Original Title: Composition of Raw, Processed, Prepared Foods USDA National Nutrient Database for Standard Reference, 27th Edition

The database consists of several datasets: food descriptions, nutrients, weights and measures, footnotes and data sources. The Nutrient Data file contains the average nutrient values per 100 grams of the edible portion of the food along with fields to further describe the average value. Information on household measures for food items is provided. Weight is given for food items without waste. Footnotes are provided for a few items where information on food descriptions, weights and measurements, or nutrient values is not available in the available contexts. Data were collected from published and unpublished sources. Published data sources include scientific literature. Unpublished data include information obtained from the food industry, other government agencies, and research conducted under contracts initiated by the USDA Agricultural Research Service (ARS). Updated data since 1992 have been published electronically on the USDA Nutrient Data Laboratory (NDL) website. Standard Reference (SR) 27 contains composite data for all food groups and nutrients published in 21 volumes of Handbook of Agriculture 8 (US Department of Agriculture). of Agriculture 1992–76), and its four supplements (US Department of Agriculture 1990–93), which replaced the 1963 version (Watt and Merrill, 1963). SR27 supersedes all previous versions, including printed versions, if there are any differences.

Source: https://catalog.data.gov/dataset/composition-of-foods-raw-processed-prepared-usda-national-nutrient-database-for-standard-r Last update at https://catalog.data.gov/organization/usda-gov: 2020-02-21

Food choices significantly affect global health, contributing to an estimated 11 million deaths from diseases such as diabetes, cancer, and cardiovascular disease.

The American Institute for Cancer Research emphasizes the potential reduction of neoplasms, or abnormal tissue growth, by changing lifestyle and dietary choices in developing countries. Over the past decade, there has been an increase in the consumption of processed and ultra-processed foods worldwide. This escalation underscores the critical need to investigate and raise awareness of the effects of these foods on overall health.

Definition of processed and ultra-processed foods Food processing involves techniques that modify raw foods for ease of storage and consumption. In contemporary classifications, foods are divided into four categories: unprocessed, processed culinary, processed foods, and ultra-processed foods (UPF). including cleaning, dehydrating, heating, juicing or freezing, apart from raw agricultural products. Examples include tofu (from raw soybeans), dry roasted almonds (from raw almonds), and canned vegetables (such as tomatoes, carrots). In contrast, ultra-processed foods undergo more processing and contain additional ingredients such as fats, salt, sugar, preservatives, artificial colors and flavors, such as processed meats, sugary drinks, packaged sweets. frozen snacks, instant soups and meals.

Dispelling beliefs about processed foods There is a common misconception that all processed foods have no nutritional value and are harmful. However, some processing methods can enhance or preserve food, such as fortifying food with essential nutrients such as iron, vitamins, and iodine to prevent deficiencies. In addition, processing methods such as cooking, drying, and pasteurization can prevent the growth of harmful bacteria, increase shelf life, and improve flavor and texture, making food easier to prepare.

Nutritional content and its effect Research shows that ultra-processed foods (UPFs) have poor nutritional value and contribute to severe conditions such as obesity. These foods are typically high in energy, refined carbohydrates, unhealthy fats, and sugar, but low in fiber, protein, minerals, and vitamins. Various studies have linked consumption of UPFs to increased risks of obesity, abdominal obesity, metabolic syndrome, high blood pressure, hypertension, type 2 diabetes, cardiovascular disease, cancer, and depression. These health risks are associated with poor nutritional content and high glycemic levels in UPFs.

Getting to know food labels Identifying processed and ultra-processed foods from food labels alone can be challenging, as specific processing techniques are often not disclosed. However, understanding some basic concepts of food development and processing can help. For example, fresh fruits and vegetables are not processed or ultra-processed, while cooking ingredients such as vegetable oils, sugars, and salts fall into the minimally processed category. Additionally, the number of ingredients listed on a food product can indicate its level of processing. Cosmetic additives listed at the end of the ingredients list, such as flavor enhancers, sweeteners, thickeners, carbonators, and glazing agents, can help identify highly processed foods. In some cases, food products may label ingredients as natural or artificial flavors, which simplifies the identification process.

The role of processed and ultra-processed foods in modern diets The demand for convenience has led to a significant increase in the consumption of ultra-processed foods, making them a prominent component of modern diets. These energy-dense foods often contain high levels of unsaturated fats, added sugars, and salt. Clever marketing strategies, including the use of popular characters, endorsements and giveaways, strongly influence food choices, especially among children. Consequently, the difference between processed and ultra-processed foods is very important. While processed foods can be safely consumed, the link between ultra-processed foods, UPFs, and adverse health outcomes cannot be overstated. Encouraging the consumption of fortified foods rich in proteins, vitamins and minerals over low-quality UPFs is essential to promote better health.