1
|
Menichetti G, Barabási AL, Loscalzo J. Decoding the Foodome: Molecular Networks Connecting Diet and Health. Annu Rev Nutr 2024; 44:257-288. [PMID: 39207880 DOI: 10.1146/annurev-nutr-062322-030557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Diet, a modifiable risk factor, plays a pivotal role in most diseases, from cardiovascular disease to type 2 diabetes mellitus, cancer, and obesity. However, our understanding of the mechanistic role of the chemical compounds found in food remains incomplete. In this review, we explore the "dark matter" of nutrition, going beyond the macro- and micronutrients documented by national databases to unveil the exceptional chemical diversity of food composition. We also discuss the need to explore the impact of each compound in the presence of associated chemicals and relevant food sources and describe the tools that will allow us to do so. Finally, we discuss the role of network medicine in understanding the mechanism of action of each food molecule. Overall, we illustrate the important role of network science and artificial intelligence in our ability to reveal nutrition's multifaceted role in health and disease.
Collapse
Affiliation(s)
- Giulia Menichetti
- Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts, USA;
- Network Science Institute and Department of Physics, Northeastern University, Boston, Massachusetts, USA
- Harvard Data Science Initiative, Harvard University, Boston, Massachusetts, USA
| | - Albert-László Barabási
- Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts, USA;
- Network Science Institute and Department of Physics, Northeastern University, Boston, Massachusetts, USA
- Department of Network and Data Science, Central European University, Budapest, Hungary
| | - Joseph Loscalzo
- Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts, USA;
| |
Collapse
|
2
|
Juul F, Bere E. Ultra-processed foods - a scoping review for Nordic Nutrition Recommendations 2023. Food Nutr Res 2024; 68:10616. [PMID: 38720949 PMCID: PMC11077402 DOI: 10.29219/fnr.v68.10616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 01/05/2024] [Accepted: 02/22/2024] [Indexed: 05/12/2024] Open
Abstract
Ultra-processed foods (UPFs) are increasingly consumed worldwide and have been linked to several chronic diseases. This paper aims to describe the totality of the available evidence regarding UPFs in relation to health-related outcomes as a basis for setting food-based dietary guidelines for the Nordic Nutrition Recommendations 2023. Systematic literature searches were conducted to identify systematic reviews, meta-analyses, randomized controlled trials (RCTs), and prospective cohort studies examining the association between UPF intake and non-communicable diseases or mortality. A total of 12 systematic reviews (including five meta-analyses) and 44 original research studies (43 prospective cohort studies and one RCT) were included. All original research studies were deemed to be of good methodological quality. The current evidence supports that greater consumption of UPFs is associated with weight gain and increased risk of obesity, cardiovascular disease, type 2 diabetes, and all-cause mortality. The available literature also supports an association between UPFs and hypertension, cancer, and depression; however, the limited number of studies and subjects investigated preclude strong conclusions. Due to the highly diverse nature of UPFs, additional studies are warranted, with special emphasis on disentangling mediating mechanisms, whether nutritional or non-nutrient based. Nevertheless, the available evidence regarding UPFs in relation to weight gain, CVD, type 2 diabetes, and all-cause mortality is considered strong enough to support dietary recommendations to limit their consumption.
Collapse
Affiliation(s)
- Filippa Juul
- School of Global Public Health, New York University, New York, NY, USA
- Center for Epidemiological Studies in Health and Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | - Elling Bere
- Department of Sports Science and Physical Education, University of Agder, Kristiansand, Norway
| |
Collapse
|
3
|
Silva FM, Giatti L, Fonseca MDJMD, Brant LCC, Diniz MDFHS, Molina MDCB, Matos SMAD, Vigo A, Barreto SM. Consumption of ultra-processed foods and eight-year risk of death from all causes and noncommunicable diseases in the ELSA-Brasil cohort. Int J Food Sci Nutr 2023:1-10. [PMID: 37821803 DOI: 10.1080/09637486.2023.2267797] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 10/02/2023] [Indexed: 10/13/2023]
Abstract
Increased consumption of ultra-processed foods (UPF) is associated with higher incidences of many noncommunicable diseases (NCDs) and death from all causes. However, the association between UPF and cardiovascular disease (CVD) mortality remains controversial. Our study investigated whether UPF consumption is associated with a higher risk of death from all causes, NCDs, and CVD. This study includes 14,747 participants from the ELSA-Brasil cohort followed up over an eight-year period. The NOVA classification was used to estimate the proportion of UPF (grams/day) in one's diet. Cox regression was also applied. After adjustment for sociodemographic, health, and behavioural factors, a 10% increase in UPF in participants' diets raised the risk of death from all causes and NCDs by 10% (95%CI: 1.01-1.19) and 11% (95%CI:1.02-1.21), respectively. However, UPF consumption was not associated with CVD mortality. The findings support public policies aimed at reducing UPF consumption in an attempt to reduce the NCD burden.
Collapse
Affiliation(s)
- Fernanda Marcelina Silva
- Postgraduate Program in Public Health, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Luana Giatti
- Postgraduate Program in Public Health, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Preventive Medicine, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- School of Medicine and Clinical Hospital/EBSERH, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Maria de Jesus Mendes da Fonseca
- Department of Epidemiology and Quantitative Methods in Health, National School of Public Health, Fundação Oswaldo Cruz, Rio de Janeiro, Brazil
| | - Luisa Campos Caldeira Brant
- School of Medicine and Clinical Hospital/EBSERH, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | | | - Maria Del Carmen Bisi Molina
- Department of Collective Health and Nutrition and Health, Universidade Federal do Espírito Santo, Vitória, Brazil
| | | | - Alvaro Vigo
- Postgraduate Program in Epidemiology, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Sandhi Maria Barreto
- Postgraduate Program in Public Health, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Preventive Medicine, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- School of Medicine and Clinical Hospital/EBSERH, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| |
Collapse
|
4
|
Li M, Shi Z. Ultra-Processed Food Consumption Associated with Incident Hypertension among Chinese Adults-Results from China Health and Nutrition Survey 1997-2015. Nutrients 2022; 14:nu14224783. [PMID: 36432470 PMCID: PMC9692874 DOI: 10.3390/nu14224783] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Objective: Ultra-processed food (UPF) has been shown to increase the cardiometabolic health risks. We aimed to determine the association between UPF intake based on the NOVA classification and the risk of hypertension incidence during 1997−2015. Methods: Data from 15,054 adults aged ≥ 20 years (47.4% males) attending the China Nutrition and Health Survey (CNHS) were used. Food intake at each survey was assessed by a 3-day 24 h dietary recall and weighed food record method between 1997−2011. Cox regression was used to assess the association between UPF intake and incident hypertension. Results: During a mean average of 9.5 years (SD 5.5) of follow up, 4329 hypertension incident cases were identified. The incident rates (per 1000) for non-consumers and 1−49, 50−99, and ≥100 g/day of UPF intake were 29.5 and 29.5, 33.4, and 36.3, respectively. Compared with non-consumers, the hazard ratios (95% CI) for UPF intake of 1−49, 50−99, and >100 g/day were 1.00 (0.90−1.12), 1.17 (1.04−1.33), and 1.20 (1.06−1.35), respectively, (p = 0.001) after adjusting for potential confounding factors. There was a significant interaction between UPF intake and age with a higher risk in the younger group (<40 years) than in the older one. Conclusion: UPF consumption was dose-responsively associated with increased risk of hypertension among Chinese adults, especially in younger groups.
Collapse
Affiliation(s)
- Ming Li
- Centre for Population Health Research, Division of Health Sciences, University of South Australia, Adelaide, SA 5005, Australia
- Correspondence:
| | - Zumin Shi
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha 2713, Qatar
| |
Collapse
|
5
|
Lane MM, Lotfaliany M, Forbes M, Loughman A, Rocks T, O’Neil A, Machado P, Jacka FN, Hodge A, Marx W. Higher Ultra-Processed Food Consumption Is Associated with Greater High-Sensitivity C-Reactive Protein Concentration in Adults: Cross-Sectional Results from the Melbourne Collaborative Cohort Study. Nutrients 2022; 14:3309. [PMID: 36014818 PMCID: PMC9415636 DOI: 10.3390/nu14163309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/10/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Background: Few studies have examined associations between ultra-processed food intake and biomarkers of inflammation, and inconsistent results have been reported in the small number of studies that do exist. As such, further investigation is required. Methods: Cross-sectional baseline data from the Melbourne Collaborative Cohort Study (MCCS) were analysed (n = 2018). We applied the NOVA food classification system to data from a food frequency questionnaire (FFQ) to determine ultra-processed food intake (g/day). The outcome was high-sensitivity C-reactive protein concentration (hsCRP; mg/L). We fitted unadjusted and adjusted linear regression analyses, with sociodemographic characteristics and lifestyle- and health-related behaviours as covariates. Supplementary analyses further adjusted for body mass index (kg/m2). Sex was assessed as a possible effect modifier. Ultra-processed food intake was modelled as 100 g increments and the magnitude of associations expressed as estimated relative change in hsCRP concentration with accompanying 95% confidence intervals (95%CIs). Results: After adjustment, every 100 g increase in ultra-processed food intake was associated with a 4.0% increase in hsCRP concentration (95%CIs: 2.1−5.9%, p < 0.001). Supplementary analyses showed that part of this association was independent of body mass index (estimated relative change in hsCRP: 2.5%; 95%CIs: 0.8−4.3%, p = 0.004). No interaction was observed between sex and ultra-processed food intake. Conclusion: Higher ultra-processed food intake was cross-sectionally associated with elevated hsCRP, which appeared to occur independent of body mass index. Future prospective and intervention studies are necessary to confirm directionality and whether the observed association is causal.
Collapse
Affiliation(s)
- Melissa M. Lane
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| | - Mojtaba Lotfaliany
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| | - Malcolm Forbes
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
- Mental Health, Drugs & Alcohol Service, University Hospital Geelong, Barwon Health, Geelong, VIC 3220, Australia
- Department of Psychiatry, University of Melbourne, Parkville, VIC 3050, Australia
| | - Amy Loughman
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| | - Tetyana Rocks
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| | - Adrienne O’Neil
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| | - Priscila Machado
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC 3125, Australia
- Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo 01246-904, Brazil
| | - Felice N. Jacka
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
- Centre for Adolescent Health, Murdoch Children’s Research Institute, Parkville, VIC 3052, Australia
- College of Public Health, Medical & Veterinary Sciences, James Cook University, Townsville, QLD 4811, Australia
| | - Allison Hodge
- Cancer Epidemiology Division, Cancer Council Victoria, Melbourne, VIC 3004, Australia
- Centre for Epidemiology and Biostatistics, Melbourne School of Population and Global Health, University of Melbourne, Melbourne, VIC 3010, Australia
| | - Wolfgang Marx
- Food & Mood Centre, The Institute for Mental and Physical Health and Clinical Translation (IMPACT), School of Medicine, Deakin University, Geelong, VIC 3220, Australia
| |
Collapse
|
6
|
Dickie S, Woods J, Machado P, Lawrence M. Nutrition Classification Schemes for Informing Nutrition Policy in Australia: Nutrient-Based, Food-Based, or Dietary-Based? Curr Dev Nutr 2022; 6:nzac112. [PMID: 36060220 PMCID: PMC9429971 DOI: 10.1093/cdn/nzac112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 05/27/2022] [Accepted: 06/22/2022] [Indexed: 11/23/2022] Open
Abstract
Background Policy makers are increasingly using nutrition classification schemes (NCSs) to assess a food's health potential for informing nutrition policy actions. However, there is wide variability among the NCSs implemented and no standard benchmark against which their contrasting assessments can be validated. Objectives This study aimed to compare the agreement of nutrient-, food-, and dietary-based NCSs in their assessment of a food's health potential within the Australian food supply, and examine the conceptual underpinnings and technical characteristics that explain differences in performance. Methods A dataset combining food compositional data from the Mintel Global New Products Database and the Australian Food Composition Database (AUSNUT 2011-2012) (n = 7322) was assembled. Products were classified by 7 prominent NCSs that were selected as representative of one or other of 1) nutrient-based NCSs [the Chilean nutrient profile model (NPM), Health Star Rating (HSR), Nutri-Score, the WHO European Region's NPM (WHO-Euro NPM), and the Pan American Health Organization's (PAHO) NPM]; 2) food-based NCS (NOVA), and 3) dietary-based NCS [Australian Dietary Guidelines (ADGs)]. Results The PAHO NPM classified the lowest proportion (22%) of products as "healthy", and the HSR the highest (63%). The PAHO NPM, NOVA, WHO-Euro NPM, and the Chilean NPM classified >50% of products as "unhealthy," and the ADGs, HSR, and Nutri-Score classified <50% of products as "unhealthy." The HSR and Nutri-Score had the highest pairwise agreement (κ = 0.7809, 89.70%), and the PAHO NPM and HSR the lowest (κ = 0.1793, 53.22%). Characteristics of NCSs that more effectively identified ultraprocessed and discretionary foods were: category-specific assessment, the classification of categories as always "healthy" or "unhealthy," consideration of level of food processing, thresholds for "risk" nutrients that do not penalize whole foods; and no allowance for the substitution of ingredients. Conclusions Wide variation was observed in agreement of the assessment of a food's health potential among the NCSs analyzed due to differing conceptual underpinnings and technical characteristics.
