Consumption Of Processed Foods Research Articles

Ultra-processed foods consumption is positively associated with the clinical activity of inflammatory bowel diseases - a cross sectional single center study

Introduction: Western diet pattern and its food components have been suggested to impact inflammatory bowel diseases (IBD) clinical course. However, the importance of food processing level is uncertain. We aimed to evaluate whether the intake of foods with varying processing levels is associated with disease activity in IBD patients. Methods: This cross-sectional study was performed at a tertiary center between August 2019 to June 2022. Consecutive adult IBD patients were recruited. Clinical disease activity was defined using HBI (Crohn's disease) and SCCAI (ulcerative colitis). Dietary intake was assessed using a food frequency questionnaire (FFQ) and a dedicated validated processed food questionnaire (PFQ) that categorizes dietary intake into three groups of processed food levels: unprocessed/minimally processed, processed, and ultra-processed. Adjusted odds ratios for active disease were determined using a multivariable logistic regression. Results: A total of 242 IBD patients (62.8% Crohn’s disease patients) were enrolled, of whom 73.1% were in clinical remission. A higher (upper tertile vs. lowest tertile) unprocessed/minimally processed foods consumption was negatively associated with active disease (OR=0.38, 95%CI 0.14-0.99), while high consumption of ultra-processed foods (UPFs) was positively associated with clinically active disease (OR=3.82, 95%CI 1.49-9.8). Consumption of UPF groups, almost invariably, were positively associated with clinically active disease, while consumption of the ultra-processed meats group, had the strongest association (OR=4.45, 95%CI 2.07-9.79). Conclusion: Higher consumption of UPFs is positively associated with clinically active IBD, while higher consumption of unprocessed/minimally processed foods may be protective. Prospective studies are needed to confirm these associations.

Unveiling the Health Promising Benefits of Processed Foods Derived from Underutilized Edible Plants: A Review.

Wild food plants (WFPs) grow naturally and are essential components of the diet and conventional food chain. These plants are underutilized despite being nutritious and highly bio-active compounds. Wild food consumption has declined over the last generation owing to life-style changes and lower availability, and it is still consumed by marginalized communities. WFPs are available in a broad range of species and flavors that can help diversify the diet and make meals more enjoyable. Therefore, enhancing the availability and consumption of pro-cessed foods manufactured from wild plants is necessary. The increased use of processed prod-ucts formulated from edible wild plants can improve nutrition and protect ecological and cultural varieties. They are high in vitamins and micro-and macronutrients, which are essential for com-munities particularly vulnerable to malnutrition and imbalanced health. As plants develop natu-rally without the use of pesticides or other fertilizers, wild-food plants are typically considered more sustainable than commercial crops. Wild plants contain phytochemicals with various phar-macological and biological properties. Consuming WFPs should be done with caution and mod-eration, because some wild plants can be hazardous or harmful if consumed in large quantities or without adequate preparation. This review discusses various emerging technologies for han-dling wild food plants, the health benefits of these wild food plants, the effect of processing on reducing ant nutritional components, pharmaceutical potential, and consumers' overall percep-tions of wild food plants.

Socialization of Introduction to Food Additives and Their Impact on Health for Students of Private High School Harapan 3

The increase in processed food consumption has led to an increase in the use of food additives. However, public understanding of food additives and their health impacts remains minimal, especially among high school students. Private High School Harapan 3 is one such private school located in Deli Serdang Regency, North Sumatra, bordering the city of Medan, which has garnered attention due to the high number of students consuming food or snacks containing additives without knowing the negative effects of excessive consumption. This forms the basis for the need to conduct awareness activities at the school. Therefore, this community service activity aims to provide a better understanding to students as participants about food additives and their negative health effects. The implementation method of this activity consists of several stages. Firstly, the preparation of interesting and easily understandable counseling materials, covering the introduction of additives, their types, and their health impacts. Secondly, direct counseling conducted by lecturers from various disciplines interactively by providing relevant case examples. Thirdly, group discussions to deepen understanding and resolve participants' doubts. Fourthly, a question and answer session. The results of this activity show an improvement in participants' understanding, evident from their enthusiasm in asking questions because they realize the importance of choosing healthy foods and avoiding those with excessive additives. Group discussions help them understand information more deeply, while the question and answer session provides an opportunity to clarify doubts. Through this activity, we have successfully increased participants' understanding of food additives and their health impacts. Thus, participants are expected to apply this knowledge in their daily lives as smart and responsible consumers when choosing food.

