scholarly journals Long-Term Trends in Ultra-Processed Food Consumption by Cardiometabolic Disease Status in the Framingham Offspring Study

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 419-419
Author(s):  
Filippa Juul ◽  
Yong Lin ◽  
Andrea Deierlein ◽  
Georgeta Vaidean ◽  
Niyati Parekh
Keyword(s):  
Disease Status ◽  
Dietary Guidelines ◽  
Cardiometabolic Disease ◽  
Processed Foods ◽  
Dietary Recommendations ◽  
Minimally Processed ◽  
Cardiometabolic Diseases ◽  
Baked Goods ◽  
Processing Level ◽  
Dietary Data

Abstract Objectives Ultra-processed foods currently provide the majority of calories in the U.S. and are closely linked with cardiometabolic diseases. Yet, little is known regarding consumption trends among individuals with and without cardiometabolic diseases. The current analyses examined longitudinal trends in diet processing level from 1991–2008 within the Framingham Heart Study Offspring Cohort by disease status. Methods Analyses were conducted using dietary data serially collected by a food frequency questionnaire at study exams every 4 years between 1991–2008. The analytical sample included 2893 adults with valid dietary data for ≥3 exams (mean age: 54.0 y). Based on the NOVA framework, foods were classified as unprocessed/minimally processed foods, processed culinary ingredients (salt, sugar, fats and oils), culinary preparations (homemade baked goods and dishes), processed foods and ultra-processed foods. Consumption of each processing level (servings/d) were examined by calculating means, standard deviations and p-values for trends over the 4 exams. Mixed effects models with subject-specific random intercepts were used to account for within-subject correlation. Trends were stratified by prevalent cardiometabolic disease (CVD, diabetes, hypertension). Results Among individuals with cardiometabolic diseases, over 17 years of follow-up, consumption of ultra-processed foods (7.9–6.1 servings/d) and minimally processed foods (11.2–10.6 servings/d) decreased (p-trend < 0.001). Intakes of processed foods, culinary ingredients and culinary preparations changed minimally during the study period. Trends were similar among individuals without cardiometabolic diseases (ultra-processed foods 7.3 to 5.8 servings/d) and minimally processed foods (11.3–11.0 servings/d) (p-trend < 0.001). Conclusions Consumption of ultra-processed foods, a putative cardiovascular risk factor, remained high throughout the 1990s and 2000s, among aging adults, regardless of the cardiometabolic disease status. Yet, processing level has not been addressed in federal or clinical dietary guidelines. Future investigations should determine if dietary recommendations distinguishing ultra-processed from moderately and minimally processed foods facilitate healthier food choices. Funding Sources None.

Trends in food consumption by degree of processing and diet quality over 17 years: results from the Framingham Offspring Study

2021 ◽  
pp. 1-11
Author(s):  
Filippa Juul ◽  
Yong Lin ◽  
Andrea L. Deierlein ◽  
Georgeta Vaidean ◽  
Niyati Parekh
Keyword(s):  
Food Consumption ◽  
Diet Quality ◽  
Energy Content ◽  
Smoking Status ◽  
Dietary Guidelines ◽  
Processed Foods ◽  
Dietary Intakes ◽  
Minimally Processed ◽  
Processing Level ◽  
Dietary Guidelines For Americans

Abstract Ultraprocessed foods provide the majority of energy content in the American diet, yet little is known regarding consumption trends over time. We determined trends in diet processing level and diet quality from 1991 to 2008 within the prospective Framingham Offspring Cohort. Dietary intakes were collected by FFQ quadrennially 1991–2008 (total of four examinations). The analytical sample included 2893 adults with valid dietary data for ≥3 examinations (baseline mean age = 54 years). Based on the NOVA framework, we classified foods as: unprocessed/minimally processed foods; processed culinary ingredients (salt/sugar/fats/oils); and processed foods and ultraprocessed foods. We evaluated diet quality using the Dietary Guidelines for Americans Adherence Index (DGAI) 2010. Trends in consumption of foods within each processing level (servings/d) and diet quality over the four examinations were evaluated using mixed effects models with subject-specific random intercepts. Analyses were stratified by sex, BMI (<25 kg/m2, 25–29·9 kg/m2, ≥30 kg/m2) and smoking status. Over 17 years of follow-up, ultraprocessed food consumption decreased from 7·5 to 6·0 servings/d and minimally processed food consumption decreased from 11·9 to 11·3 servings/d (Ptrend < 0·001). Changes in intakes of processed foods, culinary ingredients and culinary preparations were minimal. Trends were similar by sex, BMI and smoking status. DGAI-2010 score increased from 60·1 to 61·5, P < 0·001. The current study uniquely describes trends in diet processing level in an ageing US population, highlighting the longstanding presence of ultraprocessed foods in the American diet. Given the poor nutritional quality of ultraprocessed foods, public health efforts should be designed to limit their consumption.

