Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil.
Obesity and Nutrition Science, Novo Nordisk Foundation, Hellerup, Denmark.
Am J Clin Nutr. 2022 Dec 19;116(6):1476-1481. doi: 10.1093/ajcn/nqac122.
The recommendation to prefer unprocessed/minimally processed foods and freshly made meals instead of ultra-processed foods (following the Nova food classification system) is being increasingly adopted in new official dietary guidelines issued by national governments and international health associations. This recommendation is supported by systematic reviews and meta-analyses of nationally representative dietary surveys and long-term cohort studies. These data show that increased intake of ultra-processed foods is associated with poor-quality diets and with increased morbidity and mortality from several chronic diseases. Various attributes of ultra-processed foods acting through known, plausible, or suggested physiologic and behavioral mechanisms relate them to ill health, and it is likely that different combinations of attributes and mechanisms affect different health outcomes. Although more research should be done to identify these mechanisms, existing evidence is sufficient to recommend the avoidance of ultra-processed foods to optimize health and policies to support and make feasible this recommendation.
越来越多的国家政府和国际健康协会在发布新的官方膳食指南时，建议优先选择未加工/轻度加工的食物和新鲜制作的餐食，而不是超加工食品（采用 Nova 食品分类系统）。这一建议得到了对具有代表性的全国性膳食调查和长期队列研究的系统评价和荟萃分析的支持。这些数据表明，超加工食品摄入量的增加与饮食质量差以及多种慢性疾病的发病率和死亡率增加有关。超加工食品的各种特性通过已知的、合理的或推测的生理和行为机制与健康不良相关，而且不同的特性和机制组合可能会影响不同的健康结果。虽然还需要进一步研究来确定这些机制，但现有证据足以建议避免食用超加工食品，以优化健康，并支持和实施这一建议的政策。
