Sadler Christina R, Grassby Terri, Hart Kathryn, Raats Monique M, Sokolović Milka, Timotijevic Lada
Department of Nutritional Sciences, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom.
Food, Consumer Behaviour and Health Research Centre, School of Psychology, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom.
Front Nutr. 2022 Feb 23;9:826162. doi: 10.3389/fnut.2022.826162. eCollection 2022.
Processed foods are increasingly under the spotlight since the development of classification systems based on proxies for food processing. Published critical reviews and commentaries suggest different views among professional disciplines about the definition and classification of processed food. There is a need to further understand perspectives of professionals on the conceptualisation of processed food and the agreements and disagreements among experts, to encourage interdisciplinary dialogue and aid communication to the public. The aim of this research was to elicit views and understandings of professionals on processed food, their perceptions of lay people's perceptions of the same, and their perspectives on the challenges of communicating about processed foods to the public. The online discussion groups brought together a range of professionals ( = 27), covering the fields of nutrition, food technology, policy making, industry, and civil society, mixed in 5 heterogenous groups. Through thematic analysis the following themes relating to the conceptualisation of processed food and challenges for communication were identified: (1) Broad concepts that need differentiation; (2) Disagreements on scope and degree of processing; (3) The role of food processing within the food system: the challenges in framing risks and benefits; and (4) The challenge of different perspectives and interests for risk communication. Throughout the discussions blurred lines in the characterisation of processing, processed foods, and unhealthy foods were observed. Participants agreed that consensus is important, but difficult. Participants identified a need for further interdisciplinary dialogue, including public engagement, to break down the observed issues, and work towards a mutual understanding and develop clear communication messages.
自基于食品加工代理指标的分类系统发展以来，加工食品越来越受到关注。已发表的批判性综述和评论表明，不同专业学科对加工食品的定义和分类存在不同观点。有必要进一步了解专业人士对加工食品概念化的看法以及专家之间的共识与分歧，以鼓励跨学科对话并促进与公众的沟通。本研究的目的是了解专业人士对加工食品的看法和理解、他们对普通大众对加工食品看法的认知，以及他们对向公众传达加工食品相关信息所面临挑战的观点。在线讨论小组汇聚了一系列专业人士（共27人），涵盖营养、食品技术、政策制定、行业和民间社会等领域，分为5个异质小组。通过主题分析，确定了以下与加工食品概念化及沟通挑战相关的主题：（1）需要区分的宽泛概念；（2）在加工范围和程度上的分歧；（3）食品加工在食品系统中的作用：界定风险和益处方面的挑战；（4）不同观点和利益对风险沟通的挑战。在整个讨论过程中，人们观察到加工、加工食品和不健康食品的特征界定存在模糊界限。参与者一致认为达成共识很重要，但也很困难。参与者认为需要进一步开展跨学科对话，包括公众参与，以解决所观察到的问题，并努力达成相互理解，制定清晰的沟通信息。
