In ongoing discussions with the Trump administration ahead of the Dietary Guidelines for Americans release, the National Pork Producers Council has formally expressed concerns regarding the US Food and Drug Administration’s forthcoming definition of “ultra-processed foods,” which could be damaging for consumers of pork products.

As FDA formulates a definition of “ultra-processed foods,” the agency should:

• Not classify food as ultra-processed simply because it does not fit into one of three categories (out of four) of the problematic NOVA classification system. Such a sorting focuses on the processing of foods rather than the nutritional benefits.
• Not categorize food as ultra-processed that contains ingredients that enhance food safety, shelf stability, and nutrient availability. Such ingredients protect public health and allow nutrient dense foods to reach consumers.
• Ensure an ultra-processed foods definition does not conflict with FDA’s Standards of Identity regulations, which detail what specific foods must contain, the amount or proportion of ingredients or components, and, sometimes, the method of production or formulation.

As there is no consensus on what constitutes an “ultra-processed food,” FDA should elevate the importance of nutritional composition while also protecting processing and ingredients that promote nutrient bioavailability, food safety, and shelf stability.

Rather than “ultra-processed foods,” NPPC recommends the FDA use a term such as “discretionary foods” for food products characterized by lower nutritional quality. This would put the conversation back on nutrition as the basis for addressing diet-related chronic disease in America.

Source: National Pork Producers Council