Introduction to the NOVA system

In a world where convenience often trumps quality, the global diet has seen a significant shift towards processed foods. This transformation carries profound health implications that have become a growing concern across continents. Rising rates of obesity, diabetes, and heart disease have been linked to diets rich in highly processed foods. This spotlights the urgent need for a reevaluation of how we classify and understand the food we consume. Amidst this backdrop, the NOVA system emerges as a beacon of innovation in the realm of food classification.

Originating from Brazil, the NOVA system offers a unique lens through which to view our diets. It categorizes food both by nutrient content and the extent / purpose of their processing. This pioneering approach divides foods into four distinct groups:

• Unprocessed or minimally processed foods
• Processed culinary ingredients
• Processed foods
• Ultra-processed food and drink products

By focusing on the process rather than just the product, the NOVA system illuminates the often-overlooked impact of food processing on nutritional quality and health outcomes.

An Important Shift

The introduction of the NOVA system represents a significant departure from traditional food classification methods, historically focused on individual nutrients. This shift in perspective is important. It has profound implications for dietary guidelines, public health policies, and the global conversation about what it means to eat healthily. Processed foods continue to dominate the market and our plates. Understanding their role and impact is crucial for guiding public health initiatives and individual choices towards more healthful eating patterns.

This article delves into the NOVA system’s history, methodology, and advantages it holds over other classification systems. By comparing the NOVA system with those used in Europe, the United States, and beyond, we can uncover the nuances that make it a potentially more effective tool in combating the public health crises wrought by the modern diet. Through this exploration, we seek not only to shed light on the innovative approach of the NOVA system but also to underscore its significance in shaping dietary guidelines and influencing public health around the world.

The NOVA system offers a clear and focused framework for understanding the profound effects of food processing on our health. This article is an invitation to explore the potential of the NOVA system to transform our global food landscape, advocating for a future where the quality and processing of the food take center stage in our dietary decisions and policies.

History of the NOVA system

Academic Origins

The NOVA system was born out of concern for the escalating global health issues associated with processed foods. A Brazilian team of researchers, led by Carlos Monteiro, a professor at the University of São Paulo’s School of Public Health, sought to address the limitations of traditional nutrient-based food classifications. Monteiro and his colleagues realized the pivotal role of food processing in determining a food item’s health impact. They proposed a novel classification system that categorizes foods based on the extent and purpose of their processing. This innovative framework was introduced to the world in the early 2010s and quickly garnered attention for its potential to revolutionize how we think about food and health.

Institutional Adoption

The evolution of the NOVA system over time is a testament to its relevance and adaptability. Initially conceptualized as an academic framework, it has already influenced public health discourse and policy both within Brazil and internationally. The system’s adoption by the Brazilian dietary guidelines in 2014 marked a significant milestone in its development. These guidelines integrated the NOVA classification to encourage consumption of unprocessed or minimally processed foods and to raise awareness of health risks associated with ultra-processed foods. This move sets a precedent for other countries to consider the impact of food processing in their dietary recommendations, sparking a global conversation about the need for a paradigm shift in food classification.

Current Role

The NOVA system transformed Brazil’s dietary guidelines. By emphasizing the importance of the food processing continuum—from unprocessed to ultra-processed—the guidelines offer a clear and actionable blueprint for healthy eating. Emerging research demonstrates links of high consumption of ultra-processed foods to a range of negative health outcomes. These include obesity, heart disease, and diabetes. NOVA advocates for a return to more traditional dietary patterns, characterized by fresh and minimally processed foods. It represents a critical step toward addressing the public health challenges posed by the modern food environment.

Brazil’s adoption of the NOVA system in its dietary guidelines set an example for nations worldwide. The guidelines not only provide practical advice for individuals but also lay the groundwork for policy initiatives aimed at reducing the availability and consumption of ultra-processed foods. This highlights the potential of the NOVA system to serve as a foundational element in the development of dietary guidelines and public health policies that prioritize the well-being of populations over the interests of the food industry.

The NOVA system’s journey from a conceptual framework to a cornerstone of Brazil’s dietary guidelines exemplifies the power of innovative thinking in public health nutrition. Its history is a narrative of collaboration, research, and advocacy, driven by a commitment to understanding and addressing the complex challenges of the contemporary food landscape. NOVA’s origins and evolution stand as a reminder of the potential for thoughtful, evidence-based approaches to shape a healthier future.

