Beyond the Calories—Is the Problem in the Processing?

Laster, Janese; Peterson, Leigh

doi:10.1007/s11938-019-00246-1

Cited by 35 publications

(23 citation statements)

References 44 publications

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“…Our foods have changed, living conditions, activity levels, the air we breathe have all changed. It is important to consider the possibility that redox changes, similar to those that occur in response to nutrients, may also be induced by some food additives and may thus serve to mis-communicate the metabolic status to all tissues (Mangge et al, 2013;Chassaing et al, 2015;Laster and Frame, 2019). Such redox changes influence tissue specific functions at least in part through generation of ROS, which is normally an indicator of fuel sufficiency.…”

Section: Environmental Factors Impact β-Cells and Adipocytesmentioning

confidence: 99%

The Redox Communication Network as a Regulator of Metabolism

Corkey

Deeney

2020

Front. Physiol.

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Key tissues are dysfunctional in obesity, diabetes, cardiovascular disease, fatty liver and other metabolic diseases. Focus has centered on individual organs as though each was isolated. Attention has been paid to insulin resistance as the key relevant pathosis, particularly insulin receptor signaling. However, many tissues play important roles in synergistically regulating metabolic homeostasis and should be considered part of a network. Our approach identifies redox as an acute regulator of the greater metabolic network. Redox reactions involve the transfer of electrons between two molecules and in this work refer to commonly shared molecules, reflective of energy state, that can readily lose electrons to increase or gain electrons to decrease the oxidation state of molecules including NAD(P), NAD(P)H, and thiols. Metabolism alters such redox molecules to impact metabolic function in many tissues, thus, responding to anabolic and catabolic stimuli appropriately and synergistically. It is also important to consider environmental factors that have arisen or increased in recent decades as putative modifiers of redox and reactive oxygen species (ROS) and thus metabolic state. ROS are highly reactive, controlled by the thiol redox state and influence the function of thousands of proteins. Lactate (L) and pyruvate (P) in cells are present in a ratio of about 10 reflective of the cytosolic NADH to NAD ratio. Equilibrium is maintained in cells because lactate dehydrogenase is highly expressed and near equilibrium. The major source of circulating lactate and pyruvate is muscle, although other tissues also contribute. Acetoacetate (A) is produced primarily by liver mitochondria where β-hydroxybutyrate dehydrogenase is highly expressed, and maintains a ratio of β-hydroxybutyrate (β) to A of about 2, reflective of the mitochondrial NADH to NAD ratio. All four metabolites as well as the thiols, cysteine and glutathione, are transported into and out of cells, due to high expression of relevant transporters. Our model supports regulation of all collaborating metabolic organs through changes in circulating redox metabolites, regardless of whether change was initiated exogenously or by a single organ. Validation of these predictions suggests novel ways to understand function by monitoring and impacting redox state.

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Section: Environmental Factors Impact β-Cells and Adipocytesmentioning

confidence: 99%

The Redox Communication Network as a Regulator of Metabolism

Corkey

Deeney

2020

Front. Physiol.

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“…Ultra-processed foods have poor nutrient profiles, such as having high energy density, being high in sugar, sodium, and fat, and being low in protein, fiber, minerals, and vitamins [2][3][4]. They are also cheap, highly palatable, conveniently consumed with minimal (or no) preparation anywhere and anytime, and having less satiety due to their own physical characteristics, often leading to overconsumption [5][6][7][8]. Additionally, the consumption of ultra-processed foods is associated with low dietary quality, as well as unhealthy lifestyle-related behavior such as physical inactivity and smoking [4,[9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Socioeconomic Characteristics and Trends in the Consumption of Ultra-Processed Foods in Korea from 2010 to 2018

Shim

Cha

et al. 2021

Nutrients

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There is growing evidence for a global transition to a more highly processed diet. While the dietary share of ultra-processed foods depends on a country’s economic status, food choice and consumption are also influenced by the socioeconomic situation of individuals. This study investigated whether ultra-processed food consumption differed across socioeconomic subgroups and over time (2010–2018) in Korea. Cross-sectional data from the Korea National Health and Nutrition Examination Survey 2010–2018 were analyzed. Food and beverages reported in a one-day 24 h recall were classified according to the NOVA food classification criteria. The dietary energy contribution of ultra-processed foods was high among men and urban residents, and increased with education and income level; additionally, it reached its peak in adolescents and thereafter decreased with increasing age. After adjusting the socioeconomic variables, such associations remained significant, except for income level. The overall contribution of ultra-processed foods increased from 23.1% (2010–2012) to 26.1% (2016–2018), and the same trend over time was observed in all age groups and socioeconomic strata. In the Korean population, ultra-processed food consumption differed by individual socioeconomic characteristics, but gradually increased over time, and this trend was consistently found in all socioeconomic subgroups. Future strategies to promote healthy food choices are needed for the Korean population.

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“…High consumption of ultra-processed food is associated not only with higher rates of obesity and NCDs, but also autoimmune diseases and inflammatory bowel diseases [ 64 , 65 , 66 ]. The number of nutrients in food products does not necessarily reflect the processing level and neither does the calorie density of the product.…”

Section: Methodsmentioning

confidence: 99%

Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case

et al. 2020

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Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.

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Beyond the Calories—Is the Problem in the Processing?

Cited by 35 publications

References 44 publications

The Redox Communication Network as a Regulator of Metabolism

The Redox Communication Network as a Regulator of Metabolism

Socioeconomic Characteristics and Trends in the Consumption of Ultra-Processed Foods in Korea from 2010 to 2018

Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case

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