Collapse
Affiliation(s)
- Sarah Dickie
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Julie Woods
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Priscila Machado
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| | - Mark Lawrence
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia
| |
Collapse
|
7
|
Vadiveloo MK, Juul F, Sotos-Prieto M, Parekh N. Perspective: Novel Approaches to Evaluate Dietary Quality: Combining Methods to Enhance Measurement for Dietary Surveillance and Interventions. Adv Nutr 2022; 13:1009-1015. [PMID: 35084446 PMCID: PMC9340961 DOI: 10.1093/advances/nmac007] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/16/2021] [Accepted: 01/19/2022] [Indexed: 01/29/2023] Open
Abstract
Refining existing dietary assessment methods to reduce measurement error and facilitate the routine evaluation of dietary quality is essential to inform health policy. Notable advancements in technology in the past decade have enhanced the precision and transformation of dietary assessment methods with applications toward both population health and precision nutrition. Within population health, innovative applications of big data including use of automatically collected food purchasing data, quantitative measurement of food environments, and novel, yet simplified dietary quality metrics provide important complementary data to traditional self-report methods. Precision nutrition is similarly advancing with greater use of validated biomarkers for assessing dietary patterns and understanding individual variability in metabolism. Concurrently enhancing our understanding of diet-disease relations at the population health and precision nutrition levels provides tremendous potential to generate evidence needed to advance public health nutrition policy. This commentary highlights the importance of these advances toward progressing the field of dietary assessment and discusses the application of food purchasing data, data analytics, alternative dietary quality metrics, and -omics technology in population and clinical medicine.
Collapse
Affiliation(s)
| | - Filippa Juul
- Department of Public Health Policy and Management, School of Global Public Health, New York University, New York, NY, USA
| | - Mercedes Sotos-Prieto
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid, and IdiPaz (Instituto de Investigación Sanitaria Hospital Universitario La Paz), Madrid, Spain,CIBERESP ("Centro de Investigacion Biomedica en Red" of Epidemiology and Public Health), Madrid, Spain,Department of Environmental Health, Harvard TH Chan School of Public Health, Boston, MA, USA,IMDEA-Food Institute, Campus of International Excellence (CEI), Universidad Autonoma de Madrid (UAM) + Spanish National Research Council (CSIC), Madrid, Spain
| | - Niyati Parekh
- Public Health Nutrition Program, School of Global Public Health, New York University, New York, NY, USA,Department of Population Health, Grossman School of Medicine, New York University, New York, NY, USA,Rory Meyers College of Nursing, New York University, New York, NY, USA
| |
Collapse
|
8
|
Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity. Eur J Nutr 2022; 61:2239-2253. [DOI: 10.1007/s00394-021-02786-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 12/13/2021] [Indexed: 02/06/2023]
|
9
|
Martinez-Perez C, Daimiel L, Climent-Mainar C, Martínez-González MÁ, Salas-Salvadó J, Corella D, Schröder H, Martinez JA, Alonso-Gómez ÁM, Wärnberg J, Vioque J, Romaguera D, López-Miranda J, Estruch R, Tinahones FJ, Lapetra J, Serra-Majem L, Bueno-Cavanillas A, Tur JA, Sánchez VM, Pintó X, Delgado-Rodríguez M, Matía-Martín P, Vidal J, Vázquez C, Ros E, Basterra J, Babio N, Guillem-Saiz P, Zomeño MD, Abete I, Vaquero-Luna J, Barón-López FJ, Gonzalez-Palacios S, Konieczna J, Garcia-Rios A, Bernal-López MR, Santos-Lozano JM, Bes-Rastrollo M, Khoury N, Saiz C, Pérez-Vega KA, Zulet MA, Tojal-Sierra L, Ruiz ZV, Martinez MA, Malcampo M, Ordovás JM, San-Cristobal R. Integrative development of a short screening questionnaire of highly processed food consumption (sQ-HPF). Int J Behav Nutr Phys Act 2022; 19:6. [PMID: 35073909 PMCID: PMC8785596 DOI: 10.1186/s12966-021-01240-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 12/14/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Recent lifestyle changes include increased consumption of highly processed foods (HPF), which has been associated with an increased risk of non-communicable diseases (NCDs). However, nutritional information relies on the estimation of HPF consumption from food-frequency questionnaires (FFQ) that are not explicitly developed for this purpose. We aimed to develop a short screening questionnaire of HPF consumption (sQ-HPF) that integrates criteria from the existing food classification systems. METHODS Data from 4400 participants (48.1% female and 51.9% male, 64.9 ± 4.9 years) of the Spanish PREDIMED-Plus ("PREvention with MEDiterranean DIet") trial were used for this analysis. Items from the FFQ were classified according to four main food processing-based classification systems (NOVA, IARC, IFIC and UNC). Participants were classified into tertiles of HPF consumption according to each system. Using binomial logistic regression, food groups associated with agreement in the highest tertile for at least two classification systems were chosen as items for the questionnaire. ROC analysis was used to determine cut-off points for the frequency of consumption of each item, from which a score was calculated. Internal consistency of the questionnaire was assessed through exploratory factor analysis (EFA) and Cronbach's analysis, and agreement with the four classifications was assessed with weighted kappa coefficients. RESULTS Regression analysis identified 14 food groups (items) associated with high HPF consumption for at least two classification systems. EFA showed that items were representative contributors of a single underlying factor, the "HPF dietary pattern" (factor loadings around 0.2). We constructed a questionnaire asking about the frequency of consumption of those items. The threshold frequency of consumption was selected using ROC analysis. Comparison of the four classification systems and the sQ-HPF showed a fair to high agreement. Significant changes in lifestyle characteristics were detected across tertiles of the sQ-HPF score. Longitudinal changes in HPF consumption were also detected by the sQ-HPF, concordantly with existing classification systems. CONCLUSIONS We developed a practical tool to measure HPF consumption, the sQ-HPF. This may be a valuable instrument to study its relationship with NCDs. TRIAL REGISTRATION Retrospectively registered at the International Standard Randomized Controlled Trial Registry ( ISRCTN89898870 ) on July 24, 2014.
Collapse
Affiliation(s)
- Celia Martinez-Perez
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, Ctra. Cantoblanco, 8, 28049, Madrid, Spain
| | - Lidia Daimiel
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, Ctra. Cantoblanco, 8, 28049, Madrid, Spain.
| | - Cristina Climent-Mainar
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, Ctra. Cantoblanco, 8, 28049, Madrid, Spain
| | - Miguel Ángel Martínez-González
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009, Pamplona, Spain
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA, 02115, USA
| | - Jordi Salas-Salvadó
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i biotecnologia, Universitat Rovira i Virgili, 43201, Reus, Spain
- Human Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), 43204, Reus, Spain
| | - Dolores Corella
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, 46010, Valencia, Spain
| | - Helmut Schröder
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003, Barcelona, Spain
| | - Jose Alfredo Martinez
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Cardiometabolic Nutrition Group, IMDEA Food, CEI UAM + CSIC, 28049, Madrid, Spain
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009, Pamplona, Spain
| | - Ángel M Alonso-Gómez
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009, Vitoria-Gasteiz, Spain
| | - Julia Wärnberg
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Nursing, School of Health Sciences, University of Málaga, Instituto de Investigación Biomédica de Málaga (IBIMA), 29016, Málaga, Spain
| | - Jesús Vioque
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029, Madrid, Spain
- Instituto de Investigación Sanitaria y Biomédica de Alicante (ISABIAL-UMH), 03010, Alicante, Spain
| | - Dora Romaguera
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), University Hospital Son Espases (HUSE), 07120, Palma de Mallorca, Spain
| | - José López-Miranda
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14017, Córdoba, Spain
| | - Ramón Estruch
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Internal Medicine, IDIBAPS, Hospital Clinic, University of Barcelona, 08007, Barcelona, Spain
| | - Francisco J Tinahones
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Endocrinology, Instituto de Investigación Biomédica de Málaga (IBIMA), Virgen de la Victoria Hospital, University of Málaga, 29016, Málaga, Spain
| | - José Lapetra
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, 41013, Sevilla, Spain
| | - Lluis Serra-Majem
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Preventive Medicine Service, Centro Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canarian Health Service, 35016, Las Palmas, Spain
| | - Aurora Bueno-Cavanillas
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Granada, 18011, Granada, Spain
| | - Josep A Tur
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Research Group on Community Nutrition & Oxidative Stress, University of Balearic Islands-IUNICS & IDISBA, 07122, Palma de Mallorca, Spain
| | - Vicente Martín Sánchez
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029, Madrid, Spain
- Institute of Biomedicine (IBIOMED), University of León, 24071, León, Spain
| | - Xavier Pintó
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, 08907, Barcelona, Spain
| | - Miguel Delgado-Rodríguez
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029, Madrid, Spain
- Departamento de Ciencias de la Salud, Centro de Estudios Avanzados en Olivar y Aceites de Oliva, Universidad de Jaén, 23071, Jaén, Spain
| | - Pilar Matía-Martín
- Department of Endocrinology and Nutrition, Instituto de Investigación Sanitaria Hospital Clínico San Carlos (IdISSC), 28040, Madrid, Spain
| | - Josep Vidal
- Biomedical Research Centre for Diabetes and Metabolic Diseases Network (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, 08007, Barcelona, Spain
| | - Clotilde Vázquez
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Endocrinology and Nutrition, Hospital Fundación Jimenez Díaz, Instituto de Investigaciones Biomédicas IISFJD, University Autónoma, 28015, Madrid, Spain
| | - Emilio Ros
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, 08007, Barcelona, Spain
| | - Javier Basterra
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009, Pamplona, Spain
- Department of Endocrinology and Nutrition, Complejo Hospitalario de Navarra, 31008, Pamplona, Spain
| | - Nancy Babio
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i biotecnologia, Universitat Rovira i Virgili, 43201, Reus, Spain
- Human Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), 43204, Reus, Spain
| | - Patricia Guillem-Saiz
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, 46010, Valencia, Spain
| | - María Dolores Zomeño
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003, Barcelona, Spain
- School of Health Sciences, Blanquerna-Ramon Llull University, 08001, Barcelona, Spain
| | - Itziar Abete
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009, Pamplona, Spain
| | - Jessica Vaquero-Luna
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009, Vitoria-Gasteiz, Spain
| | - Francisco Javier Barón-López
- Department of Public Health, University of Málaga, Instituto de Investigación Biomédica de Málaga (IBIMA), 29016, Málaga, Spain
| | - Sandra Gonzalez-Palacios
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029, Madrid, Spain
- Instituto de Investigación Sanitaria y Biomédica de Alicante (ISABIAL-UMH), 03010, Alicante, Spain
| | - Jadwiga Konieczna
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), University Hospital Son Espases (HUSE), 07120, Palma de Mallorca, Spain
| | - Antonio Garcia-Rios
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14017, Córdoba, Spain
| | - María Rosa Bernal-López
- Internal Medicine Department, Regional University Hospital of Málaga, Instituto de Investigación Biomédica de Málaga (IBIMA), 29010, Málaga, Spain
| | - José Manuel Santos-Lozano
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, 41013, Sevilla, Spain
| | - Maira Bes-Rastrollo
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009, Pamplona, Spain
| | - Nadine Khoury
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i biotecnologia, Universitat Rovira i Virgili, 43201, Reus, Spain
- Human Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), 43204, Reus, Spain
| | - Carmen Saiz
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, 46010, Valencia, Spain
| | - Karla Alejandra Pérez-Vega
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003, Barcelona, Spain
| | - María Angeles Zulet
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009, Pamplona, Spain
| | - Lucas Tojal-Sierra
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009, Vitoria-Gasteiz, Spain
| | - Zenaida Vázquez Ruiz
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009, Pamplona, Spain
| | - Maria Angeles Martinez
- Biomedical Research Centre for Obesity Physiopathology and Nutrition Network (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029, Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i biotecnologia, Universitat Rovira i Virgili, 43201, Reus, Spain
- Human Nutrition Unit, Institut d'Investigació Sanitària Pere Virgili (IISPV), 43204, Reus, Spain
| | - Mireia Malcampo
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003, Barcelona, Spain
| | - José M Ordovás
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, Ctra. Cantoblanco, 8, 28049, Madrid, Spain
- Nutrition and Genomics Laboratory, JM_USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, 02155, USA
| | | |
Collapse
|
10
|
ROCHA GG, ANDRADE-SILVA A, ALVES-SANTOS NH, CASTRO MBTD. Association between maternal dietary intake classified according to its degree of processing and sex-specific birth weight for gestational age. REV NUTR 2022. [DOI: 10.1590/1678-9865202235e210197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
ABSTRACT Objective To assess the association between the maternal diet, according to the degree of processing of food consumption, and birth weight for gestational age and sex. Methods A cross-sectional study with 300 women was conducted from February 2009 to 2011 from a maternity ward in Mesquita, Rio de Janeiro. The outcome was based on sex-specific birth weight for gestational age: small, adequate, or large. A validated food frequency questionnaire was used to estimate the food consumption during the 2nd and 3rd trimesters of pregnancy. The food intake was classified into three groups according to the degree of processing: 1) unprocessed or minimally processed foods and culinary ingredients (oil, fats, salt, and sugar), 2) processed foods, and 3) ultra-processed foods. Descriptive analyses were made to assess the tertiles of the percentage of energy intake of each food group on the outcome and on maternal and infant characteristics. Multinomial logistic regressions were used to test the association of the tertiles of food according to the degree of processing on the outcome (adequate, small, or large birth weight for gestational age and sex). Results The analysis of the food frequency questionnaire from the 300 women indicated that the mean percentage of kcal consumed from unprocessed and minimally processed food and culinary ingredients was 54.0%, while the percentages of energy from processed foods and ultra-processed foods were 2.0% and 44.0%, respectively. The highest tertile of consumption of unprocessed and minimally processed food and culinary ingredients had a protective effect on the prevalence of newborn large for gestational weight in relation to the lowest (OR: 0.13; 95% IC: 0.02 to 0.89; p=0.04). Conclusion High consumption of unprocessed and minimally processed food and culinary ingredients during the last six months of pregnancy might be a protective factor against having a newborn large for gestational weight when compared to mothers with the lowest consumption.
