{"id":25809,"date":"2025-06-26T12:38:00","date_gmt":"2025-06-26T10:38:00","guid":{"rendered":"https:\/\/www.carnisostenibili.it\/?p=25809"},"modified":"2025-06-30T10:19:13","modified_gmt":"2025-06-30T08:19:13","slug":"the-difference-between-processed-and-ultra-processed-foods","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/the-difference-between-processed-and-ultra-processed-foods\/","title":{"rendered":"The Difference Between Processed and Ultra-Processed Foods"},"content":{"rendered":"\n

Processed foods are often confused with ultra-processed foods. The latter are simply foods with poor nutrient density and are wrongly considered to be the same thing.<\/em><\/p>\n\n\n\n

Processed foods are often considered equally harmful to health because they are often lacking in nutrients, similar to ultra-processed foods<\/strong>. However, there is a fundamental difference between the two<\/strong>. While processed foods undergo minimal transformations<\/strong> to improve conservation or safety, ultra-processed foods are subjected to intensive industrial processes<\/strong> that profoundly alter their composition.<\/p>\n\n\n\n


The NOVA classification<\/em><\/strong><\/p>\n\n\n\n

To clarify this distinction, the NOVA classification system categorises foods into four groups according to their level of processing<\/strong>. Group 4 ultra-processed foods are industrial formulations containing numerous artificial ingredients and additives, often without a recognisable food structure. These products are characterised by a long shelf life and high palatability and are designed to encourage excessive consumption, which can lead to nutritional imbalances and metabolic problems.<\/p>\n\n\n\n


Ultra-Processed Foods and Health<\/em><\/strong><\/p>\n\n\n\n

The impact of ultra-processed foods<\/strong> on human health<\/strong> is a topic that is increasingly at the centre of scientific debate. One of the most concerning aspects is their effect on intestinal health<\/strong>. Research<\/a> has shown that these foods alter the intestinal microbiota<\/strong>, reducing its diversity and favouring the proliferation of pro-inflammatory bacteria at the expense of beneficial species such as Akkermansia muciniphila<\/em> and Faecalibacterium prausnitzii<\/em>. The presence of emulsifiers, artificial sweeteners, and other additives compromises the integrity of the intestinal barrier<\/strong>, increasing its permeability and promoting chronic inflammation, which is associated with metabolic diseases and gastrointestinal disorders<\/strong>.<\/p>\n\n\n\n

In addition to their impact on the microbiota, ultra-processed foods have been linked to an elevated risk of obesity-related cancers<\/strong>. Epidemiological studies<\/a> indicate that regular consumption of these products is associated with an increased risk of developing certain types of cancer<\/strong>, including colorectal, breast, and pancreatic cancer. This effect could be due not only to excess calories<\/strong> and subsequent weight gain but also to exposure to harmful compounds generated during industrial processing<\/strong>, such as polycyclic aromatic hydrocarbons, acrylamide and nitrosamines. Furthermore, the presence of endocrine-disrupting<\/em> substances, such as bisphenol A<\/strong> and certain phthalates, can negatively impact hormonal regulation<\/strong> and promote the development of hormone-dependent tumours.<\/p>\n\n\n\n


The critical issues of the NOVA classification<\/em><\/strong><\/p>\n\n\n\n

Despite this evidence, the NOVA method has some critical issues<\/strong>. While it is useful for identifying potentially problematic food categories, it is not always applied rigorously<\/strong>. The definition of ultra-processed food<\/strong> is based on quantitative rather than qualitative criteria, which can lead to ambiguous classifications<\/strong>. For instance, some traditional foods may be erroneously categorised as ultra-processed based solely on the number of ingredients without considering their actual nutritional profile<\/strong>. Furthermore, the NOVA method does not distinguish between safe and potentially harmful additives<\/strong>, grouping products with very different health impacts together.<\/p>\n\n\n\n

An example of this imprecision is Italian cured meats<\/strong>, which do not fall into the hyper-processed food<\/strong> category. Traditional Italian cured meats are obtained through controlled transformation processes such as seasoning and salting<\/strong>, which do not alter the basic properties of the food matrix and maintain a balanced nutritional profile. They are prepared using simple ingredients and do not contain large quantities of artificial substances that characterise true ultra-processed foods<\/strong>.<\/p>\n\n\n\n


Food processing is not in itself harmful<\/em><\/strong><\/p>\n\n\n\n

It should also be emphasised that food processing itself is not harmful<\/strong>. Techniques such as fermentation, cooking<\/strong> and preservation improve food safety, extend shelf life<\/strong> and facilitate access to nutritious foods. However, excessive processing can destroy the organic matrix of foods<\/strong>, thereby compromising the bioavailability of essential nutrients. Adding exogenous and synthetic substances, such as artificial flavours, emulsifiers and sweeteners<\/strong>, worsens the situation further, creating products that alter the metabolic response and encourage excessive consumption.<\/p>\n\n\n\n

Ultimately, the excess consumption of ultra-processed foods poses a tangible health risk<\/strong>, particularly to the intestinal microbiota and increases the risk of cancer. However, the NOVA classification system requires greater precision to categorise foods accurately. A more accurate evaluation, integrating nutritional parameters and data on metabolic effects, could help to provide more reliable, science-based dietary guidelines<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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