1
|
Tseng M, Grigsby CJ, Austin A, Amin S, Nazmi A. Sensory-Related Industrial Additives in the US Packaged Food Supply. Front Nutr 2022; 8:762814. [PMID: 35096926 PMCID: PMC8792784 DOI: 10.3389/fnut.2021.762814] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Accepted: 12/06/2021] [Indexed: 11/22/2022] Open
Abstract
Background: Increasing evidence suggests that ultra-processed foods (UPFs) lead to elevated risk of obesity-related conditions, but UPF measurement has been criticized for its subjectivity and lack of clarity on biological mechanism. Sensory-related industrial additives (SRIAs) are a defining feature of UPFs and may encourage overconsumption by enhancing the sensory quality of foods. However, practical challenges have prevented systematic incorporation of SRIAs into UPF measurement. Objective: The objectives of this work were to describe a new, open-source ingredient list search method and to apply this method to describe the presence of SRIAs in US packaged foods. Methods: We developed computer coding to search for 64 common SRIAs related to sweetness, flavor, appearance, and texture in 241,688 foods in the US Branded Food Products Database (BFPD). The BFPD includes manufacturer-provided ingredient lists for ~300,000 branded and private label food items. We determined the total number of SRIAs (0–64) and the number of different types of SRIAs (sweetness, flavor, appearance, texture, 0–4) in each food, then calculated the percent of all foods with SRIAs. This was done for all foods, and by food group for 224,098 items with food group data. Results: Most (64.9%) foods in the BFPD contained at least one SRIA, and more than a third had at least three. Sweets (89.5%), beverages (84.9%), and ready-to-eat (RTE) foods (82.0%) were the most likely to contain SRIAs. With respect to SRIA types, 25.7% of all food items had at least three of the four types of SRIAs examined, with texture-related additives being the most common. Among sweets, 20% had all four types of SRIAs. Discussion: This work confirms the high prevalence of SRIAs in US packaged foods. They are ubiquitous in sweets, beverages, and RTE foods, but also present in substantial proportions of other food groups. Quantifying the presence of SRIAs in ingredient lists offers a novel way to identify UPFs for research; to distinguish more vs. less ultra-processed foods; and to test whether UPFs increase risk for obesity-related conditions through additives that enhance the product's sensory qualities.
Collapse
Affiliation(s)
- Marilyn Tseng
- Department of Kinesiology and Public Health, California Polytechnic State University, San Luis Obispo, CA, United States
- *Correspondence: Marilyn Tseng
| | - Camille J. Grigsby
- Department of Kinesiology and Public Health, California Polytechnic State University, San Luis Obispo, CA, United States
| | - Abigail Austin
- Department of Kinesiology and Public Health, California Polytechnic State University, San Luis Obispo, CA, United States
| | - Samir Amin
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, United States
| | - Aydin Nazmi
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, United States
| |
Collapse
|
2
|
Designing an Effective Front-of-Package Warning Label for Food and Drinks High in Added Sugar, Sodium, or Saturated Fat in Colombia: An Online Experiment. Nutrients 2020; 12:nu12103124. [PMID: 33066130 PMCID: PMC7601991 DOI: 10.3390/nu12103124] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/09/2020] [Accepted: 10/11/2020] [Indexed: 11/24/2022] Open
Abstract
Policies to require warnings on the front of food and drinks high in nutrients of concern (e.g., added sugar, sodium, or saturated fat) are becoming increasingly common as an obesity prevention strategy. Colombia, a country with growing prevalence of obesity, is considering implementing a similar policy. The objective of this study was to assess perceptions and reactions to different warning designs. We conducted a randomized experiment in an online panel of adults age > 18y (n = 1997). Participants were randomized to view one of four labels: a control label (barcode), an octagon warning, a circle warning, and a triangle warning. Participants viewed their randomly assigned label on a series of products and answered questions (continuous outcomes ranged from 1–4). Compared to the control, all warnings led to higher perceived message effectiveness (increase in mean from 1.79 in the control to 2.59–2.65 in the warning conditions, p < 0.001), a higher percentage of participants who correctly identified products high in nutrients of concern (from 48% in the control condition to 84–89% in the warning conditions, p < 0.001), and reduced intentions to purchases these products (decrease in mean from 2.59 to 1.99–2.01 in the warning conditions, p < 0.001). Relative to the control, warnings performed similarly across education levels, suggesting this policy would be equitable in Colombia. Looking at differences by warning type, the pattern of results suggested that the octagon warnings performed best. After viewing all label types, 49% of participants selected the octagon warning as the one that most discouraged them from consuming products high in nutrients of concern, while 21% and 27% selected the circle and triangle warning. Colombian policymakers should consider the octagon warning as part of a front-of-package labeling policy to help consumers identify and reduce consumption of foods and drinks high in nutrients of concern.
