1. FAO report: Ultra-processed foods, diet quality, and health using the NOVA classification system by Monteiro et al (44 pages, 2019).
2. Ultra-processed foods: what they are and how to identify them by Monteiro et al, Public Health Nutr. 2019 Apr;22(5):936-941.
3. Brief summaries for big picture: a 4-page summary and an 11-page summary.
4. (2021) Ultra-Processed Foods (UPFs): A Global Threat to Public Health published by Global Food Research Program, UNC Chapel Hill, is a 10-page PDF with 198 citations.

NOVA classifies foods into four groups:

Group 1: Unprocessed or Minimally Processed: All plant foods in this group are ok in Whole Food Plant-Based guidelines!

Group 2: Oils, Salt, Fats & Sugar: Oils, sugar and fats are avoided in WFPB circles; salt is minimized.

Group 3: Processed Foods: This group is confusing — some foods are considered healthy or acceptable in Whole Food Plant-Based circles; many are avoided.

Group 4: Ultra Processed Foods (UPFs): Generally speaking, all foods in this group are avoided in WFPB circles.

In recent years, research has focused on Group 4: Ultra-Processed Foods (UPFs); they seem to be linked to many chronic lifestyle conditions like obesity, diabetes, hypertension, heart disease and even cancer.

In Whole Food Plant-Based guidelines, we avoid Group 4: Ultra-Processed Foods (UPFs) diligently. We are also careful with foods in Group 1, Group 2 and Group 3. We focus on unprocessed whole plant foods and minimally processed whole plant foods.