Highly Processed and Ultra-Processed Foods and Health

The concept of highly processed or ultra-processed foods (HUPFs) has been elevated in the national dialogue as never before. Of interest is the relationship of HUPF intake to diet-related chronic disease, and how this might be best mitigated. HUPFs are typically identified by various processing and formulation characteristics; however, there is no agreed-upon definition of these foods. The varying approaches have led to controversy around how to support evidence-based policy and dietary guidance. In this environment, nutrition and other health care practitioners are faced with patient and client questions related to if, or how, to incorporate these foods into a healthy dietary pattern. This paper presents a science-based approach to classifying and interpreting information about these foods through 9 Guiding Principles developed by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). The principles are also translated for specific application by nutrition practitioners to guide responses to patient questions and support evidence-based, individualized nutrition guidance.