scholarly journals The role of the transnational ultra-processed food industry in the pandemic of obesity and its associated diseases: problems and solutions

2019 ◽  
Vol 10 (1) ◽  
pp. 89-99 ◽  
Author(s):  
Carlos A. Monteiro ◽  
Geoffrey John Cannon
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Processed Foods ◽  
Lower Income ◽  
Processed Food ◽  
Civil Society Organisations ◽  
Healthy Diets ◽  
Problems And Solutions ◽  
Lower Income Countries

Policies to control and prevent the pandemic of obesity and related conditions and diseases have failed. This is because the efficient causes of the pandemic have not yet been agreed. We state here that its outstanding immediate cause is the increased and rapidly increasing consumption of ultra-processed foods, which displace unprocessed or minimally processed foods and freshly prepared dishes and meals, most conspicuously now in middle- and lower-income countries.   The underlying cause of this is the phenomenal rise since the 1980s of the transnational corporations whose huge profits depend on the use of cheap ingredients and arrays of additives made into ultra-processed food. The scale and power of the transnationals, which tend towards oligopoly, and their penetration of middle and lower-income countries, have been accelerated by global political and economic agreements that have deregulated trade and allowed capital flow that opens countries to penetration by foreign businesses.   Food is essential for life and health, but there is no need to consume ultra-processed foods. In this sense, they are similar to tobacco products. The same statutory policies and programmes that are applied to smoking should be adapted to limit and reduce consumption of ultra-processed foods. Revenue from taxation should be used to protect local food producers and retailers, to promote healthy and sustainable diets, and to ensure food security for vulnerable populations. Overall, a Framework Convention on Food Systems, promulgated by the relevant United Nations agencies as agreed by UN member states, supported by professional and civil society organisations and social movements, is needed. This will be designed to create healthy food systems and supplies and thus healthy diets that also are beneficial socially, culturally, economically and environmentally.

scholarly journals Il cibo per la vita

2019 ◽  
Vol 31 (3) ◽  
pp. 207-209
Author(s):  
David Mariani ◽  
Alessandro Capitanini
Keyword(s):  
Food Industry ◽  
Food Reward ◽  
Well Being ◽  
Processed Foods ◽  
Processed Food ◽  
Nutritional Content ◽  
Good Nutrition ◽  
Blood Hormones ◽  
Mental Well Being ◽  
Bone Marrow Blood

We are what we eat Our physical and mental well-being are directly linked to what we eat and drink. The nutritional content of what we eat determines the composition of our cell membranes, bone marrow, blood, hormones, tissues, organs, skin, and hair. Lifestyle and nutrition of the humankind has undergone substantial changes during the last century. Additives and processed food have become the basis of our nutrition. Ingredients such as salt, sugar and fat are sometimes added to processed foods to make their flavour more appealing and to extend their shelf life. When the processed food industry discovered that these ingredients could be formulated to produce a state of satiety, pleasure, and sensory hedonia in those who consumed them, it extended their use to the “bliss point”, the point where the levels of saltiness, sweetness, and richness were perceived by the consumer as just right. Such modified foods can dysregulate the brain’s food reward system by increasing dopamine production, thus making the foods addictive. It is not easy to avoid these foods: the only way is to eat mainly fresh or only lightly processed foods (such as canned tomatoes and frozen vegetables). It is helpful to know which foods are healthy and what you can do to ensure you eat the healthiest diet you can. Combining a variety of foods, eating regular meals, including wholegrains, fibres, fruit, vegetables and “healthy fats”, and limiting the amount of sugar, salt and fat you eat are all recommended for good nutrition.

scholarly journals Gut Microbiota Differences According to Ultra-Processed Food Consumption in a Spanish Population

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2710
Author(s):  
Amanda Cuevas-Sierra ◽  
Fermín I. Milagro ◽  
Paula Aranaz ◽  
Jose Alfredo Martínez ◽  
José I. Riezu-Boj
Keyword(s):  
Gut Microbiota ◽  
Processed Meat ◽  
Processed Foods ◽  
Processed Food ◽  
Spearman Correlation ◽  
Food Frequency ◽  
Rrna Sequencing ◽  
The Relationship ◽  
Microbiota Diversity

