Newsletter
Vol 32, No 3
Reconciling Your Diet: Soy and Ultra-processed Foods Guide - Vol 32, No 3 Reconciling Your Diet: Soy and Ultra-processed Foods Guide
In This Issue
While there is no universally accepted definition of ultra-processed foods, the most common is from the Nova classification system, developed by researchers at the University of São Paulo, Brazil in 2009.
Nova classifies foods based solely on the extent and purpose of food processing but does not consider nutritional quality. This issue examines recent publications that can provide guidance on evaluating which ultra-processed foods may be associated with adverse health outcomes (and which may not be) and provides expert guidance on consuming a diet that includes convenient and accessible foods that are nutrient dense but may also be ultra-processed.
Newsletter Articles
By Madeline N. Erlich, RD, PhD(c)
What you need to know:
The evidence from these preliminary analyses provides a good indication that substituting sweetened soymilk for cow’s milk does not have an adverse effect on a broad range of intermediate cardiometabolic outcomes and that sweetened soymilk (with up to 7g of added sugars per 250mL) may even have advantages for LDL-C and blood pressure reduction. If the findings hold in the full analysis, these results suggest that classifying plant-based dairy alternatives like soymilk as ultra-processed could be misleading regarding their cardiometabolic effects. The results of the full analysis involving sweetened and unsweetened soymilk are expected in late 2024.
By Karen Ansel, MS, RDN, CDN
What you need to know:
Ultra-processed foods are controversial. Yet, despite the headlines, we rarely hear about their benefits. For example, many ultra-processed foods are extremely nutrient-dense, not to mention convenient, affordable, and accessible. As a result, they can help busy clients and patients prepare healthful, nutrient-rich meals without spending hours in the kitchen. Because ultra-processed foods have a long shelf life, they can also reduce food waste as well as time spent shopping for food.
By Mark Messina, PhD, MS
What you need to know:
“High UPF [ultra-processed food] consumption is associated with an increased risk of a variety of chronic diseases and mental health disorders. At present, not a single study reported an association between UPF intake and a beneficial health outcome.” This statement, which comes from a recently published umbrella review of 39 meta-analyses of observational studies, should concern all health professionals, but especially those in the United States because by one estimate, Americans get 58% of their calories from UPFs; more than any other country, and in most instances, markedly so.