The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables

2019 ◽  
Vol 10 (1) ◽  
pp. 569-596 ◽  
Author(s):  
Min Li ◽  
Kacie K.H.Y. Ho ◽  
Micaela Hayes ◽  
Mario G. Ferruzzi
Keyword(s):  
Fruits And Vegetables ◽  
Consumer Preferences ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
Processed Foods ◽  
Processing Level ◽  
Processing Strategies ◽  
Vegetable Products ◽  
Dietary Guidelines For Americans ◽  
Food And Nutritional Security

The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers’ expectations for product quality, availability, and affordability. Currently, processed foods play an increasingly important role in American diets. Often characterized as unhealthy, processed foods are contributors to both food and nutritional security. When the alignment of processing strategies with DGA principles exists, achieving DGA goals is more likely, regardless of processing level. In this review, select processing strategies for whole grains, fruits, and vegetables are described to show how DGA principles can guide processing efforts to create healthier products. Although whole grains, supported by industry-wide innovation and guidance, have had some success with consumers, improving intake of fruit and vegetable products remains a challenge. Closing consumption gaps requires new innovations and products aligned with consumer preferences and DGA principles.

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.

Content of Brazilian supermarket circulars do not reflect national dietary guidelines

2019 ◽  
Vol 35 (5) ◽  
pp. 1052-1060 ◽  
Author(s):  
Anice Milbratz de Camargo ◽  
Júlia Pitsch de Farias ◽  
Ana Claudia Mazzonetto ◽  
Moira Dean ◽  
Giovanna Medeiros Rataichesck Fiates
Keyword(s):  
Latin American ◽  
Food Choices ◽  
Dietary Guidelines ◽  
Processed Foods ◽  
Minimally Processed ◽  
Ministry Of Health ◽  
Food Items ◽  
Shopping Behaviour ◽  
The Mean ◽  
Level Of Processing

Abstract Previous research on foods advertised in supermarket circulars revealed that advertisement for foods at promotional prices influence food choices and shopping behaviour, but no paper reporting the Latin American context was identified. Furthermore, most studies only assessed the products advertised on the front pages and not in the entire circulars. This paper quantifies and categorizes, according to level of processing, the foods advertised in circulars from four Brazilian supermarket chains in order to assess their compatibility with the national dietary guidelines issued by the Ministry of Health. Printed and online circulars were collected between June and July 2016. Foods items advertised were identified and classified into one of four categories using the NOVA classification as unprocessed or minimally processed, processed culinary ingredient, processed or ultra-processed. Sixteen documents were analysed, and 1786 food items identified, where 23% were categorized as unprocessed or minimally processed, and 63% as ultra-processed foods. While the mean proportion of ultra-processed and unprocessed or minimally processed foods advertised on circular covers was similar (p = 0.49), the mean proportion of ultra-processed foods advertised in the entire circular was significantly higher than unprocessed or minimally processed foods (p &lt; 0.001). Brazilian supermarket circulars are stimulating the acquisition of ultra-processed foods, which does not encourage food choices to be in line with what is recommended by the Dietary Guidelines for the Brazilian Population.

scholarly journals Poor Eating Habits and Selected Determinants of Food Choice Were Associated With Ultraprocessed Food Consumption in Brazilian Women During the COVID-19 Pandemic

2021 ◽  
Vol 8 ◽  
Author(s):  
Fabiana Infante Smaira ◽  
Bruna Caruso Mazzolani ◽  
Gabriel Perri Esteves ◽  
Heloisa C. Santo André ◽  
Milla Cordeiro Amarante ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Choice ◽  
Protein Intake ◽  
Eating Habits ◽  
Carbohydrate Intake ◽  
Processed Foods ◽  
Minimally Processed ◽  
Processing Level ◽  
Delivery Services ◽  
Main Meals

