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What Do Nova and the Ultraprocessed Food Concept Offer to Policymakers? From Updating Dietary Guidance to Regulatory Action and Advancing Sustainable Food System Transitions.

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Title: What Do Nova and the Ultraprocessed Food Concept Offer to Policymakers? From Updating Dietary Guidance to Regulatory Action and Advancing Sustainable Food System Transitions.
Authors: Monteiro CA; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill., Baker P; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill., Corvalan C; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill., Popkin BM; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.
Source: American journal of public health [Am J Public Health] 2026 Jul; Vol. 116 (7), pp. 932-939. Date of Electronic Publication: 2026 Jun 03.
Publication Type: Journal Article
Journal Info: Publisher: American Public Health Association Country of Publication: United States NLM ID: 1254074 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1541-0048 (Electronic) Linking ISSN: 00900036 NLM ISO Abbreviation: Am J Public Health Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: What Do Nova and the Ultraprocessed Food Concept Offer to Policymakers? From Updating Dietary Guidance to Regulatory Action and Advancing Sustainable Food System Transitions.
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  Data: <searchLink fieldCode="AU" term="%22Monteiro+CA%22">Monteiro CA</searchLink>; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.<br /><searchLink fieldCode="AU" term="%22Baker+P%22">Baker P</searchLink>; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.<br /><searchLink fieldCode="AU" term="%22Corvalan+C%22">Corvalan C</searchLink>; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.<br /><searchLink fieldCode="AU" term="%22Popkin+BM%22">Popkin BM</searchLink>; Carlos A. Monteiro is with the Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, Brazil. Phillip Baker is with the School of Public Health, University of Sydney, Australia. Camila Corvalan is with the Institute of Nutrition and Food Technology, University of Chile, Santiago, Chile. Barry Popkin is with the Gillings School of Global Public Health, University of North Carolina at Chapel Hill.
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        Value: 10.2105/AJPH.2026.308509
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        Text: English
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      – TitleFull: What Do Nova and the Ultraprocessed Food Concept Offer to Policymakers? From Updating Dietary Guidance to Regulatory Action and Advancing Sustainable Food System Transitions.
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              Text: 2026 Jul
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