Collapse
|
11
|
|
12
|
Dicken SJ, Batterham RL. The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies. Nutrients 2021; 14:23. [PMID: 35010898 PMCID: PMC8747015 DOI: 10.3390/nu14010023] [Citation(s) in RCA: 90] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022] Open
Abstract
Prospective cohort studies show that higher intakes of ultra-processed food (UPF) increase the risk of obesity and obesity-related outcomes, including cardiovascular disease, cancer and type 2 diabetes. Whether ultra-processing itself is detrimental, or whether UPFs just have a lower nutritional quality, is debated. Higher UPF intakes are inversely associated with fruit, vegetables, legumes and seafood consumption. Therefore, the association between UPFs and poor health could simply be from excess nutrient intake or from a less healthful dietary pattern. If so, adjustment for dietary quality or pattern should explain or greatly reduce the size of the significant associations between UPFs and health-related outcomes. Here, we provide an overview of the literature and by using a novel approach, review the relative impact of adjusting for diet quality/patterns on the reported associations between UPF intake and health-related outcomes in prospective cohort studies. We find that the majority of the associations between UPFs, obesity and health-related outcomes remain significant and unchanged in magnitude after adjustment for diet quality or pattern. Our findings suggest that the adverse consequences of UPFs are independent of dietary quality or pattern, questioning the utility of reformulation to mitigate against the obesity pandemic and wider negative health outcomes of UPFs.
Collapse
Affiliation(s)
- Samuel J. Dicken
- Centre for Obesity Research, Department of Medicine, University College London (UCL), London WC1E 6JF, UK;
| | - Rachel L. Batterham
- Centre for Obesity Research, Department of Medicine, University College London (UCL), London WC1E 6JF, UK;
- Bariatric Centre for Weight Management and Metabolic Surgery, University College London Hospital (UCLH), London NW1 2BU, UK
- National Institute for Health Research, Biomedical Research Centre, University College London Hospital (UCLH), London W1T 7DN, UK
| |
Collapse
|
13
|
Li S, Tao L, Yu X, Zheng H, Wu J, Hu F. Royal Jelly Proteins and Their Derived Peptides: Preparation, Properties, and Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14415-14427. [PMID: 34807598 DOI: 10.1021/acs.jafc.1c05942] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Royal jelly, also called bee milk, is a source of high-quality proteins. Royal jelly proteins serve as not only a rich source of essential amino acids and functional donors but also an excellent substrate for preparing bioactive peptides. Most naturally occurring bioactive peptides in royal jelly are antibacterial, while peptides derived from proteolytic reactions are shown to exert antihypertensive, antioxidative, and anti-aging activities. Further studies are warranted to characterize the functional properties of major royal jelly proteins and peptides, to explore the preparation of bioactive peptides and the potential novel activities, to improve their bioavailability, to enhance the production efficiency for commercial availability, and finally to open up new applications for royal jelly as a functional food and potential therapeutic agent.
Collapse
Affiliation(s)
- Shanshan Li
- College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Lingchen Tao
- College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xinyu Yu
- College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Huoqing Zheng
- College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Building, Edmonton, Alberta T6G 2P5, Canada
| | - Fuliang Hu
- College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, People's Republic of China
| |
Collapse
|
14
|
Sousa S, Gelormini M, Damasceno A, Lopes SA, Maló S, Chongole C, Muholove P, Moreira P, Lunet N, Padrão P. Street Food in Maputo, Mozambique: The Coexistence of Minimally Processed and Ultra-Processed Foods in a Country under Nutrition Transition. Foods 2021; 10:2561. [PMID: 34828841 PMCID: PMC8622954 DOI: 10.3390/foods10112561] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/13/2021] [Accepted: 10/21/2021] [Indexed: 01/31/2023] Open
Abstract
The aim was to characterise the extent of processing and nutritional composition of the street foods offered in Maputo, Mozambique. A cross-sectional study was conducted in October-November 2014 in the urban district of KaMpfumu. Twenty public transport stops were randomly selected, around which 500 meters buffers were drawn. All streets within these buffers were canvassed to identify all street food vending sites. Street food offer was assessed through interviews. Nutritional composition was estimated using standardised recipes (for homemade foods), food labels (for industrial products) and food composition tables (for in natura foods). The processing extent was classified using the "NOVA" food classification. A total of 810 vending sites were assessed. Unprocessed/minimally processed foods were available at 70.5% of vending sites (mainly fruit, water, and tea) and ultra-processed foods at 59.0% (mostly cakes, cookies, confectionery, and soft drinks). Energy content per 100 g of unprocessed or minimally processed foods was significantly lower than in all other food groups. In all food groups, contribution to total energy value was highest for carbohydrates (range: 33.1-51.2%), followed by fats (range: 29.3-36.0%) and protein (range: 6.8-18.6%). Public health policies targeting the improvement of this urban food environment should consider not only the nutritional composition but also the processing extent of the foods and beverages available.
Collapse
Affiliation(s)
- Sofia Sousa
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal; (S.S.); (A.D.); (P.M.); (N.L.)
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Rua das Taipas 135, 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua do Campo Alegre 823, 4150-180 Porto, Portugal
| | - Marcello Gelormini
- Agência Italiana para a Cooperação e Desenvolvimento, Rua Damião de Góis 381, 1100 Maputo, Mozambique;
| | - Albertino Damasceno
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal; (S.S.); (A.D.); (P.M.); (N.L.)
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Rua das Taipas 135, 4050-600 Porto, Portugal
- Faculdade de Medicina, Universidade Eduardo Mondlane, Avenida Salvador Allende 702, 1100 Maputo, Mozambique
- Faculdade de Medicina, Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
| | - Simão A. Lopes
- Departamento de Matemática e Informática, Universidade Eduardo Mondlane, Av. Julius Nyerere 3453, 1100 Maputo, Mozambique;
| | - Sérgio Maló
- Departamento de Geografia, Universidade Eduardo Mondlane, Av. Julius Nyerere 3453, 1100 Maputo, Mozambique; (S.M.); (C.C.); (P.M.)
| | - Célia Chongole
- Departamento de Geografia, Universidade Eduardo Mondlane, Av. Julius Nyerere 3453, 1100 Maputo, Mozambique; (S.M.); (C.C.); (P.M.)
| | - Paulino Muholove
- Departamento de Geografia, Universidade Eduardo Mondlane, Av. Julius Nyerere 3453, 1100 Maputo, Mozambique; (S.M.); (C.C.); (P.M.)
| | - Pedro Moreira
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal; (S.S.); (A.D.); (P.M.); (N.L.)
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Rua das Taipas 135, 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua do Campo Alegre 823, 4150-180 Porto, Portugal
- Centro de Investigação em Atividade Física, Saúde e Lazer, Faculdade de Desporto, Universidade do Porto, Rua Dr. Plácido Costa 91, 4200-450 Porto, Portugal
| | - Nuno Lunet
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal; (S.S.); (A.D.); (P.M.); (N.L.)
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Rua das Taipas 135, 4050-600 Porto, Portugal
- Faculdade de Medicina, Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
| | - Patrícia Padrão
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas 135, 4050-600 Porto, Portugal; (S.S.); (A.D.); (P.M.); (N.L.)
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), Rua das Taipas 135, 4050-600 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua do Campo Alegre 823, 4150-180 Porto, Portugal
| |
Collapse
|
15
|
Modi B, Timilsina H, Bhandari S, Achhami A, Pakka S, Shrestha P, Kandel D, GC DB, Khatri S, Chhetri PM, Parajuli N. Current Trends of Food Analysis, Safety, and Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9924667. [PMID: 34485507 PMCID: PMC8410450 DOI: 10.1155/2021/9924667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 08/07/2021] [Indexed: 12/22/2022]
Abstract
Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.
Collapse
Affiliation(s)
- Bindu Modi
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Hari Timilsina
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sobika Bhandari
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Ashma Achhami
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sangita Pakka
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Prakash Shrestha
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Devilal Kandel
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Dhan Bahadur GC
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sabina Khatri
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Pradhumna Mahat Chhetri
- Department of Chemistry, Amrit Campus, Tribhuvan University, Leknath Marg, Kathmandu 44600, Nepal
| | - Niranjan Parajuli
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| |
Collapse
|
16
|
Martinez-Perez C, San-Cristobal R, Guallar-Castillon P, Martínez-González MÁ, Salas-Salvadó J, Corella D, Castañer O, Martinez JA, Alonso-Gómez ÁM, Wärnberg J, Vioque J, Romaguera D, López-Miranda J, Estruch R, Tinahones FJ, Lapetra J, Serra-Majem L, Bueno-Cavanillas A, Tur JA, Sánchez VM, Pintó X, Gaforio JJ, Matía-Martín P, Vidal J, Vázquez C, Ros E, Bes-Rastrollo M, Babio N, Sorlí JV, Lassale C, Pérez-Sanz B, Vaquero-Luna J, Bazán MJA, Barceló-Iglesias MC, Konieczna J, Ríos AG, Bernal-López MR, Santos-Lozano JM, Toledo E, Becerra-Tomás N, Portoles O, Zomeño MD, Abete I, Moreno-Rodriguez A, Lecea-Juarez O, Nishi SK, Muñoz-Martínez J, Ordovás JM, Daimiel L. Use of Different Food Classification Systems to Assess the Association between Ultra-Processed Food Consumption and Cardiometabolic Health in an Elderly Population with Metabolic Syndrome (PREDIMED-Plus Cohort). Nutrients 2021; 13:nu13072471. [PMID: 34371982 PMCID: PMC8308804 DOI: 10.3390/nu13072471] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/07/2021] [Accepted: 07/13/2021] [Indexed: 01/12/2023] Open
Abstract
The association between ultra-processed food (UPF) and risk of cardiometabolic disorders is an ongoing concern. Different food processing-based classification systems have originated discrepancies in the conclusions among studies. To test whether the association between UPF consumption and cardiometabolic markers changes with the classification system, we used baseline data from 5636 participants (48.5% female and 51.5% male, mean age 65.1 ± 4.9) of the PREDIMED-Plus (“PREvention with MEDiterranean DIet”) trial. Subjects presented with overweight or obesity and met at least three metabolic syndrome (MetS) criteria. Food consumption was classified using a 143-item food frequency questionnaire according to four food processing-based classifications: NOVA, International Agency for Research on Cancer (IARC), International Food Information Council (IFIC) and University of North Carolina (UNC). Mean changes in nutritional and cardiometabolic markers were assessed according to quintiles of UPF consumption for each system. The association between UPF consumption and cardiometabolic markers was assessed using linear regression analysis. The concordance of the different classifications was assessed with intra-class correlation coefficients (ICC3, overall = 0.51). The highest UPF consumption was obtained with the IARC classification (45.9%) and the lowest with NOVA (7.9%). Subjects with high UPF consumption showed a poor dietary profile. We detected a direct association between UPF consumption and BMI (p = 0.001) when using the NOVA system, and with systolic (p = 0.018) and diastolic (p = 0.042) blood pressure when using the UNC system. Food classification methodologies markedly influenced the association between UPF consumption and cardiometabolic risk markers.
Collapse
Affiliation(s)
- Celia Martinez-Perez
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (C.M.-P.); (J.M.O.); (L.D.)
| | - Rodrigo San-Cristobal
- Cardiometabolic Nutrition Group, Precision Nutrition and Cardiometabolic Health Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain;
- Correspondence: ; Tel.: +34-917-278-100 (ext. 309)
| | - Pilar Guallar-Castillon
- Cardiovascular and Nutritional Epidemiology Group, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain;
- Department of Preventive Medicine and Public Health, School of Medicine, Universidad Autónoma de Madrid—IdiPaz Hospital, 28046 Madrid, Spain
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (A.B.-C.); (V.M.S.); (J.J.G.)
