TABLE 1.

Agreement (%) and kappa coefficient between NOVA food groups obtained using three methods to identify UPF in foods and beverages (n = 1,861).

Method	Classic	Ingredient marker	Food additive
Classic	100; 1
Ingredient marker	95.5; 0.91	100; 1
Food additive	90.0; 0.79	94.3; 0.88	100; 1

In “classic method,” UPF was identified by using food description; in “ingredient marker method,” by searching for substances not commonly used in traditional recipes and names of functional classes of “cosmetic” additives in the lists of ingredients; and in “food additive method” by searching for UPF ingredient markers, names of functional classes and all individual names of cosmetic additives. In bold, the perfect agreement and kappa coefficient between a method and itself.