scholarly journals Processed foods and the nutrition transition: evidence from Asia

2014 ◽  
Vol 15 (7) ◽  
pp. 564-577 ◽  
Author(s):  
P. Baker ◽  
S. Friel
Keyword(s):  
Nutrition Transition ◽  
Processed Foods

Secular Trends in Food Patterns of Guatemalan Consumers: New Foods for Old

2008 ◽  
Vol 29 (4) ◽  
pp. 278-287 ◽  
Author(s):  
Odilia I. Bermudez ◽  
Liza Hernandez ◽  
Manolo Mazariegos ◽  
Noel W. Solomons
Keyword(s):  
Food Consumption ◽  
21St Century ◽  
Nutrition Transition ◽  
Secular Trends ◽  
Processed Foods ◽  
Nutrient Intakes ◽  
Food Items ◽  
Food Patterns ◽  
Food Variety ◽  
Dietary Data

Background Food patterns of population groups change and adapt under the influence of several factors, including those related to globalization, urbanization, and the nutrition transition. Objective To document changes in food consumption and dietary patterns of Guatemalans, based on food surveys from the middle of the 20th century and the beginning of the 21st century. Methods We accessed archival dietary data from surveys conducted in nine rural or semirural traditional Guatemalan communities in the 1950s and from two studies of nonindigenous Guatemalans and Guatemalans of Mayan descent conducted after 1998. The total number and types of food items and the nutrient intakes from the two eras were compared. Results We identified 210 distinct food items across time, including 108 items consumed in traditional indigenous and nonindigenous Guatemalan communities (“old” foods), of which 72% were still consumed by nonindigenous Guatemalans and 76% were still consumed by Mayan Guatemalans. Processed foods represented only 11% of the items consumed in traditional Guatemalan communities but 30% of those consumed by nonindigenous Guatemalans and 25% of those consumed by Mayan Guatemalans. The proportions of carbohydrates, fats, and proteins as percentages of total energy were 79:9:12 among traditional Guatemalan communities, 67:20:13 among nonindigenous Guatemalans, and 61:27:12 among Mayan Guatemalans. Conclusions Changes in Guatemalan food patterns and in nutrient intakes are marked by increased food variety, at the expense of reduction in the consumption of nutrient-dense foods and increase in the consumption of processed foods. Such changes are consistent with those observed in other societies, where a combination of forces associated with demographic, epidemiologic, and nutritional transitions is occurring within the dynamics of urbanization and globalization phenomena that characterize contemporary times.

scholarly journals Advertising of ultra-processed foods and beverages: children as a vulnerable population

2013 ◽  
Vol 47 (5) ◽  
pp. 1006-1010 ◽  
Author(s):  
Christina Mallarino ◽  
Luis F Gómez ◽  
Laura González-Zapata ◽  
Yazmín Cadena ◽  
Diana C Parra
Keyword(s):  
Latin American ◽  
Nutrition Transition ◽  
Self Regulation ◽  
Great Influence ◽  
Overweight And Obesity ◽  
Public Health Issue ◽  
Target Market ◽  
Processed Foods ◽  
Food And Beverage ◽  
American Children

The rapid nutrition transition occurring in Latin America has resulted in a sharp increase of childhood overweight and obesity. Recent evidence has shown that food and beverage advertising has a great influence on children’s eating behavior. This population has become a key target market for the ultra-processed foods and beverages industry, which is marketing products in an aggressive way. Evidence shows that Latin American countries have poor regulation of ultra-processed foods and beverages advertising, where the discourse of self-regulation still prevails over statutory regulations. The following commentary explores how advertising might play an important role in developing unhealthy dietary patterns and obesity in Latin American children, as well as the urgent need for government action and the involvement of civil society to tackle this public health issue.

scholarly journals Processed Foods and Nutrition Transition in the Pacific: Regional Trends, Patterns and Food System Drivers