Background: The aim of this study was to investigate possible associations between food consumption and eating habits and food choice determinants in women during COVID-19 pandemic.Methods: This is a cross-sectional survey conducted in Brazil between June and September, 2020, during which time social distancing measures were in place.Results: Participants (n = 629) were aged 34.0 years and mostly within normal weight according to BMI (60.4%). “Snacking” and “liking” associated with increased energy (β = 164.27 and β = 110.24) and carbohydrate intake (β = 1.97 and β = 1.80), and with reduced protein intake (β = −1.54 and β = −1.18). In contrast, “dieting” and “weight control” associated with reduced energy (β = −162.57 and β = −111.49) and carbohydrate intake (β = −2.78 and β = −2.07), and with increased protein intake (β = 3.78 and β = 1.65). “Dieting” (β = 7.27), “need and hunger” (β = 3.34), and “health” (β = 4.94) associated with an increased consumption of unprocessed and minimally processed foods, whereas “replacing main meals with snacks” (β = −8.98), “snacking” (β = −6.92) and binge eating symptoms (β = −0.34) associated with reduced consumption of foods within this processing level. In contrast, “use of delivery services” (β = 3.39), “replacing main meals with snacks” (β = 5.49), “visual appeal” (β = 2.17), “social norms” (β = 2.19) and “affect regulation” (β = 2.01) associated with increased ultraprocessed food consumption. Overall, associations were more frequent and pronounced when analyzing food consumption by processing level rather than by macronutrient intake.Conclusion: Some eating habits and food choice determinants (“snacking,” “replacing meals with snacks,” “use of delivery services”) observed during the COVID-19 pandemic were associated with an unhealthy diet (high energy and carbohydrate consumption, increased ultraprocessed food consumption and reduced unprocessed/minimally processed foods consumption) in Brazilian women.

Processing level and diet quality of the US grocery cart: is there an association?

2019 ◽  
Vol 22 (13) ◽  
pp. 2357-2366 ◽  
Author(s):  
Filippa Juul ◽  
Bárbara dos Santos Simões ◽  
Jacqueline Litvak ◽  
Euridice Martinez-Steele ◽  
Andrea Deierlein ◽  
...  
Keyword(s):  
Linear Regression ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Food Purchases ◽  
Processing Level ◽  
Nationally Representative

AbstractObjective:The majority of groceries purchased by US households are industrially processed, yet it is unclear how processing level influences diet quality. We sought to determine if processing level is associated with diet quality of grocery purchases.Design:We analysed grocery purchasing data from the National Household Food Acquisition and Purchase Survey 2012–2013. Household grocery purchases were categorized by the NOVA framework as minimally processed, processed culinary ingredients, processed foods or ultra-processed foods. The energy share of each processing level (percentage of energy; %E) and Healthy Eating Index-2015 (HEI-2015) component and total scores were calculated for each household’s purchases. The association between %E from processed foods and ultra-processed foods, respectively, and HEI-2015 total score was determined by multivariable linear regression. Foods purchased by households with the highest v. lowest ultra-processed food purchases and HEI-2015 total score &lt;40 v. ≥60 were compared using linear regression.Setting:USA.Participants:Nationally representative sample of 3961 households.Results:Processed foods and ultra-processed foods provided 9·2 (se 0·3) % and 55·8 (se 0·6) % of purchased energy, respectively. Mean HEI-2015 score was 54·7 (se 0·4). Substituting 10 %E from minimally processed foods and processed culinary ingredients for ultra-processed foods decreased total HEI-2015 score by 1·8 points (β = −1·8; 95 % CI −2·0, −1·5). Processed food purchases were not associated with diet quality. Among households with high ultra-processed food purchases, those with HEI-2015 score &lt;40 purchased less minimally processed plant-foods than households with HEI-2015 score ≥60.Conclusions:Increasing purchases of minimally processed foods, decreasing purchases of ultra-processed foods and selecting healthier foods at each processing level may improve diet quality.

scholarly journals Impact of ultra-processed foods on micronutrient content in the Brazilian diet

