USDA Scientists Build a Healthy Diet With 91% of Calories Coming From Ultra-Processed Foods

Scientists from USDA Demonstrate Viability of Healthy Diets Dominated by Ultra-Processed Foods

A new study conducted by the Grand Forks Human Nutrition Research Center of the USDA Agricultural Research Service has established that a diet containing up to 91% of its calories from ultra-processed foods can still conform to the 2020-2025 Dietary Guidelines for Americans (DGA), as per the NOVA scale criteria. Further research is planned to explore potential negative health implications of such diets.

Researchers from the Grand Forks Human Nutrition Research Center of the USDA Agricultural Research Service have validated that a nutritious diet can consist of up to 91% ultra-processed foods while still aligning with the recommendations specified in the 2020-2025 Dietary Guidelines for Americans. Additional studies are scheduled to scrutinize the possible health risks involved.

According to the study led by the Grand Forks Human Nutrition Research Center under the USDA Agricultural Research Service (ARS), it has been established that constructing a healthy diet with 91% of calories from ultra-processed foods is achievable. This is in alignment with the guidelines set forth in the 2020-2025 Dietary Guidelines for Americans (DGA). The research emphasizes the adaptability of the DGA recommendations in formulating balanced diets.

Julie Hess, an ARS Research Nutritionist at the Grand Forks Human Nutrition Research Center, stated, “The study serves as an initial evidence supporting a nuanced perspective on healthy dietary habits, where the utilization of ultra-processed foods could be a viable option. Based on existing nutritional guidelines, the nutritional content and classification of a food item within a particular food group are more critical than the level to which it has been processed.”

Explanation of the NOVA Scale

Within the scope of the study, researchers employed the NOVA scale to classify food items as ultra-processed. The NOVA scale, which was initially introduced in academic literature in 2009, is the predominant scale utilized in nutritional science for categorizing foods based on their processing level. According to this scale, foods can be sorted into:

1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed foods

Details of the Experiment

To evaluate the possibility of constructing a healthy diet using ultra-processed foods, ARS researchers and associated collaborators designed a seven-day meal plan with a 2,000-calorie daily intake. The MyPyramid system was used as a guiding framework. The selected foods were classified as ultra-processed by at least two NOVA evaluators and were in accordance with the 2020 DGA guidelines for servings across various food categories such as fruits, vegetables, grains, protein foods, and dairy.

Food products chosen for the menu were low in saturated fats and added sugars, yet adequate in micronutrients and macronutrients. Examples of such ultra-processed foods included canned beans, instant oatmeal, ultra-filtered milk, whole wheat bread, and dried fruit.

Julie Hess added, “We used the Healthy Eating Index to gauge the dietary quality based on key DGA guidelines. The designed menu achieved a score of 86 out of 100 on the Healthy Eating Index-2015, fulfilling most criteria with the exception of sodium content, which was above recommended levels, and whole grains, which fell short of recommendations.”

Future Avenues for Research

While this research has contributed valuable data to the field, further inquiry is planned. Scientists recognize that observational studies have suggested a potential link between ultra-processed foods and negative health outcomes. Therefore, further studies, particularly intervention-based, are required to expand upon these findings.

The study’s details have been published in The Journal of Nutrition under the title “Dietary Guidelines Meet NOVA: Developing a Menu for A Healthy Dietary Pattern Using Ultra-Processed Foods.” The research was conducted by an interdisciplinary team comprising Julie M. Hess (USDA-ARS), Madeline E. Comeau (USDA-ARS), Shanon Casperson (USDA-ARS), Joanne L. Slavin (University of Minnesota), Guy H. Johnson (Johnson Nutrition Solutions, LLC), Mark Messina (Soy Nutrition Institute Global), Susan Raatz (University of Minnesota), Angela J. Scheett (USDA-ARS), Anne Bodensteiner (University of North Dakota), and Daniel G. Palmer (USDA-ARS). The DOI for the publication is 10.1016/j.tjnut.2023.06.028.

Frequently Asked Questions (FAQs) about Ultra-Processed Foods

More about Ultra-Processed Foods

• 2020-2025 Dietary Guidelines for Americans
• NOVA Scale Original Publication
• The Journal of Nutrition
• USDA Agricultural Research Service
• Healthy Eating Index-2015
• MyPyramid Dietary Guidelines
• DOI for the study