A new study demonstrates that eating primarily minimally processed foods, as they are defined by the NOVA classification system [created by researchers at the University of São Paulo], does not automatically make for a healthy diet, suggesting that the types of foods we eat may matter more than the level of processing used to make them.

Comparing two menus reflecting a typical Western diet — one emphasizing minimally processed foods and the other emphasizing ultra-processed foods, as categorized by the NOVA classification system — the researchers found that the less processed menu was more than twice as expensive and reached its expiration date over three times faster without delivering any additional nutritional value.

“This study indicates that it is possible to eat a low-quality diet even when choosing mostly minimally processed foods,” said Julie Hess, PhD, a research nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center, who led the study. “It also shows that more-processed and less-processed diets can be equally nutritious (or non-nutritious), but the more-processed diet may have a longer shelf life and be less costly.”

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The study draws attention to the disconnects between food processing and nutritional value. Hess noted that some nutrient-dense packaged foods can be classified as ultra-processed, such as unsweetened applesauce, ultrafiltered milk, liquid egg whites and some brands of raisins and canned tomatoes.

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