Analysis of the Impact on Mexican Consumers of the New Precautionary Legends in Processed Foods with Excess Nutriments

2021 ◽  
pp. 580-587
Author(s):  
Mariel Garcia-Hernandez ◽  
Fabiola Cortes-Chavez ◽  
Marco Marin-Alvarez ◽  
Alberto Rossa-Sierra ◽  
Elvia Luz Gonzalez-Muñoz ◽  
...  
Keyword(s):  
Processed Foods ◽  
The Impact

scholarly journals Quantifying associations of the dietary share of ultra-processed foods with overall diet quality in First Nations peoples in the Canadian provinces of British Columbia, Alberta, Manitoba and Ontario

2017 ◽  
Vol 21 (1) ◽  
pp. 103-113 ◽  
Author(s):  
Malek Batal ◽  
Louise Johnson-Down ◽  
Jean-Claude Moubarac ◽  
Amy Ing ◽  
Karen Fediuk ◽  
...  
Keyword(s):  
Vitamin A ◽  
First Nations ◽  
Diet Quality ◽  
Saturated Fat ◽  
Wild Plants ◽  
Free Sugar ◽  
Processed Foods ◽  
Cross Sectional ◽  
Canadian Provinces ◽  
The Impact

AbstractObjectiveTo quantify associations of the dietary share of ultra-processed foods (UPF) with the overall diet quality of First Nations peoples.DesignA cross-sectional analysis of data from the First Nations Food, Nutrition and Environment Study, designed to contribute to knowledge gaps regarding the diet of First Nations peoples living on-reserve, south of the 60th parallel. A multistage sampling of communities was conducted. All foods from 24 h dietary recalls were categorized into NOVA categories and analyses were performed to evaluate the impact of UPF on diet quality.SettingWestern and Central Canada.SubjectsFirst Nations participants aged 19 years or older.ResultsThe sample consisted of 3700 participants. UPF contributed 53·9 % of energy. Compared with the non-UPF fraction of the diet, the UPF fraction had 3·5 times less vitamin A, 2·4 times less K, 2·2 times less protein, 2·3 times more free sugars and 1·8 times more Na. As the contribution of UPF to energy increased so did the overall intakes of energy, carbohydrate, free sugar, saturated fat, Na, Ca and vitamin C, and Na:K; while protein, fibre, K, Fe and vitamin A decreased. Diets of individuals who ate traditional First Nations food (e.g. wild plants and game animals) on the day of the recall were lower in UPF.ConclusionsUPF were prevalent in First Nations diets. Efforts to curb UPF consumption and increase intake of traditional First Nations foods and other fresh or minimally processed foods would improve diet quality and health in First Nations peoples.

scholarly journals Ultra-processed foods and binge eating: A retrospective observational study

2020 ◽  
Author(s):  
Agnes Ayton ◽  
Ali Ibrahim ◽  
James Dugan ◽  
Eimar Galvin ◽  
Oliver Wroe-Wright
Keyword(s):  
Eating Disorder ◽  
Observational Study ◽  
Binge Eating ◽  
Clinical Sample ◽  
Self Report ◽  
Retrospective Observational Study ◽  
Processed Foods ◽  
Eating Behaviours ◽  
Male Patients ◽  
The Impact

OBJECTIVEThere is increasing evidence of the impact of ultra-processed foods on multiple metabolic and neurobiological pathways, including those involved in eating behaviours, both in animals and in humans. In this pilot study, we aimed to explore ultra-processed foods and their link with disordered eating in a clinical sample. METHODSThis was a single site, retrospective observational study in a specialist eating disorder service using self report on the electronic health records. Patients with a DSM-5 diagnosis of anorexia nervosa (AN), bulimia nervosa (BN) or binge eating disorder (BED) were randomly selected from the service database in Oxford from 2017 to 2019. The recently introduced NOVA classification was used to determine the degree of industrial food processing in each patient’s diet. Frequencies of ultra-processed foods were analysed for each diagnosis, at each mealtime and during episodes of bingeing.RESULTS71 female and 3 male patients were included in the study. 22 had AN, 25 BN and 26 had BED. Patients with AN reported consuming 55% NOVA-4 foods, as opposed to approximately 70% in BN and BED. Binge foods were 100% ultra-processed.DISCUSSIONFurther research into the metabolic and neurobiological effects of reducing ultra-processed food intake on bingeing behaviour is needed.

scholarly journals Impact of Fortified Ultra-Processed Foods on Risk of Anemia: A New Perspective for Pediatric Nutrition

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 841-841
Author(s):  
Daniel Hoffman ◽  
Paula dos Leffa ◽  
Caroline Sangalli ◽  
Julia Valmórbida ◽  
André Dornelles ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Low Income ◽  
Lower Risk ◽  
Total Energy Intake ◽  
Processed Foods ◽  
Double Burden ◽  
Poor Diet ◽  
The Impact

