Journal article

Authors list: Neumann, Nathalie Judith; Eichner, Gerrit; Fasshauer, Mathias

Publication year: 2023

Pages: 3303-3310

Journal: Public Health Nutrition

Volume number: 26

Issue number: 12

ISSN: 1368-9800

eISSN: 1475-2727

Open access status: Gold

DOI Link: https://doi.org/10.1017/S1368980023002185

Publisher: Cambridge University Press

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 center dot 4 % of all UPF), emulsifiers (353 items, 35 center dot 7 % of all UPF) and colour (262 items, 26 center dot 5 % of all UPF). Combined, these three MUP detected 79 center dot 2 % of all UPF products. Detection rate increased to 88 center dot 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.

Harvard Citation style: Neumann, N., Eichner, G. and Fasshauer, M. (2023) Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis, Public Health Nutrition, 26(12), pp. 3303-3310. https://doi.org/10.1017/S1368980023002185

APA Citation style: Neumann, N., Eichner, G., & Fasshauer, M. (2023). Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis. Public Health Nutrition. 26(12), 3303-3310. https://doi.org/10.1017/S1368980023002185