scholarly journals Processed and ultra-processed foods are associated with lower-quality nutrient profiles in children from Colombia

2017 ◽  
Vol 21 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Brittany Cornwell ◽  
Eduardo Villamor ◽  
Mercedes Mora-Plazas ◽  
Constanza Marin ◽  
Carlos A Monteiro ◽  
...  
Keyword(s):  
School Children ◽  
Food Processing ◽  
Dietary Quality ◽  
Processed Foods ◽  
Minimally Processed ◽  
Convenience Sample ◽  
Middle Income ◽  
Dietary Records ◽  
Influence Of Food ◽  
Nutrient Profiles

AbstractObjectiveTo determine if processed and ultra-processed foods consumed by children in Colombia are associated with lower-quality nutrition profiles than less processed foods.DesignWe obtained information on sociodemographic and anthropometric variables and dietary information through dietary records and 24 h recalls from a convenience sample of the Bogotá School Children Cohort. Foods were classified into three categories: (i) unprocessed and minimally processed foods, (ii) processed culinary ingredients and (iii) processed and ultra-processed foods. We also examined the combination of unprocessed foods and processed culinary ingredients.SettingRepresentative sample of children from low- to middle-income families in Bogotá, Colombia.SubjectsChildren aged 5–12 years in 2011 Bogotá School Children Cohort.ResultsWe found that processed and ultra-processed foods are of lower dietary quality in general. Nutrients that were lower in processed and ultra-processed foods following adjustment for total energy intake included: n-3 PUFA, vitamins A, B12, C and E, Ca and Zn. Nutrients that were higher in energy-adjusted processed and ultra-processed foods compared with unprocessed foods included: Na, sugar and trans-fatty acids, although we also found that some healthy nutrients, including folate and Fe, were higher in processed and ultra-processed foods compared with unprocessed and minimally processed foods.ConclusionsProcessed and ultra-processed foods generally have unhealthy nutrition profiles. Our findings suggest the categorization of foods based on processing characteristics is promising for understanding the influence of food processing on children’s dietary quality. More studies accounting for the type and degree of food processing are needed.

scholarly journals Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 50 ◽  
Author(s):  
Elizabeth Svisco ◽  
Carmen Byker Shanks ◽  
Selena Ahmed ◽  
Katie Bark
Keyword(s):  
Elementary School ◽  
Food Processing ◽  
Food Choices ◽  
Snack Food ◽  
Processed Foods ◽  
Minimally Processed ◽  
Food Ingredients ◽  
Snack Foods ◽  
Food Items ◽  
Processing Level

Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.

scholarly journals Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada

2012 ◽  
Vol 16 (12) ◽  
pp. 2240-2248 ◽  
Author(s):  
Jean-Claude Moubarac ◽  
Ana Paula Bortoletto Martins ◽  
Rafael Moreira Claro ◽  
Renata Bertazzi Levy ◽  
Geoffrey Cannon ◽  
...  
Keyword(s):  
Cancer Research ◽  
Saturated Fat ◽  
Average Energy ◽  
Dietary Quality ◽  
Processed Foods ◽  
Minimally Processed ◽  
Group 3 ◽  
Group 2 ◽  
Processed Products ◽  
Group 1

AbstractObjectiveTo investigate consumption of ultra-processed products in Canada and to assess their association with dietary quality.DesignApplication of a classification of foodstuffs based on the nature, extent and purpose of food processing to data from a national household food budget survey. Foods are classified as unprocessed/minimally processed foods (Group 1), processed culinary ingredients (Group 2) or ultra-processed products (Group 3).SettingAll provinces and territories of Canada, 2001.SubjectsHouseholds (n 5643).ResultsFood purchases provided a mean per capita energy availability of 8908 (se 81) kJ/d (2129 (se 19) kcal/d). Over 61·7 % of dietary energy came from ultra-processed products (Group 3), 25·6 % from Group 1 and 12·7 % from Group 2. The overall diet exceeded WHO upper limits for fat, saturated fat, free sugars and Na density, with less fibre than recommended. It also exceeded the average energy density target of the World Cancer Research Fund/American Institute for Cancer Research. Group 3 products taken together are more fatty, sugary, salty and energy-dense than a combination of Group 1 and Group 2 items. Only the 20 % lowest consumers of ultra-processed products (who consumed 33·2 % of energy from these products) were anywhere near reaching all nutrient goals for the prevention of obesity and chronic non-communicable diseases.ConclusionsThe 2001 Canadian diet was dominated by ultra-processed products. As a group, these products are unhealthy. The present analysis indicates that any substantial improvement of the diet would involve much lower consumption of ultra-processed products and much higher consumption of meals and dishes prepared from minimally processed foods and processed culinary ingredients.

