Ultra-processed Food and Obesity: What Is the Evidence?
Current Nutrition Reports,
Journal Year:
2024,
Volume and Issue:
13(1), P. 23 - 38
Published: Jan. 31, 2024
Abstract
Purpose
of
Review
Obesity
is
a
growing
global
healthcare
concern.
A
proposed
driver
the
recent
increase
in
ultra-processed
food
(UPF)
intake.
However,
disagreement
surrounds
concept
UPF,
strength
evidence,
and
suggested
mechanisms.
Therefore,
this
review
aimed
to
critically
appraise
evidence
on
UPF
obesity.
Recent
Findings
Observational
studies
demonstrate
positive
associations
between
intake,
weight
gain,
overweight/obesity,
more
clearly
adults
than
children/adolescents.
This
supported
by
high-quality
clinical
data.
Several
mechanisms
are
proposed,
but
current
understanding
inconclusive.
Summary
Greater
consumption
has
been
key
There
need
change
obesogenic
environment
support
individuals
reduce
their
The
novel
approach
that
not
explained
with
existing
nutrient-
food-based
frameworks.
Critical
analysis
methodologies
provides
confidence,
future
observational
experimental
research
outputs
greater
methodological
rigor
will
strengthen
findings,
which
outlined.
Language: Английский
Micronutrients or processing? An analysis of food and drink items from the UK National Diet and Nutrition Survey based on micronutrient content, the Nova classification and front of package traffic light labelling
British Journal Of Nutrition,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 43
Published: Jan. 13, 2025
Abstract
Increased
ultra-processed
food
(UPF)
intake
is
associated
with
adverse
health
outcomes.
However,
limitations
in
UPF
evidence,
and
partial
overlap
between
UK
front
of
package
labelling
(FOPL)
degree
processing,
the
value
processing
within
dietary
guidance
unclear.
This
study
compared
drink
from
National
Diet
Nutrition
Survey
(NDNS)
database
based
on
micronutrient
content,
Nova
classification
FOPL.
The
aim
was
to
examine
contributions
government
recommendations
for
adult
females
males,
aged
19-64
years,
NDNS
items
were
coded
into
minimally
processed
(MPF),
culinary
ingredients
(PCI),
(PF)
UPF,
FOPL
traffic
lights.
MPF,
PF
provided
similar
average
per
100g
recommendations.
Per
100kcal,
MPF
greatest
contribution
(14.4%
[interquartile
range
(IQR):8.2-28.1]),
followed
by
(7.7%
[IQR:4.6-10.9],
then
(5.8%
[IQR:3.1-9.7]).
After
adjusting
healthy/unhealthy
(presence
1+
red
FOPL),
had
higher
odds
an
above
100kcal
than
(odds
ratio
(OR):
5.9x
(95%CI:4.9,
7.2)),
(OR:3.2
(95%CI:2.4,
4.2)).
MPFs
more
likely
provide
greater
or
100kcal.
These
findings
suggest
that
diets
are
less
meet
energy-matched
diet.
results
important
understanding
how
consumers
perceive
healthiness
products
Language: Английский
UPDATE trial: investigating the effects of ultra-processed versus minimally processed diets following UK dietary guidance on health outcomes: a protocol for an 8-week community-based cross-over randomised controlled trial in people with overweight or obesity, followed by a 6-month behavioural intervention
BMJ Open,
Journal Year:
2024,
Volume and Issue:
14(3), P. e079027 - e079027
Published: March 1, 2024
Introduction
Obesity
increases
the
risk
of
morbidity
and
mortality.
A
major
driver
has
been
increased
availability
ultra-processed
food
(UPF),
now
main
UK
dietary
energy
source.
The
Eatwell
Guide
(EWG)
provides
public
guidance
for
a
healthy
balanced
diet
but
offers
no
UPF
guidance.
Whether
can
largely
consist
UPFs
is
unclear.
No
study
assessed
whether
health
impact
adhering
to
guidelines
depends
on
processing.
Furthermore,
our
will
assess
6-month
behavioural
support
programme
aimed
at
reducing
intake
in
people
with
overweight/obesity
high
intakes.
Methods
analysis
UPDATE
2×2
cross-over
randomised
controlled
trial
intervention.
Fifty-five
adults
aged
≥18,
(≥25
<40
kg/m
2
),
≥50%
habitual
from
receive
an
8-week
minimally
processed
(MPF)
delivered
their
home,
both
following
EWG
recommendations,
random
order,
4-week
washout
period.
All
food/drink
be
provided.
Participants
then
6
months
reduce
intake.
primary
outcome
difference
weight
change
between
MPF
diets
baseline
week
8.
