Hochverarbeitete Lebensmittel und Gesundheit: Differenzieren statt dämonisieren

Hochverarbeitete Lebensmittel (Ultra-Processed Foods, UPF) haben – unabhängig vom Nährstoff- und Kaloriengehalt – einen schlechten Ruf. Dieser Beitrag betrachtet die zugrundeliegende NOVA-Klassifikation kritisch und gibt einen differenzierten Überblick über die postulierten Mechanismen und die aktuelle Studienlage.

Abstract

Epidemiological studies show associations between the consumption of ultra-processed food (UPF) and numerous diseases. So far, however, there is no evidence of a causal relationship from randomised controlled trials. In addition, the individual UPFs differ considerably regarding their nutritional profiles and physiological effects. Differentiated analyses of epidemiological data indicate that the association of UPF consumption with adverse health effects is dominated by two food groups only (meat products, sugar-sweetened beverages). Other UPFs show no respective or even protective associations. The UPF concept therefore has no advantage compared to the established classification systems; this applies in particular with regard to the health assessment of foods with a high content of (saturated) fatty acids, salt, and sugar. The undifferentiated assessment of all UPFs, regardless of their nutritional profile, contradicts the current data and therefore lacks a scientific basis.

Schlüsselwörter

hochverarbeitete Lebensmittel - NOVA-Klassifikation - Lebensmittelverarbeitung - nicht übertragbare Krankheiten - Lebensmittelzusatzstoffe

Key words

ultra-processed food - NOVA classification - food processing - non-communicable diseases - food additives

Publikationsverlauf

Artikel online veröffentlicht:
07. Oktober 2024

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