Collapse
|
3
|
Fonseca NKDOD, Molle RD, Costa MDA, Gonçalves FG, Silva AC, Rodrigues Y, Price M, Silveira PP, Manfro GG. Impulsivity influences food intake in women with generalized anxiety disorder. ACTA ACUST UNITED AC 2020; 42:382-388. [PMID: 32074229 PMCID: PMC7430399 DOI: 10.1590/1516-4446-2019-0556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 11/04/2019] [Indexed: 01/11/2023]
Abstract
Objective: Eating behavior is affected by psychological and neurocognitive factors. However, little is known about this relationship in anxious patients. Our aim was to investigate the associations between impulsivity, inhibitory control, energy-dense food consumption, and body mass index (BMI) in women with generalized anxiety disorder (GAD). Methods: In this cross-sectional study, 51 adult females with GAD answered the Barratt Impulsiveness Scale (BIS-11) and participated in a go/no-go task using food images. Anthropometric measurements were evaluated. A food frequency questionnaire and a snack test were used to study eating behavior. Pearson correlation and multiple linear regression were performed to analyze the variables of interest, adjusted by age. Results: Impulsivity predicted intake of sugar (p = 0.016, 95%CI 0.67-6.05), total fat (p = 0.007, 95%CI 0.62-3.71), and saturated fat (p = 0.004, 95%CI 0.30-1.48). The snack test showed a positive correlation between presence of impulsivity and intake of biscuits (R = 0.296; p = 0.051). Response inhibition to food images in the go/no-go task paradigm did not predict BMI or food intake. Conclusion: Impulsivity was predictive of higher sugar and saturated fat intake in women diagnosed with GAD. Our findings add to the literature regarding the association between neuropsychological factors and food consumption in this specific population.
Collapse
Affiliation(s)
- Natasha Kim de O da Fonseca
- Programa de Pós-Graduação em Neurociências, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| | - Roberta D Molle
- Programa de Pós-Graduação em Saúde da Criança e do Adolescente, UFRGS, Porto Alegre, RS, Brazil
| | - Marianna de A Costa
- Programa de Pós-Graduação em Psiquiatria e Ciências do Comportamento, UFRGS, Porto Alegre, RS, Brazil
| | - Francine G Gonçalves
- Programa de Pós-Graduação em Psiquiatria e Ciências do Comportamento, UFRGS, Porto Alegre, RS, Brazil
| | - Alice C Silva
- Graduação em Nutrição, UFRGS, Porto Alegre, RS, Brazil
| | | | - Menna Price
- Department of Psychology, Swansea University, Swansea, Wales, UK
| | - Patrícia P Silveira
- Department of Psychiatry and Sackler Program for Epigenetics & Psychobiology, McGill University, Montreal, Quebec, Canada
| | - Gisele G Manfro
- Programa de Pós-Graduação em Neurociências, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
| |
Collapse
|
4
|
Silva Meneguelli T, Viana Hinkelmann J, Hermsdorff HHM, Zulet MÁ, Martínez JA, Bressan J. Food consumption by degree of processing and cardiometabolic risk: a systematic review. Int J Food Sci Nutr 2020; 71:678-692. [DOI: 10.1080/09637486.2020.1725961] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | | | | | - M. Ángeles Zulet
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research (CIN), Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
- Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
| | - J. Alfredo Martínez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research (CIN), Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
- Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain
- Madrid Institute of Advanced Studies (IMDEA), IMDEA Food, Madrid, Spain
| | - Josefina Bressan
- Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil
| |
Collapse
|
5
|
Nazmi A, Tseng M, Robinson D, Neill D, Walker J. A Nutrition Education Intervention Using NOVA Is More Effective Than MyPlate Alone: A Proof-of-Concept Randomized Controlled Trial. Nutrients 2019; 11:E2965. [PMID: 31817564 PMCID: PMC6950011 DOI: 10.3390/nu11122965] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 11/29/2022] Open
