IAFNS Principles as a Registered Dietitian’s Guide around Highly-Processed Foods
As debate around “highly”-processed food policy persists, nutrition and other healthcare practitioners are faced with patient questions related to if, or how, to incorporate these foods into a healthy diet.
A new paper developed by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS) in collaboration with the Academy for Nutrition and Dietetics (the Academy) explores whether there is a working definition of highly- or ultra-processed foods (HUPFs), associations with potential health impacts, and IAFNS science-based principles for interpreting information about these foods. Processing and formulation are important characteristics to consider, according to the independent scientists who developed IAFNS 9 principles.
Foods classified as HUPFs may be associated with both beneficial and adverse health outcomes, reinforcing the importance of evaluating overall dietary patterns and biological relevance of specific foods to health, according to the article.
The new perspective appears in the peer-reviewed journal Nutrition Today and was supported by IAFNS Working Group on Food Classification.
While knowledge gaps exist, and randomized controlled trials are lacking, emphasizing nutrient density and overall diet quality remains central to promoting health, according to the authors.
“Acknowledging patient concerns about personal and family health, while providing clear education, can support understanding of perceived HUPF-related risks, clarify nuances such as label interpretation, fortification, nutrition guidelines, and dietary patterns…”
“Tangible steps provided by practitioners to help their clients achieve health goals can be as simple as reducing added sugar intake by choosing a lower-sugar or plain yogurt, or oatmeal with fruit instead of sugar-sweetened cereal. Patients could increase fiber intake and reduce sodium intake by choosing brown rice or quinoa instead of packaged rice with added flavor or seasoning.”
According to author Marie Latulippe, “The IAFNS Principles align with the way that credentialed registered dietitian nutritionists have been trained to respond to individual patient and client needs. If a lower sugar yogurt with a sweetener satisfies a desired food and nutrient need, it may be more appropriate than a full-fat plain yogurt with higher saturated fat content.”
Co-author Ginger Hultin adds, “This conversation around HUPFs currently has some missing pieces, especially for patients regarding what it means for their health. Nuance and personalization are key. It’s not a black-and-white issue, and the IAFNS Principles highlight the importance of education and taking a broader approach to individual foods within broader dietary patterns.”
The paper is freely available here.
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is committed to leading positive change across the food and beverage ecosystem. This paper was supported by IAFNS Working Group on Food Classification. IAFNS is a 501(c)(3) science-focused nonprofit uniquely positioned to mobilize government, industry and academia to drive, fund and lead actionable research. iafns.org.