Secondary
outcomes
include
changes
diet,
waist
circumference,
body
composition,
heart
rate,
blood
pressure,
cardiometabolic
factors,
appetite
regulation,
sleep
quality,
physical
activity
levels,
function/strength,
well-being
aspects
behaviour
change/eating
8
weeks
UPF/MPF
diets,
follow-up.
Quantitative
assessment
brain
MRI
functional
resting-state
connectivity
qualitative
intervention
feasibility
acceptability
undertaken.
Ethics
dissemination
Sheffield
Research
Committee
approved
(22/YH/0281).
Peer-reviewed
journals,
conferences,
PhD
thesis
lay
media
report
results.
Trial
registration
number
NCT05627570
Language: Английский
Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys
Published: Feb. 9, 2024
Food
composition
data
in
the
EMR
countries
are
often
lacking,
obsolete
or
unreliable.
The
study
aims
to
provide
reliable
and
up-to-date
nutrient
of
selected
food
products
consumed
Oman
order
evaluate
consistency
nutrition
labelling
update
current
used
database.
Contents
total
fat,
fatty
acids,
carbohydrates,
nitrogen,
sugars
sodium
were
chemically
analyzed
221
foods
beverages
purchased
2022
label
corresponding
laboratory
values
compared
using
tolerance
levels
European
Union.
items
classified
according
their
nutritional
composition,
extent
processing
coded
FoodEx2
system.
Results
indicate
that
stated
on
a
align
with
obtained
exception
6.3%
discrepancy
TFAs
content,
where
reported
higher
than
appropriate
reference
values.
category
highest
frequency
(71.5%)
consisted
ultra-processed
foods.
In
terms
inconsistencies
claims,
5.1%
claims
did
not
comply
statement
“sugar
free”
“low
salt”.
These
findings
underscore
significance
vigilant
monitoring
labels
as
means
implement
measures
promote
well-being
consumers.
Language: Английский
Nutrient clustering, NOVA classification, and nutrient profiling: How do they overlap, and what do they predict about food palatability?
Appetite,
Journal Year:
2024,
Volume and Issue:
201, P. 107596 - 107596
Published: July 4, 2024
We
compared
the
performance
of
three
food
categorisation
metrics
in
predicting
palatability
(taste
pleasantness)
using
a
dataset
52
foods,
each
rated
virtually
(online)
by
72-224
participants
familiar
with
foods
question,
as
described
Appetite
193
(2024)
107124.
The
were
nutrient
clustering,
NOVA,
and
profiling.
first
two
these
developed
to
identify,
respectively:
'hyper-palatable'
(HPFs);
ultra-processed
(UPFs),
which
are
claimed
be
'made
hyper-palatable'.
third
metric
categorises
high
fat,
sugar,
salt
(HFSS)
versus
non-HFSS
foods.
There
overlaps,
but
also
significant
differences,
metrics:
35
(67%)
categorised
HPF,
and/or
UPF,
HFSS,
17
(33%)
none
these.
was
no
difference
measured
between
HPFs
non-HPFs,
nor
UPFs
non-UPFs
(p
≥
0.412).
HFSS
significantly
more
palatable
than
=
0.049).
None
predicted
reward
(desire
eat).
These
results
do
not
support
use
hypothetical
combinations
ingredients
proxies
for
palatability,
done
explicitly
clustering
NOVA
metrics.
To
discover
what
aspects
composition
predict
requires
measuring
wide
range
that
differ
composition,
we
here.
Language: Английский
Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys
Foods,
Journal Year:
2024,
Volume and Issue:
13(5), P. 787 - 787
Published: March 3, 2024
Food
composition
data
in
the
Eastern
Mediterranean
Region
countries
are
often
lacking,
obsolete,
or
unreliable.
The
study
aims
to
provide
reliable
nutrient
on
food
products
consumed
Oman
order
evaluate
their
nutritional
quality,
consistency
of
nutrition
labeling
and
claims,
and,
ultimately,
use
for
consumption
surveys
update
current
database.
Contents
fat,
fatty
acids,
carbohydrates,
protein,
sugars,
sodium
were
chemically
analyzed
221
foods
beverages.
Products
classified
according
extent
processing
coded
FoodEx2
system.
Labels
laboratory
values
compared
using
tolerance
levels
European
Union.
Results
indicate
that
aligns
with
obtained
laboratory,
exception
6.3%
discrepancies
TFA
content,
where
reported
higher
than
appropriate
reference
values.
most
frequent
category
(71.5%)
was
ultra-processed
foods.
In
terms
inconsistencies
5.1%
claims
did
not
comply
statement
“sugar-free”
“low
salt”.
Our
provides
evidence
support
necessity
comprehensive
recommendations
consumers
industries,
which
aimed
at
enhancing
quality
augmenting
consumer
awareness.
Language: Английский