Abstract Objectives Poor diet quality is a major risk factor for the development of anemia. An increased consumption of fortified ultra-processed food (UPF) among children presents a new contributor to micronutrient intake, one that could potentially improve anemia biomarkers despite having a concomitantly low diet quality. Our objective was to investigate the impact of fortified UPF consumption on the prevalence of anemia and diet quality among children from low-income families in Brazil. Methods A cross-sectional analyses from a randomized field trial of children at 3 years of age (n = 432) from Porto Alegre, Brazil. Capillary blood samples were taken to measure hemoglobin concentration (Hb) and used to determine anemia status. Dietary data was assessed using two multiple-pass 24-h recalls and the consumption of UPF was classified according to the NOVA system. Results UPF account for 42.6% of total energy intake. Children in the highest tertile of UPF consumption had significantly lower risk of anemia (Hb < 110 g/L) compared to those in the lowest tertile (tertile 3 vs. tertile 1; OR 0.56 95% CI 0.39 to 0.82). Similarly, a 10% increase in the consumption of UPF was associated with a 22% lower risk of anemia (95% CI 0.64 to 0.94). Conversely, consumption of UPF was negatively associated with consumption of unprocessed/minimally processed foods. Finally, as the contribution of UPF to total energy intake increased, the intake of added sugars, total fats, and sodium increased, whereas the intake of proteins, fiber, and calcium decreased. Conclusions The consumption of fortified UPF was associated with a lower risk of anemia and a poor diet quality in children from a low-income community in Brazil. The co-existence of normal Hb with poor diet quality suggests the need for a more nuanced assessment of dietary patterns in low-income settings to best address this paradoxical situation as the prevalence of the double burden of disease continues to increase throughout the world. Funding Sources Coordination for the Improvement of Higher Education Personnel (CAPES).

scholarly journals Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1849
Author(s):  
Jose Martin Ramos-Diaz ◽  
Tatjana Kince ◽  
Martins Sabovics ◽  
Göker Gürbüz ◽  
Asta Rauma ◽  
...  
Keyword(s):  
Structural Damage ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Developed Countries ◽  
Processed Foods ◽  
Gluten Free ◽  
Initial Stability ◽  
Relationship Of ◽  
The Impact ◽  
The Relationship

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.

scholarly journals Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ciarán G Forde ◽  
Monica Mars ◽  
Kees de Graaf
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Causal Mechanism ◽  
Intake Rate ◽  
Processed Foods ◽  
Eating Rate ◽  
Measured Energy ◽  
Prevalence Of Obesity ◽  
The Impact ◽  
Energy Intake Rate

ABSTRACT Background Recent observational data and a controlled in-patient crossover feeding trial show that consumption of “ultra-processed foods” (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was >50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake. Objective The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification. Methods Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods. Results We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P < 0.05). However, within each processing category there is wide variability in the energy intake rate. Conclusions We conclude that reported relations between UPF consumption and obesity should account for differences in energy intake rates when comparing unprocessed and ultra-processed diets. Future research requires well-controlled human feeding trials to establish the causal mechanisms for why certain UPFs can promote higher energy intake.

scholarly journals The impact of consumption of ultra-processed foods on the nutritional status of adolescents

2019 ◽  
Vol 46 (4) ◽  
pp. 429-435
Author(s):  
Larisse Monteles N ◽  
Karoline dos Santos O ◽  
Keila Rejane Oliveira Gomes ◽  
Malvina Thais Pacheco R ◽  
Karoline de Macêdo Gonçalves F
Keyword(s):  
Nutritional Status ◽  
Processed Foods ◽  
The Impact

scholarly journals Ultra-processed foods and the nutritional dietary profile in Brazil

2015 ◽  
Vol 49 (0) ◽  
Author(s):  
Maria Laura da Costa Louzada ◽  
Ana Paula Bortoletto Martins ◽  
Daniela Silva Canella ◽  
Larissa Galastri Baraldi ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Consumption ◽  
Cross Sectional Study ◽  
Free Sugar ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Nutritional Profile ◽  
Fiber Protein ◽  
The Impact

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil.METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed.RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet.CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

scholarly journals Diet and Economic Modelling to Improve the Quality and Affordability of the Australian Diet for Low and Medium Socioeconomic Households

2021 ◽  
Vol 18 (11) ◽  
pp. 5771
Author(s):  
Michelle Blumfield ◽  
Carlene Starck ◽  
Tim Keighley ◽  
Peter Petocz ◽  
Anna Roesler ◽  
...  
Keyword(s):  
Diet Quality ◽  
Low Cost ◽  
Food Group ◽  
Cost Ratio ◽  
Economic Modelling ◽  
Processed Foods ◽  
Added Sugars ◽  
Processing Level ◽  
Nutrient Density ◽  
The Impact