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1328 ◽  
Author(s):  
Katherine Sievert ◽  
Mark Lawrence ◽  
Asaeli Naika ◽  
Phillip Baker
Keyword(s):  
Food Systems ◽  
Nutrition Transition ◽  
Noncommunicable Disease ◽  
Processed Foods ◽  
Processed Food ◽  
Food Markets ◽  
Middle Income ◽  
Middle Income Countries ◽  
Baked Goods ◽  
The Pacific

Background: The role of processed foods in nutrition transition in the Pacific is receiving some attention in the context of a significant obesity and diet-related noncommunicable disease health burden. However, trends, patterns and underlying drivers of processed food markets in the Pacific are not well understood. The aim of this study was to investigate recent trends and patterns of processed food markets in the region and interpret the findings by engaging key literature on relevant food systems drivers. Methods: We conducted a mixed-methods approach involving two steps; (1) We analysed Euromonitor market sales data for processed food and beverage products sold from 2004–2018 for 16 countries differentiated by income level, and (2) guided by a food systems conceptual framework, we drew upon key literature to understand the likely drivers of our observations. Results: We observed plateaus and declines in processed food sales in some high-income countries but increases in upper-middle and lower-middle income countries, and most rapidly in the latter. Beverage markets appear to be stagnating across all income groups. Carbonated soft drinks, baked goods, vegetable oils, processed meats, noodles and sweet biscuits made up the majority of sales in transitioning countries. These observations are likely a result of income growth, urbanising populations, trade and globalisation, and various policies implemented by Pacific governments. Conclusions: A processed foods nutrition transition is well underway in the Pacific region and accelerating most prominently in lower-middle income countries.

scholarly journals The role of foreign direct investment in the nutrition transition

2005 ◽  
Vol 8 (4) ◽  
pp. 357-365 ◽  
Author(s):  
Corinna Hawkes
Keyword(s):  
Public Health ◽  
Developing Countries ◽  
Foreign Direct Investment ◽  
Direct Investment ◽  
Developing Economies ◽  
Nutrition Transition ◽  
Global Market ◽  
Health Concern ◽  
Processed Foods

AbstractObjectiveTo examine the role of foreign direct investment (FDI) in the nutrition transition, focusing on highly processed foods.DesignData on FDI were identified from reports/databases and then compiled and analysed. A review of published literature on FDI into the food sector was conducted.SettingThe nutrition transition is a public health concern owing to its connection with the rising burden of obesity and diet-related chronic diseases in developing countries. Global health leaders are calling for action to address the threat. Highly processed foods often have considerable fat, sugar and salt content, and warrant closer examination.ResultsFDI into food processing, service and retail has risen rapidly since the 1980s, mainly from transnational food companies (TFCs) in developed countries. As FDI has risen, so has the proportion invested in highly processed foods for sale in the host market. FDI has proved more effective than trade in generating sales of highly processed foods, and enables TFCs to cut costs, gain market power and obtain efficiencies in distribution and marketing. The amount of FDI targeted at developing countries is increasing; while a disproportionate share enters the larger developing economies, foreign affiliates of TFCs are among the largest companies in low- and low- to middle-income countries. The effect of FDI is to make more highly processed foods available to more people. FDI has made it possible to lower prices, open up new purchasing channels, optimise the effectiveness of marketing and advertising, and increase sales.ConclusionFDI has been a key mechanism in shaping the global market for highly processed foods. Notwithstanding the role of demand-side factors, it has played a role in the nutrition transition by enabling and promoting the consumption of these foods in developing countries. Empirical data on consumption patterns of highly processed foods in developing countries are critically needed, but since FDI is a long-term investment vehicle, it is reasonable to assume that availability and consumption of highly processed foods will continue to increase. FDI can, however, bring considerable benefits as well as risks. Through its position ‘upstream’, FDI would therefore be an appropriate entry-point to implement a range of public health policies to ‘redirect’ the nutrition transition.

scholarly journals Street Food in Maputo, Mozambique: The Coexistence of Minimally Processed and Ultra-Processed Foods in a Country under Nutrition Transition

