Patterns of ultra-processed foods consumption throughout childhood and trajectories of growth and adiposity DOI Creative Commons
Vânia Magalhães, Mílton Severo, Sofia Vilela

et al.

Research Square (Research Square), Journal Year: 2023, Volume and Issue: unknown

Published: Dec. 4, 2023

Abstract Background : Ultra-processed foods (UPF) consumption has been associated with unhealthy outcomes. However, the literature lacks robust longitudinal studies considering its cumulative effect, particularly in young populations. This study aimed to evaluate relationship between UPF patterns throughout childhood growth and adiposity trajectories. Methods: Participants from Generation XXI population-based birth cohort (Porto, Portugal) were included. Food frequency questionnaire items at 4, 7 10 years classified according processing degree using NOVA classification. identified a probabilistic Gaussian mixture model participants complete data predicting for total sample (n=8647). To assess whether outcome trajectories 4 13 of age [body weight, height, body mass index (BMI) z-score, waist circumference (WC) fat percentage (FM%)] depend on patterns, mixed-effects linear quadratic terms adjusted confounders was used. least one measurement 7, or included this (n range: 5885-6272). Results Four identified: constantly lower (15.4%), intermediate (56.4%), transition low high (17.2%), higher (17.1%). Compared , pattern greater acceleration weight (β: 0.119; 95%CI: 0.027;0.212), BMI z-score 0.014; 0.004;0.023), WC 0.232; 0.144;0.319) FM% 0.200; 0.092;0.308) height -0.063; -0.111;-0.015). The 0.123; 0.043;0.203), 0.120; 0.045;0.195) 0.146; 0.054;0.238). Conclusions C onstantly worse until adolescence.

Language: Английский

Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses DOI Creative Commons
Melissa M. Lane, Elizabeth Gamage, Shutong Du

et al.

BMJ, Journal Year: 2024, Volume and Issue: unknown, P. e077310 - e077310

Published: Feb. 28, 2024

Abstract Objective To evaluate the existing meta-analytic evidence of associations between exposure to ultra-processed foods, as defined by Nova food classification system, and adverse health outcomes. Design Systematic umbrella review meta-analyses. Data sources MEDLINE, PsycINFO, Embase, Cochrane Database Reviews, well manual searches reference lists from 2009 June 2023. Eligibility criteria for selecting studies reviews meta-analyses cohort, case-control, and/or cross sectional study designs. credibility evidence, pre-specified were applied, graded convincing (“class I”), highly suggestive II”), III”), weak IV”), or no V”). The quality was assessed using GRADE (Grading Recommendations, Assessment, Development, Evaluations) framework, categorised “high,” “moderate,” “low,” “very low” quality. Results search identified 45 unique pooled analyses, including 13 dose-response 32 non-dose-response (n=9 888 373). Overall, direct found foods (71%) parameters spanning mortality, cancer, mental, respiratory, cardiovascular, gastrointestinal, metabolic Based on criteria, (class I) supported greater higher risks incident cardiovascular disease related mortality (risk ratio 1.50, 95% confidence interval 1.37 1.63; GRADE=very low) type 2 diabetes (dose-response risk 1.12, 1.11 1.13; moderate), prevalent anxiety outcomes (odds 1.48, 1.59; combined common mental disorder 1.53, 1.43 low). Highly II) indicated that directly associated with all cause 1.21, 1.15 1.27; low), heart (hazard 1.66, 1.51 1.84; 1.40, 1.23 very depressive 1.22, 1.16 1.28; together sleep 1.41, 1.24 1.61; wheezing 1.27 1.55; obesity 1.55, 1.36 1.77; Of remaining 34 21 strength III-IV) V). 22 analyses rated low quality, 19 four moderate Conclusions Greater a outcomes, especially cardiometabolic, disorder, These findings provide rationale develop effectiveness population based public measures target reduce dietary improved human health. They also inform support urgent mechanistic research. registration PROSPERO CRD42023412732.

Language: Английский

Citations

279
Ultra-Processed Foods and Childhood Obesity: Current evidence and perspectives DOI
Natalia G. Vallianou, Dimitris Kounatidis,

Ilektra Tzivaki

et al.

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

Published: Jan. 3, 2025

Language: Английский

Citations

3
Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications DOI Creative Commons
Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour‐Baltork

et al.

Food Production Processing and Nutrition, Journal Year: 2025, Volume and Issue: 7(1)

Published: Jan. 12, 2025

Abstract With the rapid advances in ready-to-eat food products and progress of processing industries, concerns about security investigating safety as well sensory quality have intensified. Many are attributed to toxic components, which can be produced during process-induced toxicants (PITs). The thermal (e.g., baking, cooking, grilling, roasting, toasting) may lead formation some highly hazardous PITs for humans animals. These include acrolein, acrylamide, benzene, ethyl carbamate, chlorinated compounds, heterocyclic organic compounds (HOCs), polycyclic aromatic hydrocarbons (PAHs), amines (HAAs), biogenic (BAs), N -nitrosamines, Maillard reaction (MRPs), several newly identified such 3-monochloropropane-1,2-diol. occurrence these contaminants is often accompanied by distinguishing odor, taste, color. severity attributes vary depending on compound concentration. Knowledge biochemical chemical mechanisms generation necessary expanding feasible approaches limit control their amounts products. This contribution introduces most significant PITs, highlighting mechanisms, impact characteristics foods, analytical methods detection, risk assessments, safety/adverse health effects ultra-processed foods. Graphical

Language: Английский

Citations

1
Translating the Brazilian Dietary Guidelines into clinical practice: innovative strategies for healthcare professionals DOI Creative Commons
Vanessa Del Castillo Silva Couto, Maria Laura da Costa Louzada, Patrícia Constante Jaime

et al.