Blending Towards Healthier Lifestyles: The Impact of Regular Fruit and Vegetable Smoothie Consumption on Dietary Patterns and Sustainable Health Behaviors.

This research aimed to characterize the nutritional, health and basic sustainability practices among regular smoothies' consumers (RSC; ≥ 1-2 servings/week for ≥ 2 months). Cross-sectional survey. Self-report online multiple-choice questionnaire survey of random sample of adults from online retailer database and community. 193 healthy Israeli adults (75.6% females, mean age 40.65 ± 14.36) completed an online multiple-choice validated survey from May 2022 to August 2023. Demographic, anthropometric, and lifestyle habits, including physical activity, FV consumption, and sustainability practices. Data were analyzed using chi-square tests for categorical variables and Mann-Whitney tests for non-normally distributed continuous variables. The level of statistical significance was set at .05. RSC were significantly older (P < .001) and more physically active (P = .025) than occasional smoothie consumers (OSC). They consumed more FV, reaching nutritional recommendations, and exhibited significant lifestyle changes, including reduced meat (P = .013) and processed food consumption (P = .013), and regular meal consumption (P = .045). RSC used fewer disposables (P = .002) compared to OSC and non-smoothie consumers (P = .001). RSC demonstrated a higher incidence of weight reduction compared to weight gain. RSC is significantly associated with health and nutritional sustainability.

Positive correlation of hidradenitis suppurativa and ultra-processed foods consumption.

Hidradenitis suppurativa (HS) is a chronic inflammatory skin condition whose pathogenesis is not well established. An association between HS and obesity is suggested but few studies explore specific dietary drivers. Non-Hispanic Blacks have the highest HS prevalence and obesity rates as well as the highest UPFs consumption rates, as opposed to Hispanics who have the lowest prevalence of HS despite having the second highest obesity rates in the US. Instead, Hispanics have the lowest UPFs consumption and highest minimally processed foods consumption rates in the US. Since HS appears to correlate more with processed food intake than obesity, we explored this connection more carefully. To identify correlations, we cross referenced 3 sources: (1) relative search volume (RSV) on Google Searches for HS. (2) Published data on prevalence of HS and UPFs consumption by nation, state, race, and age. (3) NHANES data on variation of diet patterns in the US. We identified a strong correlation of RSV and UPFs and HS by country (r = 0.83, p < 0.0001) and state in the US (r = 0.82, p < 0.0001) compared to a negative control (melanoma with UPFs; r = 0.35, p = 0.14 by country and r = 0.22, p = 0.23 by state). The variation in searches for HS from 2004 till 2018 (p < 0.0001) was strongly correlated with the increase in UPFs consumption (r = 0.79, p = 0.019) and inversely correlated with the decrease in minimally-processed foods consumption in the US (r = - 0.941, p = 0.0005). These results suggest an association between UPFs consumption and HS, and the need for future studies to address whether limiting UPFs might ameliorate HS.

The role of food literacy and sustainable and healthy eating behaviors in ultra-processed foods consumption of undergraduate students

Few studies have explored the associations of food literacy and sustainable and healthy eating behaviors with ultra-processed food consumption. This cross-sectional study evaluated the possible role of both food literacy and sustainable and healthy eating behaviors in ultra-processed foods consumption of undergraduate students. The sample included 600 healthy university students aged 18 – 30 years. Dietary intake was assessed by two 24-h dietary recalls and percentage energy from each of the four NOVA categories—unprocessed/minimally processed, processed culinary ingredients, processed, and ultra-processed—was coded using NOVA. Food literacy was evaluated using self-perceived food literacy (SPFL) scale. Sustainable and healthy eating behaviors were assessed with Turkish version of sustainable and healthy eating behaviors scale. Multiple linear regression models, adjusted for sex, age, body mass index (BMI) and energy intake, were performed to examine the association between percentage energy from NOVA categories with food literacy and sustainable and healthy eating behaviors. Greater food literacy (β = 0.102, p = 0.034) and sustainable and healthy eating behaviors (β = 0.133, p = 0.006) predicted higher unprocessed/minimally processed food consumption. Lower food literacy (β = −0.140, p = 0.004) and sustainable and healthy eating behaviors (β = −0.104, p = 0.032) predicted higher ultra-processed foods (UPF) consumption. Results indicate that both food literacy and sustainable and healthy eating behaviors inversely associated with ultra-processed food consumption among undergraduate students. Future studies should investigate the longitudinal associations between food literacy, sustainable and healthy eating behaviors, and UPF consumption in order to provide different perspectives to develop food literacy programs and sustainable nutrition education which can contribute to reduce UPF consumption, so detrimental environmental impacts of UPF.