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2561
Author(s):  
Sofia Sousa ◽  
Marcello Gelormini ◽  
Albertino Damasceno ◽  
Simão A. Lopes ◽  
Sérgio Maló ◽  
...  
Keyword(s):  
Energy Content ◽  
Nutrition Transition ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Food Groups ◽  
Urban District ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Street Food ◽  
Food Composition Tables

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.

scholarly journals Nutritional Composition of Selected Commercially Sold Ready-to-eat Indian Meat and Vegetable Curried Dishes

2020 ◽  
Vol 9 (1) ◽  
pp. 30-37
Author(s):  
M. Ashwini ◽  
K. Divyashree ◽  
Divya Ramesh ◽  
Jamuna Prakash
Keyword(s):  
Significant Influence ◽  
Nutritional Value ◽  
Nutrition Transition ◽  
Informed Choice ◽  
Food Composition ◽  
Fat Content ◽  
Nutritional Composition ◽  
Processed Foods ◽  
Very High

A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes.

scholarly journals Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers

2020 ◽  
Vol 21 (12) ◽  
Author(s):  
Phillip Baker ◽  
Priscila Machado ◽  
Thiago Santos ◽  
Katherine Sievert ◽  
Kathryn Backholer ◽  
...  
Keyword(s):  
Political Economy ◽  
Food Systems ◽  
Nutrition Transition ◽  
Processed Foods ◽  
National Trends

scholarly journals Nutrition label experience and consumption of transitional foods among a nationwide cohort of 42,750 Thai adults

2017 ◽  
Vol 119 (2) ◽  
pp. 425-439 ◽  
Author(s):  
Wimalin Rimpeekool ◽  
Martyn Kirk ◽  
Vasoontara Yiengprugsawan ◽  
Cathy Banwell ◽  
Sam-ang Seubsman ◽  
...  
Keyword(s):  
Nutrition Transition ◽  
Soft Drinks ◽  
Calorie Intake ◽  
Processed Foods ◽  
Nutrition Label ◽  
Nutrition Labels ◽  
Content Type ◽  
Carbonated Soft Drinks ◽  
Frequent Use ◽  
Instant Foods

Purpose The purpose of this paper is to assess the usefulness of nutrition labels in Thailand during nutrition transition from traditional to modern diets that increase salt, sugar, and calorie intake and to note socio-demographic interactions and associations with consumption of transitional processed foods. Design/methodology/approach The authors studied 42,750 distance learning Open University adults aged 23-96 years in 2013 residing nationwide and participating in an ongoing community-based prospective cohort study. The authors used multivariable logistic regression to relate nutrition label experiences (“read”, “good understand”, “frequent use”), socio-demographic factors, and consumption of four transitional foods. These foods included “unhealthy” instant foods, carbonated soft drinks, and sweet drinks, or “healthy” milk. Findings Overall, two-thirds reported good understanding and frequent use of nutrition labels. Unhealthy transition-indicator processed foods were frequently consumed: instant foods (7 per cent), (carbonated) soft drinks (15 per cent), and sweet drinks (41 per cent). Frequent users of nutrition labels (e.g. females, older persons, professionals) were less likely to consume unhealthy indicator foods. Those with the most positive overall nutrition label experience (“read” + “good understanding” + “frequent use”) had the best indicator food profiles: instant foods (odds ratio (OR) 0.63; 95%CI, 0.56-0.70); soft drinks (OR 0.56; 95%CI, 0.52-0.61); sweet drinks (OR 0.79; 95%CI, 0.74-0.85); milk (OR 1.87; 95%CI, 1.74-2.00). Originality/value Knowledge protected – those with most nutrition label experience were least likely to consume unhealthy foods. Results support government regulated nutrition labels, expanding to include sweet drinks. The study is remarkable for its large size and nationwide footprint. Study subjects were educated, represent Thais of the future, and show high awareness of transition-indicator foods.

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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