scholarly journals A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3948
Author(s):  
Francesco Capozzi ◽  
Faidon Magkos ◽  
Fabio Fava ◽  
Gregorio Paolo Milani ◽  
Carlo Agostoni ◽  
...  
Keyword(s):  
Health Outcomes ◽  
Food Processing ◽  
Low Cost ◽  
Classification Systems ◽  
Processed Foods ◽  
Processing Technologies ◽  
Adverse Health Outcomes ◽  
Increased Risk ◽  
Multidisciplinary Perspective ◽  
By Products

Ultra-processed foods (UPFs) are negatively perceived by part of the scientific community, the public, and policymakers alike, to the extent they are sometimes referred to as not “real food”. Many observational surveys have linked consumption of UPFs to adverse health outcomes. This narrative synthesis and scientific reappraisal of available evidence aims to: (i) critically evaluate UPF-related scientific literature on diet and disease and identify possible research gaps or biases in the interpretation of data; (ii) emphasize the innovative potential of various processing technologies that can lead to modifications of the food matrix with beneficial health effects; (iii) highlight the possible links between processing, sustainability and circular economy through the valorisation of by-products; and (iv) delineate the conceptual parameters of new paradigms in food evaluation and classification systems. Although greater consumption of UPFs has been associated with obesity, unfavorable cardiometabolic risk factor profiles, and increased risk for non-communicable diseases, whether specific food processing techniques leading to ultra-processed formulations are responsible for the observed links between UPFs and various health outcomes remains elusive and far from being understood. Evolving technologies can be used in the context of sustainable valorisation of food processing by-products to create novel, low-cost UPFs with improved nutritional value and health potential. New paradigms of food evaluation and assessment should be funded and developed on several novel pillars—enginomics, signalling, and precision nutrition—taking advantage of available digital technologies and artificial intelligence. Research is needed to generate required scientific knowledge to either expand the current or create new food evaluation and classification systems, incorporating processing aspects that may have a significant impact on health and wellness, together with factors related to the personalization of foods and diets, while not neglecting recycling and sustainability aspects. The complexity and the predicted immense size of these tasks calls for open innovation mentality and a new mindset promoting multidisciplinary collaborations and partnerships between academia and industry.

The Widowhood Effect: Explaining the Adverse Outcomes After Spousal Loss Using Physiological Stress Theories, Marital Quality, and Attachment

2020 ◽  
Vol 28 (3) ◽  
pp. 241-246 ◽  
Author(s):  
Jeffrey Ennis ◽  
Umair Majid
Keyword(s):  
Health Outcomes ◽  
Marital Quality ◽  
Physiological Stress ◽  
Adverse Outcomes ◽  
Loved One ◽  
Spousal Loss ◽  
Adverse Health Outcomes ◽  
Physical Health Outcomes ◽  
Risk Of Mortality ◽  
Increased Risk

The loss of a loved one is one of the most ubiquitous life experiences. There have been multiple reviews that have found adverse health outcomes for individuals experiencing spousal loss, particularly the widowhood effect that characterizes an increased risk of mortality after loss. However, there is a lack of clarity on the relationship between physiological stress and the widowhood effect. This commentary uses the literature on stress, marital quality, and attachment to explain the widowhood effect and other adverse physical health outcomes. We discuss three points: (1) the chronic nature of stress may be the source of adverse outcomes, (2) the quality and quantity of available resources may moderate the effects of stress, and (3) the level and style of attachment may explain why these outcomes may persist many years after spousal loss.

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project)

2020 ◽  
pp. 1-9 ◽  
Author(s):  
Katiusse Rezende-Alves ◽  
Helen Hermana Miranda Hermsdorff ◽  
Aline Elizabeth da Silva Miranda ◽  
Aline Cristine Souza Lopes ◽  
Josefina Bressan ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Processing ◽  
Regression Models ◽  
American Heart ◽  
Heart Association ◽  
University Graduates ◽  
Processed Foods ◽  
Relative Risks ◽  
Increased Risk ◽  
Middle Aged Adult

Abstract Objective: To analyse the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants. Design: Longitudinal study in which food consumption was evaluated according to the percentage contribution of daily energetic intake (%/d) of each NOVA classification group (unprocessed/minimally processed foods and culinary preparations (U/MPF&CP); processed foods and ultra-processed foods (UPF)). Hypertension was defined according to American College of Cardiology/American Heart Association (ACC/AHA) criteria. Adjusted relative risks (RR) and their 95% confidence intervals (95 % CI) were estimated by Poisson regression models with robust variances. Setting: Brazil. Participants: 1221 graduates classified as non-hypertensive at baseline and monitored for 2 years. Results: Daily energetic percentage from each group according to degree of processing was 64·3 (sd 12) % for U/MPF&CP; 9·9 (sd 5·8) % for processed foods and 25·8 (sd 11) % for UPF. Incidence of hypertension was high (152/1000 person-years; n 113, 193/1000 person-years in males and n 257, 138/1000 person-years in females). After adjusting for potential confounders, participants in the upper quintile of daily energetic intake of U/MPF&CP presented a reduced risk of hypertension (RR: 0·72; 95 % CI 0·52, 0·98), while those in the upper quintile of daily energetic intake of UPF presented an increased risk of the outcome (RR: 1·35; 95 % CI 1·01, 1·81). Conclusions: In this prospective cohort of Brazilian middle-aged adult university graduates, the highest consumptions of U/MPF&CP and UPF were associated with, respectively, reduced and increased risk of hypertension. Additional longitudinal studies are needed to confirm our results.

scholarly journals Perceptions of Processed Foods Among Low-Income and Immigrant Parents

