Effect of Food Processing on Total Antioxidant Capacity

Abstract

Abstract Objectives Ultra-processed foods (UPF) make up the majority of energy intake in the United States. Consumption of these foods is correlated with poor health outcomes related to chronic inflammation. The objective of this study is to examine the relationship between food processing and total antioxidant capacity (TAC). It was hypothesized that TAC will be highest in Minimally Processed (MIN), lower in Processed (PRO), and lowest in Ultra-processed foods (UPF). Methods TAC (mmol/100g) data were obtained for 3,139 foods from a published data set. Food items were coded to agreement by the research team into three groups of the NOVA classification (MIN, PRO, UPF) as well as MyPyramid food groups (with alcohol and beverage groups added). A Kruskal-Wallis and Mann-Whitney U Test were used to determine significance across and between groups, respectively, with an alpha of 0.05. Results The mean TAC of all three NOVA groups for all food items were significantly different (MIN: 11.66 ± 46.29; PRO: 0.85 ± 1.79; UPF: 0.80 ± 1.93; P < 0.001). While all MyPyramid groups had significant differences in mean TAC between food processing groups (P < 0.05 for all), Fruits, Alcohol, and Bean, Nuts, and Seeds supported the hypothesis. Whereas, mixed results were found for all other MyPyramid groups and did not support the hypothesis (i.e., mean TAC was not always lower in higher processed foods). Conclusions Generally, foods that were more processed were lower in TAC. However, this trend does not hold for all MyPyramid food groups which could be attributed to the varying food processing techniques (e.g., fortification and additives). The lower total antioxidant capacity, on average, of UPFs could be a mechanism through which consumption of these foods promotes inflammatory chronic disease. Funding Sources None.