Association of Ultra-processed Food and Unprocessed or Minimally Processed Food Consumption With Bowel Habits Among U.S. Adults

Ultra-processed foods (UPFs) may have a negative impact on bowel habits. We aimed to assess the association between UPF and unprocessed or minimally processed food (MPF) intake and bowel habits among US adults. We performed a cross-sectional study using data from the National Health and Nutrition Examination Survey (2005-2010). We used two 24-hour dietary recalls and, based on the Nova classification, calculated intakes of UPFs and MPFs. Constipation and diarrhea were defined using the Bristol Stool Form Scale and stool frequency. We performed survey-weighted logistic regression and substitution analysis to estimate the odds ratio (OR) and 95% confidence intervals (CIs). Among 12,716 US adults, there were 1,290 cases of constipation and 1,067 cases of diarrhea. Median UPF and MPF intakes were 26.5% and 66.2% of total grams per day, respectively. Greater UPF consumption (in % gram/d) was associated with higher odds of constipation (aORQ4 vs Q1, 2.20; 95% CI, 1.76-2.74) (Ptrend <.001) but not diarrhea (aORQ4 vs Q1, 0.82; 95% CI, 0.62-1.09) (Ptrend =0.12). Increased MPF consumption was associated with lower odds of constipation (aORQ4 vs Q1, 0.46; 95% CI, 0.37-0.57) (Ptrend <.001). Associations with constipation were attenuated after adjusting for diet quality (aORQ4 vs Q1, UPF =1.53; MPF =0.69). Substituting 10% of UPF intake with an equivalent proportion of MPFs was associated with lower odds of constipation (aOR, 0.90; 95% CI, 0.87-0.93). UPF intake was associated with higher odds of constipation whereas the odds were lower with greater MPF consumption. The effect of food processing on bowel habits was independent of diet quality.

Early life consumption of a "processed" diet high in advanced glycation end products impairs memory function and alters the gut microbiome in rats

Recent evidence indicates that “ultra-processed” foods constitute ~65% of total energy intake among children in the U.S. The impacts of excessive processed food consumption during development are poorly understood, in part because there are neither clear definitions of, nor a robust classification system accounting for, the complexity of food processing variables and how they interrelate in final food products. Heat treatment, a common form of food processing, can induce the chemical Maillard reaction and lead to foods rich in advanced glycation end products (AGEs). The neurocognitive implications of high levels of AGE consumption, particularly during early life, are unknown. Here, we used a rat model to evaluate the effects of adolescent consumption of a heat-treated diet high in AGEs on cognition and the gut microbiome in adulthood. In a series of studies, rats received either an otherwise healthy AGE-rich diet (AGE rats; AIN-93G diet heated at 160ºC for 60min) or a non-AGE-rich diet (CTL rats; AIN-93G diet without heat treatment) during adolescence (postnatal days 26-60). Metabolic, behavioral, and gut microbiome assessments were performed in adulthood. Results revealed that AGE rats exhibited hippocampal (HPC)-dependent memory deficits relative to CTL rats in the absence of altered body weight, body composition, glucose tolerance, and behavioral measures of anxiety. Administering a drug to break down AGEs (alagebrium; 1mg/kg/day) concomitantly with the heat-treated diet prevented memory impairments, supporting a causal role of AGEs in early life diet-induced HPC dysfunction. Microbiome sequencing analyses revealed that AGE rats had substantially reduced abundance of the bacterial genus Lactococcus relative to controls, and Lactococcus abundance was strongly correlated with memory performance. Administration of Lactococcus lactis by oral gavage (109 colony forming units/day) from PN 26-40 during exposure to the heat-treated diet rescued the AGE diet-induced memory impairments. Collective findings from this work identify a connection between a specific food processing variable (i.e., increased dietary AGEs through heat treatment), the gut microbiome, and impaired neurocognition. This work was supported by the National Institute of Diabetes and Digestive and Kidney Diseases under grant DK123423 (awarded to SEK and AAF); the National Institute on Aging through a Postdoctoral Ruth L. Kirschstein National Research Service Award under grant F32AG077932 (awarded to AMRH); and a National Science Foundation Graduate Research Fellowship (awarded to LT). This is the full abstract presented at the American Physiology Summit 2024 meeting and is only available in HTML format. There are no additional versions or additional content available for this abstract. Physiology was not involved in the peer review process.