Methodology of the NOVA system

Classification Categories

1. Unprocessed or Minimally Processed Foods:
   • Foods that have undergone minimal processing, such as drying, boiling, freezing, or pasteurization, primarily to extend shelf life or enhance natural characteristics.
   • Examples encompass fresh fruits, vegetables, grains, meat, and milk. The emphasis here is on preserving the food’s natural state and nutritional value.
2. Processed Culinary Ingredients:
   • These are substances obtained from unprocessed foods or from nature by processes such as pressing, refining, grinding, or milling. They are used in kitchens to prepare, season, and cook dishes.
   • Olive oil, sugar, and salt are quintessential examples. Although processed, these ingredients retain their natural essence and are typically used in combination with unprocessed or minimally processed foods.
3. Processed Foods:
   • Processed foods are those that have been altered by adding salt, oil, sugar, or other substances from the second category to enhance flavor or improve preservation.
   • Canned vegetables, cheeses, and freshly made breads fall into this group. While these foods are more processed than those in the first two categories, they remain closer to their original state than ultra-processed foods.
4. Ultra-Processed Food and Drink Products:
   • This category encompasses industrial formulations typically with five or more and often many ingredients. Such ingredients often include those not typically used in culinary preparations, such as stabilizers, preservatives, artificial sweeteners, and color enhancers.
   • Examples include soft drinks, packaged snacks, reconstituted meat products, and pre-prepared frozen meals. These foods are far removed from their original state. They are also designed for convenience and long shelf lives, often at the expense of nutritional quality.

Criteria for Classification

The criteria for classifying foods into these categories revolve around the nature, extent, and purpose of the processing they undergo. Key considerations include:

• Number and type of ingredients used
• Presence of additives
• Extent to which the food’s original state is altered
• Overall impact on the food’s nutritional properties and healthfulness

This focus shifts attention from isolated nutrients to the holistic quality of foods and implications of their consumption patterns on health.

Comparison with Nutrient-Based Classification Systems

Contrasting sharply with the NOVA system’s emphasis on processing is the nutrient-based classification approach prevalent in many parts of the world. Nutrient-based systems, such as the Nutri-Score prevalent in Europe, assess foods based on their composition. These are factors like calorie, fat, sugar, and salt content. These systems fail to consider how processing affects nutritional quality and health outcomes. Nutrient-based classifications offer valuable insights into food components, but do not fully capture the implications and complexities of food processing.

The NOVA system’s processing-based methodology provides a broader perspective. It considers not only the nutritional composition but also the production and consumption context of foods. This approach acknowledges the cumulative impact of food processing techniques on dietary patterns and public health, offering a more comprehensive framework for understanding and improving global nutrition. By emphasizing the role of food processing, the NOVA system challenges conventional dietary guidelines and prompts a reevaluation of how foods are categorized, evaluated, and recommended for consumption.

Advantages of the NOVA system

The NOVA system introduces a revolutionary perspective on food classification that emphasizes the process over the product, providing a more holistic understanding of food’s impact on health. This approach, which centers on the extent and nature of food processing, offers several advantages over traditional nutrient-based classification systems.

Emphasis on Food Processing

Focusing on food processing rather than just nutrients acknowledges that the way food is prepared and processed can significantly affect its nutritional quality and health outcomes. This perspective shifts the dialogue from isolating individual nutrients to considering the food item as a whole. This includes how its processing might alter its natural state, introduce additives, and ultimately impact health. By categorizing foods based on processing, the NOVA system helps illuminate the direct correlation between food processing levels and these health risks, offering a more comprehensive framework for understanding and improving dietary habits.

Public Health Policies

The NOVA system has significantly influenced public health policies and dietary guidelines, particularly in Brazil. Its adoption in the 2014 Brazilian dietary guidelines signaled a shift towards prioritizing the minimization of processed foods in the diet. These guidelines advocate for the consumption of mainly unprocessed or minimally processed foods and the cautious use of processed culinary ingredients to prepare culinary dishes, aiming to reduce the intake of ultra-processed foods. This stance is supported by growing evidence that reducing consumption of ultra-processed foods can lead to improved overall health outcomes and a decrease in the prevalence of non-communicable diseases. The clear categorization provided by the NOVA system offers a solid foundation for developing public health policies that can more effectively address the nutritional challenges of the modern food environment.

