Bacterial Stressors in Minimally Processed Food

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

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Minimally Processed Food: Packaging for Quality Preservation

Food Engineering Series - Packaging for Food Preservation ◽

10.1007/978-1-4614-7684-9_7 ◽

2013 ◽

pp. 123-141 ◽

Cited By ~ 1

Author(s):

Matteo Alessandro Del Nobile ◽

Amalia Conte

Keyword(s):

Food Packaging ◽

Processed Food ◽

Minimally Processed

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Relative Validity and Reproducibility of a Food Frequency Questionnaire to Assess Energy Intake from Minimally Processed and Ultra-Processed Foods in Young Children

Nutrients ◽

10.3390/nu11061290 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1290 ◽

Cited By ~ 3

Author(s):

Louise J. Fangupo ◽

Jillian J. Haszard ◽

Claudia Leong ◽

Anne-Louise M. Heath ◽

Elizabeth A. Fleming ◽

...

Keyword(s):

Young Children ◽

Energy Intake ◽

Food Frequency Questionnaire ◽

Good Reproducibility ◽

Processed Food ◽

Daily Energy Intake ◽

Minimally Processed ◽

Food Frequency ◽

Relative Validity ◽

Daily Energy

NOVA is a food classification system that categorises food items into one of four categories according to the extent and purpose of their processing: minimally processed food (MPF), processed culinary ingredient (PCI), processed food (PF), or ultra-processed food (UPF). The aim of this study was to determine the relative validity and reproducibility of a food frequency questionnaire (EAT5 FFQ) for measuring daily energy intake (EI kJ) and percentage of daily energy intake (EI%) from each NOVA group in New Zealand children. One hundred parents of five year old children completed the 123 item EAT5 FFQ on two occasions four weeks apart. A 3 day weighed diet record (WDR) was completed on non-consecutive randomly assigned days between FFQ appointments. The FFQ overestimated EI (both as kJ and %) from MPF and UPF, and underestimated intakes from PCI and PF, compared with the WDR. Bland–Altman plots indicated reasonably consistent agreement between FFQ and WDR for MPF and UPF but not PCI or PF. Correlation coefficients between the FFQ and WDR were acceptable for EI (%) for MPF (r = 0.31) and UPF (r = 0.30). The FFQ differentiated between the highest and lowest quartiles for EI (%) from MPF and UPF foods (p-values for the trends were 0.006 and 0.009 respectively), and for EI (kJ) from UPF foods (p-value for trend 0.003). Bland–Altman plots indicated consistent agreement between repeat administrations of FFQ for MPF and UPF only, while intra-class correlations suggested good reproducibility for EI (kJ and %) for all four NOVA categories (range 0.51–0.76). The EAT5 FFQ has acceptable relative validity for ranking EI (%) from MPF and UPF. It has good reproducibility for measuring EI from all four NOVA categories, in young children.

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Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

Food & Function ◽

10.1039/c7fo00452d ◽

2017 ◽

Vol 8 (5) ◽

pp. 1851-1858 ◽

Cited By ~ 8

Author(s):

Anderson Clayton da Silva ◽

Priscila Dayane de Freitas Santos ◽

Nicole Campezato Palazzi ◽

Fernanda Vitória Leimann ◽

Renata Hernandez Barros Fuchs ◽

...

Keyword(s):

Food Industry ◽

Processed Food ◽

Minimally Processed

Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food.

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Identification of foods to monitor the sodium content of processed foods for developing a sodium reduction program in the Philippines

10.21203/rs.3.rs-903177/v1 ◽

2021 ◽

Author(s):

Maria Sofia Amarra ◽

Mario Capanzana ◽

Glen Gironella ◽

Francisco de los Reyes

Keyword(s):