2019 ◽  
Vol 47 (1) ◽  
pp. 101-110 ◽  
Author(s):  
Rachel Bleiweiss-Sande ◽  
Jeanne Goldberg ◽  
E. Whitney Evans ◽  
Kenneth Chui ◽  
Jennifer Sacheck
Keyword(s):  
Focus Groups ◽  
Low Income ◽  
Food Processing ◽  
Classification Systems ◽  
Future Research ◽  
Immigrant Parents ◽  
Processed Foods ◽  
Foreign Born ◽  
Processing Level ◽  
Definition Of

Background. Parent-aimed guidance on the topic of processed foods may help limit highly processed foods in children’s diets, but little is known about parent understanding and perceptions of these products. Aims. To determine how parent perceptions of processing align with processing classification systems used in research, and to identify opportunities for future research in communicating information about processed foods. Method. Six focus groups with lower income, racial/ethnic minority and immigrant parents of fourth to sixth graders ( n = 37) were conducted. Parents were asked to discuss their views on terminology related to food processing, classification of foods according to their processing level, the healthfulness of select foods, and criteria for choosing snacks for their children. Focus groups were guided by a thematic approach. NVivo 12 (QSR International) was used to facilitate analyses. Results. Thirty mothers and seven fathers participated. Two thirds (62%) were foreign-born; 38% identified as Hispanic. The term “processing” lacked consistent meaning among parents, with variation by immigrant status. Participants associated highly processed foods with convenience, packaging, and added ingredients; “less-processed” versions of foods (e.g., fresh; homemade) were perceived as healthier. Children’s preferences were the main criteria for choosing snacks. Foreign-born parents were more likely to associate processed foods with positive characteristics (e.g., properly cooked). Conclusion. The concept of food processing is an area of misconception among parents, providing an opportunity for education that may be extended to larger audiences. A universally accepted definition of food classification by processing level is necessary to effectively communicate the link between processing and healthfulness.

Are Children Born After Assisted Reproductive Technology at Increased Risk for Adverse Health Outcomes?

2004 ◽  
Vol 103 (6) ◽  
pp. 1154-1163 ◽  
Author(s):  
Laura A. Schieve ◽  
Sonja A. Rasmussen ◽  
Germaine M. Buck ◽  
Diana E. Schendel ◽  
Meredith A. Reynolds ◽  
...  
Keyword(s):  
Health Outcomes ◽  
Assisted Reproductive Technology ◽  
Reproductive Technology ◽  
Adverse Health ◽  
Adverse Health Outcomes ◽  
Increased Risk

scholarly journals Comprehensive Insight from Phthalates Occurrence: From Health Outcomes to Emerging Analytical Approaches

Toxics ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 157
Author(s):  
Catarina Luís ◽  
Manuel Algarra ◽  
José S. Câmara ◽  
Rosa Perestrelo
Keyword(s):  
Health Outcomes ◽  
Health Risks ◽  
Consumer Products ◽  
Adverse Health Outcomes ◽  
Current Review ◽  
Food Packages ◽  
Increased Risk ◽  
Human Reproductive ◽  
Carcinogen Exposure ◽  
Analytical Approaches

Phthalates are a group of chemicals used in a multitude of important industrial products (e.g., medical devices, children’s toys, and food packages), mainly as plasticizers to improve mechanical properties such as flexibility, transparency, durability, and longevity of polyvinyl chloride (PVC). The wide occurrence of phthalates in many consumer products, including foods (e.g., bottled water, soft drinks, wine, milk, and meat) brings that most people are exposed to phthalates every day, which raises some concerns. Adverse health outcomes from phthalates exposure have been associated with endocrine disruption, deformities in the human reproductive system, increased risk of preterm birth, carcinogen exposure, among others. Apprehension related to the health risks and ubiquitous incidence of phthalates in foods inspires the development of reliable analytical approaches that allow their detection and quantification at trace levels. The purpose of the current review is to provide information related to the presence of phthalates in the food chain, highlighting the health risks associated with their exposure. Moreover, an overview of emerging extraction procedures and high-resolution analytical approaches for a comprehensive quantification of phthalates is presented.

scholarly journals Research progress of gut microbiota and frailty syndrome

Open Medicine ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. 1525-1536
Author(s):  
Xiao Wang ◽  
Min Wu
Keyword(s):  
Gut Microbiota ◽  
Health Outcomes ◽  
Clinical Syndrome ◽  
Research Progress ◽  
Circulation System ◽  
Frailty Syndrome ◽  
Adverse Health Outcomes ◽  
Increased Risk ◽  
Research Findings

Abstract Frailty is a clinical syndrome caused by homeostasis imbalance. It is characterized by marked vulnerability to endogenous or exogenous stressors, reduced self-care ability, and increased mortality risk. This aging-related syndrome is common in individuals older than 65 years and carries an increased risk for poor health outcomes. These include falls, incident disability, incapacity, and mortality. In addition, it can result in a poor prognosis for other comorbidities. With the aging population, frailty increases the burden of adverse health outcomes. Studies on frailty are at their infancy. In addition, there is a lack of thorough understanding of its pathogenesis. Several studies have suggested that frailty is caused by chronic inflammation due to enhanced intestinal permeability following gut microbiota imbalance as well as pathogen-related antibodies entering the circulation system. These result in musculoskeletal system disorders and neurodegenerative diseases. However, this assumption has not been validated in large cohort-based studies. Several studies have suggested that inflammation is not the only cause of frailty. Hence, further studies are necessary to extend our understanding of its pathogenesis. This review summarizes the research findings in the field and expands on the possible role of the gut microbiota in frailty syndrome.

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