Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood

Abstract

Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and accessibility. Because of their low-fiber and high-fat and sugar composition, these foodstuffs could induce a negative impact on health. They are partially responsible for obesity and chronic non-transmissible diseases; additionally, they could impact in the prevalence of autoimmune diseases such as type 1 diabetes and celiac disease. The rationale is that the nutritional composition of ultra-processed foodstuffs can induce gut dysbiosis, promoting a pro-inflammatory response and consequently, a “leaky gut”. These factors have been associated with increased risk of autoimmunity in genetically predisposed children. In addition, food emulsifiers, commonly used in ultra-processed products could modify the gut microbiota and intestinal permeability, which could increase the risk of autoimmunity. In contrast, unprocessed and minimally processed food-based diets have shown the capacity to promote gut microbiota eubiosis, anti-inflammatory response, and epithelial integrity, through bacterial butyrate production. Thus, to decrease the susceptibility to autoimmunity, genetically predisposed children should avoid ultra-processed food products and encourage the consumption of fresh and minimally processed foods.

Food processing: criteria for dietary guidance and public health?

“…The many disparate definitions and categories (Tables 1-3) are a testament to the lack of agreement. Even within NOVA studies, foods are not uniformly categorised among studies and their placement in categories is not consistent among studies (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)79,(82)(83)(84)(88)(89)(90) .…”

“…Principles for successful dietary recommendations. (5,6) Understandable Actionable Affordable and safe Adaptable to many lifestyles and cultures for the long term.…”

“…The rise in the availability and intake of processed foods (PF) and ultra-processed foods (UPF) has been posited by some public health authorities and organisations to be a prime cause of poor diets and rising rates of obesity and chronic disease (1)(2)(3)(4)(5)(6)(7)(8)(9)(10) . Therefore, Montiero and others published the NOVA (not an acronym) categorisation, which divides foods into four categories: minimally PF-NOVA (MPF n ); UPF n ; processed culinary ingredients (PCI); PF n .…”

Infant Processed Food Consumption and their Interaction to Breastfeeding and Growth in Children up to Six Months Old

“…Furthermore, the study of impact of ultra-processed foods on human health is essential, since they could impact in the prevalence of autoimmune diseases, by inducing gut dysbiosis and promoting a proin ammatory response [43].…”

Evolução do estado nutricional de crianças na idade pré-escolar

“…Vem ocorrendo aumento da variedade de alimentos e bebidas com alta palatabilidade, custo acessível e, em geral, pré-preparados ou prontos para o consumo 9 além de frequentemente apresentados em porções maiores do que as usuais10 . Em decorrência disso, as refeições tradicionais, usualmente compostas por alimentos como carne, grãos, feijão, leite/laticínios, legumes e frutas, estão sendo substituídas por esse novo padrão de consumo, em que prevalecem os alimentos ultraprocessados, são formulados com substâncias derivadas ou extraídas de alimentos, com um uso extensivo de aditivos e podem ser considerados alimentos com um perfil nutricional obesogênico12,13 .…”