Abstract
The ability to classify foods based on level of processing, not only conventional MyPlate food groups, might be a useful tool for consumers faced with a wide array of highly processed food products of varying nutritional value. The objective of this study was to assess the impact of a proof-of-concept nutrition education intervention on nutrition knowledge, assessed by correct classification of foods according to MyPlate food groups, MyPlate 'limit' status (for fat, sugar, sodium), and level of processing (NOVA categories). We utilized a randomized, controlled design to examine the impact of a MyPlate vs. combined MyPlate + NOVA intervention vs. control group. Intervention groups received educational flyers via email and participants were assessed using electronic baseline and follow-up surveys. The MyPlate + NOVA intervention group performed at least as well as the MyPlate group on classifying conventional food groups and 'limit' status. Moreover, the MyPlate + NOVA group far outperformed the other groups on classifying NOVA categories. Longer-term trials are needed, but our results suggest that NOVA principles may be more easily understood and applied than those of MyPlate. Education strategies focusing on level of food processing may be effective in the context of the modern food environment.
Collapse
Affiliation(s)
- Aydin Nazmi
- Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Marilyn Tseng
- Kinesiology and Public Health Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Derrick Robinson
- University of California, Division of Agriculture and Natural Resources, Davis, CA 95618, USA
| | - Dawn Neill
- Interdisciplinary Studies in the Liberal Arts, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - John Walker
- Statistics Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| |
Collapse
|
6
|
Beserra JB, Soares NIDS, Marreiros CS, Carvalho CMRGD, Martins MDCDCE, Freitas BDJESDA, Santos MMD, Frota KDMG. [Do children and adolescents who consume ultra-processed foods have a worse lipid profile? A systematic review]. CIENCIA & SAUDE COLETIVA 2019; 25:4979-4989. [PMID: 33295516 DOI: 10.1590/1413-812320202512.29542018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Accepted: 04/15/2019] [Indexed: 11/21/2022] Open
Abstract
The increase in the input of ultra-processed ingredients in the food of children and adolescents is related to the development of noncommunicable diseases such as dyslipidemia. The scope of this study was to conduct a systematic review of the literature on the relationship of consumption of ultra-processed foods in the lipid profile of children and adolescents. A search in the PubMed, Scopus, Cochrane and LILACS databases was carried out to locate cross-sectional and longitudinal studies, with or without intervention, in apparently healthy children and/or adolescents, who had the intake of ultra-processed food as an exposure variable and the lipid profile as an outcome. After screening, 14 studies were included, of which nine demonstrated that ultra-processed food consumption was related to increased LDL-c, total cholesterol, triglycerides and a reduction in HDL-c. Three studies found no relationship and two demonstrated that the increased intake of ready-to-eat cereals was related to the decrease in total cholesterol and LDL-c. There was a high consumption of ultra-processed foods and positive relation with blood lipids among children and adolescents, which calls attention to interventions, such as nutritional education, with a view to reducing the intake of these foods.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Karoline de Macêdo Gonçalves Frota
- Departamento de Biofísica e Fisiologia, UFPI. Av. Universitária, lado ímpar, Campus Ministro Petrônio Portela, Bairro Ininga. 64049-550 Teresina PI Brasil.
| |
Collapse
|