Nova-ryhmät elintarvikkeiden jalostukselle

Luokittelu 4 ryhmään elintarvikkeiden jalostusasteen korostamiseksi

Raportissa "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing" (pdf, pdf), Carlos Augusto Monteiro, Geoffrey Cannon, Jean-Claude Moubarac, Renata Bertazzi Levy, Maria Laura C. Louzada ja Patrícia Constante Jaime kannattavat 1-4-luokkajärjestelmän käyttöönottoa, jotta tuotteiden jalostustasoa voitaisiin helposti vertailla.

Uusi tutkimus, joka yhdistää Insermin, Inran ja Pariisin 13 yliopiston tutkijat (Centre de recherche épidémiologie et statistique Sorbonne Paris Cité, équipe EREN), ehdottaa korrelaatiota ultramuunnettujen ruokien kulutuksen ja lisääntyneen syöpäriskin välillä.

Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort
Lehdistötiedote ranskaksi: Consommation d'aliments ultra-transformés et risque de cancer

Jotkut maat käyttävät NOVA-ryhmiä ravitsemusohjaukseensa tai -tavoitteisiinsa, esimerkiksi:

Brasilian ravitsemusohjeissa suositellaan jalostettujen elintarvikkeiden kulutuksen rajoittamista ja ultrajalostettujen elintarvikkeiden välttämistä.
Ranskan kansanterveyden ravitsemuspolitiikan tavoitteet vuosille 2018--2022 tähtäävät ryhmän 4 ultrajalostettujen elintarvikkeiden kulutuksen vähentämiseen 20%:lla.

NOVA-luokitus määrittää ryhmän elintarvikkeille sen perusteella, kuinka paljon niitä on jalostettu:

Ryhmä 1 - Jalostamattomat tai vähän jalostetut ruoat
Ryhmä 2 - Jalostetut ruoanvalmistusaineet
Ryhmä 3 - Jalostetut ruoat
Ryhmä 4 - Ultrajalostetut ruoka- ja juomatuotteet

Ryhmä 1. Jalostamattomat tai vähän jalostetut ruoat

Unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or of animals (muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.

Minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging. These processes are designed to preserve natural foods, to make them suitable for storage, or to make them safe or edible or more pleasant to consume. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients as dishes or meals.

Ryhmä 2. Jalostetut ruoanvalmistusaineet

Processed culinary ingredients, such as oils, butter, sugar and salt, are substances derived from Group 1 foods or from nature by processes that include pressing, refining, grinding, milling and drying. The purpose of such processes is to make durable products that are suitable for use in home and restaurant kitchens to prepare, season and cook Group 1 foods and to make with them varied and enjoyable hand-made dishes and meals, such as stews, soups and broths, salads, breads, preserves, drinks and desserts. They are not meant to be consumed by themselves, and are normally used in combination with Group 1 foods to make freshly prepared drinks, dishes and meals.

Ryhmä 3. Jalostetut ruoat

Processed foods, such as bottled vegetables, canned fish, fruits in syrup, cheeses and freshly made breads, are made essentially by adding salt, oil, sugar or other substances from Group 2 to Group 1 foods.

Processes include various preservation or cooking methods, and, in the case of breads and cheese, non-alcoholic fermentation. Most processed foods have two or three ingredients, and are recognizable as modified versions of Group 1 foods. They are edible by themselves or, more usually, in combination with other foods. The purpose of processing here is to increase the durability of Group 1 foods, or to modify or enhance their sensory qualities.

Ryhmä 4. Ultrajalostetut ruoat

Ultra-processed foods, such as soft drinks, sweet or savoury packaged snacks, reconstituted meat products and pre-prepared frozen dishes, are not modified foods but formulations made mostly or entirely from substances derived from foods and additives, with little if any intact Group 1 food.

Ingredients of these formulations usually include those also used in processed foods, such as sugars, oils, fats or salt. But ultra-processed products also include other sources of energy and nutrients not normally used in culinary preparations. Some of these are directly extracted from foods, such as casein, lactose, whey and gluten.

Many are derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolysed proteins, soya protein isolate, maltodextrin, invert sugar and high-fructose corn syrup.

Additives in ultra-processed foods include some also used in processed foods, such as preservatives, antioxidants and stabilizers. Classes of additives found only in ultra-processed products include those used to imitate or enhance the sensory qualities of foods or to disguise unpalatable aspects of the final product. These additives include dyes and other colours, colour stabilizers; flavours, flavour enhancers, non-sugar sweeteners; and processing aids such as carbonating, firming, bulking and anti-bulking, de-foaming, anti-caking and glazing agents, emulsifiers, sequestrants and humectants.

A multitude of sequences of processes is used to combine the usually many ingredients and to create the final product (hence 'ultra-processed'). The processes include several with no domestic equivalents, such as hydrogenation and hydrolysation, extrusion and moulding, and pre-processing for frying.

The overall purpose of ultra-processing is to create branded, convenient (durable, ready to consume), attractive (hyper-palatable) and highly profitable (low-cost ingredients) food products designed to displace all other food groups. Ultra-processed food products are usually packaged attractively and marketed intensively.

NutriScore Open Food Facts -mobiilisovelluksessa

Näe NOVA-ryhmä Open Food Facts -sovelluksella!

Asenna Open Food Facts -mobiilisovellus

Elintarvikkeiden lukemiseksi, nähdäksesi NOVA-ryhmän ultrajalostetuille ruoille, niiden Nutri-Score-ravintoarvosanan, allergeenihälytyksille ja elintarvikelisäaineiden purkamiseksi, asenna ilmainen Open Food Facts -sovellus!

Voit myös helposti lisätä uusia tuotteita Open Food Factsiin ja auttaa rakentamaan yhteistä hyvää kaikkien ruoan ja terveyden parantamiseksi. Kiitos!

Nova-pisteet Open Food Factsissa

Kaava Nova-pistemäärän laskemiseksi julkaistiin NOVA. The star shines bright artikkelissa julkaisussa World Nutrition, vuosikerta 7, numero 1-3, tammikuu - maaliskuu 2016

Huomaa, että tämä on vielä kokeellista työtä, koska ainesosien monikielinen taksonomisointi on edelleen käynnissä olevaa työtä Open Food Factsissa.

Kaava Nova-ryhmän määrittämiseksi

Aloitamme osoittamalla ryhmän 1

Yritämme ensin tunnistaa ryhmän 2 jalostetut ruoanvalmistusaineet

Ryhmään 3 liittyviä ainesosia ja luokkia ei sovelleta ryhmään 2 kuuluviksi tunnistettuihin ruokiin

Vain ryhmästä 4 löytyvät ainesosat ja luokat

Voit auttaa meitä määrittämään Nova-ryhmän useammille tuotteille täyttämällä tuotteiden ainesosat ja tuoteluokat.