Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 153, P. 104703 - 104703

Published: Sept. 7, 2024

Language: Английский

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Recommendations to address the shortfalls of the EAT–Lancet planetary health diet from a plant-forward perspective

The Lancet Planetary Health, Journal Year: 2025, Volume and Issue: 9(1), P. e23 - e33

Published: Jan. 1, 2025

Shifting to dietary patterns rich in plants and low animal-source foods could substantially lower emissions from the food sector while reducing global burden of non-communicable diseases. The EAT-Lancet Commission proposed planetary health diet (PHD) emphasise plant-forward diets set targets guide an urgently needed food-system transformation. However, PHD's meat-reduction approach has attracted criticism prompted debate on potential micronutrient shortfalls approach. Since planet simply cannot sustain human defaulting towards animal-based solutions, objective this Viewpoint is provide recommendations that address PHD, with emphasis plant-based sourcing food. Using a socioecological approach, along Integrative Sustainability Framework evaluate guidelines, we recommend seven key thematic areas for further development PHD. These themes relate bioavailability micronutrients foods, inclusion indigenous practices, fortification supplementation, cultural inclusiveness, gender-based differences, broader perspective processed strengthening concept by integrating One Health

Language: Английский

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Novel plant-based meat alternatives: future opportunities and health considerations

Proceedings of The Nutrition Society, Journal Year: 2023, Volume and Issue: 82(3), P. 370 - 385

Published: Jan. 6, 2023

Present food systems threaten population and environmental health. Evidence suggests reduced meat increased plant-based consumption would align with climate change health promotion priorities. Accelerating this transition requires greater understanding of determinants choice. A thriving industry has emerged to meet consumer demand support dietary shift towards eating. ‘Traditional’ diets are low-energy density, nutrient dense, low in saturated fat purportedly associated benefits. However, fast-paced contemporary lifestyles continue fuel growing for meat-mimicking convenience foods which typically ultra-processed. Processing can improve product safety palatability enable fortification enrichment. deleterious consequences have been ultra-processing, though there is a paucity equivocal evidence regarding the value novel alternatives (PBMAs) their capacity replicate nutritional profile meat-equivalents. Thus, despite halo often eating, strong rationale literacy PBMAs. Understanding impact extensive processing on effects may help justify use innovative methods designed maintain benefits particular ingredients. Furthering knowledge PBMAs will increase awareness thus informed Finally, factors influencing engagement target subgroups such products facilitate production desirable, healthier Such evidence-based manufacturing practice potential positively influence future individual planetary

Language: Английский

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Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Nutrients, Journal Year: 2023, Volume and Issue: 15(8), P. 2013 - 2013

Published: April 21, 2023

This study aimed to compare the level of processing (as assessed by NOVA classification) and nutritional quality nutrition values, Nutri-Score NutrInform battery) breakfast cereals currently on Italian market. A total 349 items were found, mostly belonging 4 group (66.5%) C (40% 30%, respectively). The products showed highest energy, fat, saturates, sugar content per 100 g had number with (49%) D (22%). Conversely, 1 fibre protein, lowest amounts sugars salt, 82% them A, while few B found. Differences attenuated when compared for their battery, showing only slightly fuller batteries saturated fats, sugar, salt than 3 products. Overall, these results suggest that classification partially overlaps systems based foods. lower foods may at least explain association found between consumption ultra-processed risk chronic diseases.

