Articles about Processed Foods

Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies

Xiaojia Chen, Zhang Zhang, Huijie Yang, Peishan Qiu, Haizhou Wang, Fan Wang, Qiu Zhao, Jun Fang, Jiayan Nie

Nutrition Journal (2020) 19:86 https://doi.org/10.1186/s12937-020-00604-1

Ultra-processed foods (UPFs) are defined as formulations of ingredients derived from foods and additives, coupled with substances including colorings, flavorings, sweeteners, and emulsifiers. They contain little if any intact food. Included in this definition are sugar-sweetened beverages, sweets, ice cream, chocolates, savoury snacks, burgers, processed meat and frozen dishes. Compared with other food groups, UPFs are typically durable, ready to consume, low-cost and hyperpalatable. They tend to be packaged delicately and marketed concentratedly. They are characteristically fatty, sugary or salty, energy-dense and lack of protein, dietary fibre, micronutrients and several bioactive compounds. Furthermore, they may contain neo-formed contaminants derived from industrial processing, as well as substances from additives and packaging.

In a narrative review, high UPFs consumption was obviously associated with an increased risk of all-cause mortality, overall cardiovascular diseases, coronary heart diseases, cerebrovascular diseases, hypertension, metabolic syndrome, overweight and obesity, depression, irritable bowel syndrome, overall cancer, postmenopausal breast cancer, gestational obesity, adolescent asthma and wheezing, and frailty. It showed no significant association with cardiovascular disease mortality, prostate and colorectal cancers, gestational diabetes mellitus and gestational overweight.

https://nutritionj.biomedcentral.com/track/pdf/10.1186/s12937-020-00604-1

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Dietary pattern and nutrient intakes in association with non-communicable disease risk factors among Filipino adults: a cross-sectional study

Imelda Angeles-Agdeppa, Ye Sun, Keith V. Tanda

Nutrition Journal (2020) 19:79 https://doi.org/10.1186/s12937-020-00597-x

Meat and sweetened beverages and rice and fish patterns were associated with a higher risk of all the cardiometabolic NCD indices, while a fruits, vegetables and snack pattern was associated to a lower risks of cardiometabolic risks.

https://nutritionj.biomedcentral.com/track/pdf/10.1186/s12937-020-00597-x

 

Association between dietary patterns and prediabetes risk in a middle-aged Chinese population

Xiao-Ming Shen, Yi-Qian Huang, Xiao-Yan Zhang, Xiao-Qing Tong, Pei-Fen Zheng, Long Shu

Nutrition Journal (2020) 19:77 https://doi.org/10.1186/s12937-020-00593-1

The traditional southern Chinese pattern, which was characterized by high intakes of refined grains, vegetables, fruits, pickled vegetables, fish and shrimp, bacon and salted fish, salted and preserved eggs, milk, soya bean and its products, miscellaneous bean, fats, drinks; the Western pattern was characterized by high intakes of red meats, poultry and organs, processed and cooked meat, eggs, seafood, cheese, fast foods, snacks, chocolates, alcoholic beverages, coffee; the grains-vegetables pattern was characterized by high intakes of whole grains, tubers, vegetables, mushrooms, vegetable oil, nuts, honey, tea. Western pattern was associated with higher risk, and the grains-vegetables pattern was associated with lower risk of prediabetes.

https://nutritionj.biomedcentral.com/track/pdf/10.1186/s12937-020-00593-1

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