The Effects of Ultra-Processed Food Consumption—Is There Any Action Needed?

Gramza‐Michałowska, Anna

doi:10.3390/nu12092556

Cited by 11 publications

(15 citation statements)

References 20 publications

(24 reference statements)

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“…The majority of gluten-free and gluten-containing packaged products fall into the category of processed/ultra-processed foods, as per the NOVA food classification system [ 23 ]. Processed/ultra-processed foods are industrial products that undergo minimal or no pre-consumption processing [ 24 ]. The composition and macronutrient profiles of these industrial products can vary depending on the formulations used by the manufacturer and the substances added during the production phase.…”

Section: Discussionmentioning

confidence: 99%

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Serin,

Akbulut,

Yaman

2023

Medicina

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Background and Objectives: Gluten-free products have been produced as part of medical therapy and have gained popularity among individuals seeking weight loss or healthier dietary options. Assessing the potential risks associated with these products is essential in optimizing their compositions and developing new dietetic approaches. This study aimed to determine the glyoxal (GO) and methylglyoxal (MGO) contents in gluten-free bread, biscuits, and cookies and to examine their bioaccessibility using an in vitro gastrointestinal model. Materials and Methods: A total of 26 gluten-free and 19 gluten-containing (control) products were analyzed for their GO and MGO levels utilizing a high-performance liquid chromatography (HPLC) device. Results: Post-digestion, the GO and MGO values increased significantly across all food groups compared with pre-digestion values (p < 0.05), and the bioaccessibility exceeded 100%. Specifically, gluten-free bread exhibited higher post-digestion GO and MGO values than the control group (p < 0.05). Conversely, gluten-containing biscuits and cookies had higher post-digestion GO and MGO values compared to gluten-free products (p < 0.05). Conclusions: The detection of precursors to advanced glycation end products (AGEs) in gluten-free products has drawn attention to the potential health risks associated with their consumption. Therefore, reevaluation of the formulations and technologies used in these products and the introduction of new strategies are crucial in mitigating AGE content.

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Section: Discussionmentioning

confidence: 99%

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Serin,

Akbulut,

Yaman

2023

Medicina

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“…In part, it may be culturally conditioned, as junk food only appeared in Poland after the political transformation in the 1990s, before which the older generation of Poles mostly prepared meals from scratch at home on their own. A study by Gramza-Michałowska [ 34 ] assessed the relationship between demographic characteristics such as age, BMI, sleep duration, daily activity and dietary preferences, as well as health awareness regarding the consumption of fast food. Age and gender differences were found to be closely associated with FF consumption.…”

Section: Discussionmentioning

confidence: 99%

Who Likes Unhealthy Food with a Strong Flavour? Influence of Sex, Age, Body Mass Index, Smoking and Olfactory Efficiency on Junk Food Preferences

et al. 2022

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Background. Unhealthy food is an important element in the development of diseases of civilisation. The aim of this study was to determine how sex, age, body mass index, smoking and olfactory efficiency influence the consumption of such foods. Methods. A total of 283 people living in the Silesian Voivodeship in Poland took part in the study. They were aged 18–82. An interview and olfactory tests were conducted together with assessments of food preferences from 25 types of food products. The extent to which sex, age, body mass index, tobacco addiction and sense of smell influence unhealthy food consumption was assessed. Results. Using the VARIMAX factor analysis, a coherent group of ‘unhealthy food with a strong flavour’ products was selected: crisps, salty snacks, fast food, sugary carbonated drinks and sour products. Unhealthy food was liked more by people who were younger (B = −0.04; PU = −0.05, −0.03; t = −7.43, eta2 = 0.17; p < 0.001) and who had a higher BMI (B = 0.03; PU ≤ 0.01, 0.06; t = 1.92, eta2 = 0.01; p = 0.056). The efficiency of the sense of smell does not play a significant role in the preference for the ‘unhealthy food’ group as a whole. The analysis of each type of unhealthy food separately showed that young people liked crisps, salty snacks, fast food and sugary carbonated drinks more, men liked fast food and sugary carbonated drinks more than women, and people with a good sense of smell liked sour products. Conclusion. According to the food preferences stated, dietary education should be targeted at young people, especially young men, to prevent the development of overweight and obesity.

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“…These UPF features are also shared by SSBs, that provide energy in a liquid form, and are quickly available for the children's body [34]. Focusing on the macronutrient content, UPFs are marked by the unnatural copresence of high refined carbohydrate levels, with or without added sugars [132], and saturated and trans fatty acid levels [134], all nutrients underlying the UPF reinforce the potential predisposition toward overconsumption [156]. It is noteworthy that the proportion of carbohydrates and fats derived from UPFs that are actually absorbed in the gut is very high given their low fiber content [134].…”

Section: Ultra-processed Foods and Reward System In Children 61 Nutri...mentioning

confidence: 99%

Ultra-Processed Food, Reward System and Childhood Obesity

et al. 2023

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Obesity and overweight are a major public health problem globally. Diet quality is critical for proper child development, and an unhealthy diet is a preventable risk factor for noncommunicable diseases (NCDs), such as obesity. Consumption of sugar-sweetened beverages and ultra-processed foods (UPFs) in childhood may increase the BMI/BMI z-score, body fat percentage, or likelihood of overweight. A strict feeding regulation system allows for sufficient food to be consumed to meet ongoing metabolic demands while avoiding overconsumption. This narrative review explores the issues of obesity and the regulation of food intake related to reward systems and UPF consumption. Nutrient composition alone cannot explain the influence of UPFs on the risk of obesity. Furthermore, the non-nutritional properties of UPFs may explain the mechanisms underlying the relationship with obesity and NCDs. UPFs are designed to be highly palatable, appealing, and energy dense with a unique combination of the main taste enhancer ingredients to generate a strong rewarding stimulus and influence the circuits related to feeding facilitation. How individual UPF ingredients influence eating behavior and reward processes remains not fully elucidated. To increase the knowledge on the relationship between UPFs and pediatric obesity, it may be useful to limit the rapid growth in the prevalence of obesity and subsequent related complications, and to develop new strategies for appropriate food and nutrition policies.

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The Effects of Ultra-Processed Food Consumption—Is There Any Action Needed?

Abstract: In recent years, there has been an increased interest observed concerning the relationship between the consumption of highly processed foods and health impact [...]

Cited by 11 publications

References 20 publications

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

Who Likes Unhealthy Food with a Strong Flavour? Influence of Sex, Age, Body Mass Index, Smoking and Olfactory Efficiency on Junk Food Preferences

Ultra-Processed Food, Reward System and Childhood Obesity

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