Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013–2014

Buckley, Jessie P.; Kim, Hyun-Ju; Wong, Eugenia; Rebholz, Casey M.

doi:10.1016/j.envint.2019.105057

Cited by 189 publications

(133 citation statements)

References 59 publications

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“…Fourth, the long shelf-life of most UPFs increases the risk of contamination from plastic packaging by substances such as bisphenols (which have endocrine-disrupting properties [66]) or phthalates (which are associated with dysregulated sex hormones, obesity, and insulin resistance [67]). A recent study conducted in the US showed that UPF consumption was associated with increased exposure to phthalates [68], which have suggested associations with obesity, especially in children [69]. Lastly, acrylamide, a neo-formed compound created during thermal processing of food as a result of the Maillard reaction, was found to induce adipocyte differentiation and obesity in mice [70].…”

Section: Plos Medicinementioning

confidence: 98%

Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort

et al. 2020

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Background Ultra-processed food (UPF) consumption has increased drastically worldwide and already represents 50%-60% of total daily energy intake in several high-income countries. In the meantime, the prevalence of overweight and obesity has risen continuously during the last century. The objective of this study was to investigate the associations between UPF consumption and the risk of overweight and obesity, as well as change in body mass index (BMI), in a large French cohort. Methods and findings A total of 110,260 adult participants (�18 years old, mean baseline age = 43.1 [SD 14.6] years; 78.2% women) from the French prospective population-based NutriNet-Santé cohort (2009-2019) were included. Dietary intakes were collected at baseline using repeated and validated 24-hour dietary records linked to a food composition database that included >3,500 different food items, each categorized according to their degree of processing by the NOVA classification. Associations between the proportion of UPF in the diet and BMI change during follow-up were assessed using linear mixed models. Associations with risk of overweight and obesity were assessed using Cox proportional hazard models. After adjusting for age, sex, educational level, marital status, physical activity, smoking status, alcohol intake, number of 24-hour dietary records, and energy intake, we observed a positive

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Section: Plos Medicinementioning

confidence: 98%

Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort

et al. 2020

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“…22 This includes poor nutritional profile (e.g., as vectors for added sugars, sodium and trans-fats) and displacement of unprocessed or minimally processed foods and associated fibre and beneficial nutrients in the diet, [58][59][60][61] higher glycaemic load and reduced gut-brain satiety signalling resulting from alterations in the physical properties of foods (e.g., degradation of the food matrix by processing), [62][63][64][65] contamination with carcinogens formed during hightemperature cooking (e.g., carbohydrate-rich foods with acrylamide and meats with hetero-cyclic amines), 66,67 links between certain industrial food additives (or clusters of additives) and gut microflora dysbiosis, increased intestinal permeability and inflammation [68][69][70] and endocrine disruption from chemical plasticizers (e.g., bisphenols and phthalates) used in food packaging. [71][72][73][74] Certain properties of UPFs may also promote overconsumption, including their convenience, [75][76][77] hyper-palatability and quasi-addictiveness for susceptible individuals 78,79 and the use of sophisticated and intensive marketing practices, often targeting children. [80][81][82] High consumption of added sugars in early childhood is associated with inter alia increased preferences for sweet food 83 and dental caries.…”

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confidence: 99%

Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers

et al. 2020

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Understanding the drivers and dynamics of global ultra-processed food (UPF) consumption is essential, given the evidence linking these foods with adverse health outcomes. In this synthesis review, we take two steps. First, we quantify per capita volumes and trends in UPF sales, and ingredients (sweeteners, fats, sodium and cosmetic additives) supplied by these foods, in countries classified by income and region. Second, we review the literature on food systems and political economy factors that likely explain the observed changes. We find evidence for a substantial expansion in the types and quantities of UPFs sold worldwide, representing a transition towards a more processed global diet but with wide variations between regions and countries. As countries grow richer, higher volumes and a wider variety of UPFs are sold. Sales are highest in Australasia, North America, Europe and Latin America but growing rapidly in Asia, the Middle East and Africa. These developments are closely linked with the industrialization of food systems, technological change and globalization, including growth in the market and political activities of transnational food corporations and inadequate policies to protect nutrition in these new contexts. The scale of dietary change underway, especially in highly populated middle-income countries, raises serious concern for global health.

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“…Second, chemicals may transfer from packaging materials to food contents, some of which may have detrimental impacts on cardiometabolic health [39]. Indeed, a cross-sectional study showed that ultra-processed food consumption could increase exposure to phthalates (the synthetic chemicals widely used in food packaging) [40]; a recent Cochrane review further showed a signi cant association between exposure to phthalates and cardiometabolic risk factors [41]. Third, food additives were frequently used in the production of ultra-processed foods [6], and some studies have reported their adverse effects on cardiovascular outcomes.…”

Section: Interpretation and Comparison With Other Studiesmentioning

confidence: 99%

Association of Ultra-processed Food Consumption With Cardiovascular Mortality in the US Population: Long-term Results From a Large Prospective Multicenter Study

Zhong

Yang

Wang

et al. 2020

Preprint

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Background Ultra-processed foods have now become dominant in the global food system. Whether their consumption is associated with cardiovascular mortality remains controversial. Moreover, data on ultra-processed foods and cardiovascular outcomes are scarce in the US population. We aimed to examine the association of ultra-processed food consumption with cardiovascular mortality in a US population. Methods A population-based cohort of 91891 participants was identified from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Dietary data were collected through a validated 137-item food frequency questionnaire. Ultra-processed foods were defined by the NOVA classification. Cox regression was used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for cardiovascular mortality. Restricted cubic spline regression was used to test nonlinearity. Subgroup analyses were conducted to identify the potential effect modifiers. Results After an average follow-up of 13.5 years (1236049.2 person-years), 5490 cardiovascular deaths were documented, including 3985 heart disease deaths and 1126 cerebrovascular deaths. In the fully adjusted model, participants in the highest vs. the lowest quintiles of ultra-processed food consumption had higher risks of death from cardiovascular disease (HRquintile 5 vs. 1, 1.52; 95% CI, 1.39–1.67) and heart disease (HRquintile 5 vs. 1, 1.70; 95% CI, 1.52–1.89) but not cerebrovascular disease (HRquintile 5 vs. 1, 1.00; 95% CI, 0.80–1.23). A nonlinear dose–response pattern was observed for overall cardiovascular and heart disease mortality (all Pnonlinearity<0.05), with a threshold effect observed at ultra-processed food consumption of 2.5 servings/day and 2.4 servings/day, respectively; below the thresholds, no significant associations were observed for these two outcomes. Subgroup analyses showed that the increased risks of mortality from ultra-processed foods were significantly higher in women than in men (all Pinteraction<0.05). Conclusions High consumption of ultra-processed foods is associated with increased risks of overall cardiovascular and heart disease mortality. These harmful associations may be more pronounced in women. Our findings are needed to be confirmed in other populations and settings.

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Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013–2014

Cited by 189 publications

References 59 publications

Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort

Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort

Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers

Association of Ultra-processed Food Consumption With Cardiovascular Mortality in the US Population: Long-term Results From a Large Prospective Multicenter Study

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