유기인증 신뢰성이 유기가공식품 소비에 미치는 영향

This study examines the impact of consumer trust in organic certification on organic processed food consumption. Propensity score matching is utilized to analyze the impact of organic certification credibility on expanding organic processed food consumption. Results show that the credibility of organic certification has a positive effect on the expansion of organic processed food consumption. When comparing before and after the outbreak of the COVID-19 pandemic, the credibility of organic certification led to a greater increase in organic processed food consumption before the outbreak of the pandemic. As a result of analyzing the effect of the credibility of organic certification by age on the expansion of organic processed food consumption, the effect of credibility on the expansion of consumption in the young generation is greater than the effect in the middle-aged. In addition, the effect of credibility on the expansion of consumption is more significant for higher-income groups. Through the results, we provide evidence for establishing related policies and marketing strategies to expand the market for certified organic agricultural products.

Ultra-processed food consumption and nutritional status in Uruguayan and Brazilian children between three to five years

Introduction. There is growing consensus globally that the consumption of ultra- processed food (UPF) can negatively affect the nutritional status of children. Objective. The present study aims to evaluate associations between the consumption of UPF and the nutritional status in a sample of Uruguayan and Brazilian preschoolers belonging to two studies: the ENDIS Study and the Pelotas 2015 Birth Cohort. Materials and methods. We conducted a cross-sectional analysis. The main outcome measure was obesity defined as BMI for age and sex ≥ +3 z-scores. The score of UPF consumption was the main exposure measured. Each positive answer of habitual intake was added up to create a UPF score ranging from zero to six or more UPF. Crude and adjusted logistic regressions were performed for the associations between UPF consumption and nutritional status in preschoolers. Results. The final sample consisted of 8,687 preschool children, 50.8% belonging to the Uruguayan study, while the remaining 49.2% belonged to the Brazilian study. Nearly 5% of the sample of young children were obese. We didn’t observe a relationship between the score of UPF consumption and obesity, the odds ratio (OR) was 1.04 (95% CI, 1.00–1.09). Adjustments resulted in modest attenuation of the relationship and a lack of statistical significance. However, in children under 48 months, the score of UPF consumption was directly associated with childhood obesity. Conclusions. Results suggest that higher consumption of UPF is associated with obesity in Uruguayan and Brazilian preschool children under 4 years of age. These findings suggest that actions to reduce ultra- processed food consumption could lead to diminish obesity patterns and bring important public health benefits.

Phosphorus Intake and Potential Dietary Influences Examined via 24-Hour Urinary Biomarker Measurements in German Children and Adolescents Over 3 Decades

