Food processing in global dietary guidelines: Current status and future directions

The increasing debate on the potential detrimental role of food processing on human health led to the incorporation of processing-related terms also in nutritional policies, particularly Food-Based Dietary Guidelines (FBDGs). For this reason, the present review systematically examines national FBDGs to assess how they incorporate recommendations on food processing. Specifically, it analyzes the terminology and descriptions used to communicate these concepts to consumers. The analysis included the most recent national FBDGs available in English, French, Italian, or Spanish from the FAO repository and official health websites, targeting the general adult population. References to food processing were identified through keyword searches and manual review, then classified by consideration: nutritional, non-nutritional, or environmental. FBDGs were also categorized by region, income level, and publication date. Of the 100 FBDGs reviewed, 72 met the inclusion criteria. Most FBDGs were published between 2011 and 2019 and originated primarily from Latin America and Europe. Sixty-one FBDGs included at least one reference to food processing, with 90% addressing it explicitly. Terms like “ultra-processed” or “highly processed” appeared in 31% of guidelines, while only 11% mentioned the NOVA classification. References largely focused on nutritional impacts, particularly in relation to processed meat, while non-nutritional and environmental aspects were rarely addressed. Among the 61 FBDGs that referenced food processing, environmental considerations appeared in just 11%. The concept of food processing is now increasingly incorporated into FBDGs. Continued monitoring will be essential to ensure that the information included in the guidelines is aligned with the latest scientific evidence on processed foods.