Ultra-processed foods’ impacts on health

Popkin,  B.

Ultra-processed foods’ impacts on health

Document No. 34, 2030 - Food, agriculture and rural development in 2030 in Latin America and the Caribbean

Year of publication 2019

Place of publication Santiago, Chile ;

Pages 25 p.

Author Popkin, B.

Publisher FAO ;

Product type Booklet

Edition 1

Full item page

Synopsis (short abstract) The document presents a description of the structure of the rural environment, demography, the supply of goods and services, the main inequalities, levels of poverty, importance and role of family agriculture and other economic activities (diversification), the main features of rural society and the presence of the private sector. It will also discuss trends in migration and other social or economic processes relevant to the description of the rural situation. The text will also discuss the importance of rural development in achieving the SDGs by identifying the current situation and the extent of change required to meet the SDGs.

Cite this content as:

Popkin. B. 2019. Ultra-processed foods’ impacts on health. 2030 – Food, Agriculture and rural development in Latin America and the Caribbean, No. 34. Santiago de Chile. FAO.

Language English

Also available in:

Spanish

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The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil.
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