BackgroundIncreases in phosphorus intake have been observed over the past years in adult populations. However, biomarker-based data are lacking on whether or not phosphorus intake also increased in children. ObjectiveThe aim of this study was to examine 24-hour urinary phosphate excretion (PO4-Ex) and diet-related biomarkers potentially influencing phosphorus status in German children and adolescents from 1985 to 2015. DesignThis longitudinal noninvasive biomarker-based cohort study examined 24-hour urine samples from children and adolescents of the Dortmund Nutritional and Anthropometric Longitudinally Designed Study, collected over 3 decades. Participants/settingExamined individuals (n = 1,057) were healthy participants of the Dortmund Nutritional and Anthropometric Longitudinally Designed Study, situated in Dortmund, Germany, who had been asked to collect one yearly 24-hour urine sample. Six thousand seven hundred thirty-seven samples collected from participants aged 3 to 17 years between 1985 (baseline) and 2015, were included. Main outcome measuresphosphorus intake was examined biomarker-based by analyzed PO4-Ex in 24-hour urine samples. Whether acid-base status and intakes of protein, salt, and fruits and vegetables, may have relevantly contributed to PO4-Ex levels was assessed by determining 24-hour excretions of net acid, urea-nitrogen, and sodium as well as specific standardized excretions of potassium plus oxalate. Statistical analyses performedTrend analysis over 30 years and potentially influencing diet factors were examined using linear mixed-effect regression models (PROC-MIXED). Adjustments for sex, age, and body surface area were performed. ResultsNo change was identifiable for PO4-Ex over the 3 decades; neither in 3 to 8, 9 to 13, nor in 14 to 17 year olds. However, sodium excretion increased (P = .001). PROC-MIXED analysis on intraindividual changes in PO4-Ex revealed direct relationships with net acid excretion, urea-nitrogen, and sodium excretion and an inverse relationship with a biomarker of fruit and vegetable intake. ConclusionsDespite a direct relationship between PO4-Ex and a biomarker of industrially processed food consumption; that is, sodium excretion, which showed an increasing time trend, phosphorus intake was found to remain stable over decades in children and adolescents.

Assessment of ultra processed foods consumption in Senegal: validation of the Nova-UPF screener

BackgroundUltra-processed foods (UPF), as proposed by the Nova food classification system, are linked to the development of obesity and several non-communicable chronic diseases and deaths from all causes. The Nova-UPF screener developed in Brazil is a simple and quick tool to assess and monitor the consumption of these food products. The aim of this study was to adapt and validate, against the 24-hour dietary recall, this short food-based screener to assess UPF consumption in the Senegalese context.MethodsThe tool adaptation was undertaken using DELPHI methodology with national experts and data from a food market survey. Following the adaptation, sub-categories were renamed, restructured and new ones introduced. The validation study was conducted in the urban area of Dakar in a convenience sample of 301 adults, using as a reference the dietary share of UPF on the day prior to the survey, expressed as a percentage of total energy intake obtained via 24-hour recall. Association between the Nova-UPF score and the dietary share of UPF was evaluated using linear regression models. The Pabak index was used to assess the agreement in participants’ classification according to quintiles of Nova-UPF score and quintiles of the dietary share of UPF.ResultsThe results show a linear and positive association (p-value < 0.001) between intervals of the Nova-UPF score and the average dietary share of UPF. There was a near perfect agreement in the distribution of individuals according to score’s quintiles and UPF dietary share quintiles (Pabak index = 0.84).ConclusionThe study concluded that the score provided by the Nova-UPF screener adapted to the Senegalese context is a valid estimate of UPF consumption.

Ultra-processed food consumption and semen quality parameters in the Led-Fertyl study.

