The Emergence of the Term “Ultraprocessed” Foods in Nutrition Research : Nutrition Today

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Nutrition Communications

The Emergence of the Term “Ultraprocessed” Foods in Nutrition Research

Ivens, Barbara J. MS, RDN, FADA, FAND

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Nutrition Today 55(1):p 11-15, 1/2 2020. | DOI: 10.1097/NT.0000000000000396


“Ultraprocessed” is a relatively new term used to categorize foods. The purpose of this article is to document the emergence of the term in nutrition research literature for the past decade. A PubMed search for “ultraprocessed” in the title or abstract was conducted to document the term's use, frequency, and geographic origin. The term, which initially appeared in articles published by Brazilian researchers, is now widely used by the international research community. Because words matter, especially in nutrition education and food selection recommendations, it is important to track the use of terms such as “ultraprocessed” food. Consumer-focused research is needed that documents the understanding of such terms as aids in the selection of nutrient-dense foods as components of a balanced diet.

Copyright © 2020 Wolters Kluwer Health, Inc. All rights reserved.

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