Food costs are a barrier to healthier diet selections, particularly for low socioeconomic households who regularly choose processed foods containing refined grains, added sugars, and added fats. In this study, the objectives were to: (i) identify the nutrient density-to-cost ratio of Australian foods; (ii) model the impact of substituting foods with lower nutrient density-to-cost ratio with those with the highest nutrient density-to-cost ratio for diet quality and affordability in low and medium socioeconomic households; and (iii) evaluate food processing levels. Foods were categorized, coded for processing level, analysed for nutrient density and cost, and ranked by nutrient density-to-cost ratio. The top quartile of nutrient dense, low-cost foods included 54% unprocessed (vegetables and reduced fat dairy), 33% ultra-processed (fortified wholegrain bread and breakfast cereals <20 g sugars/100 g), and 13% processed (fruit juice and canned legumes). Using substitution modelling, diet quality improved by 52% for adults and 71% for children across all households, while diet affordability improved by 25% and 27% for low and medium socioeconomic households, respectively. The results indicate that the quality and affordability of the Australian diet can be improved when nutritious, low-cost foods are selected. Processing levels in the healthier modelled diets suggest that some ultra-processed foods may provide a beneficial source of nutrition when consumed within national food group recommendations.

scholarly journals Assessment of the impact of the European food industry on obesity and population nutrition

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
I Van Dam ◽  
O Allais ◽  
S Vandevijvere
Keyword(s):  
Food Environment ◽  
Food Industry ◽  
Self Regulation ◽  
Alcoholic Beverage ◽  
Processed Foods ◽  
The Sustainable Development ◽  
And Performance ◽  
Quick Service ◽  
Packaged Food ◽  
The Impact

Abstract Background Our food environment is becoming increasingly dominated by ultra-processed foods and big industry players often escape accountability through self-regulation and vague commitments. Methods Applying the 'Business Impact Assessment' (BIA-Obesity), as proposed by INFORMAS, the commitments and performance of the biggest companies among packaged food and non-alcoholic beverage manufacturers, quick-service restaurants and supermarkets were assessed at a European level and in Belgium as a case study. The tool consists of six different domains comprising the corporate nutrition strategy, food formulation, labelling, marketing, accessibility of (un)healthy products and relationships with other organisations. Results Preliminary results for Belgian companies based on publicly available information show a median score of &lt; 30% and a maximum score of &lt; 60% for comprehensiveness, specificity and transparency of commitments. Hardly any commitments are in place to increase accessibility to healthier products. Even though several commitments are made regarding advertisement towards children below 12 years, on average 36% of sales is for products not-permitted to be marketed to children (WHO) and 71% for products that are ultra-processed (NOVA). Throughout Europe, companies selling ultra-processed foods on average generate 85% (77%-90%) of their sales from ultra-processed foods of which 50% (35%-74%) is not-permitted to be marketed to children. Conclusions Even though many commitments are made, they are not sufficiently specific or comprehensive and do not link well with performance. To reach the goals set out by the Sustainable Development goals and to improve the food environment it is crucial to ensure that commitments don't get lost in translation, but are strengthened and transformed into results. Key messages Food industry players make several nutrition and health related commitments, but these don’t always translate into performance. The BIA-tool clearly distinguishes between the comprehensiveness, specificity and transparency of nutrition related commitments made by the food industry.

Processed Foods as an Integral Part of Universal Salt Iodization Programs: A Review of Global Experience and Analyses of Bangladesh and Pakistan

2012 ◽  
Vol 33 (4_suppl3) ◽  
pp. S272-S280 ◽  
Author(s):  
Rebecca Spohrer ◽  
Greg S. Garrett ◽  
Arnold Timmer ◽  
Rajan Sankar ◽  
Basanta Kar ◽  
...  
Keyword(s):  
Developing Countries ◽  
Food Industry ◽  
Developed Countries ◽  
Iodized Salt ◽  
Processed Foods ◽  
Processed Food ◽  
Face To Face ◽  
Salt Iodization ◽  
Original Definition ◽  
The Impact

Background Despite the reference to salt for food processing in the original definition of universal salt iodization (USI), national USI programs often do not explicitly address food industry salt. This may affect program impact and sustainability, given the increasing consumption of processed foods in developing countries. Objective To review experience of the use of iodized salt in the food industry globally, and analyze the market context in Bangladesh and Pakistan to test whether this experience may be applicable to inform improved national USI programming in developing countries. Methods A review of relevant international experience was undertaken. In Bangladesh and Pakistan, local rural market surveys were carried out. In Bangladesh, structured face-to-face interviews with bakers and indepth interviews with processed food wholesalers and retailers were conducted. In Pakistan, face-to-face structured interviews were conducted with food retailers and food labels were checked. Results Experience from industrialized countries reveals impact resulting from the use of iodized salt in the food industry. In Bangladesh and Pakistan, bread, biscuits, and snacks containing salt are increasingly available in rural areas. In Bangladesh, the majority of bakers surveyed claimed to use iodized salt. In Pakistan, 6 of 362 unique product labels listed iodized salt. Conclusions Successful experience from developed countries needs to be adapted to the developing country context. The increasing availability of processed foods in rural Bangladesh and Pakistan provides an opportunity to increase iodine intake. However, the impact of this intervention remains to be quantified. To develop better national USI programs, further data are required on processed food consumption across population groups, iodine contents of food products, and the contribution of processed foods to iodine nutrition.

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