scholarly journals ULTRA-PROCESSED FOODS – IS ENOUGH BEING DONE TO REDUCE THEIR CONSUMPTION?

2018 ◽  
Vol 9 (2) ◽  
pp. 127-139
Author(s):  
JAI PRAKASH DADHICH
Keyword(s):  
Consumer Behavior ◽  
International Marketing ◽  
Food Products ◽  
Communicable Diseases ◽  
Processed Foods ◽  
Processed Food ◽  
Non Communicable Diseases ◽  
Regulatory Measures

The role of ultra-processed foods (UPFs) high in fats, sugar and salt is well documented in the causation of the non-communicable diseases. However, with globalization, consumption of these food products is increasing. In the absence of effective and comprehensive global and national regulatory measures, manufacturers are promoting ultra-processed food products by influencing policymaking, consumer behavior and research. There is a need to have an international marketing Code, based on which national legal instruments may be enacted to regulate the marketing of UPFs.

31.E. Workshop: Food processing in the modern era: implication for public health

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
◽  
Keyword(s):  
Public Health ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
General Public ◽  
Communicable Diseases ◽  
Current Evidence ◽  
Processed Foods ◽  
Healthy Weight ◽  
Traditional Foods ◽  
Non Communicable Diseases

Abstract Current scientific evidence and reports from governmental organizations agree that healthy nutrition represents a key factor to prevent death and disability from major nutrition-related chronic diseases. For many years, the essential goal of healthy dietary recommendations included eating nutrient dense foods and limiting consumption of foods high in energy (sugar, starch and/or fat) to maintain a healthy weight. However, the scientific community abandoned the more simplistic approach of energy balance between calorie in and out, shifting into investigation of the whole diet quality as main determinant of health. With development of new technologies and globalization of the markets, the food availability improved worldwide, often in spite of (nutritional) quality and loss of local products production/consumption. As a result, there is an industry-supported wide spread of “non-traditional” foods, including processed foods characterized by various ingredients, added sugars, and additives that are highly influencing consumers' behaviors and, only recently, questioned for their role on general public health. This workshop aims to provide insights on consumption of ultra-processed foods up to the extreme processing of dietary supplements and their use and misuse, emphasizing on their potential impact on traditional dietary patterns. The objectives of the present workshop are the following: To provide a science-based definition of processed and ultra-processed foods; To explore current evidence of the association between ultra-processed foods and risk of chronic non-communicable diseases and mortality; To explore current evidence of the association between dietary supplements and human health; To discuss whether introduction of non-traditional foods may affect the relation between traditional dietary patterns and health. Given the novelty of the topic, it is crucial to summarize current evidence from lead experts on this field of research and sharing opinions with the audience in light of the presented results. The conclusions might have crucial implications for potential policy and research outcomes. Key messages Uncontrolled consumption of ultra-processed foods and dietary supplements represent a potential threat for general public health. The inclusion of ultra-processed foods into traditional healthy dietary patterns may affect their efficacy in preventing chronic non-communicable diseases.

scholarly journals Reinventing the wheel? The harmonization between the SDGs and the UN documents for non-communicable diseases risk factors

2020 ◽  
Vol 21 ◽  
Author(s):  
Tiago Gabriel Tasca ◽  
Roberta De Freitas Campos
Keyword(s):  
Risk Factors ◽  
United Nations ◽  
Well Being ◽  
Communicable Diseases ◽  
Processed Foods ◽  
Non Communicable Diseases ◽  
2030 Agenda ◽  
The United Nations ◽  
United Nations System ◽  
Nations System

Non-communicable diseases (NCDs) are one of the main challenges to the development and well-being of populations. Based on the documents issued by the United Nations system (FAO, ECOSOC, UNGA, and WHO), it is argued that the 2030 Agenda is partially harmonized with the recommendations of these organizations. This partial harmonization is explained through political coherence by illustrating explanatory vectors from 2005 to 2019 for products associated with NCDs risk factors: alcohol, pesticides, ultra-processed foods, and tobacco. 

scholarly journals Aiming for Health Equity: The role of Public Health Policy and Primary Healthcare Comment on "Universal Health Coverage for Non-Communicable Diseases and Health Equity: Lessons From Australian Primary Healthcare"

2021 ◽  
Author(s):  
Bo Burström
Keyword(s):  
Public Health ◽  
Social Determinants Of Health ◽  
Healthcare System ◽  
Health Equity ◽  
Social Determinants ◽  
Primary Healthcare ◽  
Communicable Diseases ◽  
Determinants Of Health ◽  
Non Communicable Diseases