Educational Impact

The NOVA system also plays a crucial role in educating the public about healthier food choices. By distinguishing between unprocessed, processed, and ultra-processed foods, it provides consumers with a simple yet powerful tool to assess the quality of their food options. This classification system empowers individuals to make informed decisions that can lead to healthier eating habits. For example, recognizing that a homemade meal prepared from fresh ingredients is nutritionally superior to a pre-packaged meal can encourage people to cook more at home, using unprocessed or minimally processed ingredients. The educational impact of the NOVA system extends beyond individual choices; it also has the potential to influence food policy and industry practices. Increased public awareness and demand for healthier options will lead to changes in how foods are processed and marketed.

The NOVA system’s focus on food processing offers a holistic approach to understanding food’s impact on health. This approach will provide a foundation for public health policies aimed at reducing consumption of ultra-processed foods. Additionally, its educational potential empowers individuals to make healthier food choices, highlighting the system’s role in guiding global efforts towards improved dietary habits and better public health outcomes.

NOVA system vs other food classification systems

The NOVA system stands in contrast to other food classification systems employed in Europe and the US. These differences highlight the innovative approach of NOVA in addressing the complexities of modern diets and their impact on public health.

Europe: The Nutri-Score System

In Europe, one of the notable food classification systems is the Nutri-Score. This system ranks foods from A (healthiest) to E (least healthy). Scoring is based on a nutrient profile that includes calories, sugars, saturated fats, sodium, proteins, fiber, and fruits and vegetables. The Nutri-Score provides a quick and easy way to evaluate the nutritional quality of foods at the point of purchase. However it primarily focuses on the nutrient composition of foods without considering the impact of food processing. In this framework highly processed foods with added vitamins or fiber might score better than less processed options.

The US: Dietary Guidelines for Americans

The Dietary Guidelines for Americans, updated every five years, offer recommendations on eating patterns to promote health and prevent chronic disease. These guidelines emphasize:

• Nutrient density, variety, and portion size
• A diet rich in fruits, vegetables, whole grains, lean protein, and low-fat dairy
• Limiting sugars, saturated fats, and sodium

However, like the Nutri-Score, the Dietary Guidelines do not explicitly address the degree of food processing, often focusing on the nutritional content of the food items rather than the processing they have undergone.

Advantages of the NOVA System

Simplicity

One of the key advantages of the NOVA system is its simplicity. The four clear groups based on the extent and purpose of processing offers an easy-to-understand framework for consumers, policymakers, and health professionals. This simplicity facilitates more informed decisions about food choices and dietary patterns. It also emphasizes the quality of the food’s origin and manufacturing processes over isolated nutrient profiles.

Focus on the Food System as a Whole

Unlike systems that narrow in on individual nutrients, the NOVA system considers the food system as a whole. This includes aspects of food production, processing, distribution, and consumption. This comprehensive view encourages a dietary pattern that supports not only individual health but also environmental sustainability and social well-being. It prompts a reevaluation of food policies and industry practices towards minimizing processed food production and consumption.

Addressing Public Health Concerns

The NOVA system’s focus on reducing consumption of ultra-processed foods directly targets the rising prevalence of diet-related chronic diseases. By highlighting the link between food processing and health outcomes, the NOVA system provides a clear strategy for public health interventions aimed at improving diet quality. This approach has the potential to more effectively combat the global epidemics of obesity, cardiovascular disease, diabetes, and other conditions.

The NOVA system offers unique benefits within its robust yet understandable framework:

• Simplicity
• Comprehensive focus on the food system
• Direct addressing of public health concerns related to processed foods

The NOVA system encourages a shift towards whole, minimally processed foods, aligning with both health and environmental sustainability goals.

Challenges & Criticisms of the NOVA system

The NOVA system has encountered challenges and criticisms regarding its global adoption and practical application. These issues underscore the complexities involved in integrating such a system into existing dietary frameworks and the broader food industry.

