GLOSSARY

Ultra-Processed Food (UPF) in NOVA generally refers to an industrial formulation assembled from extracted or modified substances, often with additives shaping flavour, texture or appearance. Packaging, ingredient-list length or the presence of one additive alone does not definitively classify every product.

NOVA distinguishes four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods. It focuses on the nature and purpose of processing. It is not a direct score for a product's protein, fibre or every aspect of its health effects.

Diets with a high proportion of ultra-processed foods have been associated with adverse health outcomes. A short controlled trial also showed that an ultra-processed diet can increase energy intake. These findings do not mean that all products have identical effects or that every use is harmful; dietary composition and amount still matter.

Processing covers a broad spectrum and does not by itself establish that a food is unhealthy. Cooking pulses makes them easier to eat and canning improves access, while large additions of salt or sugar can reduce the nutritional quality of some products. The result depends on the process, final composition, amount eaten and dietary context.