In a commentary in the Journal of the World Public Health Nutrition Association, Monteiro notes that when considering food, nutrition and public health, the most important factor today is not nutrients but food processing. Traditional nutrition science, meanwhile, has continued to ignore the ubiquity and influence of ultra-processed foods on health, Monteiro says, and still depends on concepts and classifications of food that were devised almost a century ago, which are now totally obsolete. He says:
The proposal that food processing has an impact on public health may seem obvious. But it is largely overlooked by conventional nutrition science. As now applied in policies, programmes and interventions, nutrition science has failed to have much significant impact on what is currently the uncontrolled pandemic of obesity. As a result, it is now seen by policy-makers and the public as not particularly relevant to their needs.
Read the whole commentary here.