processed food
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2022 ◽  
Ramakrishnan Angarai ◽  
Kanishka Sharma ◽  
B. N. Gangadhar

The COVID-19 recovery rate of 97.3% and the death per million of 345 in India are better than the corresponding values in the USA and most of Europe despite better health infrastructure in these countries. The mean COVID fatality rate of Europe and a few countries in America is seven times that of India. This warrants a systematic study of the factors behind this conspicuous disparity. It is time to study lifestyle and other factors that may be related to recovery with minimal medical intervention or serious complications, leading to belated recovery and sometimes mortality. Obesity and excessive consumption of soft drinks, red meat and processed food may have a role to play in the European and American countries. On the other hand, the use of turmeric, black pepper, ginger in daily cooking, consumption of Indian gooseberry, Tulasi, different decoctions (Kashaya) and practice of various immune-boosting breathing exercises including yoga might have had a role in India. A detailed study involving a sizable number of cases of recovery and death in India, USA and some European countries will throw light on these factors behind the significant differences. The results shall provide crucial learning to the world for managing future waves and pandemics.

2022 ◽  
Vol 23 (2) ◽  
pp. 841
Shelley Griess-Fishheimer ◽  
Janna Zaretsky ◽  
Tamara Travinsky-Shmul ◽  
Irina Zaretsky ◽  
Svetlana Penn ◽  

The severe impairment of bone development and quality was recently described as a new target for unbalanced ultra-processed food (UPF). Here, we describe nutritional approaches to repair this skeletal impairment in rats: supplementation with micro-nutrients and a rescue approach and switching the UPF to balanced nutrition during the growth period. The positive effect of supplementation with multi-vitamins and minerals on bone growth and quality was followed by the formation of mineral deposits on the rats’ kidneys and modifications in the expression of genes involved in inflammation and vitamin-D metabolism, demonstrating the cost of supplementation. Short and prolonged rescue improved trabecular parameters but incompletely improved the cortical parameters and the mechanical performance of the femur. Cortical porosity and cartilaginous lesions in the growth-plate were still detected one week after rescue and were reduced to normal levels 3 weeks after rescue. These findings highlight bone as a target for the effect of UPF and emphasize the importance of a balanced diet, especially during growth.

BMC Medicine ◽  
2022 ◽  
Vol 20 (1) ◽  
Ming-Jie Duan ◽  
Petra C. Vinke ◽  
Gerjan Navis ◽  
Eva Corpeleijn ◽  
Louise H. Dekker

Abstract Background The overall consumption of ultra-processed food (UPF) has previously been associated with type 2 diabetes. However, due to the substantial heterogeneity of this food category, in terms of their nutritional composition and product type, it remains unclear whether previous results apply to all underlying consumption patterns of UPF. Methods Of 70,421 participants (35–70 years, 58.6% women) from the Lifelines cohort study, dietary intake was assessed with a food frequency questionnaire. UPF was identified according to the NOVA classification. Principal component analysis (PCA) was performed to derive UPF consumption patterns. The associations of UPF and adherence to UPF consumption patterns with incidence of type 2 diabetes were studied with logistic regression analyses adjusted for age, sex, diet quality, energy intake, alcohol intake, physical activity, TV watching time, smoking status, and educational level. Results During a median follow-up of 41 months, a 10% increment in UPF consumption was associated with a 25% higher risk of developing type 2 diabetes (1128 cases; OR 1.25 [95% CI 1.16, 1.34]). PCA revealed four habitual UPF consumption patterns. A pattern high in cold savory snacks (OR 1.16 [95% CI 1.09, 1.22]) and a pattern high in warm savory snacks (OR 1.15 [95% CI 1.08, 1.21]) were associated with an increased risk of incident type 2 diabetes; a pattern high in traditional Dutch cuisine was not associated with type 2 diabetes incidence (OR 1.05 [95% CI 0.97, 1.14]), while a pattern high in sweet snacks and pastries was inversely associated with type 2 diabetes incidence (OR 0.82 [95% CI 0.76, 0.89]). Conclusions The heterogeneity of UPF as a general food category is reflected by the discrepancy in associations between four distinct UPF consumption patterns and incident type 2 diabetes. For better public health prevention, research is encouraged to further clarify how different UPF consumption patterns are related to type 2 diabetes.

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

2022 ◽  
pp. e000335
Isabelle Romieu ◽  
Neha Khandpur ◽  
Aikaterini Katsikari ◽  
Carine Biessy ◽  
Gabriela Torres-Mejía ◽  

Ultra-processed food intake has been linked to an increased risk of breast cancer in Western populations. No data are available in the Latin American population although the consumption of ultra-processed foods is increasing rapidly in this region.We evaluated the association of ultra-processed food intake to breast cancer risk in a case–control study including 525 cases (women aged 20–45 years) and 525 matched population-based controls from Chile, Colombia, Costa Rica and Mexico. The degree of processing of foods was classified according to the NOVA classification.Overall, the major contributors to ultra-processed food intake were ready-to-eat/heat foods (18.2%), cakes and desserts (16.7%), carbonated and industrial fruit juice beverages (16.7%), breakfast cereals (12.9%), sausages and reconstituted meat products (12.1%), industrial bread (6.1%), dairy products and derivatives (7.6%) and package savoury snacks (6.1%). Ultra-processed food intake was positively associated with the risk of breast cancer in adjusted models (OR T3-T1=1.93; 95% CI=1.11 to 3.35). Specifically, a higher risk was observed with oestrogen receptor positive breast cancer (ORT3-T1=2.44, (95% CI=1.01 to 5.90, P-trend=0.049), while no significant association was observed with oestrogen receptor negative breast cancer (ORT3-T1=1.87, 95% CI=0.43 to 8.13, P-trend=0.36).Our findings suggest that the consumption of ultra-processed foods might increase the risk of breast cancer in young women in Latin America. Further studies should confirm these findings and disentangle specific mechanisms relating ultra-processed food intake and carcinogenic processes in the breast.

2022 ◽  
Evangelos Handakas ◽  
Kiara Chang ◽  
Neha Khandpur ◽  
Eszter P. Vamos ◽  
Christopher Millett ◽  

2021 ◽  
Vol 16 ◽  
Fereidoon Shahidi

Food processing includes a chain of events that starts in the farm and continues to the serving plate. These may include washing, dehydration, blanching, heat processing, and packaging, among others. While processing is essential for providing a safe food supply by eliminating harmful microorganisms and certain undesirable components, as well as revealing the desirable flavor of food, there has been much recent attempt to condemn food processing. Thus, loss of certain nutrients during processing and use of additives in ready to eat food as well as high levels of salt, sugar and fat/oil have been noted as being responsible for many non-communicable diseases due to increased incidence of obesity, diabetes and cardiovascular disease.  These have all been categorised as ultra-processed food but attention to the definitions and details is most important.

2021 ◽  
Vol 20 (4) ◽  
pp. 473-484
Michał Wójcicki ◽  
Aleksander Żuwalski ◽  
Olga Świder ◽  
Iwona Gientka ◽  

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