Close to half of what Australians eat is "ultra-processed", and it is leading to diets which are high in sugar, fat and salt.
According to analysis conducted by researchers at the University of Melbourne, University of Sydney, UNSW, and Brazil's University of Sao Paolo, 42 per cent of the average Australian's energy intake comes from what the NOVA method of food classification terms "ultra-processed food".
Nearly half the Australian diet is ‘ultra-processed’ foodCredit:Stocksy
The new research, published in BMJ Open on Thursday, used data from 12,513 Australians over the age of two recorded by the 2012 ABS National Nutrition and Physical Activity Survey.
NOVA defines ultra-processed food as food containing several ingredients, including "food substances not used in culinary preparations" (particularly flavours, colours, sweeteners, emulsifiers and other additives), usually prepared using methods that could not be replicated in a home kitchen.
Examples include: packaged snacks such as chips and biscuits, confectionary, mass-produced baked goods, margarine, frozen meals, reconstituted meat products, powdered soups, instant sauces, and flavoured yoghurts.
The NOVA method of food classification was first published in 2010 by Brazilian researcher Carlos Monteiro, and was adopted by the World Public Health Nutrition Assocation in 2016. It categorises food on the basis of its level of processing, rather than its nutritional value.
Although, after ultra-processed foods, Australians' diets were mostly comprised of "unprocessed and minimally processed foods" such as fruits, vegetables and meats (35.4 per cent of the average energy intake), an additional 15.8 per cent came from NOVA's second-most harmful category of foods, processed foods (such as canned vegetables and fish), meaning more than half of the average energy intake came from processed foods.
Researchers found a person's consumption of ultra-processed foods led to a higher level of sugar, fat and salt in their diet, as well as more kilojoules per gram of food.
Although the NOVA method has been adopted by some national nutritional organisations, including Brazil, it has been criticised by some dietetics researchers (notably in the American Journal of Clinical Nutrition), for focusing too heavily on food processing.
As was noted in the research published today, a number of foods belonging to food groups recommended by the Australian Dietary Guidelines, such as cereals, margarine, and fruit yoghurts, are classified as ultra-processed foods under NOVA.
Last year, the Australian Institute for Health and Welfare’s Nutrition Through the Life Stages report analysed the same survey data, finding a third of Australians' energy intake comes from a different definition of "junk" food: discretionary food.
According to the Australian Dietary Guidelines, discretionary food is energy-dense food, usually high in saturated fats, sugars, salt or alcohol, which is "not necessary to provide the nutrients the body needs".
"Although there is likely to be a relationship between discretionary foods and degree of processing, they are not the same thing, hence the different numbers," said Claire Sparke, head of the AIHW's population health unit.
Accredited practising dietitian and spokesperson for the Dietitians Association of Australia Melanie McGrice said high consumption of discretionary foods was of a greater concern than high consumption of ultra-processed foods, a classification which encompasses some foods, like margarine, which are not necessarily terrible for your diet.
"However, you can certainly be getting all of your required nutrients without turning to processed spreads, like margarine," she said, adding that extra virgin olive oil is a good alterative.
"Certainly, the less processed foods are in your diet, generally, the better."
Ms McGrice said both sets of analysis "certainly reflect" what she sees when working with patients.
"People are tending to increasingly turn to ultra-processed foods," she said. "It's mainly due to convenience; people don't have time to cook anymore."
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