Implementation Challenges

One of the primary challenges facing the NOVA system is its integration into global dietary guidelines, which have historically focused on nutrient-based classifications. The shift towards a processing-based approach requires a fundamental change in how foods are evaluated. This may not align with the existing nutritional frameworks used by various countries. Additionally, the global diversity in dietary patterns and food cultures complicates the universal application of the NOVA classification. Foods considered minimally processed in one culture may undergo different processing techniques in another. This will lead to discrepancies in how they are categorized across different regions.

Another significant hurdle is the influence of the global food industry, which has a vested interest in the production and marketing of processed foods. The adoption of the NOVA system will necessitate substantial changes in food production practices, labeling, and advertising. These changes will be met with resistance from industry stakeholders. This resistance will slow the integration of the NOVA system into public health policies and dietary guidelines, affecting its global adoption and impact.

Criticisms and Debates

The NOVA system has also been the subject of criticisms and debates, with some questioning its practicality and effectiveness. One critique is that the system’s focus on processing might oversimplify the nutritional landscape, potentially overlooking the nuanced health impacts of individual nutrients found in processed foods. Critics argue that not all processed foods are inherently unhealthy and that some can play a role in a balanced diet. Examples of purported foods include fortified cereals or canned vegetables with low sodium content.

Moreover, there are concerns about the system’s applicability across diverse food cultures. Some traditional foods may undergo processes that place them in higher processing categories. This categorization could inadvertently stigmatize culturally significant foods, posing challenges for its acceptance and implementation in various cultural contexts.

The food industry has voiced concerns regarding the potential for NOVA to negatively impact the perception of processed foods. These constitute a significant portion of the market. Industry representatives argue the system could lead to consumer confusion and fear. In the absence of education this may affect food choices without necessarily improving diet quality or health outcomes.

Addressing the Challenges and Criticisms

Addressing these challenges and criticisms requires a multifaceted approach that involves ongoing research, dialogue, and collaboration between public health experts, policymakers, the food industry, and cultural representatives. Transparent communication and education efforts aimed at both consumers and industry stakeholders can alleviate fears and resistance, highlighting the NOVA system’s potential benefits for public health and dietary quality.

While the NOVA system faces implementation challenges and criticisms, its foundational goal of promoting healthier eating habits through a better understanding of food processing remains crucial. By navigating these obstacles thoughtfully and collaboratively, the potential for the NOVA system to inform dietary guidelines and improve public health outcomes can be fully realized.

Conclusion

The NOVA system has introduced a novel paradigm in the understanding of diet and health. This system categorizes foods into four distinct groups, offering a clear and practical framework for assessing the healthfulness of foods beyond mere nutrient content. This methodology underscores the significant impact of food processing on nutritional quality and health outcomes. It poses a substantial challenge to conventional nutrient-based classification systems and advocates a holistic view of food’s role in health.

The NOVA system has not only reshaped dietary guidelines in Brazil but also sparked a global conversation about the need for dietary recommendations that reflect the complexities of modern food systems. The NOVA system aligns with emerging research linking diet quality to a range of health outcomes. Its adoption represents a progressive step towards combating the global rise in diet-related chronic diseases, offering a blueprint for public health policies that prioritize the well-being of populations over industrial food production interests.

NOVA system: The Future of Food Classification

Looking ahead, the potential global impact of the NOVA system and its influence on the future of food classification is both significant and timely. As public and scientific awareness of the health implications of processed foods continues to grow, there is an increasing demand for dietary guidelines and food policies that address the realities of the contemporary food environment. The simplicity and clarity of the NOVA classification make it a strong candidate for widespread adoption, providing a universally applicable tool for navigating the complexities of modern diets.

The future of food classification systems lies in their ability to evolve with our expanding understanding of nutrition, health, and the food system as a whole. The NOVA system offers a forward-thinking model that could guide the development of new, holistic approaches to dietary recommendations and food policy. These systems will likely place greater emphasis on the processes by which foods are made, the contexts in which they are consumed, and their broader impacts on public health, sustainability, and social equity.

The integration of processing-based classifications like the NOVA system into global dietary guidelines and public health policies will shape healthier eating habits worldwide. With such systems, we can better address the complex challenges of promoting health in a rapidly changing food landscape. The continued exploration and adoption of such frameworks will be critical in our collective efforts to improve dietary patterns, combat chronic diseases, and ensure a healthy future for populations around the globe.