Irish scientists comment on a conference abstract presented at the annual conference of the American Society for Nutrition which looks at a new approach for classifying processed foods.

Prof Eileen Gibney, Professor in the School of Agriculture and Food Science, University College Dublin (UCD), said:

“This is an interesting piece of work.

“It attempts to address some of the criticisms of the current dialogue around the topic of ultra processed foods.  As the authors state some of the issues raised in relation to the current definitions used in the UPF discussion is that you can have two distinctly different foods – a sweet or ‘candy’ bar (e.g. chocolates / sweets) in the same category as a fortified sugar-free whole grain breakfast cereal.  This makes it complicated to use the concept of UPF in nutritional guidance, and nutritional advice.  You can’t ask individuals to simply remove all UPF from a diet, as this leaves little choice for the consumer, and would be incredibly hard for people to follow.  What we need to do is to understand which processed foods to minimise, and those that are in fact beneficial in a diet.

“The work presented here looks more closely at the ingredients, determining which are processed and not, as well as their known impact on health, it then considers how much added sugar the food contains, and how the combined ingredients impact on health, penalising foods with ingredients which have evidence for increased risk of disease.

“Essentially this scoring system aims to consider the level of processing (by considering the ingredients within the foods) but also considers evidence that links those ingredients with health outcomes.  This more nuanced evidenced based approach appears to then discriminate foods that have been processed for benefit (e.g. sugar free fortified breakfast cereal) versus those that do not give any nutritional or health benefit e.g. a chocolate bar.

“This differentiation is important as it means that we are not simply considering the ‘presence of processing’ in a food, as the existing categorization does, but using an evidence based approach, informed by scientific evidence that demonstrates if a processing step, and/or ingredient actually impacts health.  Evidence based approaches to the provision of nutritional advice is really important, and underpins our approach to public health.  It will be important that this scoring system is updated as and when new evidence is available.”

Declarations of interest: Over the last 5 years Eileen R Gibney has received research funding through the following; Enterprise Ireland for Technology Centre – Food for Health Ireland (www.fhi.ie) project, co-funded with core partners Carbery, Kerry, Tirlan, Dairygold & Bord Bia; Research Ireland for the Insight Centre for Data Analytics and Co-Centre for Sustainable Food Systems; Horizon Europe most recently in projects such as FNSCloud, PLANEAT and MarieCurie CareerFIT; PhD studentship funding from Société des Produits Nestlé, Switzerland; UCD Foundation and McCarrick Family has provided funding for PhD studentship. A travel bursary including Registration, Accommodation and Honorarium for attendance and speaking at the Nestle International Nutrition Symposium 2025, was provided by Société des Produits Nestlé, Switzerland. She has completed consultancy work for the following; Société des Produits Nestlé, Switzerland; Irish Advertising Standards Agency, Food Safety Authority of Ireland. No personal payment was received, all payments were made into a research fund through Consult UCD.

Prof Helen Roche, Full Professor of Nutrigenomics (Nutrition and ‘Omics’), Director Of Academic Centre – Conway Institute School of Public Health, Physiotherapy and Sports Science, University College Dublin (UCD), said:

“It is an example of nice research which advances the ways we can enhance and improve classification of healthy versus unhealthy foods, based on sound, systematic science, to better inform the consumer.  It is very difficult to distinguish processed from non-processed food and their potential impact on health.  Take for example lasagne, if you make it yourself at home versus a highly processed version, which by virtue of inferior ingredients and extensive food processing – the end products are very different in terms of nutritional quality.  The new classification system proposed WISEcode UPF™ has the potential to more accurately classify processed versus non-processed foods – which when presented in an app might help support consumers choice towards more healthy food options.”

Declarations of interest: “I have no conflict of interest with respect to the study I commented on.”