- Welch Center for Prevention, Epidemiology and Clinical Research, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Miguel Ángel Martínez-González
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009 Pamplona, Spain
- Department of Nutrition, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Jordi Salas-Salvadó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43201 Reus, Spain;
- Human Nutrition Unit, Institut d’Investigació Sanitària Pere Virgili (IISPV), 43204 Reus, Spain
| | - Dolores Corella
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - Olga Castañer
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain; (M.D.Z.); (J.M.-M.)
| | - Jose Alfredo Martinez
- Cardiometabolic Nutrition Group, Precision Nutrition and Cardiometabolic Health Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain;
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009 Pamplona, Spain;
| | - Ángel M. Alonso-Gómez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009 Vitoria-Gasteiz, Spain
| | - Julia Wärnberg
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Nursing, School of Health Sciences, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29016 Málaga, Spain;
| | - Jesús Vioque
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (A.B.-C.); (V.M.S.); (J.J.G.)
- Instituto de Investigación Sanitaria y Biomédica de Alicante (ISABIAL-UMH), 03010 Alicante, Spain
| | - Dora Romaguera
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), University Hospital Son Espases (HUSE), 07120 Palma de Mallorca, Spain
| | - José López-Miranda
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14071 Córdoba, Spain
| | - Ramon Estruch
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Internal Medicine, IDIBAPS, Hospital Clinic, University of Barcelona, 08007 Barcelona, Spain
| | - Francisco J. Tinahones
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Endocrinology, Instituto de Investigación Biomédica de Málaga (IBIMA), Virgen de la Victoria Hospital, University of Málaga, 29016 Málaga, Spain
| | - José Lapetra
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, 41013 Sevilla, Spain
| | - Lluis Serra-Majem
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria and Service of Preventive Medicine, Complejo Hospitalario Universitario Insular Materno Infantil (CHUIMI), Canary Health Service, 35001 Las Palmas de Gran Canaria, Spain
| | - Aurora Bueno-Cavanillas
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (A.B.-C.); (V.M.S.); (J.J.G.)
- Department of Preventive Medicine and Public Health, University of Granada, 18011 Granada, Spain
| | - Josep A. Tur
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Research Group on Community Nutrition & Oxidative Stress, University of Balearic Islands-IUNICS & IDISBA, 07122 Palma de Mallorca, Spain
| | - Vicente Martín Sánchez
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (A.B.-C.); (V.M.S.); (J.J.G.)
- Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
| | - Xavier Pintó
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Lipids and Vascular Risk Unit, Internal Medicine, Hospital Universitario de Bellvitge, Hospitalet de Llobregat, 08907 Barcelona, Spain
| | - José J. Gaforio
- Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain; (J.V.); (A.B.-C.); (V.M.S.); (J.J.G.)
- Departamento de Ciencias de la Salud, Centro de Estudios Avanzados en Olivar y Aceites de Oliva, Universidad de Jaén, 23071 Jaén, Spain
| | - Pilar Matía-Martín
- Department of Endocrinology and Nutrition, Instituto de Investigación Sanitaria Hospital Clínico San Carlos (IdISSC), 28040 Madrid, Spain;
| | - Josep Vidal
- Biomedical Research Centre for Diabetes and Metabolic Diseases Network (CIBERDEM), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain;
- Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, 08007 Barcelona, Spain
| | - Clotilde Vázquez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Endocrinology and Nutrition, Hospital Fundación Jiménez Díaz, Instituto de Investigaciones Biomédicas IISFJD, University Autónoma, 28015 Madrid, Spain
| | - Emilio Ros
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Endocrinology and Nutrition Service, IDIBAPS, Hospital Clinic, University of Barcelona, 08007 Barcelona, Spain
| | - Maira Bes-Rastrollo
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009 Pamplona, Spain
| | - Nancy Babio
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43201 Reus, Spain;
- Human Nutrition Unit, Institut d’Investigació Sanitària Pere Virgili (IISPV), 43204 Reus, Spain
| | - Jose V. Sorlí
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - Camille Lassale
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain; (M.D.Z.); (J.M.-M.)
| | - Beatriz Pérez-Sanz
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009 Pamplona, Spain;
| | - Jessica Vaquero-Luna
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009 Vitoria-Gasteiz, Spain
| | - María Julia Ajejas Bazán
- Department of Nursing, School of Health Sciences, Instituto de Investigación Biomédica de Málaga (IBIMA), University of Málaga, 29016 Málaga, Spain;
- Department of Nursing, Faculty of Nursing, Physiotherapy and Podiatry, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | | | - Jadwiga Konieczna
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), University Hospital Son Espases (HUSE), 07120 Palma de Mallorca, Spain
| | - Antonio García Ríos
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Lipids and Atherosclerosis Unit, Department of Internal Medicine, Maimonides Biomedical Research Institute of Cordoba (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14071 Córdoba, Spain
| | - María Rosa Bernal-López
- Internal Medicine Department, Instituto de Investigación Biomédica de Málaga (IBIMA), Regional University Hospital of Malaga, 29010 Malaga, Spain;
| | - José Manuel Santos-Lozano
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, 41013 Sevilla, Spain
| | - Estefanía Toledo
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine and Public Health, University of Navarra, IdiSNA, 31009 Pamplona, Spain
| | - Nerea Becerra-Tomás
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43201 Reus, Spain;
- Human Nutrition Unit, Institut d’Investigació Sanitària Pere Virgili (IISPV), 43204 Reus, Spain
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - Olga Portoles
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Preventive Medicine, University of Valencia, 46010 Valencia, Spain
| | - María Dolores Zomeño
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain; (M.D.Z.); (J.M.-M.)
- School of Health Sciences, Blanquerna-Ramon Llull University, 08001 Barcelona, Spain
| | - Itziar Abete
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Department of Nutrition, Food Sciences and Physiology, University of Navarra, 31009 Pamplona, Spain;
| | - Anai Moreno-Rodriguez
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain; (M.Á.M.-G.); (J.S.-S.); (D.C.); (O.C.); (Á.M.A.-G.); (J.W.); (D.R.); (J.L.-M.); (R.E.); (F.J.T.); (J.L.); (L.S.-M.); (J.A.T.); (X.P.); (C.V.); (E.R.); (M.B.-R.); (N.B.); (J.V.S.); (C.L.); (J.V.-L.); (J.K.); (A.G.R.); (J.M.S.-L.); (E.T.); (N.B.-T.); (O.P.); (I.A.); (A.M.-R.)
- Bioaraba Health Research Institute, Osakidetza Basque Health Service, Araba University Hospital, University of the Basque Country UPV/EHU, 01009 Vitoria-Gasteiz, Spain
| | - Oscar Lecea-Juarez
- Atención Primaria, Osasunbidea, Servicio Navarro de Salud, 31003 Pamplona, Spain;
| | - Stephanie K. Nishi
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43201 Reus, Spain;
| | - Júlia Muñoz-Martínez
- Cardiovascular Risk and Nutrition Research Group (CARIN), Hospital del Mar Medical Research Institute (IMIM), 08003 Barcelona, Spain; (M.D.Z.); (J.M.-M.)
| | - José M. Ordovás
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (C.M.-P.); (J.M.O.); (L.D.)
- Nutrition and Genomics Laboratory, JM_USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02155, USA
| | - Lidia Daimiel
- Nutritional Genomics and Epigenomics Group, Precision Nutrition and Obesity Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain; (C.M.-P.); (J.M.O.); (L.D.)
| |
Collapse
|
17
|
Pros and Cons of Commercial Pet Foods (Including Grain/Grain Free) for Dogs and Cats. Vet Clin North Am Small Anim Pract 2021; 51:529-550. [PMID: 33773644 DOI: 10.1016/j.cvsm.2021.01.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Commercial pet food in the United States includes a diverse range of products. There is a tremendous amount of variation among companies regarding the financial resources invested into producing their products, research, and marketing. Commercial pet food is a regulated industry at both the state and federal levels, and many of the same standards applied to the human food industry apply to pet food. Many foods that both pets and people consume are processed; however, the type and extent of processing do not correlate with the nutritional value. Commercial pet food does not meet the needs of every pet.
Collapse
|
18
|
Phillips NE, Mareschal J, Schwab N, Manoogian ENC, Borloz S, Ostinelli G, Gauthier-Jaques A, Umwali S, Gonzalez Rodriguez E, Aeberli D, Hans D, Panda S, Rodondi N, Naef F, Collet TH. The Effects of Time-Restricted Eating versus Standard Dietary Advice on Weight, Metabolic Health and the Consumption of Processed Food: A Pragmatic Randomised Controlled Trial in Community-Based Adults. Nutrients 2021; 13:1042. [PMID: 33807102 PMCID: PMC8004978 DOI: 10.3390/nu13031042] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 12/14/2022] Open
Abstract
Weight loss is key to controlling the increasing prevalence of metabolic syndrome (MS) and its components, i.e., central obesity, hypertension, prediabetes and dyslipidaemia. The goals of our study were two-fold. First, we characterised the relationships between eating duration, unprocessed and processed food consumption and metabolic health. During 4 weeks of observation, 213 adults used a smartphone application to record food and drink consumption, which was annotated for food processing levels following the NOVA classification. Low consumption of unprocessed food and low physical activity showed significant associations with multiple MS components. Second, in a pragmatic randomised controlled trial, we compared the metabolic benefits of 12 h time-restricted eating (TRE) to standard dietary advice (SDA) in 54 adults with an eating duration > 14 h and at least one MS component. After 6 months, those randomised to TRE lost 1.6% of initial body weight (SD 2.9, p = 0.01), compared to the absence of weight loss with SDA (-1.1%, SD 3.5, p = 0.19). There was no significant difference in weight loss between TRE and SDA (between-group difference -0.88%, 95% confidence interval -3.1 to 1.3, p = 0.43). Our results show the potential of smartphone records to predict metabolic health and highlight that further research is needed to improve individual responses to TRE such as a shorter eating window or its actual clock time.
Collapse
Affiliation(s)
- Nicholas Edward Phillips
- Institute of Bioengineering, School of Life Sciences, Ecole Polytechnique Fédérale de Lausanne (EPFL), 1015 Lausanne, Switzerland; (N.E.P.); (F.N.)
| | - Julie Mareschal
- Service of Endocrinology, Diabetes, Nutrition and Therapeutic Education, Department of Medicine, Geneva University Hospitals (HUG), 1211 Geneva, Switzerland;
| | - Nathalie Schwab
- Service of Endocrinology, Diabetes and Metabolism, Department of Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (N.S.); (G.O.); (A.G.-J.); (S.U.)
- Department of General Internal Medicine, Bern University Hospital, Inselspital, University of Bern, 3010 Bern, Switzerland;
- Institute of Primary Health Care (BIHAM), University of Bern, 3012 Bern, Switzerland
| | | | - Sylvie Borloz
- Service of Paediatrics, Department Woman-Mother-Child, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland;
| | - Giada Ostinelli
- Service of Endocrinology, Diabetes and Metabolism, Department of Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (N.S.); (G.O.); (A.G.-J.); (S.U.)
- Quebec Heart and Lung Institute Research Center (Centre de Recherche de l’Institut Universitaire de Pneumologie et Cardiologie de Québec), Québec, QC G1V 4G5, Canada
- School of Nutrition (École de Nutrition), Laval University, Québec, QC G1V 0A6, Canada
| | - Aude Gauthier-Jaques
- Service of Endocrinology, Diabetes and Metabolism, Department of Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (N.S.); (G.O.); (A.G.-J.); (S.U.)
| | - Sylvie Umwali
- Service of Endocrinology, Diabetes and Metabolism, Department of Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (N.S.); (G.O.); (A.G.-J.); (S.U.)