Consumption of ultra-processed foods decreases the quality of the overall diet of middle-aged Japanese adults

2019 ◽  
Vol 22 (16) ◽  
pp. 2999-3008 ◽  
Author(s):  
Kaori Koiwai ◽  
Yukari Takemi ◽  
Fumi Hayashi ◽  
Hiromitsu Ogata ◽  
Saika Matsumoto ◽  
...  
Keyword(s):  
Energy Intake ◽  
Linear Trend ◽  
Community Dwelling ◽  
Dietary Quality ◽  
Processed Foods ◽  
Middle Aged ◽  
Minimally Processed ◽  
Significant Linear Trend ◽  
Japanese Adults ◽  
Dietary Content

AbstractObjective:To estimate the consumption of ultra-processed foods and determine its association with dietary quality among middle-aged Japanese adults.Design:Cross-sectional study using data from the Saitama Prefecture Health and Nutrition Survey 2011. Dietary intake was assessed using one- or two-day dietary records. Sociodemographic and lifestyle factors were obtained via self-administered questionnaire. Food items were classified according to the NOVA system into four groups: unprocessed or minimally processed foods; processed culinary ingredients; processed foods; and ultra-processed foods. The dietary share of each NOVA food group and their subgroups was calculated in relation to total energy intake, and the average dietary content of key nutrients was determined across tertiles of the dietary energy share of ultra-processed foods (low, middle and high intake).Setting:Saitama Prefecture in Japan.Participants:Community-dwelling adults aged 30–59 years (256 men, 361 women).Results:Consumption of unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods contributed 44·9 (se 0·8) %, 5·5 (se 0·2) %, 11·3 (se 0·4) % and 38·2 (se 0·9) % of total daily energy intake, respectively. A positive and statistically significant linear trend was found between the dietary share of ultra-processed foods (tertiles) and the dietary content of total and saturated fat, while an inverse relationship was observed for protein, vitamin K, vitamin B6, dietary fibre, magnesium, phosphorus and iron.Conclusions:Our findings show that higher consumption of ultra-processed foods was associated with decreased dietary quality among Japanese adults.

scholarly journals Robustness of Food Processing Classification Systems

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1344 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Kenneth Chui ◽  
E. Whitney Evans ◽  
Jeanne Goldberg ◽  
Sarah Amin ◽  
...  
Keyword(s):  
Food Processing ◽  
Nutrient Concentration ◽  
Multinomial Logistic Regression ◽  
Classification Systems ◽  
Dietary Quality ◽  
Minimally Processed ◽  
Rater Reliability ◽  
Linear Discriminant ◽  
The Relationship

Discrepancies exist among food processing classification systems and in the relationship between processed food intake and dietary quality of children. This study compared inter-rater reliability, food processing category, and the relationship between processing category and nutrient concentration among three systems (Nova, International Food Information Council (IFIC), and University of North Carolina at Chapel Hill (UNC)). Processing categories for the top 100 most commonly consumed foods children consume (NHANES 2013–2014) were independently coded and compared using Spearman’s rank correlation coefficient. Relative ability of nutrient concentration to predict processing category was investigated using linear discriminant analysis and multinomial logistic regression and compared between systems using Cohen’s kappa coefficient. UNC had the highest inter-rater reliability (ρ = 0.97), followed by IFIC (ρ = 0.78) and Nova (ρ = 0.76). UNC and Nova had the highest agreement (80%). Lower potassium was predictive of IFIC’s classification of foods as moderately compared to minimally processed (p = 0.01); lower vitamin D was predictive of UNC’s classification of foods as highly compared to minimally processed (p = 0.04). Sodium and added sugars were predictive of all systems’ classification of highly compared to minimally processed foods (p < 0.05). Current classification systems may not sufficiently identify foods with high nutrient quality commonly consumed by children in the U.S.

scholarly journals Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 637 ◽  
Author(s):  
Karine Trudeau ◽  
Marie-Claude Rousseau ◽  
Marie-Élise Parent
Keyword(s):  
Prostate Cancer ◽  
Food Intake ◽  
Cancer Risk ◽  
Food Processing ◽  
Prostate Cancer Screening ◽  
Prostate Cancer Risk ◽  
Processed Foods ◽  
Inverse Association ◽  
Minimally Processed ◽  
Increased Risk

