(P36-08-26) The Challenges of Using Formulation to Define Processing: A Case Study of Pork Foods Evaluated Using WISEdata

Objectives: Ham, sausage, and other cured pork products are often classified as “ultra-processed foods” (UPFs) due to their formulation. Rigorous assessment of UPFs remains complicated by the lack of datasets that include ingredient lists. The WISEdata database contains ingredient information on more than 853,150 foods. This project investigates the intersection of nutrient density and formulation in WISEdata, using pork as a case study.

Methods: This project employs both Nova groups and the WISEcode-UPF™ (WcUPF) algorithm to determine level of processing. WcUPF groups foods based on formulation, energy density, and added sugar content. First, “pork foods” were identified in WISEdata. Incorrectly classified foods were removed. Foods with pork as the first/only ingredient comprised the final dataset, and Nutrient-Rich Foods 9.3 (NRF 9.3) index scores were calculated to assess nutrient-density.

Results: Of the pork-containing foods from the categories “frozen meals,” “meat & fish,” “pantry,” and “jerky,” n=8,005 listed pork as the only/first ingredient. After removing products with missing data, n=7,036 products remained for analysis. Most foods were minimally or lightly processed (42% combined) or super-ultra processed (49%) per WcUPF. Using Nova, pork foods were 83% UPF. “Lightly processed” pork foods had the lowest average NRF 9.3 scores across both WcUPF and Nova categories followed by “super-ultra” processed and UPF items.

Conclusions: Nearly 40% of the pork foods in this dataset were labeled “super-ultra” per WcUPF or “UPF” per Nova because of nitrites in their ingredient list. In WcUPF, these additives immediately place foods in “super-ultra” category. In Nova, cured meats can be either “processed” or UPF. Nova lacks guidance specific to nitrites; however, these ingredients could be classified as cosmetic, as they can function as preservatives as well as color and flavor enhancers. Pork and other meat products typically have low nitrite content after the curing process.

Categorizing foods based on the assumption that formulation affects health is challenging as foods that contain additives can still be nutrient-dense, and all foods are consumed as part of an overall dietary pattern. In addition, ingredient lists on food packaging do not contain the relative amounts of the ingredients therein.

Funding Sources: Pork Checkoff and USDA-ARS