Ultra-processed foods (UPFs) consumption could affect gut microbiota diversity and profile. We aimed to evaluate the effects of UPFs on microbiota, considering the role of sex. The consumption of UPFs (using NOVA criteria) was assessed with a validated 137-item food-frequency questionnaire. Participants (n = 359) were classified into less than three servings per day (n = 96) of UPFs and more than five (n = 90). Women and men were subclassified following the same criteria. 16S rRNA sequencing was performed from DNA fecal samples, and differences in microbiota were analyzed using EdgeR. The relationship between UPFs and bacteria was assessed by Spearman correlation and comparison of tertiles of consumption. Women who consumed more than five servings/day of UPFs presented an increase in Acidaminococcus, Butyrivibrio, Gemmiger, Shigella, Anaerofilum, Parabacteroides, Bifidobacterium, Enterobacteriales, Bifidobacteriales and Actinobacteria and a decrease in Melainabacter and Lachnospira. Bifidobacterium, Bifidobacteriales and Actinobacteria was positively associated with pizza and Actinobacteria with industrially processed dairy in women. Men who consumed more than five servings/day presented an increase of Granulicatella, Blautia, Carnobacteriaceae, Bacteroidaceae, Peptostreptococcaceae, Bacteroidia and Bacteroidetes and a decrease of Anaerostipes and Clostridiaceae. Bacteroidia and Bacteroidetes correlated positively with industrially processed meat. This study suggests that UPFs may affect microbiota composition differently in women and men.

scholarly journals Sustainability and ultra-processed foods: role of youth

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
Deepanshi Gupta ◽  
Purnima Khanal ◽  
Maria Khan
Keyword(s):  
Human Body ◽  
Natural Environment ◽  
Food Processing ◽  
Well Being ◽  
Processed Foods ◽  
Processed Food ◽  
Food Processing Industry ◽  
Processing Industry ◽  
The People

The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food.  Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.  Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives.  As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects as well as the alternatives to the ultra-processed foods. The sample of our study is the young consumers of ultra-processed foods of the University of Delhi. This is because the youth is the largest consumer of the ultra-processed foods and they can work towards promoting more sustainable and healthy food choices and habits amongst people. The research questions are: 1) What are the different kinds of ultra-processed foods that are consumed by people? 2) How does the food processing industry work? 3) How can the youth be made aware about the ill-effects of ultra-processed foods? 4) What are the sustainable alternatives to ultra-processed foods? 5) What role youth can play in promoting sustainable alternatives? The hypothesis are: 1) Ultra-processed foods affect the environment and human well-being negatively. 2) The youth can play a positive role in promoting alternatives to ultra-processed foods.The research methodology, is the theoretical and empirical analysis of the study. The nudge theory would be applied to understand how alternatives can be promoted by the youth. Richard Thaler and Cass Sunstein introduced the concept of nudging and defined a nudge as “any aspect of the choice, architecture that predictably alters people’s behaviour without forbidding any options or significantly changing their economic incentives.” It doesn’t mean restricting the options available to the people but it means regulating their behaviour. The questionnaires and surveys to assess the consuming habits of the people and the use of pictorial and graphical representation of the data collected through the surveys and questionnaires are used. Despite the study focuses on the role of the youth, the surveys were conducted with youth as well as adults to make the study more inclusive and comprehensive.

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.

scholarly journals Processed Foods and Nutrition Transition in the Pacific: Regional Trends, Patterns and Food System Drivers

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1328 ◽  
Author(s):  
Katherine Sievert ◽  
Mark Lawrence ◽  
Asaeli Naika ◽  
Phillip Baker
Keyword(s):  
Food Systems ◽  
Nutrition Transition ◽  
Noncommunicable Disease ◽  
Processed Foods ◽  
Processed Food ◽  
Food Markets ◽  
Middle Income ◽  
Middle Income Countries ◽  
Baked Goods ◽  
The Pacific

