Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health
It is critical to advance consensus across the food and nutrition community on the evidence requirements for classifying foods based on processing and formulation to promote public health. Controversy has marked discussions about what characteristics should be used, how they are measured, and their implications for health. In meeting 7 of the 2025 Dietary Guidelines Advisory Committee (DGAC), members noted that a better definition is required for evidence synthesis to successfully proceed.
The goal of this effort is to deliver Principles which researchers can agree are representative of the evidence required to classify foods based on processing and formulation. An independent Writing Team comprised of public sector scientists led the drafting of the Principles. The draft Principles underwent iterative feedback from the broader food and nutrition community through a variety of mechanisms. The feedback was considered by the Writing Team as they refined the Principles prior to submission to the peer-reviewed journal.
Writing Team:
Jodi Bernstein, PhD RD, Jodi Bernstein Medical Writing
Andrew Brown, PhD, University of Arkansas for Medical Sciences
Mario Estevez, DVM PhD, Universidad de Extremadura
Britt Burton Freeman, PhD, Illinois Institute of Technology
Julie Hess, PhD, USDA ARS
Patrice Hubert, PhD RD, Monell Chemical Senses
Year: 2024
View this project on the Center for Open Science's Open Science Framework
This work was supported by the IAFNS Food Classification Working Group