Food and Nutrition Directorate
Health Canada
The role of processing foods for food safety is well understood; however, longer-term health impacts from certain types of processing is currently the subject of much scientific and policy debate. At the center of this debate is accumulating evidence over that past 15 years that the level and type of processing can affect health , particularly with respect to chronic disease risk. The term ultra-processed foods (UPFs) was coined by Brazilian researchers, based on the NOVA classification, to refer to foods that have been subject to extensive processing, including techniques to change the physical characteristics of the food and the use of additives to impart organoleptic characteristics that increase their appeal to consumers and efficiency for companies. Since then, research investigating the health effects of UPFs has multiplied, and consistently shows adverse health effects with increased consumption. Nevertheless, the totality of the evidence does not meet Health Canada's standards described in the Evidence Review Cycle for Dietary Guidance, which is why Canada's food guide does not make recommendations about UPFs. More recently, the term highly processed foods (HPFs) has emerged as a potential alternative to UPFs. The objectives of this presentation are to: 1) clarify and distinguish commonly used definitions of HPFs (including Health Canada's) and UPFs; 2) distinguish the separate, yet complementary roles of Health Canada's food safety regulatory framework and dietary guidance; 3) emphasize the importance of filling research gaps to inform policies and decisions.
Dr. Alfred Aziz is the Director of the Bureau of Nutritional Sciences within the Food and Nutrition Directorate of Health Canada. In this role, he oversees a program mandated to protect Canadians from nutritional risks by establishing standards, policies and regulations, conducting pre-market assessment, and undertaking research and surveillance activities to inform decisions. His leadership roles at Health Canada focused on protecting and promoting nutritional health and safety through policies such as nutrition labelling, food fortification and dietary guidance. Dr. Aziz holds a PhD in Nutritional Sciences from the University of Toronto.