About the NOVA Classification System

The NOVA classification is a food classification system that categorizes foods according to the extent and purpose of industrial food processing, rather than in terms of nutrients.

Developed by researchers at the University of São Paulo, Brazil, led by Professor Carlos Monteiro, the NOVA system has been recognized by the Food and Agriculture Organization of the United Nations (FAO) and the Pan American Health Organization (PAHO).

NOVA divides all foods into four groups based on the nature, extent, and purpose of the industrial processing they undergo:

Numerous studies have linked higher consumption of ultra-processed foods (NOVA 4) with adverse health outcomes:

• Weight Gain and Obesity: Research published in the BMJ found that higher consumption of ultra-processed foods was associated with higher risks of overweight and obesity.
• Cardiovascular Disease: Studies have linked ultra-processed food consumption with increased risk of cardiovascular disease and mortality.
• Type 2 Diabetes: Higher consumption of ultra-processed foods has been associated with increased risk of type 2 diabetes.
• Cancer: A study published in the BMJ found associations between ultra-processed food consumption and overall cancer risk.
• Mental Health: Research suggests links between ultra-processed food consumption and depression and anxiety.

It's important to note that these associations don't necessarily prove causation, but the evidence is growing stronger as more studies are conducted.

The NOVA classification system offers several advantages over traditional nutrient-based classification:

1. Focus on Processing: NOVA recognizes the importance of food processing in determining health effects, beyond just nutrient content.
2. Simplicity: The four-group classification is relatively easy to understand and apply to daily food choices.
3. Consistency with Dietary Guidelines: NOVA aligns with many national dietary guidelines that recommend emphasizing whole and minimally processed foods.
4. Growing Evidence Base: An increasing body of research supports the relevance of the NOVA classification for public health.

By understanding and applying the NOVA classification to your food choices, you can make more informed decisions about your diet and potentially improve your health outcomes.

While the NOVA classification system provides valuable insights, it's important to be aware of its limitations:

• Not All Processing is Harmful: Some forms of processing can enhance nutrient availability or food safety.
• Variability Within Groups: There can be significant nutritional variability within each NOVA category.
• Cultural Context: The application of NOVA may vary across different food cultures and traditions.
• Industry Criticism: The food industry has criticized NOVA for being too simplistic and not accounting for reformulation efforts.

Despite these limitations, NOVA provides a useful framework for understanding the impact of food processing on health, especially when used alongside other nutritional information.

• Monteiro CA, Cannon G, Moubarac JC, et al. The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition. 2018;21(1):5-17.
• Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome: FAO; 2019.
• Srour B, Fezeu LK, Kesse-Guyot E, et al. Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé). BMJ. 2019;365:l1451.
• Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I, et al. Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ. 2019;365:l1949.