- Service of Obstetrics, Department Woman-Mother-Child, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland
| | - Elena Gonzalez Rodriguez
- Interdisciplinary Center for Bone Diseases, Service of Rheumatology, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (E.G.R.); (D.H.)
| | - Daniel Aeberli
- Department of Rheumatology and Immunology, Bern University Hospital, Inselspital and University of Bern, 3010 Bern, Switzerland;
| | - Didier Hans
- Interdisciplinary Center for Bone Diseases, Service of Rheumatology, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (E.G.R.); (D.H.)
| | - Satchidananda Panda
- Salk Institute for Biological Sciences, La Jolla, CA 92037, USA; (E.N.C.M.); (S.P.)
| | - Nicolas Rodondi
- Department of General Internal Medicine, Bern University Hospital, Inselspital, University of Bern, 3010 Bern, Switzerland;
- Institute of Primary Health Care (BIHAM), University of Bern, 3012 Bern, Switzerland
| | - Felix Naef
- Institute of Bioengineering, School of Life Sciences, Ecole Polytechnique Fédérale de Lausanne (EPFL), 1015 Lausanne, Switzerland; (N.E.P.); (F.N.)
| | - Tinh-Hai Collet
- Service of Endocrinology, Diabetes, Nutrition and Therapeutic Education, Department of Medicine, Geneva University Hospitals (HUG), 1211 Geneva, Switzerland;
- Service of Endocrinology, Diabetes and Metabolism, Department of Medicine, Lausanne University Hospital (CHUV) and University of Lausanne, 1011 Lausanne, Switzerland; (N.S.); (G.O.); (A.G.-J.); (S.U.)
| |
Collapse
|
19
|
Juul F, Vaidean G, Lin Y, Deierlein AL, Parekh N. Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study. J Am Coll Cardiol 2021; 77:1520-1531. [PMID: 33766258 DOI: 10.1016/j.jacc.2021.01.047] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 12/13/2022]
Abstract
BACKGROUND Ultra-processed foods provide 58% of total energy in the U.S. diet, yet their association with cardiovascular disease (CVD) remains understudied. OBJECTIVES The authors investigated the associations between ultra-processed foods and CVD incidence and mortality in the prospective Framingham Offspring Cohort. METHODS The analytical sample included 3,003 adults free from CVD with valid dietary data at baseline. Data on diet, measured by food frequency questionnaire, anthropometric measures, and sociodemographic and lifestyle factors were collected quadrennially from 1991 to 2008. Data regarding CVD incidence and mortality were available until 2014 and 2017, respectively. Ultra-processed foods were defined according to the NOVA framework. The authors used Cox proportional hazards models to determine the multivariable association between ultra-processed food intake (energy-adjusted servings per day) and incident hard CVD, hard coronary heart disease (CHD), overall CVD, and CVD mortality. Multivariable models were adjusted for age, sex, education, alcohol consumption, smoking, and physical activity. RESULTS During follow-up (1991 to 2014/2017), the authors identified 251, 163, and 648 cases of incident hard CVD, hard CHD, and overall CVD, respectively. On average, participants consumed 7.5 servings per day of ultra-processed foods at baseline. Each additional daily serving of ultra-processed foods was associated with a 7% (95% confidence interval [CI]: 1.03 to 1.12), 9% (95% CI: 1.04 to 1.15), 5% (95% CI: 1.02 to 1.08), and 9% (95% CI: 1.02 to 1.16) increase in the risk of hard CVD, hard CHD, overall CVD, and CVD mortality, respectively. CONCLUSIONS The current findings support that higher consumption of ultra-processed foods is associated with increased risk of CVD incidence and mortality. Although additional research in ethnically diverse populations is warranted, these findings suggest cardiovascular benefits of limiting ultra-processed foods.
Collapse
Affiliation(s)
- Filippa Juul
- Department of Public Health Policy and Management, School of Global Public Health, New York University, New York, New York, USA. https://twitter.com/JuulFilippa
| | - Georgeta Vaidean
- School of Pharmacy and Health Sciences, Fairleigh Dickinson University, Florham Park, New Jersey, USA; Division of Cardiology, Lenox Hill Hospital, Northwell Health, New York, New York, USA. https://twitter.com/georgeta
| | - Yong Lin
- Department of Biostatistics and Epidemiology, School of Public Health, Rutgers University, New Brunswick, New Jersey, USA; Biometrics Division, Rutgers Cancer Institute of New Jersey, Rutgers University, New Brunswick, New Jersey, USA
| | - Andrea L Deierlein
- Public Health Nutrition Program, School of Global Public Health, New York University, New York, New York, USA; Department of Population Health, Grossman School of Medicine, New York University, New York, New York, USA
| | - Niyati Parekh
- Public Health Nutrition Program, School of Global Public Health, New York University, New York, New York, USA; Department of Population Health, Grossman School of Medicine, New York University, New York, New York, USA; Rory Meyers College of Nursing, New York University, New York, New York, USA.
| |
Collapse
|
20
|
Mansoor S, Jain P, Hassan N, Farooq U, Mirza MA, Pandith AA, Iqbal Z. Role of Genetic and Dietary Implications in the Pathogenesis of Global Obesity. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Sheikh Mansoor
- Division of Biochemistry, Faculty of Basic Sciences, SKUAST, Jammu, India
| | - Pooja Jain
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| | - Nazia Hassan
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| | - Uzma Farooq
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| | - Mohd. Aamir Mirza
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| | - Arshad A Pandith
- Advanced Centre for Human Genetics, Sher-I-Kashmir Institute of Medical Sciences, Srinagar, J&K, India
| | - Zeenat Iqbal
- Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| |
Collapse
|
21
|
Matos JDP, Araújo LCDM, Horta PM. [Sponsorship by the food and beverage industries in Brazilian professional soccer: an obstacle to the promotion of healthy eating]. CAD SAUDE PUBLICA 2021; 36:e00219719. [PMID: 33440422 DOI: 10.1590/0102-311x00219719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 05/22/2020] [Indexed: 11/21/2022] Open
Abstract
Sponsorship by ultra-processed food and beverage companies is a common marketing practice in sports, capable of influencing consumers, with unknown effects in Brazil. The study aimed to identify the profile of food and beverage companies sponsoring professional soccer teams in Brazil and to associate the occurrence of this sponsorship with the teams' characteristics. The sample included companies from these industries sponsoring 20 major league soccer teams competing in the Brazilian Championship in 2018. The food companies were identified according to the products based on the NOVA classification, and information was obtained on the number of championships they had won in Copa Libertadores, the Brazilian Championship, and the state championships; time since the club was founded; region of Brazil; number of fans; and revenues from sponsorship/advertising and sale of TV rights. A total of 280 sponsors were identified, with repeat sponsors between teams, of which 11.5% were from the food industry, featuring ultra-processed products (9.4%) and 6.7% of ultra-processed beverages. Sponsorship by ultra-processed producers was more prevalent among teams that had won more championships in the Brazilian National Cup and Copa Libertadores and among those with more fans and higher revenues from sponsorship/advertising and sale of TV rights. The study revealed the significant presence of manufacturers of ultra-processed foods and beverages as soccer team sponsors, especially for the more popular teams that had won more championships, thus posing an obstacle to the promotion of healthy eating.
Collapse
|
22
|
Fardet A, Rock E. Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health. Crit Rev Food Sci Nutr 2020; 62:2784-2799. [DOI: 10.1080/10408398.2020.1858751] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Anthony Fardet
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| | - Edmond Rock
- INRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
| |
Collapse
|
23
|
Bermejo-Pareja F, Ciudad-Cabañas MJ, Llamas-Velasco S, Tapias-Merino E, Hernández Gallego J, Hernández-Cabria M, Collado-Yurrita L, López-Arrieta JM. Is milk and dairy intake a preventive factor for elderly cognition (dementia and Alzheimer's)? A quality review of cohort surveys. Nutr Rev 2020; 79:743-757. [PMID: 33316068 DOI: 10.1093/nutrit/nuaa045] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Milk and dairy (M&D) is a longstanding human food with widespread use. Many studies showed the preventive capacity of M&D in several human health disorders, but its utility in others is under discussion. Aging has been associated to elderly cognitive decline including dementia-Alzheimer syndrome (Dem-AD). The absence of a therapy to impede or postpone Dem-AD determines the need for its prevention, including nutritional factors. To evaluate the preventive capacity of M&D consumption in elderly Dem-AD we performed a systematic review in the main biomedical databases and information resources, but we present this study as a narrative review to discuss better the complexity of this subject. The elderly Dem-AD has a long pre-symptomatic period and the M&D intake has a widespread use. These determinants and the quality flaws of published studies impeach us to answer whether M&D consumption is preventive for Dem-AD. Moreover, two long Japanese cohorts suggest that M&D intake could prevent Dem-AD. Prospective cohorts beginning in midlife (or early life) could answer this question in the future.
Collapse
Affiliation(s)
- Félix Bermejo-Pareja
- Research Unit, University Hospital "12 de Octubre", Madrid. Chair "Alzheimer disease", Department of Medicine, Faculty of Medicine, Complutense University of Madrid, Spain
| | | | - Sara Llamas-Velasco
- Research Institute (Imas12), University Hospital "12 de Octubre," Madrid, Spain
| | - Ester Tapias-Merino
- Research Institute (Imas12), University Hospital "12 de Octubre," Madrid, Spain
| | | | | | | | | |
Collapse
|
24
|
Noll M, Rodrigues APS, Silveira EA. The health-related determinants of eating pattern of high school athletes in Goiás, Brazil. Arch Public Health 2020; 78:9. [PMID: 32190300 PMCID: PMC7066817 DOI: 10.1186/s13690-020-0396-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 01/29/2020] [Indexed: 11/10/2022] Open
Abstract
Background Athletes put their health at short- and long-term risk and a detailed investigation of health outcomes is important because it should allow the development of more specific interventions. This study aimed to evaluate the health-related determinants of eating pattern of high school athletes. Methods The study enrolled 248 Brazilian athletes aged 14–20 years. Eating pattern outcomes included skipping breakfast, vegetable and fruit consumption, and sweets consumption. The following factors were considered as independent variables: sociodemographic, economic, anthropometry, body weight control, psychosocial, sedentary behavior, sleeping time, meals, alcohol and smoking, and strength variables. Data were analyzed using Poisson regression model and the effect measure was the prevalence ratio (PR). Results The results showed that 45.6% of the athletes skipped breakfast, 29.8% ate sweets regularly, and only 8.9% consumed vegetables and fruit regularly. Multiple analysis revealed the following positive associations: breakfast skipping and vomiting or using laxatives to lose weight (PR, 1.12; 95% CI, 1.01–1.26); low fruit and vegetable consumption and using pills to lose weight (PR, 1.05; 95% CI, 1.02–1.07); high sweets consumption and female athletes (PR, 1.32; 95% CI, 1.12–1.55); high sweets consumption and more than 2 h spent watching TV (PR, 1.19; 95% CI, 1.02–1.39). Conclusions Our findings indicated that sociodemographic, body weight control and sedentary factors are determinants on eating patterns of high school athletes.
Collapse
|
25
|
Noll PRES, Campos CAS, Leone C, Zangirolami-Raimundo J, Noll M, Baracat EC, Júnior JMS, Sorpreso ICE. Dietary intake and menopausal symptoms in postmenopausal women: a systematic review. Climacteric 2020; 24:128-138. [PMID: 33112163 DOI: 10.1080/13697137.2020.1828854] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Despite literature pointing to a relation between dietary intake and menopausal symptoms, most studies have evaluated either only supplements or only specific nutrients or foods. Therefore, this study aimed to provide a systematic review of the literature regarding the association between dietary intake and menopausal symptoms in postmenopausal women. A systematic search was conducted across PubMed/Medline, Web of Science, Scopus, and Embase to identify studies published between 2009 and 2019. We identified 3828 studies; after screening, 73 studies were reviewed and 19 of these investigated nutrient and food intake and eating patterns associated with the intensity of menopausal symptoms. Studies evaluating diet quality or dietary patterns showed an association between lower intensity of psychological symptoms, sleep disorders, and vasomotor, urogenital, and somatic symptoms and higher consumption of vegetables, whole grains, and unprocessed foods. Also, the intensity of these symptoms is associated with high-processed foods, saturated fats, and sugars. Regarding nutrient and/or specific food, the studies indicated an association between caffeine intake and type of fat intake and the intensity of menopausal symptoms. Dietary intake was found to be associated with the severity of menopausal symptoms; however, evidence for the association between dietary intake and menopausal symptoms is inconsistent and inconclusive, and is provided by a small number of studies.
Collapse
Affiliation(s)
- P R E S Noll
- Department of Obstetrics and Gynecology, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil.,Department of Public Health, Instituto Federal Goiano, Goiás, Brazil
| | - C A S Campos
- Faculdade de Saúde Pública, Universidade de São Paulo, São Paulo, Brazil
| | - C Leone
- Faculdade de Saúde Pública, Universidade de São Paulo, São Paulo, Brazil
| | - J Zangirolami-Raimundo
- Department of Obstetrics and Gynecology, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
| | - M Noll
- Department of Public Health, Instituto Federal Goiano, Goiás, Brazil
| | - E C Baracat
- Department of Obstetrics and Gynecology, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
| | - J M Soares Júnior
- Department of Obstetrics and Gynecology, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
| | - I C E Sorpreso
- Department of Obstetrics and Gynecology, Faculdade de Medicina FMUSP, Universidade de São Paulo, São Paulo, Brazil
| |
Collapse
|
26
|
Bleiweiss-Sande R, Bailey CP, Sacheck J, Goldberg JP. Addressing Challenges with the Categorization of Foods Processed at Home: A Pilot Methodology to Inform Consumer-Facing Guidance. Nutrients 2020; 12:nu12082373. [PMID: 32784400 PMCID: PMC7468982 DOI: 10.3390/nu12082373] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 12/26/2022] Open
Abstract
The objective of this study was to inform consumer-facing dietary guidance by (1) adapting the current University of North Carolina at Chapel Hill (UNC) food processing framework to include a home processing (HP) component and (2) pilot testing the adapted version using a nationally representative sample of foods consumed in the U.S. The UNC framework was adapted to include guidelines for categorizing home-prepared (HP) foods. The original UNC and adapted HP frameworks were used to code dietary recalls from a random sample of National Health and Nutrition Examination Survey (2015–2016 cycle) participants (n = 100; ages 2–80 years). Percent changes between the UNC and HP adapted frameworks for each processing category were calculated using Microsoft Excel, version 16.23. Participants were 56% female, 35% non-Hispanic white (mean age = 31.3 ± 23.8). There were 1,376 foods with 651 unique foods reported. Using the HP compared to the UNC framework, unprocessed/minimally processed foods declined by 11.7% (UNC: 31.0% vs. HP: 27.4%); basic processed foods increased by 116.8% (UNC: 8.2% vs. HP: 17.8%); moderately processed foods increased by 16.3% (UNC: 14.2% vs. HP: 16.6%); and highly processed foods decreased by 17.8% (UNC: 46.5% vs. HP: 38.2%). Home-prepared foods should be considered as distinct from industrially produced foods when coding dietary data by processing category. This has implications for consumer-facing dietary guidance that incorporates processing level as an indicator of diet quality.