2015 ◽  
Vol 49 (0) ◽  
pp. 1-8 ◽  
Author(s):  
Maria Laura da Costa Louzada ◽  
Ana Paula Bortoletto Martins ◽  
Daniela Silva Canella ◽  
Larissa Galastri Baraldi ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Consumption ◽  
Family Income ◽  
Dietary Guidelines ◽  
Brazilian Population ◽  
Processed Foods ◽  
Linear Regression Models ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Per Capita ◽  
The Impact

OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.

scholarly journals Nutrition and Packaging Characteristics of Toddler Foods in Australia

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 561-561
Author(s):  
Jennifer McCann` ◽  
Julie Woods ◽  
Georgie Russell
Keyword(s):  
Food Environment ◽  
Data Entry ◽  
Dietary Guidelines ◽  
Snack Food ◽  
Processed Foods ◽  
Dietary Recommendations ◽  
Cross Sectional ◽  
Snack Foods ◽  
Retail Food Environment ◽  
Retail Food

Abstract Objectives To analyse nutritional and packaging characteristics of toddler specific foods in the Australian retail food environment. Methods A cross-sectional audit of the current Australian toddler (12–36 months) food environment was undertaken by visiting major supermarket and pharmacy chains, and online searching. All toddler foods within the store were included. Details on product label attributes were collected via photographs using a smartphone for data entry and analysis. Products were categorised as a (i) snack food or meal, and (ii) snacks sub-categorised dependent on main ingredients. Products were classified as a discretionary or core food as per the Australian Dietary Guidelines (ADG) and level of processing according to NOVA classification. Results 154 toddler specific foods were identified. Snack foods accounted for 81% of all foods. 40% of all foods were classified as discretionary and 85% of all foods were ultra-processed. Close to half (47%) of all products were both core and ultra-processed. Per 100g,  discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and sodium (p &lt; 0.001) than core foods. Total sugars were significantly higher (p &lt; 0.001) and sodium significantly lower (p &lt; 0.001) in minimally processed foods than in ultra-processed foods. Conclusions The retail food environment for toddlers in Australia consists of many food products which do not align with best practise feeding guidelines or dietary recommendations, as the majority of toddler foods available in Australia are UP snack foods, and do not align with the ADG. Funding Sources None.

scholarly journals Integration of various dimensions in food-based dietary guidelines via mathematical approaches Report of a DGE/FENS Workshop in Bonn, Germany, 23-24 September 2019

2020 ◽  
pp. 1-18
Author(s):  
Anne Carolin Schäfer ◽  
Annemarie Schmidt ◽  
Angela Bechthold ◽  
Heiner Boeing ◽  
Bernhard Watzl ◽  
...  
Keyword(s):  
Population Based ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Mathematical Methods ◽  
Trade Offs ◽  
Simultaneous Integration ◽  
Joint Workshop ◽  
Different Dimensions ◽  
Diverse Data ◽  
Mathematical Optimisation

Abstract In the past, food-based dietary guidelines (FBDGs) were derived nearly exclusively by using systematic reviews on diet-health-relationships and translating dietary reference values for nutrient intake into foods. This approach neglects many other implications that dietary recommendations have on society, the economy and environment. In view of pressing challenges, such as climate change and the rising burden of diet-related diseases, the simultaneous integration of evidence-based findings from different dimensions into FBDGs is required. Consequently, mathematical methods and data processing are evolving as powerful tools in nutritional sciences. The possibilities and reasons for the derivation of FBDGs via mathematical approaches were the subject of a joint workshop hosted by the German Nutrition Society (DGE) and the Federation of European Nutrition Societies (FENS) in September 2019 in Bonn, Germany. European scientists were invited to discuss and exchange on the topics of mathematical optimisation for the development of FBDGs and different approaches to integrate various dimensions into FBDGs. We concluded that mathematical optimisation is a suitable tool to formulate FBDGs finding trade-offs between conflicting goals and taking several dimensions into account. We identified a lack of evidence for the extent to which constraints and weights for different dimensions are set and the challenge to compile diverse data that suit the demands of optimisation models. We also found that individualisation via mathematical optimisation is one perspective of FBDGs to increase consumer acceptance, but the application of mathematical optimisation for population-based and individual FBDGs requires more experience and evaluation for further improvements.

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