Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Abstract Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2023-12-01
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| Series: | Public Health Nutrition |
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| Online Access: | https://www.cambridge.org/core/product/identifier/S1368980023002185/type/journal_article |
| _version_ | 1827578955734974464 |
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| author | Nathalie Judith Neumann Gerrit Eichner Mathias Fasshauer |
| author_facet | Nathalie Judith Neumann Gerrit Eichner Mathias Fasshauer |
| author_sort | Nathalie Judith Neumann |
| collection | DOAJ |
| description |
Abstract
Objective:
To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF).
Design:
The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products (n 2146) were researched online using data from the two market leaders of groceries in the UK sorted by relevance (Tesco) and by top sellers (Sainsbury’s), respectively. According to the NOVA classification, sixty-five MUP were defined, and if the ingredient list of a food product was positive for at least one MUP, it was regarded as UPF. The percentage of UPF items containing specific MUP was calculated. In addition, all combinations of two to six different MUP were assessed concerning the percentage of identified UPF items.
Setting:
Cross-sectional analysis.
Participants:
None.
Results:
A total of 990 products contained at least one MUP and were, therefore, regarded as UPF. The most frequent MUP were flavour (578 items, 58·4 % of all UPF), emulsifiers (353 items, 35·7 % of all UPF) and colour (262 items, 26·5 % of all UPF). Combined, these three MUP detected 79·2 % of all UPF products. Detection rate increased to 88·4 % of all UPF if ingredient lists were analysed concerning three additional MUP, that is, fibre, dextrose and firming agent.
Conclusions:
Almost 90 % of all UPF items can be detected by six MUP.
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| first_indexed | 2024-03-08T21:54:51Z |
| format | Article |
| id | doaj.art-357b9f5183244203bbf26fed1151730f |
| institution | Directory Open Access Journal |
| issn | 1368-9800 1475-2727 |
| language | English |
| last_indexed | 2024-03-08T21:54:51Z |
| publishDate | 2023-12-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Public Health Nutrition |
| spelling | doaj.art-357b9f5183244203bbf26fed1151730f2023-12-20T02:26:58ZengCambridge University PressPublic Health Nutrition1368-98001475-27272023-12-01263303331010.1017/S1368980023002185Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysisNathalie Judith Neumann0https://orcid.org/0000-0003-3247-1555Gerrit Eichner1Mathias Fasshauer2Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen 35390, GermanyMathematical Institute, Justus-Liebig University of Giessen, Giessen, GermanyInstitute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen 35390, Germany Center for Sustainable Food Systems, Justus-Liebig University of Giessen, Giessen, Germany Abstract Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products (n 2146) were researched online using data from the two market leaders of groceries in the UK sorted by relevance (Tesco) and by top sellers (Sainsbury’s), respectively. According to the NOVA classification, sixty-five MUP were defined, and if the ingredient list of a food product was positive for at least one MUP, it was regarded as UPF. The percentage of UPF items containing specific MUP was calculated. In addition, all combinations of two to six different MUP were assessed concerning the percentage of identified UPF items. Setting: Cross-sectional analysis. Participants: None. Results: A total of 990 products contained at least one MUP and were, therefore, regarded as UPF. The most frequent MUP were flavour (578 items, 58·4 % of all UPF), emulsifiers (353 items, 35·7 % of all UPF) and colour (262 items, 26·5 % of all UPF). Combined, these three MUP detected 79·2 % of all UPF products. Detection rate increased to 88·4 % of all UPF if ingredient lists were analysed concerning three additional MUP, that is, fibre, dextrose and firming agent. Conclusions: Almost 90 % of all UPF items can be detected by six MUP. https://www.cambridge.org/core/product/identifier/S1368980023002185/type/journal_articleFood additivesMarkers of ultra-processingNOVA classificationUltra-processed food |
| spellingShingle | Nathalie Judith Neumann Gerrit Eichner Mathias Fasshauer Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis Public Health Nutrition Food additives Markers of ultra-processing NOVA classification Ultra-processed food |
| title | Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis |
| title_full | Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis |
| title_fullStr | Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis |
| title_full_unstemmed | Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis |
| title_short | Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis |
| title_sort | flavour emulsifiers and colour are the most frequent markers to detect food ultra processing in a uk food market analysis |
| topic | Food additives Markers of ultra-processing NOVA classification Ultra-processed food |
| url | https://www.cambridge.org/core/product/identifier/S1368980023002185/type/journal_article |
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