Background: The role of processed foods in nutrition transition in the Pacific is receiving some attention in the context of a significant obesity and diet-related noncommunicable disease health burden. However, trends, patterns and underlying drivers of processed food markets in the Pacific are not well understood. The aim of this study was to investigate recent trends and patterns of processed food markets in the region and interpret the findings by engaging key literature on relevant food systems drivers. Methods: We conducted a mixed-methods approach involving two steps; (1) We analysed Euromonitor market sales data for processed food and beverage products sold from 2004–2018 for 16 countries differentiated by income level, and (2) guided by a food systems conceptual framework, we drew upon key literature to understand the likely drivers of our observations. Results: We observed plateaus and declines in processed food sales in some high-income countries but increases in upper-middle and lower-middle income countries, and most rapidly in the latter. Beverage markets appear to be stagnating across all income groups. Carbonated soft drinks, baked goods, vegetable oils, processed meats, noodles and sweet biscuits made up the majority of sales in transitioning countries. These observations are likely a result of income growth, urbanising populations, trade and globalisation, and various policies implemented by Pacific governments. Conclusions: A processed foods nutrition transition is well underway in the Pacific region and accelerating most prominently in lower-middle income countries.

scholarly journals Antioxidants versus Food Antioxidant Additives and Food Preservatives

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 542 ◽  
Author(s):  
Rafael Franco ◽  
Gemma Navarro ◽  
Eva Martínez-Pinilla
Keyword(s):  
Food Industry ◽  
Food Additives ◽  
Point Of View ◽  
Processed Foods ◽  
Antioxidant Action ◽  
Processed Food ◽  
Food Preservatives ◽  
Antioxidant Additives ◽  
Useful Life ◽  
Functional Point

Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.

scholarly journals Fresh street: the development and feasibility of a place-based, subsidy for fresh fruit and vegetables

2020 ◽  
Author(s):  
C Relton ◽  
M Crowder ◽  
M Blake ◽  
M Strong
Keyword(s):  
Food Systems ◽  
Fruit And Vegetables ◽  
Processed Foods ◽  
Household Type ◽  
Eating Behaviours ◽  
Household Level ◽  
Subsidy Scheme ◽  
Healthy Diets ◽  
Local Stakeholders ◽  
Local Councillors

Abstract Background Many UK communities experience food insecurity, and consume diets high in energy-dense, nutrient poor, processed foods and low in fruit and vegetables (FV). We explored a novel area-based approach to promote FV consumption and healthy eating in one such community. Methods We developed a weekly subsidy scheme for fresh FV with key local stakeholders in an area of socioeconomic deprivation in Northern England. The scheme (Fresh Street) offered five £1 vouchers to every household, regardless of income or household type. Vouchers were redeemable with local suppliers of fresh FV (not supermarkets). The feasibility of the scheme was assessed in four streets using rapid ethnographic assessment and voucher redemption information. Results Local councillors and public health teams were supportive of the scheme. Most eligible households joined the scheme (n = 80/97, 83%), and 89.3% (17 849/19 982) of vouchers issued were redeemed. Householders reported that the scheme made them think about what they were eating, and prompted them to buy and eat more FV. Conclusions This feasibility study reported high levels of acceptance for a place-based, household-level weekly FV subsidy scheme. Further research is required to evaluate the effectiveness of this approach to creating healthy diets, eating behaviours and food systems.

Narratives of Food, Agriculture, and the Environment

2016 ◽  
Author(s):  
David M. Kaplan
Keyword(s):  
United States ◽  
Environmental Ethics ◽  
Food Systems ◽  
Ethical Issues ◽  
Environmental Issues ◽  
The United States ◽  
Narrative Approach ◽  
Problems And Solutions ◽  
The Relationship

This chapter examines the role of narratives in our understanding of the relationship between food, agriculture, and the environment. Narratives are the most comprehensive way of representing things that have a historical dimension. They are crucial for putting events into context, portraying characters, and depicting scenarios. The chapter argues that environmental ethics needs to embrace the “narrative turn” in order to account for the diversity of ethical issues surrounding food, agriculture, and the environment, as well as to connect overarching stories about food systems to our everyday lives. It identities several narratives commonly seen in the United States that frame the way we understand food and environmental issues. A narrative approach provides an alternative to theory-driven environmental ethics toward practical, non-academic focus on actual problems and solutions.

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