Research Square (Research Square),
Год журнала:
2023,
Номер
unknown
Опубликована: Дек. 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.
BMJ,
Год журнала:
2024,
Номер
unknown, С. e077310 - e077310
Опубликована: Фев. 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.
Food Production Processing and Nutrition,
Год журнала:
2025,
Номер
7(1)
Опубликована: Янв. 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
Archives of Endocrinology and Metabolism,
Год журнала:
2025,
Номер
69(1), С. 1 - 13
Опубликована: Янв. 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.
Frontiers in Nutrition,
Год журнала:
2024,
Номер
11
Опубликована: Июль 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