We studied the association between food intake, based on the extent of processing, and prostate cancer risk in a population-based case-control study conducted in Montreal, Canada in 2005–2012. Incident prostate cancer cases (n = 1919) aged ≤75 years were histologically confirmed. Population controls (n = 1991) were randomly selected from the electoral list and frequency-matched to cases by age (±5 years). A 63-item food frequency questionnaire focusing on the two years prior to diagnosis/interview was administered by interviewers. The NOVA classification was used to categorize foods based on processing level. Unconditional logistic regression estimated the association between food intake and prostate cancer risk, adjusting for age, education, ethnicity, family history, and timing of last prostate cancer screening. Consumption of unprocessed or minimally processed foods showed a slight, inverse association (Odd ratio [OR] 0.86, 95% confidence interval [CI] 0.70–1.07; highest vs. lowest quartile) with prostate cancer. An increased risk was observed with higher intake of processed foods (OR 1.29, 95%CI 1.05–1.59; highest vs. lowest quartile), but not with consumption of ultra-processed food and drinks. The associations with unprocessed/minimally processed foods and processed foods were slightly more pronounced for high-grade cancers (ORs 0.80 and 1.33, respectively). Findings suggest that food processing may influence prostate cancer risk.

scholarly journals Alignment of Food Processing Classification Systems with Nutrient Quality (OR14-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Kenneth Chui ◽  
Whitney Evans ◽  
Sarah Amin ◽  
Jeanne Goldberg ◽  
...  
Keyword(s):  
Food Processing ◽  
Multinomial Logistic Regression ◽  
Classification Systems ◽  
Dietary Quality ◽  
Nutrient Concentrations ◽  
Processed Foods ◽  
Rater Reliability ◽  
Linear Discriminant ◽  
Processing Level ◽  
The Impact

Abstract Objectives Processed foods are associated with energy-dense eating patterns among children, yet research using food processing classification systems has led to varying conclusions regarding the impact of processed foods on dietary quality. This study utilized three common classification systems to examine (a) agreement between systems for processing level assignment, and (b) relationships between processing level, as determined by each classification system, and individual nutrient concentrations for foods commonly consumed by children. Methods The Nova, International Food Information Council (IFIC), and the University of North Carolina (UNC) systems were examined. Two researchers independently coded processing level according to each system's criteria for the 100 most commonly consumed foods by children 6–12 yrs (NHANES 2013–2014). Inter-rater reliability was assessed using Spearman's rank correlation. Concentration of under- (potassium, fiber, choline, magnesium, calcium, iron, vitamins A, D, E, and C) and over-consumed (added sugars, saturated fat and sodium) nutrients were quantified for 100 grams of each food. Alignment of processing classification systems with nutrient concentration was investigated using linear discriminant analysis and multinomial logistic regression, and compared among systems using Cohen's kappa. Results Most foods were classified as highly processed (70%, 62% 53%, for the Nova, UNC and IFIC system, respectively). The UNC system had the highest inter-rater reliability (r = 0.97, P < 0.001), followed by IFIC (r = 0.78, P < 0.001) and Nova (r = 0.76, P < 0.001). Processing level was associated with greater sodium and total sugars for both UNC and IFIC, and iron for IFIC. Minimal processing was associated with a higher concentration of vitamin C for IFIC and UNC. There were no other significant associations. Agreement was highest between Nova and UNC (k = 0.61, P < 0.001) and lowest between Nova and IFIC (k = 0.52, P < 0.001). Conclusions Processing classification systems may differentiate highly processed foods by their nutrient qualities, but not moderately or minimally processed. Universal definitions for processing level assignment are needed to ensure consistent methodology in studies examining the relationship between processed food intake and health. Funding Sources NA.

Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011

2014 ◽  
Vol 75 (1) ◽  
pp. 15-21 ◽  
Author(s):  
Jean-Claude Moubarac ◽  
Malek Batal ◽  
Ana Paula Bortoletto Martins ◽  
Rafael Claro ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Processing ◽  
Energy Availability ◽  
Processed Foods ◽  
Dietary Energy ◽  
Minimally Processed ◽  
Household Expenditures ◽  
Household Food ◽  
Food Expenditures ◽  
Nutrition Research ◽  
Processed Products

Purpose A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Methods Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. Results During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. Conclusions The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

scholarly journals Supermarket Circulars Promoting the Sales of ‘Healthy’ Foods: Analysis Based on Degree of Processing