Language: Английский

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Beyond ultra-processed: considering the future role of food processing in human health

Proceedings of The Nutrition Society, Journal Year: 2023, Volume and Issue: 82(3), P. 406 - 418

Published: June 1, 2023

Food-based dietary guidelines have been the basis of public health recommendations for over half a century, but more recently, there has trend to classify properties food not by its nutrient composition, degree which it processed. This concept supported many association studies, narrative reviews and findings from one randomised controlled feeding trial, demonstrated sustained effect ultra-processed diets on increasing both energy intake body weight. led widespread speculation as specific features foods that promote increased intakes. Rising interest in topic proposals include guidance restrictions consumption processed national guidelines, with some countries encouraging consumers avoid highly completely, only choose minimally foods. However, remains lack consensus role human when faced challenges securing supply growing global population, is, healthy, affordable sustainable. There also criticism subjective nature definitions used differentiate their processing, is currently empirical data support clear mechanism greater Recommendations all are potentially harmful if they remove sources nutrients will be impractical most an estimated two-thirds current purchased or The review highlights considerations interpreting studies link offers critique mechanisms proposed explain between poor health. Recent research suggests combination higher density faster meal eating rates likely influence size intakes new perspectives how manage this future. In going beyond debate, aim summarise important existing identify gaps future

Language: Английский

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Association between higher consumption of ultra-processed foods and risk of diabetes and its complications: A systematic review & updated meta-analysis

Metabolism, Journal Year: 2025, Volume and Issue: 165, P. 156134 - 156134

Published: Jan. 21, 2025

Language: Английский

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How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event

Nutrition Bulletin, Journal Year: 2023, Volume and Issue: 48(2), P. 278 - 295

Published: May 10, 2023

Abstract The ‘ultra‐processed food’ (UPF) concept, with classification of foods by ‘level processing’ rather than nutrient profiles, and its relationship health outcomes, is currently a topic debate among academics increasingly referred to in the media. British Nutrition Foundation convened virtual roundtable on 6th July 2022 gather views use term (and current definitions of) UPF for public messaging, seeking establish areas consensus disagreement identify topics further research. A small group invited expert stakeholders attended, including representatives from academia, policy, behavioural science, communications, health, food retail consumer interests. Participants' discussions clustered into cogent themes which included: problems UPF, lack causal evidence defined mechanisms linking processing per se poor advice that may result confusion. There was agreement many classified as are high fat, sugars and/or salt messages should continue focus reducing these diet since it unclear whether reported associations between intakes reflect poorer dietary patterns (defined intakes), nutrient‐health relationships well established. Examples misalignment were also highlighted (i.e. some yet recommended food‐based guidelines [featuring healthy patterns]). This raises challenges communication around UPF. Concern expressed about potential unintended consequences, particularly vulnerable groups, where avoid could create stigma guilt due time or facilities prepare cook meals scratch. It impact intakes, represent more affordable sources important nutrients (e.g. packaged wholemeal bread). Discordance concept strategies improve such reformulation, discussed. concluded UK policy guidelines) would be unhelpful at present. Overall, participants felt providing practical selection healthier processed making accessible promoting avoidance latter act demonise all definitions, nutrient‐dense foods.

Language: Английский

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Food processing: Legacy, significance and challenges

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 143, P. 104270 - 104270

Published: Nov. 20, 2023

Language: Английский

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Ultra-processed foods and health: are we correctly interpreting the available evidence?

European Journal of Clinical Nutrition, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 26, 2024

Language: Английский

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Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study

Nutrients, Journal Year: 2022, Volume and Issue: 14(20), P. 4438 - 4438

Published: Oct. 21, 2022

Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree processing a food product they relate this to healthiness. An online questionnaire was completed by total 277 Dutch, 204 Italian, 181 Brazilian consumers. Consumers were aged 18-65 year, mean 38 ± 13 31% males, 71% highly educated. Pictures several common products evaluated on industrial Thirteen categories included, each including one minimally processed (MPF), High NS_UPF (Nutri-Score A or B), Low D E). Lastly, knowledge attitude UPFs assessed. Ultraprocessing perceived as unhealthy majority (Dutch, Italian: 55%; Brazilian: 75%) contributed weight gain according to: 38% 51% 70% NS_UPFs correctly rated toward "processed" "not healthy" in all countries. but showed large variations healthiness scores. In conclusion, relatively low compared MPFs similar Nutri-Scores within same category. These preliminary findings suggest that incorporate, some extent, while assessing products.

Language: Английский

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