Collapse
Affiliation(s)
- Rachel Bleiweiss-Sande
- Friedman School of Nutrition Science & Policy, Tufts University, Boston, MA 02111, USA;
- Correspondence: ; Tel.: +1-510-334-3701
| | - Caitlin P. Bailey
- Milken Institute School of Public Health, The George Washington University, Washington, DC 20052, USA; (C.P.B.); (J.S.)
| | - Jennifer Sacheck
- Milken Institute School of Public Health, The George Washington University, Washington, DC 20052, USA; (C.P.B.); (J.S.)
| | - Jeanne P. Goldberg
- Friedman School of Nutrition Science & Policy, Tufts University, Boston, MA 02111, USA;
| |
Collapse
|
27
|
Bleiweiss-Sande R, Sacheck JM, Chui K, Goldberg JP, Bailey C, Evans EW. Processed food consumption is associated with diet quality, but not weight status, in a sample of low-income and ethnically diverse elementary school children. Appetite 2020; 151:104696. [PMID: 32251765 PMCID: PMC7528044 DOI: 10.1016/j.appet.2020.104696] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 02/12/2020] [Accepted: 04/01/2020] [Indexed: 11/18/2022]
Abstract
Excess consumption of highly processed foods may be associated with lower diet quality and obesity prevalence, but few studies have examined these relationships in children from low-income households. Therefore, the objective of this study was to evaluate the relationship between food consumption by processing category, diet quality as measured by the Healthy Eating Index-2015 (HEI-2015) and body mass index (BMI) in a sample of low-income children. Data from a study assessing the impact of Summer Food Service participation on diet quality and weight status (N = 131) was used to conduct a cross-sectional analysis of children aged six to twelve years from low-income communities in the Northeastern U.S. Total HEI-2015 score and percentage of calories consumed by processing level were computed per day from three 24-h diet recalls. Multivariable linear regression was used to assess the relationship between percentage of calories from foods by processing category (unprocessed and minimally, basic, moderately and highly processed), HEI-2015 and BMI-z score. The final sample was 58% male and 33.8% obese. On average, children consumed 39.8 ± 17.2% of calories from highly processed foods. A 10% increase in calories consumed from highly processed foods was associated with a 2.0 point decrease in total HEI-2015 score [95% CI (-2.7, -1.2)], and a 10% increase in calories from minimally processed foods was associated with a 3.0 increase in HEI-2015 score [95% CI (2.1, 3.8)]. Relationships between processing level and BMI-z score were not significant. Among this sample of low-income children, greater intake of highly processed foods was associated with lower dietary quality, but not weight status. Future research should explore prospective associations between food consumption by processing category and weight status in children.
Collapse
Affiliation(s)
- Rachel Bleiweiss-Sande
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States.
| | - Jennifer M Sacheck
- Department of Exercise and Nutrition Sciences, Milken Institute of Public Health, The George Washington University, United States
| | - Kenneth Chui
- Tufts University, Department of Public Health & Community Medicine, United States
| | - Jeanne P Goldberg
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States
| | - Caitlin Bailey
- Friedman School of Nutrition Science & Policy at Tufts University, Department of Nutrition Interventions, Communication & Behavior Change, United States
| | - E Whitney Evans
- Weight Control and Diabetes Research Center, The Miriam Hospital/Brown University Alpert Medical School, United States
| |
Collapse
|
28
|
Mossine VV, Mawhinney TP, Giovannucci EL. Dried Fruit Intake and Cancer: A Systematic Review of Observational Studies. Adv Nutr 2020; 11:237-250. [PMID: 31504082 PMCID: PMC7442373 DOI: 10.1093/advances/nmz085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 05/21/2019] [Accepted: 07/15/2019] [Indexed: 01/14/2023] Open
Abstract
Insufficient intake of total fruits and vegetables is linked to an increased cancer risk, but the relation is not understood for dried fruits. Dried fruits are generally perceived, by both consumers and researchers, as a less attractive but shelf-stable equivalent to fresh fruits and constitute a small but significant proportion of modern diets. Chemical compositions of raw and dried fruits, however, may differ substantially. Several clinical and laboratory intervention studies have reported the protective effects of dehydrated fruits against the progression of some cancers and the modulating effects of dried fruits on common cancer risk factors. In this systematic review, we identified, summarized, and critically evaluated 9 prospective cohort and 7 case-control studies that examined the relations between traditional dried fruit (raisins, prunes, dates) consumption and cancer risk in humans. Prospective cohort studies determined that significant reductions in relative risk of precancerous colorectal polyps, incidence of prostate cancer, or mortality from pancreatic cancer, by, respectively, 24%, 49%, and 65%, were associated with 3-5 or more servings of dried fruits per week. Selected case-control studies revealed inverse associations between dried fruit intake and risk of cancer as well. The reported associations were comparable to or stronger than those observed for total or raw fruits. Although the small number and high heterogeneity impede meta-analysis of these studies, we conclude that currently available data provide some initial evidence that consumption of dried fruits may be associated with a lower cancer incidence or mortality in populations. The data suggest that higher intake of raisins and other dried fruits may be important in the prevention of cancers of the digestive system. Because only a limited number of health outcome and dried fruit intake relations have been evaluated in prospective studies to date, reanalyzing existing high-quality epidemiological data may expand the knowledge base.
Collapse
Affiliation(s)
- Valeri V Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO, USA
| | - Thomas P Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, MO, USA
- Department of Child Health, University of Missouri, Columbia, MO, USA
| | - Edward L Giovannucci
- Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard TH Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA
| |
Collapse
|
29
|
Chemicals, cans and factories: how grade school children think about processed foods. Public Health Nutr 2020; 23:1735-1744. [PMID: 32066512 DOI: 10.1017/s1368980019003859] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To determine how children interpret terms related to food processing; whether their categorisation of foods according to processing level is consistent with those used in research; and whether they associate the degree of processing with healthfulness. DESIGN Qualitative data were collected from ten focus groups. Focus groups were audio-recorded, transcribed verbatim, and thematic analysis was conducted. SETTING Four elementary and afterschool programmes in a large, urban school district in the USA that served predominantly low-income, racial/ethnic minority students. PARTICIPANTS Children, 9-12 years old, in the fourth-sixth grades (n 53). RESULTS The sample was 40 % male, 47 % Hispanic with a mean age of 10·4 ± 1·1 years. Children's understanding of unprocessed foods was well aligned with research classifications, while concordance of highly processed foods with research categorisations varied. Five primary themes regarding the way children categorised foods according to their processing level emerged: type and amount of added ingredients; preparation method; packaging and storage; change in physical state or sensory experience; and growing method. Most children associated processing level with healthfulness, describing unprocessed foods as healthier. The most common reason provided for the unhealthfulness of processed foods was added ingredients, including 'chemicals' and 'sugar'. CONCLUSIONS The current study demonstrated that children have a working knowledge of processing that could be leveraged to encourage healthier eating patterns; however, their understanding is not always consistent with the classification systems used in research. The vocabulary used by researchers and consumers to talk about processing must be reconciled to translate findings into actionable messages.
Collapse
|
30
|
Davidou S, Christodoulou A, Fardet A, Frank K. The holistico-reductionist Siga classification according to the degree of food processing: an evaluation of ultra-processed foods in French supermarkets. Food Funct 2020; 11:2026-2039. [DOI: 10.1039/c9fo02271f] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.
Collapse
|
31
|
Zorbas C, Eyles H, Orellana L, Peeters A, Mhurchu CN, Riesenberg D, Backholer K. Do purchases of price promoted and generic branded foods and beverages vary according to food category and income level? Evidence from a consumer research panel. Appetite 2020; 144:104481. [DOI: 10.1016/j.appet.2019.104481] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 09/11/2019] [Accepted: 10/03/2019] [Indexed: 11/25/2022]
|
32
|
Gómez-Donoso C, Martínez-González MÁ, Martínez JA, Sayón-Orea C, de la Fuente-Arrillaga C, Bes-Rastrollo M. Adherence to dietary guidelines for the Spanish population and risk of overweight/obesity in the SUN cohort. PLoS One 2019; 14:e0226565. [PMID: 31891595 PMCID: PMC6938338 DOI: 10.1371/journal.pone.0226565] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 11/28/2019] [Indexed: 02/07/2023] Open
Abstract
Dietary guidelines play a key role in setting standards for nutrition policies and promoting healthy eating. Like other public health guidelines, they are often influenced by political and economic factors that could place other concerns ahead of the population's health. In order to determine their effectiveness on obesity prevention, we prospectively examined the association between adherence to the latest available national dietary guidelines and the incidence of overweight/obesity in a Spanish cohort study. A sample of 11,554 participants of the "Seguimiento Universidad de Navarra" (SUN) cohort, initially free of overweight or obesity, was included in the study. The Spanish Society of Community Nutrition (SENC) food pyramid (FP) score was computed based on the ratio of consumed to recommended daily servings of grains, fruits, vegetables, dairy, protein-rich foods, olive oil, red and processed meat, sweets, salty snacks and spreadable fats, fermented alcoholic beverages and water. The same approach was followed to calculate the SENC hydration pyramid (HP) score, considering the intake of water and different kind of beverages. Adherence was calculated at baseline and after 10 years of follow-up. Cox proportional hazards models were used to assess the incidence of overweight/obesity (BMI ≥25 kg/m2). During a median follow-up of 10.3 years, 2320 incident cases were identified. The highest level of adherence to the SENC FP score was modestly associated with a reduced risk of overweight/obesity (multivariable-adjusted HR for the fifth quintile vs. the first quintile = 0.78; 95% CI: 0.67-0.91; p-trend: 0.007). No consistent trends were found for the SENC HP. In a large prospective cohort of Spanish university graduates, we found an inverse linear association between adherence to the SENC FP and overweight/obesity risk, whereas this was not the case for the HP.
Collapse
Affiliation(s)
- Clara Gómez-Donoso
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - Miguel Ángel Martínez-González
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
- Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States of America
| | - J. Alfredo Martínez
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
- Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
- Department of Nutrition, Food Sciences and Physiology, School of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain
| | - Carmen Sayón-Orea
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - Carmen de la Fuente-Arrillaga
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
- Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| | - Maira Bes-Rastrollo
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
- Biomedical Research Centre Network on Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
- Navarra Institute for Health Research (IdiSNA), Pamplona, Spain
| |
Collapse
|
33
|
Derbyshire E. Are all ‘ultra-processed’ foods nutritional demons? A commentary and nutritional profiling analysis. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
34
|
Sport Types and Time Spent Playing Sport Are Associated with Eating Pattern Among Young Brazilian Athletes. Asian J Sports Med 2019. [DOI: 10.5812/asjsm.96561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
35
|
|
36
|
Chester B, Babu JR, Greene MW, Geetha T. The effects of popular diets on type 2 diabetes management. Diabetes Metab Res Rev 2019; 35:e3188. [PMID: 31121637 DOI: 10.1002/dmrr.3188] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 05/09/2019] [Accepted: 05/17/2019] [Indexed: 12/23/2022]
Abstract
Type 2 diabetes can be managed with the use of diabetes self-management skills. Diet and exercise are essential segments of the lifestyle changes necessary for diabetes management. However, diet recommendations can be complicated in a world full of different diets. This review aims to evaluate the evidence on the effects of three popular diets geared towards diabetes management: low-carbohydrate and ketogenic diet, vegan diet, and the Mediterranean diet. While all three diets have been shown to assist in improving glycaemic control and weight loss, patient adherence, acceptability, and long-term manageability play essential roles in the efficacy of each diet.
