funded by FCT and the "Programa Operacional Regional
Norte" (NORTE 2020/FSE).
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5/21/24, 3:07 PM Nutrient profile of packaged foods according to the degree of processing: International Journal of Food Sciences and

ces and Nutrition: Vol…

Nutrient profile of packaged foods according

 Cite this article  https://doi.org/10.1080/09637486.2023.2299771

 Full Article  Figures & data  References  Citations  Metrics

 Reprints & Permissions Read this article

An increased consumption of ultra-processed foods (UPF) leads to a rising prevalence of

The manuscript does not contain clinical studies or patient data.

Data availability statement

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 Access through your institution

Log in to Taylor & Francis Online

Restore content access

 Restore content access for purchases made as guest

Purchase options * Save for later

PDF download + Online access

* Local tax will be added as applicable

Paula Franca et al.

In vitro evaluation of the immunomodulatory activity of the nutraceutical formulation AminoDefence 

Bianca Papotti et al.

Luca Pecoraro et al.

Information for Open access

R&D professionals Open journals

Editors Open Select

Librarians Dove Medical Press

Opportunities Help and information

Reprints and e-prints Help and contact

Advertising solutions Newsroom

Accelerated publication All journals

Corporate access solutions Books

Register to receive personalised research and resources

Copyright © 2024 Informa UK Limited Privacy policy Cookies Terms &

Registered in England & Wales No. 3099067

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