Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis

Moradi, Sajjad; Entezari, Mohammad Hassan; Mohammadi, Hamed; Jayedi, Ahmad; Lazaridi, Anastasia-Viktoria; Kermani, Mohammad Ali Hojjati; Miraghajani, Maryam

doi:10.1080/10408398.2021.1946005

Cited by 73 publications

(101 citation statements)

References 54 publications

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“…Avoidance of cooking and increases in the consumption of convenience food products, such as ultra-processed foods (UPFs), has received attention to be associated with potentially negative health impacts [38][39][40][41][42][43]. High UPF consumption is associated with an increased risk of overweight/obesity, metabolic syndrome, reduced high-density lipoprotein cholesterol, as well asl increased risks of cardiovascular disease mortality, death from ischemic heart disease/cerebrovascular disease, and all-cause mortality [39][40][41]. In high-income countries, such as the United States or Canada, UPFs represent over 50% of total energy intake [42]; among Japanese adults this percentage is close to 40% [43].…”

Section: Discussionmentioning

confidence: 99%

Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

Hayashi

Takemi

2021

Nutrients

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The primary aim of this study was to evaluate factors associated with changes in food-preparation practices during the Coronavirus Disease 2019 (COVID-19) pandemic in Japan and its associations to food-group intake. To examine this, a cross-sectional online survey was conducted in July 2020. Participants were 2285 adults aged 20–69 years who resided in any of 13 prefectures in Japan where specific COVID-19 regulations had been implemented. Self-reported changes in food-preparation practices when compared to the pre-COVID-19 pandemic period were measured as “increased” (24.6%), “decreased” (7.3%), and “no change” (68.1%), respectively. Stepwise logistic regression analyses indicated that participants who increased the time and effort for food preparation were younger in age, partially working remotely, experiencing reduced household income due to COVID-19, but highly concerned the importance of diet. On the other hand, participants whose household income decreased, and household economic status worsened, as well as those whose importance of diet deteriorated due to COVID-19 were more likely to decrease time and effort for cooking. Although the increased group were more likely to prepare meals with raw ingredients, the decreased group showed higher frequency of using takeout. These results indicated major determinants of changes in time spending on food preparation in consequence of COVID-19, and highlighted essential targets for future nutrition education.

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Section: Discussionmentioning

confidence: 99%

Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

Hayashi

Takemi

2021

Nutrients

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“…Systematic reviews and meta-analyses of prospective cohort studies and cross-sectional studies show that UPF consumption is associated with an increased risk of weight gain, overweight and obesity [ 33 , 34 , 35 , 36 , 37 , 38 ], as well as other obesity-related health outcomes [ 33 , 34 ], including hypertension, type 2 diabetes (T2DM) [ 38 , 39 ], cancer [ 33 ], cardiovascular disease (CVD) [ 33 , 34 ], depression and all-cause mortality [ 33 , 35 , 36 , 37 , 40 ]. In Europe, a 1% increase in the national household availability of UPFs is associated with a 0.25% increase in the national prevalence of obesity, after adjusting for income, physical inactivity and smoking [ 41 ].…”

Section: Upfs Obesity Risk and Health-related Outcomesmentioning

confidence: 99%

“…36 Adjusted for age, sex, income level, education level, marital status, residence, BMI, physical activity, smoking status, total energy intake, season of food records and time between food record and functional gastrointestinal disorders questionnaire. 37 Adjusted for age, cohort, calendar year, AHEI-2010, race, family history of IBD, smoking, BMI, physical activity, total energy intake, regular NSAIDs use, oral contraceptives use and menopausal hormone therapy. 38 Adjusted for age, sex, BMI, marital status, educational level, occupational categories, household income per consumption unit, residential area, number of 24-h dietary records, inclusion month, total energy intake without alcohol, alcohol intake, smoking status and physical activity.…”

