A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification

Ultra-processed foods (UPFs) are characterized by the presence of markers ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize MUP profile approximately 22,000 UPFs, representative assortments in French supermarkets. UPFs were ranked according Siga classification within five UPF technological groups, from C01 C3, depending on nature and number MUPs (MUP1 MUP2), risk-associated additives, contents salt, sugar and/or fat. Then, categorized 10 food categories. results showed that contain more NA-MUPs than A-MUPs, average 1.3 UPF. main NA-MUPs, i.e., refined oils (52.5 % UPFs), extracts natural aromas (42.7 %), synthetic (26.5 glucose syrup (20.0 native starches (19.1 dextrose (16.2 %). NA-MUP/UPF A-MUP/UPF ratios not correlated Among 19 contained only one MUP, 31 MUPs. In conclusion, a sufficient marker ultra-processing. It is proposed should be taken into greater consideration scored with indices based degree processing, compositional scores, which fail filter