The Complex Landscapes of Ultra-Processed Foods (UPFs)
Navigating Risk, Perception, and Potential Insurance Claims
Co-authored by BluNiche & RQA Group
A Growing Focus on Food Processing Levels
Public interest in the impact of food processing has surged in recent years, raising questions about health, safety and associated risks. Central to this debate are Ultra-Processed Foods (UPFs), which are often categorised using the NOVA classification system. Developed by Brazilian researchers, NOVA divides foods by processing levels, placing UPFs in the highest category, Group 4, due to their use of ingredients not typically found in home kitchens, like emulcifiers, preservatives and artificial flavours. Media and research increasingly associate UPFs with health issues such as obesity, diabetes and cardiovascular disease. For example, the British HeartFoundation notes that several studies have linked UPFs to higher risk of blood pressure, cardiovascular disease and early death. However, some UPFs, like wholegrain bread, may provide nutritional value, in contrast to options like pizza.
While UPFs face intense scrutiny, minimally rocessed foods (NOVA Group One) also present unique challenges, especially concerning food safety. Both ends of the spectrum reveal the complex risk landscape that could influence potential insurance claims, particularly as shifting public perceptions and biases in illness reporting may play a role…