Archives of Endocrinology and Metabolism, Journal Year: 2025, Volume and Issue: 69(1), P. 1 - 13

Published: Jan. 1, 2025

The Brazilian Dietary Guidelines provide crucial recommendations for a healthy diet, aiming at promoting health and preventing non-communicable chronic diseases. core principle is the preference natural or minimally processed foods freshly prepared dishes over ultra-processed foods. Despite their growing recognition, healthcare professionals struggle to integrate these guidelines into clinical practice. This article aims present two innovative strategies incorporating healthcare. Protocols based on Individual Advice are standardized tools support (nutritionists not) in giving nutritional advice during individual appointments various life stages. operationalize assessment of individuals' dietary patterns using Food Consumption Markers Questionnaire delivery personalized priority through stepwise flowchart. Conversely, Guidelines-based Meal Plans consist prescriptions comprising structured daily menus that, unlike conventional plans primarily focusing nutrient goals, prioritize overall eating guided by Guidelines. proposal encourages, first place, selection variety culinary preparations foods, emphasizing tasteful, accessible, culturally appropriate choices as initial step. In second step, can be customized energy requirements, adjustments made strategic needs. enhancement professionals' skills practices, thereby contributing improved reduced disease burden among population.

Language: Английский

Citations

1
Toward a science-based classification of processed foods to support meaningful research and effective health policies DOI Creative Commons
Paula R. Trumbo, Rachel Bleiweiss-Sande,

Jessica K. Campbell

et al.

Frontiers in Nutrition, Journal Year: 2024, Volume and Issue: 11

Published: July 3, 2024

Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning 1916 US Dietary Guidelines Americans (DGA) since 1980 included various types commonly consumed processed (e.g., heated, fermented, dried) as their recommendations. However, there are multiple classification systems based on “level” processing, additional evidence is needed to establish specific properties classified “highly” or “ultra”-processed (HPF/UPFs). Importantly, many captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals sugar-sweetened beverages baked goods. consequences implementing dietary guidance limit all intake currently may require scrutiny evaluate impact consumers’ ability meet daily nutrient recommendations access affordable food, ultimately, health outcomes. Based meeting held by Institute Advancement Nutrition Sciences May 2023, this paper provides perspectives broad array HPF/UPFs processing formulation, including contributions patterns, acceptability, cost. Characteristics UPF/HPFs considered, safety approval additives effect matrix. Finally, identifies information gaps research needs better understand how affects nutrition

Language: Английский

Citations

8
Reasons to avoid ultra-processed foods DOI
Carlos Augusto Monteiro, Euridice Martínez Steele,

Geoffrey Cannon

et al.

BMJ, Journal Year: 2024, Volume and Issue: unknown, P. q439 - q439

Published: Feb. 28, 2024

Language: Английский

Citations

7
Degree of food processing and serum poly- and perfluoroalkyl substance concentrations in the US National Health and Nutrition Examination Survey, 2003–2018 DOI
Diana C. Pacyga, Jessie P. Buckley, Euridice Martínez Steele

et al.

International Journal of Hygiene and Environmental Health, Journal Year: 2025, Volume and Issue: 266, P. 114557 - 114557

Published: March 11, 2025

Language: Английский

Citations

0
Health impacts of exposure to synthetic chemicals in food DOI
Jane Muncke, Mathilde Touvier, Leonardo Trasande

et al.

Nature Medicine, Journal Year: 2025, Volume and Issue: unknown

Published: May 16, 2025

Language: Английский

Citations

0
Highly processed food consumption and its association with overall diet quality in a nationwide sample of 1,318 Japanese children and adolescents: A cross-sectional analysis based on 8-day weighed dietary records DOI Creative Commons
Nana Shinozaki, Kentaro Murakami, Nana Kimoto

et al.

Journal of the Academy of Nutrition and Dietetics, Journal Year: 2024, Volume and Issue: unknown

Published: June 1, 2024

Language: Английский

Citations

3
Food contamination and cardiovascular disease: a narrative review DOI Creative Commons

Gerardo Mancuso,

Francesco Violi, Cristina Nocella

et al.

Internal and Emergency Medicine, Journal Year: 2024, Volume and Issue: 19(6), P. 1693 - 1703

Published: May 14, 2024

Cardiovascular disease is a significant cause of morbidity and mortality among non-communicable diseases worldwide. Evidence shows that healthy dietary pattern positively influences many risk factors cardiometabolic health, stroke, heart disease, supported by the effectiveness diet lifestyles for prevention CVD. High quality safety foods are prerequisites to ensuring food security beneficial effects. Contaminants can be present in mainly because contamination from environmental sources (water, air, or soil pollution), artificially introduced human. Moreover, cross-contamination formation during processing, packaging, presence natural toxins, use unapproved additives adulterants. Numerous studies reported association between contaminants cardiovascular demonstrating (1) artificial sweeteners, additives, adulterants processing major adverse events (2) factors, such as heavy metals chemical products also contributors with negative impact on systems. Furthermore, oxidative stress common mechanism mediates contamination-associated CVDs substantiated showing impaired biomarkers after exposure contaminants.This narrative review summarizes data suggesting how may elicit artery injury proposing mediator damage.

Language: Английский

Citations

2