This commentary refers to the article by Fisher et al on lessons from Australian primary healthcare (PHC), which highlights the role of PHC to reduce non-communicable diseases (NCDs) and promote health equity. This commentary discusses important elements and features when aiming for health equity, including going beyond the healthcare system and focusing on the social determinants of health in public health policies, in PHC and in the healthcare system as a whole, to reduce NCDs. A wider biopsychosocial view on health is needed, recognizing the importance of social determinants of health, and inequalities in health. Public funding and universal access to care are important prerequisites, but regulation is needed to ensure equitable access in practice. An example of a PHC reform in Sweden indicates that introducing market solutions in a publicly funded PHC system may not benefit those with greater needs and may reduce the impact of PHC on population health.

scholarly journals A Survey on Salt Content Labeling of the Processed Food Available in Malaysia

2020 ◽  
Vol 17 (7) ◽  
pp. 2469
Author(s):  
Hasnah Haron ◽  
Ivy Hiew ◽  
Suzana Shahar ◽  
Viola Michael ◽  
Rashidah Ambak
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Reference Value ◽  
Food Products ◽  
Food Group ◽  
Modern World ◽  
Processed Foods ◽  
Processed Food ◽  
Breakfast Cereal ◽  
High Salt Intake

Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased the prevalence of hypertension among Malaysian populations. Therefore, this study aimed to identify and compare salt content in processed food products available in supermarkets and determine the percentage of processed food products exceeding the reference value stated in International Product Criteria (2016). The percentage of processed food products without salt and sodium labeling was determined in this study, in which 76.5% of unlabeled processed food products were made in Malaysia, while 23.5% were imported products. The food group with the highest average salt content was gravy and sauce (3.97 g/100 g), followed by soup (2.95 g/100 g), cheese (2.14 g/100 g), meat (1.37 g/100 g), fish (1.25 g/100 g), chicken (1.20 g/100 g), vegetables (1.18 g/100 g), butter and margarine (1.13 g/100 g), breakfast cereal (0.94 g/100 g), savory snacks (0.90 g/100 g), flatbread (0.86 g/100 g), sweet snacks (0.30 g/100 g), and potato (0.29 g/100 g). In addition, 79.5% of butter and margarine products had an average salt content above the reference value stated in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products available in local supermarkets were high in salt content.

scholarly journals Global response to non-communicable diseases--the role of epidemiologists

2012 ◽  
Vol 41 (5) ◽  
pp. 1219-1220 ◽  
Author(s):  
J. Olsen ◽  
R. Bertollini ◽  
C. Victora ◽  
R. Saracci
Keyword(s):  
Communicable Diseases ◽  
Global Response ◽  
Non Communicable Diseases

scholarly journals Estimation of Salt Consumption from 24-hour Urine Collection in a Nepalese Population (P18-084-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dinesh Neupane ◽  
Megan Henry ◽  
Di Zhao ◽  
Per Kallestrup ◽  
Bhagawan Koirala ◽  
...  
Keyword(s):  
Salt Intake ◽  
Daily Intake ◽  
Communicable Diseases ◽  
Processed Foods ◽  
Urine Collection ◽  
Community Based Interventions ◽  
Community Based ◽  
Dietary Counseling ◽  
Non Communicable Diseases ◽  
Increased Risk

Abstract Objectives High salt (sodium chloride) intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Current consumption of salt in Nepal is unknown. The objective of this study was to estimate average salt intake in a Nepalese population from 24-hr urine collection in a population-based survey. Methods Participants (n = 499) were recruited from the Community-Based Management of Non-Communicable Diseases in Nepal (COBIN) cohort in the peri-urban area of Pokhara municipality from July to December 2018. The modified version of STEPS survey of non-communicable diseases (NCD) risk factors was administered. Salt intake was estimated from a single 24-hr urine collection. Multivariate linear regression was used to estimate differences in salt intake (g) associated with a variety of factors including demographics, lifestyle, health care, and health literacy. Results Mean (SD) age was 50.0 (9.7) years; mean salt intake was 13.0 (4.8) g/person/d. Male gender, younger age, and higher body mass index were significantly associated with higher salt intake (Table). Although 55% of respondents thought that they consumed just the right amount of salt, 96% were consuming more than the WHO-recommended level of less than 5 g/d. Almost half of the respondents reported that they consumed processed food containing high amounts of salt. In multivariate analyses, systolic blood pressure was 0.4 mmHg (95% CI: 0.05, 0.7) higher per 1-gram increase in salt intake. Conclusions Daily intake of salt in this Napalese population was over twice the WHO recommended upper limit, indicating a substantial need to reduce salt across the entire population. Community-based interventions for behavior modification through health education and dietary counseling may be effective in this population where salt is added during cooking. Still, interventions targeting the marketing, availability, and labeling of processed foods is also important, as intake of processed foods was also commonplace in Nepal. Funding Sources PHI through financial support from Centers for Disease Control and Prevention (CDC), USA; Jayanti Memorial Trust (JMT), Nepal; Nepal Development Society (NEDS), Nepal. Supporting Tables, Images and/or Graphs

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