Sodium Intake ◽

Sodium Content ◽

The Philippines ◽

Income Quintile ◽

Processed Foods ◽

Processed Food ◽

Sodium Reduction ◽

Minimally Processed ◽

Urban Rural ◽

Per Capita

Abstract Background In response to the global target for reduction in salt intake, several countries have implemented population sodium reduction strategies. These strategies include identification of major sources of sodium in the diet and reformulation of a set number of products available on the market. This study aimed to identify processed foods that can be targeted for reformulation and whose sodium content can be monitored over time in order to reduce sodium intake in the Philippines. The objectives were to: 1) Estimate per capita sodium intake from minimally processed and processed food groups by income quintile and urban/rural location; 2) Identify foods that contribute to the variance in per capita sodium intake that can be used as indicators for monitoring the sodium content of Philippine processed foods. One-day household food weighing data covering 4880 households from the 2008 National Nutrition Survey was used. Per capita sodium consumption from processed and minimally processed food categories and percentiles of sodium intake from these categories by income quintile and urban/rural location were obtained. The percentage contribution of different food categories to mean per capita sodium intake was calculated. Specific foods that contributed to the variance in sodium intake among Filipinos were identified. Results Foods which significantly accounted for 99.4% of the variance in sodium intake were 13 types of processed foods and 2 types of minimally processed foods. The category Processed Soup, Sauces, and Flavor Enhancers contributed the greatest proportion to per capita sodium intake. Specific processed foods that contributed to the variance in per capita sodium intake were instant noodles, traditional fermented condiments and sauces, dried and processed meat, fish, and poultry products, salted eggs, white bread and pan de sal (a traditional Filipino bread), wheat and egg noodles, crispy cereal chips and extruded snacks, butter and margarine, cheese, and chocolate-based beverages. Conclusion Identifying processed foods that significantly contribute to sodium intake, followed by reformulating and monitoring the sodium content of these foods over time should be considered as one strategy to reduce sodium intake in the Philippines.

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Comparative Validity of Mostly Unprocessed and Minimally Processed Food Items Differs Among Popular Commercial Nutrition Apps Compared with a Research Food Database

Journal of the Academy of Nutrition and Dietetics ◽

10.1016/j.jand.2021.10.015 ◽

2021 ◽

Author(s):

Annie W. Lin ◽

Nancy Morgan ◽

Danielle Ward ◽

Christy Tangney ◽

Nabil Alshurafa ◽

...

Keyword(s):

Processed Food ◽

Minimally Processed ◽

Food Items

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Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers

Public Health Nutrition ◽

10.1017/s1368980015003523 ◽

2015 ◽

Vol 19 (11) ◽

pp. 1990-2001 ◽

Cited By ~ 10

Author(s):

Siri Løvsjø Solberg ◽

Laura Terragni ◽

Sabrina Ionata Granheim

Keyword(s):

Representative Sample ◽

Processed Foods ◽

Processed Food ◽

Minimally Processed ◽

Food Purchases ◽

Food Retailers ◽

Geographical Regions ◽

Policy Measures ◽

Processed Products ◽

Food Sales

AbstractObjectiveTo identify the use of ultra-processed foods – vectors of salt, sugar and fats – in the Norwegian diet through an assessment of food sales.DesignSales data from a representative sample of food retailers in Norway, collected in September 2005 (n150) and September 2013 (n170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories.SettingSix geographical regions in Norway.SubjectsThe barcode data included 296 121 observations in 2005 and 501 938 observations in 2013.ResultsUltra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ2(3)=203 195,P<0·001, Cramer’sV=0·017,P<0·001).ConclusionsUltra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

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Ultra-processed foods and the nutritional dietary profile in Brazil

Revista de Saúde Pública ◽

10.1590/s0034-8910.2015049006132 ◽

2015 ◽

Vol 49 (0) ◽

Cited By ~ 28

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.

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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety

Nutrition & Food Science International journal ◽

10.19080/nfsij.2020.10.555791 ◽

2020 ◽

Vol 10 (4) ◽

Author(s):

Sihem Jebri

Keyword(s):

Food Safety ◽

Host Range ◽

Human Health ◽

Foodborne Pathogens ◽

Fruits And Vegetables ◽

Broad Host Range ◽

Foodborne Disease ◽

Processed Food ◽

Minimally Processed ◽

Global Concern

Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation.

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