Ultraviolet light is not the only contributing factor to food becoming damaging from lighting – there are so many other contributing factors.
Portions of visible spectrum cause photo-oxidation and photo-degradation to different kinds of fresh food, and the quality and construction of an LED plays a factor as well. LEDs with fewer chips must be driven at a higher power to achieve acceptable lumen outputs. This causes the physical surface temperature of the LED to be higher and when in close proximity to food (as in a refrigerated display case in a supermarket, grocery store or convenience store) it can fade and discolor and literally “cook” the fresh food.