Ultra-Processed Foods and Childhood Obesity: Current evidence and perspectives

Current Nutrition Reports, Journal Year: 2025, Volume and Issue: 14(1)

Published: Jan. 3, 2025

Language: Английский

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Ultra-processed foods and plant-based alternatives impair nutritional quality of omnivorous and plant-forward dietary patterns in college students

Scientific Reports, Journal Year: 2025, Volume and Issue: 15(1)

Published: Feb. 4, 2025

Abstract The health benefits of a plant-based diet may be outweighed by an increased consumption ultra-processed foods (UPF) and alternatives. This study compares quality (intakes protein, saturated fatty acids, sugar, fiber, micronutrients) nutritional status (prevalence low holotranscobalamin ferritin levels) among different dietary patterns: 22.5% vegans, 46.5% vegetarians, 31% omnivores in 142 first-year college students (20 ± 1.6 years, BMI 21.9 3.1 kg/m², 83% female). Intakes vitamin B12, folate, iron, zinc, calcium were on average below reference values, especially vegans vegetarians. However, the prevalence levels did not differ between groups, presumably due to supplementation. Irrespective diet, UPF contributed 49% daily energy intake. exhibited lower content B2, zinc compared processed (all p < 0.001). Plant-based alternatives contained more fiber less acids whereas protein micronutrients was with animal products 0.05). In conclusion, contributes inadequate intake many young adults. is further aggravated plant-forward eating patterns including

Language: Английский

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Perspectives on Ultraprocessed Food Research

Nutrition Today, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 13, 2025

Beginning in 2009, a body of research nutrition science emerged that focused on the health impacts associated with consuming foods labeled “ultraprocessed.” Since then, several organizations have proffered classification systems to categorize by degree processing. However, date, there is no recognized method consistently and accurately apply these systems, including Nova system, research. This lack consistency inhibits ability scientific community synthesize evidence-based conclusions about impact processed health. Nonetheless, this work has impacted food policy globally. Continuous refinement definition ultraprocessed foods, as well consistent use implementation single across studies, necessary build robust evidence base determine next steps needed for public

Language: Английский

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Fifteen Years of NOVA Food-Processing Classification: “Friend or Foe” Among Sustainable Diet Indicators? A Scoping Review

Nutrition Reviews, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 23, 2025

Abstract It has been 15 years since the introduction of NOVA food-processing classification. While it was designed to identify ultra-processed foods linked noncommunicable diseases, system a holistic concept that fits with sustainable nutrition. However, NOVA’s connection other diet indicators not thoroughly explored. The aim summarize research and methodological context using investigate synergies discordance them. A scoping review conducted based on Preferred Reporting Items for Systematic Reviews Meta-Analyses—Extension Scoping (PRISMA-ScR). Studies published between 2009 2023 were collected from Web Science, Scopus, PubMed databases. 1612 studies initially screened; in selected (n = 77), applied addition indicator(s). analyzed within qualitative data analysis framework. 77 which healthiness 66), environmental pressure 9), affordability 11), processing classifications 6), 10) NOVA. Among them, identified relationships healthfulness synergistic majority 70/93). For indicators, mixed picture observed; classification predominantly greenhouse gas emissions 8/13), while mostly discordant fresh water use 8/12). Economic also found be 10/16). To complete nutrient profiling would beneficial healthy diets. In case integration into nutrition research, economic should controlled reach optimal trade-offs more application is gaining relevance; thus, its adaptation necessary.

Language: Английский

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“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives

Food Quality and Preference, Journal Year: 2025, Volume and Issue: unknown, P. 105500 - 105500

Published: March 1, 2025

Language: Английский

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From convenience to crisis: The shifting narrative of ultra-processed foods

EXPLORE, Journal Year: 2025, Volume and Issue: 21(3), P. 103140 - 103140

Published: March 5, 2025

Language: Английский

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Perceptions of meat and dairy foods among college students at a land-grant institution: an observational, analytical study

Journal of American College Health, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 11

Published: March 19, 2025

Objective: To better understand college students' perceptions of animal product consumption, this study's purpose was to examine associations between student characteristics and attitudes toward red meat, dairy plant-based alternatives. Participants: The participants were a stratified random sample 5,300 students from Kansas State University, with 528 fully completed surveys, representing 10% completion rate. Methods: A 25-item survey assessed demographics perceptions, data dimensionality reduced using principal component analysis (PCA), revealing five factors. Linear regressions identified attitudes. Results: Most respondents female (67%), aged 18-25 years (89%), white (87%), late undergraduates (53%), omnivorous (92%). College affiliation (p < .01) self-reported dietary eating patterns .05) consistently associated meat dairy. Race/ethnicity .01), agricultural knowledge .05), population size also showed significant specific Conclusions: Students affiliated the Agriculture those diets had more positive views on compared others. Despite trends diets, at land-grant institution generally viewed positively.

Language: Английский

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Organophosphorus Flame Retardant, Phthalate, and Alternative Plasticizer Contamination in Novel Plant-Based Food: A Food Safety Investigation

Environmental Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: March 21, 2025

With plant-based (PB) diets gaining popularity, ultraprocessed novel foods (NPBFs) are an increasingly available alternative to animal-based (ABFs). The degree of industrial food processing has been associated with higher organophosphorus flame retardant (PFR) and plasticizer contamination. Here, the occurrence these contaminants in NPBFs was investigated by using liquid chromatography-tandem mass spectrometry. Our findings show differences contamination levels patterns between PB categories, cheese-alternatives showing highest both total PFRs (mean: 123 ng/g ww) plasticizers 1155 ww). results further point contact material as possible sources. Compared previous studies ABFs, generally showed levels, leading a dietary exposure vegan diet scenario. While adult population is not at immediate risk following NPBF consumption, based on results, direct replacement all ABFs recommended. Additionally, it suggested that different categories be included future monitoring exposure.

Language: Английский

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Higher Consumption of Ultra-Processed Foods Is Associated with Lower Plant-Based Diet Quality in Australian Adults

Nutrients, Journal Year: 2025, Volume and Issue: 17(7), P. 1244 - 1244

Published: April 2, 2025

Background/Objectives: Plant-based diets are associated with human and planetary health. However, the overall quality of these may depend on proportion ultra-processed foods (UPFs). This study investigates association between UPF consumption plant-based diet in Australian adults. Methods: Analysis was conducted 9111 participants (aged ≥ 19 years) from National Nutrition Physical Activity Survey 2011-2012. Food items reported a 24 h recall were classified using NOVA system, contribution UPFs to total energy intake calculated. examined index (PDI), healthy PDI (hPDI), unhealthy (uPDI). Multiple linear regression models used examine PDI, hPDI, uPDI, their score components. Results: The positively uPDI (β = 0.80; 95% CI 0.72, 0.89) negatively -0.13; CI: -0.22, -0.04) hPDI -0.65; -0.73, -0.57). All components except whole grains, legumes fruit juices, significantly contributed associations. sugars syrups group most positive 6.47; 6.07, 6.87) negative -6.47; -6.07, -6.87). Conclusions: Higher lower quality. These findings have implications for design dietary interventions that encourage minimally processed foods.

Language: Английский

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Comparative Analysis of the Nutritional Quality of Plant-Based Processed Foods and Animal-Origin Counterparts in the Portuguese and UK Markets

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107631 - 107631

Published: April 1, 2025

Language: Английский

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