Collapse
Affiliation(s)
- Brittannie Chester
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama
| | - Jeganathan Ramesh Babu
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama
- Boshell Metabolic Diseases and Diabetes Program, Auburn University, Auburn, Alabama
- Center for Neuroscience Initiative, Auburn University, Auburn, Alabama
| | - Michael W Greene
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama
- Boshell Metabolic Diseases and Diabetes Program, Auburn University, Auburn, Alabama
- Center for Neuroscience Initiative, Auburn University, Auburn, Alabama
| | - Thangiah Geetha
- Department of Nutrition, Dietetics, and Hospitality Management, Auburn University, Auburn, Alabama
- Boshell Metabolic Diseases and Diabetes Program, Auburn University, Auburn, Alabama
- Center for Neuroscience Initiative, Auburn University, Auburn, Alabama
| |
Collapse
|
37
|
Boysen O, Boysen-Urban K, Bradford H, Balié J. Taxing highly processed foods: What could be the impacts on obesity and underweight in sub-Saharan Africa? WORLD DEVELOPMENT 2019; 119:55-67. [PMID: 31274950 PMCID: PMC6559279 DOI: 10.1016/j.worlddev.2019.03.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/17/2019] [Indexed: 06/01/2023]
Abstract
The consumption of highly processed food has been singled out as one of the factors responsible for the rapidly increasing prevalence of obesity and its associated non-communicable diseases and costs. While obesity prevalence is still comparatively low in lower-income sub-Saharan Africa (SSA), development prospects in this region render markets especially attractive for these foods, whose consumption is already growing at higher rates than in developed countries. This might be reflected in the massive rise in obesity prevalence growth rates in SSA over the past decade, while many of these countries are simultaneously struggling with high undernutrition prevalence. Using a newly constructed cross-country panel dataset, this study econometrically investigates the effect of higher import tariffs on highly processed vis-à-vis less-processed foods with respect to their impacts on obesity and underweight prevalence in the adult population. While the analysis is global, the discussion focuses primarily on SSA. The effects of the tariff differences are found to be significant and substantial and to differ by income level of the country as well as by gender. More generally, the results show that policies affecting the consumer price differential between the two food groups are effective in influencing obesity and underweight prevalence and that these two issues cannot be treated separately.
Collapse
Affiliation(s)
- Ole Boysen
- School of Agriculture & Food Science and Geary Institute for Public Policy, University College Dublin, Ireland
| | - Kirsten Boysen-Urban
- Department of International Agricultural Trade & Food Security, University of Hohenheim, Stuttgart, Germany
| | - Harvey Bradford
- Foreign Agricultural Service, United States Department of Agriculture (USDA), Ottawa, Canada
| | - Jean Balié
- Agri-food Policy Platform, International Rice Research Institute, Los Baños, Laguna, Philippines
| |
Collapse
|
38
|
Bleiweiss-Sande R, Chui K, Evans EW, Goldberg J, Amin S, Sacheck J. Robustness of Food Processing Classification Systems. Nutrients 2019; 11:E1344. [PMID: 31208000 PMCID: PMC6627649 DOI: 10.3390/nu11061344] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 12/21/2022] Open
Abstract
Discrepancies exist among food processing classification systems and in the relationship between processed food intake and dietary quality of children. This study compared inter-rater reliability, food processing category, and the relationship between processing category and nutrient concentration among three systems (Nova, International Food Information Council (IFIC), and University of North Carolina at Chapel Hill (UNC)). Processing categories for the top 100 most commonly consumed foods children consume (NHANES 2013-2014) were independently coded and compared using Spearman's rank correlation coefficient. Relative ability of nutrient concentration to predict processing category was investigated using linear discriminant analysis and multinomial logistic regression and compared between systems using Cohen's kappa coefficient. UNC had the highest inter-rater reliability (ρ = 0.97), followed by IFIC (ρ = 0.78) and Nova (ρ = 0.76). UNC and Nova had the highest agreement (80%). Lower potassium was predictive of IFIC's classification of foods as moderately compared to minimally processed (p = 0.01); lower vitamin D was predictive of UNC's classification of foods as highly compared to minimally processed (p = 0.04). Sodium and added sugars were predictive of all systems' classification of highly compared to minimally processed foods (p < 0.05). Current classification systems may not sufficiently identify foods with high nutrient quality commonly consumed by children in the U.S.
Collapse
Affiliation(s)
- Rachel Bleiweiss-Sande
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA.
| | - Kenneth Chui
- Tufts University School of Medicine, Tufts University, Boston, MA 02111, USA.
| | - E Whitney Evans
- Warren Alpert Medical School, Brown University, Providence, RI 02912, USA.
| | - Jeanne Goldberg
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA.
| | - Sarah Amin
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI 02881, USA.
| | - Jennifer Sacheck
- Milken Institute School of Public Health, The George Washington University, Washington, DC 20037, USA.
| |
Collapse
|
39
|
Davis KA, Esslinger K, Elvidge Munene LA, St-Pierre S. International approaches to developing healthy eating patterns for national dietary guidelines. Nutr Rev 2019; 77:388-403. [PMID: 31222369 PMCID: PMC6519442 DOI: 10.1093/nutrit/nuy058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
As part of the revision of the 2007 Eating Well with Canada's Food Guide, a literature scan on statistical modeling approaches used in developing healthy eating patterns for national food guides was conducted. The scan included relevant literature and online searches, primarily since the 2007 Canada's Food Guide was released. Eight countries were identified as utilizing a statistical model or analysis to help inform their healthy eating pattern, defined as the amounts and types of food recommended, with many common characteristics noted. Detail on international modeling approaches is presented, highlighting similarities and differences as well as strengths and challenges.
Collapse
Affiliation(s)
- Karelyn A Davis
- Office of Nutrition Policy and Promotion, Health Canada, Ottawa, Ontario, Canada
- Bureau of Food Surveillance and Science Integration, Health Canada, Ottawa Ontario, Canada
| | - Krista Esslinger
- Office of Nutrition Policy and Promotion, Health Canada, Ottawa, Ontario, Canada
| | | | - Sylvie St-Pierre
- Office of Nutrition Policy and Promotion, Health Canada, Ottawa, Ontario, Canada
| |
Collapse
|
40
|
Noll PRES, Noll M, de Abreu LC, Baracat EC, Silveira EA, Sorpreso ICE. Ultra-processed food consumption by Brazilian adolescents in cafeterias and school meals. Sci Rep 2019; 9:7162. [PMID: 31073127 PMCID: PMC6509257 DOI: 10.1038/s41598-019-43611-x] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Accepted: 04/29/2019] [Indexed: 01/30/2023] Open
Abstract
This cross-sectional study utilized the National School Health Survey 2015 database to assess the association between school cafeterias; the meals offered by the Brazilian School Food Program (PNAE); and the consumption of industrialized/ultra-processed salty foods, sweets, and soft drinks among Brazilian adolescents. A sample of 102,072 adolescents, aged 11-19 years, who were enrolled in the 9th grade completed the survey. The evaluated outcome was the consumption of industrialized/ultra-processed salty foods, sweets, and soft drinks. A Poisson regression model-based multivariate analysis was performed. The effect measure was the prevalence ratio (PR) with its respective 95% confidence intervals (CIs). The results indicated that Brazilian adolescents who attended schools without meals offered through the PNAE had a higher probability of regularly (≥5 times/week) consuming ultra-processed salty foods [PR = 1.06, CI = 1.01-1.11] and soft drinks [PR = 1.08, CI = 1.03-1.14] compared to those who attended schools that offered PNAE meals. Moreover, the presence of a school cafeteria was associated with a higher probability to consume industrialized/ultra-processed salty foods [PR = 1.05, CI = 1.02-1.08], sweets [PR = 1.09, CI = 1.07-1.11], and soft drinks [PR = 1.10, CI = 1.07-1.13]. School meals appear to be associated with the consumption of ultra-processed foods by Brazilian adolescents, indicating areas for health promotion programs.
Collapse
Affiliation(s)
- Priscilla Rayanne E Silva Noll
- Gynecology Discipline, Department of Obstetrics and Gynecology, Faculdade de Medicina, Universidade de São Paulo (FMUSP), Universidade de São Paulo, São Paulo, Brazil.
- Instituto Federal Goiano - Campus Ceres, Goiás, Brazil.
| | - Matias Noll
- Instituto Federal Goiano - Campus Ceres, Goiás, Brazil
| | | | - Edmund Chada Baracat
- Gynecology Discipline, Department of Obstetrics and Gynecology, Faculdade de Medicina, Universidade de São Paulo (FMUSP), Universidade de São Paulo, São Paulo, Brazil
| | - Erika Aparecida Silveira
- Postgraduate Program in Health Sciences, Faculdade de Medicina, Universidade Federal de Goiás (UFG), Goiás, Brazil
| | - Isabel Cristina Esposito Sorpreso
- Gynecology Discipline, Department of Obstetrics and Gynecology, Faculdade de Medicina, Universidade de São Paulo (FMUSP), Universidade de São Paulo, São Paulo, Brazil
| |
Collapse
|
41
|
Fardet A, Richonnet C, Mazur A. Association between consumption of fruit or processed fruit and chronic diseases and their risk factors: a systematic review of meta-analyses. Nutr Rev 2019; 77:376-387. [DOI: 10.1093/nutrit/nuz004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Anthony Fardet
- University of Clermont Auvergne, French National Institute for Agricultural Research (INRA), Human Nutrition Unit, Clermont-Ferrand, France
| | | | - André Mazur
- University of Clermont Auvergne, French National Institute for Agricultural Research (INRA), Human Nutrition Unit, Clermont-Ferrand, France
| |
Collapse
|
42
|
Eaton JC, Rothpletz‐Puglia P, Dreker MR, Iannotti L, Lutter C, Kaganda J, Rayco‐Solon P. Effectiveness of provision of animal-source foods for supporting optimal growth and development in children 6 to 59 months of age. Cochrane Database Syst Rev 2019; 2:CD012818. [PMID: 30779870 PMCID: PMC6380771 DOI: 10.1002/14651858.cd012818.pub2] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
BACKGROUND Adequate nutrients early in life promote cognitive development and are critical for proper growth and functioning. The effect of individual nutrients consumed through food is often not the same as consuming the same nutrients in supplementary form due to 'food synergy', the biological and chemical interrelations that occur between nutrients. Animal-source foods, such as eggs, meat, fish, and dairy, are energy dense and contain multiple micronutrients and essential fatty acids with high bioavailability. The benefits of animal-source foods may include higher food synergy relative to fortified foods as well as decreasing dependence on external suppliers of fortified foods. OBJECTIVES To assess the effectiveness of animal-source foods compared to any other feeding interventions or no intervention in improving growth and developmental outcomes in children aged 6 to 59 months. SEARCH METHODS We searched CENTRAL, MEDLINE, Embase, CINAHL, 18 other databases, and three trials registers up to August 2018. We also contacted authors and known experts in the field for assistance in identifying ongoing or unpublished data, and searched the reference lists of included studies and reviews, and websites of relevant organizations, for other studies that may not have been captured by our electronic searches. SELECTION CRITERIA We included randomized controlled trials and quasi-randomized controlled trials of any duration, where children between 5 months and 59 months (6 years) of age were provided with an animal-source food (e.g. consumption of milk, meat, or eggs), prepared with any cooking method, compared with any intervention or no intervention. DATA COLLECTION AND ANALYSIS Two review authors independently assessed trial eligibility using prespecified criteria, extracted data, assessed risk of bias, and graded the quality of the evidence using the GRADE approach. MAIN RESULTS Study characteristicsWe included 6 studies that analyzed data from 3036 children aged 5 to 50 months. The studies were conducted in China, the Democratic Republic of Congo, Ecuador, Guatemala, Pakistan, the USA, and Zambia, and lasted between 5 and 12 months. Three studies were funded, in part, by government entities; one study was supported by a nonprofit organization. Two studies did not report a funding source.Three studies compared the effects of feeding an animal-source food with a fortified (iron or iron and zinc), or unfortified cereal; two used a control group with no intervention; one compared a meat-based diet to a dairy-based diet. The types of animal-source foods tested included yogurt, eggs, cheese, lyophilized (freeze-dried) beef product, ground and frozen pork, puréed and jarred beef with gravy or pork, and powdered whey protein.We judged four studies to be at unclear risk of bias overall; three studies because they were funded by an industry with a plausible interest in the outcome of the intervention; and one study because there was insufficient information to assess five of the seven bias 'Risk of bias' domains. We judged two of the six studies to be at high risk of bias overall; one study because there was significant baseline imbalance in length-for-age z scores (LAZ) between groups and evidence of selective reporting; the other study because there there was both a significant baseline imbalance in LAZ and weight-for-age z scores (WAZ) between groups, and a large-scale social media campaign that may have influenced care received at home in the control group.Key resultsAnimal-source foods versus cereal-based foods or no interventionFive studies (2972 children) measured change in linear growth with either height-for-age z scores (HAZ) or LAZ. Three studies (592 children) reported a significant increase in HAZ and LAZ in the intervention group compared to the control group. Two studies (2380 children) reported a decline in LAZ in both groups. In one study (1062 children) there was no difference between the groups in the rate of decline; in the other (1318 children) the decrease in LAZ was significantly smaller in the intervention group.Five studies (2972 children) measured weight gain using WAZ. Three studies (592 children) reported a significant increase in WAZ in the intervention group compared to the control group. In two studies (2380 children), WAZ decreased in both groups. In one of these studies (1318 children), the decrease in the intervention group was significantly smaller than in the control group. In the other study (1062 children), there was no difference between the groups.Three studies (1612 children) reported impacts on all-cause morbidity, but metrics were inconsistent between studies. One study with yogurt (402 children) reported a significant reduction in duration and incidence of diarrhea and upper respiratory infections in the intervention group. One study with eggs (148 children) reported a significant increase in the incidence of diarrhea in the intervention group, but this may have been due to cultural associations with eggs and gastrointestional problems. There were no other significant differences in fever, respiratory infections, or skin conditions between groups. The third study (1062 children) found no differences between intervention and control groups across morbidity measures.No studies reported data on anemia.Meat-based diet versus dairy-based dietOne study (64 children) measured change in LAZ and WAZ in infants fed either a meat-based diet or dairy-based diet. There was a significant increase in LAZ among infants consuming the meat-based diet and a significant decrease in LAZ among infants consuming a dairy-based diet. WAZ increased in both groups, with no significant difference between groups.The study did not assess all-cause morbidity or anemia.Quality of the evidenceWe rated the quality of the evidence as very low overall due to baseline imbalances between intervention and control groups, high heterogeneity in meta-analysis, and imprecision due to wide confidence intervals and inconsistent direction of effects. We have little confidence in the results; further research is likely to change the estimate of magnitude and direction of treatment effect. AUTHORS' CONCLUSIONS Given the limited quality of the evidence, we are uncertain of the effects of the provision of animal-source food versus cereal products or no intervention on the growth or development of children. More adequately powered trials with deliberately selected animal-source foods are needed.