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2877
Author(s):  
Alyne Michelle Botelho ◽  
Anice Milbratz de Camargo ◽  
Kharla Janinny Medeiros ◽  
Gabriella Beatriz Irmão ◽  
Moira Dean ◽  
...  
Keyword(s):  
Food Processing ◽  
Nutrient Content ◽  
Processed Foods ◽  
Health And Wellness ◽  
Healthy Foods ◽  
Food Sector ◽  
Minimally Processed ◽  
Chi Square ◽  
Chi Square Test ◽  
Negative Health Outcomes

The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world’s fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars’ specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content. Brazilian supermarket circulars were found to be promoting the sale of Ultra-processed foods in their health and wellness sections, leading to a situation that can mislead the consumer and bring negative health outcomes.

scholarly journals Degree of food processing and its relationship with overweight and body adiposity in Brazilian adults

2021 ◽  
Vol 34 ◽  
Author(s):  
Danielle Cristina Guimarães da SILVA ◽  
Fabrícia Geralda FERREIRA ◽  
Dayana Ladeira Macedo PEREIRA ◽  
Emanuele Louise Gomes de MAGALHÃES ◽  
Giana Zarbato LONGO
Keyword(s):  
Risk Factor ◽  
Total Energy ◽  
Energy Intake ◽  
Food Processing ◽  
Protective Factor ◽  
Processed Foods ◽  
Minimally Processed ◽  
Body Adiposity ◽  
Excess Adiposity ◽  
The Relationship

ABSTRACT Objective To check the relationship of the degree of food processing with overweight and body adiposity in Brazilian adults. Methods Cross-sectional study with 670 adults (334 women and 336 men) aged 20-59 years in Viçosa, Minas Gerais, Brazil, based on population data collected using a questionnaire, 24-hour dietary recall interview, and anthropometric evaluation. Consumed foods were categorized into four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. Poisson regression models were used to assess the relationship between degree of food processing and overweight and body adiposity. Results The contribution of unprocessed or minimally processed foods to total energy intake was a protective factor for overweight in all quartiles. The contribution of ultra-processed foods to total energy intake was a risk factor for overweight in the highest quartile (prevalence ratio, 1.308; 95% confidence interval, 1.085-1.577). High energy intake from ultra-processed foods was a risk factor for excess adiposity in the highest quartiles. Conclusion Consumption of ultra-processed foods is associated with overweight and excess adiposity, whereas consumption of unprocessed and minimally processed foods is a protective factor for overweight.

scholarly journals Time trend (2008-2016) of food consumption based on the degree of food processing in United Kingdom

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M F Madruga ◽  
E Martínez Steele ◽  
R B Levy ◽  
F Rauber
Keyword(s):  
Food Consumption ◽  
Food Processing ◽  
Time Trend ◽  
Calorie Intake ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Total Calorie ◽  
Over Time ◽  
Total Calorie Intake

Abstract Background Ultra-processed foods have been rapidly displacing traditional dietary patterns based on unprocessed and minimally processed foods. We assessed the time trend of food consumption based on the degree and purpose of food processing in United Kingdom from 2008 to 2016. Methods Cross-sectional data from the National Diet and Nutrition Survey were analysed. Food items collected using a 4-day food diary were classified according to the NOVA system. Linear regression models were used to estimate linear trend of food consumption across years, adjusted for sex, social class occupation, age and region. Results From the 2008 to 2016, the dietary contribution of processed culinary ingredients increased from 4.1% to 4.8% (p for trend&lt;0.001), while the contribution of processed foods decreased from 9.5% to 8.4% (p for trend=0.001), respectively. The contribution of unprocessed or minimally processed foods (from 30.4% in 2008 to 30.2% in 2016; p for trend=0.462) and ultra-processed foods (from 56.0% to 56.6%, respectively; p for trend=0.194) across survey years has not appreciably changed. Regarding the subgroups, butter and plain oil (Processed culinary ingredients) increased over time, while beer, food preserved and bread (processed food) decreased. Among ultra-processed foods, pre-prepared meals, biscuits and industrial desserts increased, while reconstituted meat and margarine decreased. Among unprocessed or minimally processed foods, poultry, cereals, eggs and legumes increased, while roots, red meat and fresh fruit juice decreased. Conclusions We observed substantial changes in the consumption of processed food and processed culinary ingredients over time. The consumption of ultra-processed food remained unchanged over time, and still account for more than half of total calorie intake in UK. Despite this, substantial changes in some subgroups including ultra-processed, were observed for the four NOVA groups. Funding CAPES and FAPESP 2016/14302-7. Key messages The consumption of ultra-processed food remained unchanged over time, and still account for more than half of total calorie intake in UK. Actions to mitigate high consumption ultra-processed foods are necessary given that these foods have been strongly associated with obesity and diet-related chronic diseases.

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