Applying the Nova food classification to food product databases using discriminative ingredients: a methodological proposal
This study shows that using ingredient-based criteria, specifically cosmetic additives and substances of rare culinary use, can reliably identify UPFs, offering reproducibility, and supporting its use in research and policy applications.
Authors
- Camila Aparecida Borges (ORCID: https://orcid.org/0000-0002-1743-2315)
- Camila Zancheta Ricardo (ORCID: https://orcid.org/0000-0003-3643-302X)
- Mariana Fagundes Grilo (ORCID: https://orcid.org/0000-0002-0864-2169)
- Larissa Galastri Baraldi (ORCID: https://orcid.org/0000-0002-6793-7899)
- Beatriz Silva Nunes (ORCID: https://orcid.org/0000-0002-6431-8670)
- Eurídice Martínez Steele (ORCID: https://orcid.org/0000-0002-2907-3153)
- Ana Clara Duran (ORCID: https://orcid.org/0000-0001-7317-5790)
Institutions
- Universidade de São Paulo (BR)
- Universidade Estadual de Campinas (UNICAMP) (BR)
- George Washington University (US)
- Brf (Brazil) (BR)
- Advanced Center for Chronic Diseases (CL)
Publication Details
- Journal
- Frontiers in Public Health
- Published
- 2025-07-01
- DOI
- https://doi.org/10.3389/fpubh.2025.1575136
- Citations
- 1
- Primary Topic
- Consumer Attitudes and Food Labeling
- Type
- article
- Field-Weighted Citation Impact
- 1.88
Funders
- Bloomberg Philanthropies
- University of North Carolina at Chapel Hill