SciELO - Scientific Electronic Library Online

vol.26 issue11Applying the triads method in the validation of dietary intake using biomarkersDietary recommendations: comparing dietary guidelines from Brazil and the United States author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Cadernos de Saúde Pública

On-line version ISSN 1678-4464


MONTEIRO, Carlos Augusto et al. A new classification of foods based on the extent and purpose of their processing. Cad. Saúde Pública [online]. 2010, vol.26, n.11, pp.2039-2049. ISSN 1678-4464.

This paper describes a new food classification which assigns foodstuffs according to the extent and purpose of the industrial processing applied to them. Three main groups are defined: unprocessed or minimally processed foods (group 1), processed culinary and food industry ingredients (group 2), and ultra-processed food products (group 3). The use of this classification is illustrated by applying it to data collected in the Brazilian Household Budget Survey which was conducted in 2002/2003 through a probabilistic sample of 48,470 Brazilian households. The average daily food availability was 1,792 kcal/person being 42.5% from group 1 (mostly rice and beans and meat and milk), 37.5% from group 2 (mostly vegetable oils, sugar, and flours), and 20% from group 3 (mostly breads, biscuits, sweets, soft drinks, and sausages). The share of group 3 foods increased with income, and represented almost one third of all calories in higher income households. The impact of the replacement of group 1 foods and group 2 ingredients by group 3 products on the overall quality of the diet, eating patterns and health is discussed.

Keywords : Food Processing; Nutrition; Feeding Behavior.

        · abstract in Portuguese     · text in English     · English ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License