Collapse
Affiliation(s)
- Jacob C Eaton
- Washington University in St. LouisBrown School/Institute for Public Health1 Brookings DriveSt. LouisMissouriUSA63130
| | - Pamela Rothpletz‐Puglia
- Rutgers, The State University of New Jersey, School of Health ProfessionsNutritional Sciences65 Bergen Street, SSB 157NewarkNew JerseyUSA07107
| | - Margaret R Dreker
- Rutgers, The State University of New Jersey, School of Health ProfessionsRutgers University Libraries, George F. Smith Library of the Health Sciences30 12th AveNewarkNew JerseyUSA07101
| | - Lora Iannotti
- Washington University in St. LouisBrown School/Institute for Public Health1 Brookings DriveSt. LouisMissouriUSA63130
| | - Chessa Lutter
- RTI InternationalFood Security and Agriculture, International Development Group701 13th Street #750WashingtonDistrict of ColumbiaUSA20005
- University of MarylandSchool of Public HealthRoom 11424200 Valley Drive, Suite 2242College ParkMarylandUSA20742‐2611
| | - Joyceline Kaganda
- Tanzania Food and Nutrition Centre22 Barack Obama AvenuePO Box 977Dar es SalaamTanzania
| | - Pura Rayco‐Solon
- World Health OrganizationEvidence and Programme Guidance, Department of Nutrition for Health and Development20 Avenue AppiaGenevaSwitzerland1211
| | | |
Collapse
|
43
|
Capuano E, Pellegrini N. An integrated look at the effect of structure on nutrient bioavailability in plant foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:493-498. [PMID: 30066376 DOI: 10.1002/jsfa.9298] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2017] [Revised: 05/30/2018] [Accepted: 07/28/2018] [Indexed: 06/08/2023]
Abstract
The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
| | - Nicoletta Pellegrini
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, Italy
| |
Collapse
|
44
|
Fardet A, Rock E. Perspective: Reductionist Nutrition Research Has Meaning Only within the Framework of Holistic and Ethical Thinking. Adv Nutr 2018; 9:655-670. [PMID: 30204836 PMCID: PMC6247347 DOI: 10.1093/advances/nmy044] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Today, it seems that nutrition is in a state of great confusion, especially for the general public. For decades, some nutrients (e.g., cholesterol, saturated fats, sugars, gluten, salt) and food groups (e.g., dairy, cereals, meats) have been regularly denigrated. In this position paper, we hypothesize that such a state of confusion is mainly the result of the reductionist paradigm applied to nutrition research for more than a century, and by being pushed to its extreme, this perspective has led to accusations about some nutrients and foods. However, the real issue is about foods taken as a whole and therefore about their degree of processing, which affects both the food matrix and composition. Indeed, we eat whole foods, not nutrients. Therefore, the objectives of this article are to emphasize the need for more holistic approaches in nutrition to preserve our health, animal welfare, and planet. We propose to first redefine the food health potential on a holistic basis and then to show that reductionism and holism are interconnected approaches that should coexist. Then, we try to explain how extreme reductionism has been disconnected from reality and ethical considerations and has ultimately led to environmental degradation and loss of biodiversity, notably through very specific crops, and to an increased prevalence of chronic diseases. Furthermore, to address the confusion of the general public and to simplify nutritional messages, we propose 3 holistic golden rules based on scientific evidence to protect human health, animal welfare, and the environment (climate and biodiversity). Finally, we try to show how these 3 rules can be easily applied worldwide while respecting the environment, cultural traditions, and heritage.
Collapse
Affiliation(s)
- Anthony Fardet
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| | - Edmond Rock
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| |
Collapse
|
45
|
Abstract
The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.
Collapse
|
46
|
Abstract
AbstractUltra-processed foods provide 58 % of energy intake and 89 % of added sugars in the American diet. Nevertheless, the association between ultra-processed foods and excess weight has not been investigated in a US sample. The present investigation therefore aims to examine the association between ultra-processed foods and excess weight in a nationally representative sample of US adults. We performed a cross-sectional analysis of anthropometric and dietary data from 15 977 adults (20–64 years) participating in the National Health and Nutrition Examination Survey 2005–2014. Dietary data were collected by 24-h recall. Height, weight and waist circumference (WC) were measured. Foods were classified as ultra-processed/non-ultra-processed according to the NOVA classification. Multivariable linear and logistic regression was used to evaluate the association between ultra-processed food consumption (% energy) and BMI, WC and odds of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity (men: WC≥102 cm, women: WC≥88 cm). Prevalence of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity was 69·2, 36·1 and 53·0 %, respectively. Consuming ≥74·2 v. ≤36·5 % of total energy from ultra-processed foods was associated with 1·61 units higher BMI (95 % CI 1·11, 2·10), 4·07 cm greater WC (95 % CI 2·94, 5·19) and 48, 53 and 62 % higher odds of BMI≥25 kg/m2, BMI≥30 kg/m2 and abdominal obesity, respectively (OR 1·48; 95 % CI 1·25, 1·76; OR 1·53; 95 % CI 1·29, 1·81; OR 1·62; 95 % CI 1·39, 1·89, respectively; Pfor trend<0·001 for all). A significant interaction between being female and ultra-processed food consumption was found for BMI (F4,79=4·89, P=0·002), WC (F4,79=3·71, P=0·008) and BMI≥25 kg/m2 (F4,79=5·35, P<0·001). As the first study in a US population, our findings support that higher consumption of ultra-processed food is associated with excess weight, and that the association is more pronounced among women.
Collapse
|
47
|
Fardet A. Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:79-129. [PMID: 29860978 DOI: 10.1016/bs.afnr.2018.02.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i.e., fractionated-recombined foods with added ingredients and/or additives. Epidemiological studies clearly emphasized that populations adhering the most to ultraprocessed foods, e.g., processed meat, refined grains, ultraprocessed plant-based foods, and/or sweetened beverages, exhibited the higher prevalence of chronic diseases. This prompted researchers to classify foods according to their degree of processing as with the international NOVA classification (i.e., un/minimally processed, processed, and ultraprocessed foods). More and more studies showed that such a classification makes sense for health. Overall one distinguishes three categories of processes: mechanical, thermal, and fermentative treatments, this latter being the more favorable to food health potential. This chapter has therefore several ambitions: (1) to review association between degree of food processing and chronic disease risk prevalence; (2) to explore the impact of technological processes on food health potential considering both matrix and compositional effects; (3) to discuss the need for classifying food according to their degree of processing in future epidemiological studies; and (4) to analyze consequences of adhering to a more holistic paradigm in both food processing and nutrition.
Collapse
Affiliation(s)
- Anthony Fardet
- Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France.
| |
Collapse
|
48
|
Oberli M, Douard V, Beaumont M, Jaoui D, Devime F, Laurent S, Chaumontet C, Mat D, Le Feunteun S, Michon C, Davila AM, Fromentin G, Tomé D, Souchon I, Leclerc M, Gaudichon C, Blachier F. Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition. Mol Nutr Food Res 2018; 62. [DOI: 10.1002/mnfr.201700570] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/04/2017] [Indexed: 11/07/2022]
Affiliation(s)
- Marion Oberli
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - Véronique Douard
- Micalis Institute; AgroParisTech; INRA; Université Paris-Saclay; Jouy-en-Josas France
| | - Martin Beaumont
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - Daphné Jaoui
- Micalis Institute; AgroParisTech; INRA; Université Paris-Saclay; Jouy-en-Josas France
| | - Fabienne Devime
- Micalis Institute; AgroParisTech; INRA; Université Paris-Saclay; Jouy-en-Josas France
| | - Sandy Laurent
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | | | - Damien Mat
- UMR GMPA, AgroParisTech, INRA; Université Paris-Saclay; Thiverval-Grignon France
| | - Steven Le Feunteun
- UMR GMPA, AgroParisTech, INRA; Université Paris-Saclay; Thiverval-Grignon France
| | - Camille Michon
- UMR GENIAL, AgroParisTech, INRA; Université Paris-Saclay; Massy France
| | - Anne-Marie Davila
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - Gilles Fromentin
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - Daniel Tomé
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - Isabelle Souchon
- UMR GMPA, AgroParisTech, INRA; Université Paris-Saclay; Thiverval-Grignon France
| | - Marion Leclerc
- Micalis Institute; AgroParisTech; INRA; Université Paris-Saclay; Jouy-en-Josas France
| | - Claire Gaudichon
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| | - François Blachier
- UMR PNCA, INRA; AgroParisTech; Université Paris-Saclay; Paris France
| |
Collapse
|
49
|
Fardet A, Lakhssassi S, Briffaz A. Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties. Food Funct 2018; 9:561-572. [DOI: 10.1039/c7fo01423f] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Abstract
Processing has major impacts on both the structure and composition of food and hence on nutritional value.
Collapse
Affiliation(s)
- Anthony Fardet
- Université Clermont Auvergne
- INRA
- UNH
- Unité de Nutrition Humaine
- CRNH Auvergne
| | - Sanaé Lakhssassi
- Université Clermont Auvergne
- INRA
- UNH
- Unité de Nutrition Humaine
- CRNH Auvergne
| | | |
Collapse
|
50
|
Batal M, Johnson-Down L, Moubarac JC, Ing A, Fediuk K, Sadik T, Chan HM, Willows N. Sociodemographic associations of the dietary proportion of ultra-processed foods in First Nations peoples in the Canadian provinces of British Columbia, Manitoba, Alberta and Ontario. Int J Food Sci Nutr 2017; 69:753-761. [PMID: 29252033 DOI: 10.1080/09637486.2017.1412405] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
We investigated the food types consumed by 3276 First Nations citizens from the First Nations Food Nutrition and Environment Study (FNFNES) living on-reserve in Canada. Data from 24-h dietary recalls were classified into NOVA categories: fresh or minimally processed foods (MPF), processed culinary ingredients, processed foods, and ultra-processed foods (UPF). Individuals were classified as traditional food (TF) eaters if they ate MPF of their First Nations culture. UPF accounted for 54.0% of energy intake; 23% of participants ate TF. Increasing age and household size, living in British Columbia and TF eating were associated with a lower intake of energy from UPF. Eating TF appeared to be protective against intake of UPF.
Collapse
Affiliation(s)
- Malek Batal
- a Département de nutrition, Faculté de Médecine , Université de Montréal, Pavillon Liliane de Stewart , Montréal , QC , Canada
| | - Louise Johnson-Down
- b School of Dietetics and Human Nutrition , McGill University , Ste Anne de Bellevue , QC , Canada
| | - Jean-Claude Moubarac
- a Département de nutrition, Faculté de Médecine , Université de Montréal, Pavillon Liliane de Stewart , Montréal , QC , Canada
| | - Amy Ing
- a Département de nutrition, Faculté de Médecine , Université de Montréal, Pavillon Liliane de Stewart , Montréal , QC , Canada
| | - Karen Fediuk
- c First Nations Food, Nutrition and Environment Study , University of Ottawa , Ottawa , ON , Canada
| | - Tonio Sadik
- d Assembly of First Nations , Ottawa , ON , Canada
| | - Hing Man Chan
- e Department of Biology , University of Ottawa , Ottawa , ON , Canada
| | - Noreen Willows
- f Department of Agricultural, Food and Nutritional Science , University of Alberta , Edmonton , AB , Canada
| |
Collapse
|