Section: Prospective Studies Reporting Mediation Analysesmentioning

confidence: 99%

The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies

2021

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Prospective cohort studies show that higher intakes of ultra-processed food (UPF) increase the risk of obesity and obesity-related outcomes, including cardiovascular disease, cancer and type 2 diabetes. Whether ultra-processing itself is detrimental, or whether UPFs just have a lower nutritional quality, is debated. Higher UPF intakes are inversely associated with fruit, vegetables, legumes and seafood consumption. Therefore, the association between UPFs and poor health could simply be from excess nutrient intake or from a less healthful dietary pattern. If so, adjustment for dietary quality or pattern should explain or greatly reduce the size of the significant associations between UPFs and health-related outcomes. Here, we provide an overview of the literature and by using a novel approach, review the relative impact of adjusting for diet quality/patterns on the reported associations between UPF intake and health-related outcomes in prospective cohort studies. We find that the majority of the associations between UPFs, obesity and health-related outcomes remain significant and unchanged in magnitude after adjustment for diet quality or pattern. Our findings suggest that the adverse consequences of UPFs are independent of dietary quality or pattern, questioning the utility of reformulation to mitigate against the obesity pandemic and wider negative health outcomes of UPFs.

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“…A steadily growing body of evidence links highly or "ultraprocessed foods" (UPFs) to cardiometabolic conditions and cancer (1)(2)(3)(4)(5)(6). Existing frameworks for identifying foods as "ultraprocessed" variously consider extent of modification from a food's original form; its ingredients (e.g., the number and types of additives); the use of industrial processing methods, as opposed to methods used in home or culinary preparations; and the purpose of processing (e.g., food safety, convenience, palatability) (7,8).…”

Section: Introductionmentioning

confidence: 99%

“…The relatively recent release of a publicly accessible database with ingredient lists for packaged foods presents the opportunity to explore a new method of identifying and describing the presence of SRIAs in packaged foods in the US. The objectives of this paper are: (1) to describe a new method that searches ingredient lists for common SRIAs affecting four aspects of food: sweetness, flavor (other than sweetness), texture, and appearance; and (2) to apply this method to describe the presence of SRIAs in US packaged foods.…”

Section: Introductionmentioning

confidence: 99%

Sensory-Related Industrial Additives in the US Packaged Food Supply

Tseng

Grigsby

et al. 2022

Front. Nutr.

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Background: Increasing evidence suggests that ultra-processed foods (UPFs) lead to elevated risk of obesity-related conditions, but UPF measurement has been criticized for its subjectivity and lack of clarity on biological mechanism. Sensory-related industrial additives (SRIAs) are a defining feature of UPFs and may encourage overconsumption by enhancing the sensory quality of foods. However, practical challenges have prevented systematic incorporation of SRIAs into UPF measurement.Objective: The objectives of this work were to describe a new, open-source ingredient list search method and to apply this method to describe the presence of SRIAs in US packaged foods.Methods: We developed computer coding to search for 64 common SRIAs related to sweetness, flavor, appearance, and texture in 241,688 foods in the US Branded Food Products Database (BFPD). The BFPD includes manufacturer-provided ingredient lists for ~300,000 branded and private label food items. We determined the total number of SRIAs (0–64) and the number of different types of SRIAs (sweetness, flavor, appearance, texture, 0–4) in each food, then calculated the percent of all foods with SRIAs. This was done for all foods, and by food group for 224,098 items with food group data.Results: Most (64.9%) foods in the BFPD contained at least one SRIA, and more than a third had at least three. Sweets (89.5%), beverages (84.9%), and ready-to-eat (RTE) foods (82.0%) were the most likely to contain SRIAs. With respect to SRIA types, 25.7% of all food items had at least three of the four types of SRIAs examined, with texture-related additives being the most common. Among sweets, 20% had all four types of SRIAs.Discussion: This work confirms the high prevalence of SRIAs in US packaged foods. They are ubiquitous in sweets, beverages, and RTE foods, but also present in substantial proportions of other food groups. Quantifying the presence of SRIAs in ingredient lists offers a novel way to identify UPFs for research; to distinguish more vs. less ultra-processed foods; and to test whether UPFs increase risk for obesity-related conditions through additives that enhance the product's sensory qualities.

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Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis

Cited by 73 publications

References 54 publications

Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults

The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies

Sensory-Related Industrial Additives in the US Packaged Food Supply

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