How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores

Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and composition for 28,747 industrially packaged foods (71.6% of ultra-processed foods, UPFs) representative of retail assortments. The Nutri-score and Traffic Light Labelling System (TLLS) were used to assess the composition, and the Siga index was used to assess the degree of processing. On average, the more nutritionally favourable Nutri-score and TLLS groups exhibited 56.5 and 50.0% UPFs, respectively. Among markers of ultra-processing non-additives mostly included added fat/sugar/fibre/vitamin, animal and/or plant protein isolates, and taste exhausters, while additives mostly included sweeteners and taste exhausters, suggesting that markers of ultra-processing (MUP) are added to foods to improve composition scores. In conclusion, both types of scores are not complementary as such but obey to a fundamental hierarchy: processing first, then composition if necessary.

全球范围内，食品此前多通过营养组成指标进行评分，而如今加工相关评分体系正逐步兴起。本研究旨在探究28747款可代表零售食品品类组合的工业包装食品（其中超加工食品（ultra-processed foods, UPFs）占比71.6%）的加工程度与营养组成之间的关联性。本研究采用营养评分（Nutri-score）与交通灯标签系统（Traffic Light Labelling System, TLLS）评估食品营养组成，采用Siga指数评估食品加工程度。平均而言，营养表现更优的营养评分组与交通灯标签系统组中，超加工食品占比分别为56.5%与50.0%。超加工标识相关成分中，非添加剂类主要包括添加脂肪、糖、膳食纤维、维生素、动植物蛋白分离物及风味增效剂，而添加剂类则主要包含甜味剂与风味增效剂，这表明超加工标识（markers of ultra-processing, MUP）会被添加至食品中以提升其营养组成评分。综上，两类评分体系并非互为补充，而是遵循一套基本优先级逻辑：优先考量加工程度，若有必要再兼顾营养组成。