Is ultra-processed food (UPF) consumption associated with semen quality parameters? Higher UPF consumption was inversely associated with total sperm count, sperm concentration, and total motility in men of reproductive age. The consumption of UPF, which has been rising during the last decades, has been demonstrated to be positively associated with several chronic diseases such as diabetes or cardiovascular diseases. However, the scientific evidence on its potential impact on semen quality remains notably limited. A cross-sectional analysis was conducted using data from 200 healthy men (mean age 28.4 ± 5.5 years) enrolled in the Led-Fertyl (Lifestyle and Environmental Determinants of Seminogram and Other Male Fertility-Related Parameters) study between February 2021 and April 2023. UPF consumption (% of energy from UPF) was estimated according to the NOVA classification system using a validated 143-item semi-quantitative food frequency questionnaire. Total sperm count, sperm concentration, sperm vitality, total motility, progressive motility, and normal sperm forms were set as the main outcomes. Microscopic parameters were analyzed using a phase-contrast microscope and a computer-assisted sperm analysis (CASA) system. Semen samples were collected and tested according to World Health Organization 2010 standards. Multivariable linear regression models were fitted to estimate the associations between UPF tertile and semen quality parameters. Sperm concentration (β: -1.42 × 106 spz./ml; 95% CI: -2.72 to -0.12) and motility (β: -7.83%; 95% CI: -15.16 to -0.51) were lower in participants in the highest tertile of UPF compared to the lowest. A similar association was observed for sperm count when UPF was analyzed per 10% increment of energy from UPF consumption (β: -1.50 × 106 spz.; 95% CI: -2.83 to -0.17). Theoretically replacing 10% of energy from UPF consumption with 10% of energy from unprocessed or minimally processed food consumption was associated with a higher total sperm count, sperm concentration, total motility, progressive motility, and normal sperm forms. Cross-sectional studies do not permit the drawing of causal inferences. Measurement errors and reporting bias cannot be entirely ruled out. This work suggests that consumption of UPF may have an impact on certain semen quality parameters. Furthermore, opting for unprocessed or minimally processed foods instead of UPFs could potentially benefit semen quality. If these results are replicated in future epidemiological studies with different long-term designs, these novel findings could provide valuable insights for updating or even designing preventive and interventional programs to address infertility among men of reproductive age. This study was supported by the Spanish government's official funding agency for biomedical research, ISCIII, through the Fondo de Investigación para la Salud (FIS), the European Union ERDF/ESF, 'A way to make Europe'/'Investing in your future' [PI21/01447], and the Diputació de Tarragona (2021/11-No.Exp. 8004330008-2021-0022642). J.S.-S. gratefully acknowledges the financial support of ICREA under the ICREA Academia program. C.V.-H. received a predoctoral grant from the Generalitat de Catalunya (2022 FI_B100108). M.Á.M. was supported by the Sara Borrell postdoctoral fellowship (CD21/00045-Instituto de Salud Carlos III (ISCIII)). M.F.d.l.P. was supported by a predoctoral grant from the Rovira i Virgili University and Diputació de Tarragona (2020-PMF-PIPF-8). All authors have no conflict of interest to declare. N/A.

Processed food consumption and risk of non-communicable diseases (NCDs) in South Africa: evidence from Demographic and Health Survey (DHS) VII.

We aimed to analyse the association between processed food consumption and the risk of non-communicable diseases (NCDs) in South Africa. In this empirical study, we analysed nationally representative secondary data obtained from the South African Demographic and Health Survey (SADHS) VII. The survey included 13,288 occupied households, of which 11,083 were interviewed. In the interviewed households, 12,717 eligible adults aged 15 and older were identified and 10,336 were successfully interviewed. The study included four processed food groups (i.e. fried foods, takeaway foods/fast foods, salty snacks/packed chips, and processed meats) and eight NCDs (i.e. hypertension, cardiac arrest, cancer, stroke, hypercholesterolaemia, diabetes, chronic bronchitis, and asthma). As per the logistic regression results following adjustment, none of the disease states showed association with all four processed food groups. However, at least three processed food groups showed a significant positive association with hypertension, cardiac arrest, and diabetes. Two processed food groups showed significant positive association with stroke, and chronic bronchitis; one with hypercholesterolaemia and asthma; and cancer was not associated with any food groups. Processed meat and salted snacks/packed chips were each associated with five chronic conditions. In summary, we found that the consumption of any of the processed food groups increased the risk of NCDs in the South African population. Enabling policy and regulatory efforts in the production and distribution of processed foods, combined with improved awareness among the population need to be prioritised for immediate action. Facilitating the populations to choose traditional healthy diets would be a sustainable strategy for the prevention of NCDs.

Modulation of the gut microbiota by processed food and natural food: evidence from the Siniperca chuatsi microbiome.

Habitual dietary changes have the potential to induce alterations in the host's gut microbiota. Mandarin fish (Siniperca chuatsi), an aquatic vertebrate species with distinct feeding habits, were fed with natural feeds (NF) and artificial feeds (AF) to simulate the effects of natural and processed food consumption on host gut microbiota assemblages. The results showed that the alpha diversity index was reduced in the AF diet treatment, as lower abundance and diversity of the gut microbiota were observed, which could be attributed to the colonized microorganisms of the diet itself and the incorporation of plant-derived proteins or carbohydrates. The β-diversity analysis indicated that the two dietary treatments were associated with distinct bacterial communities. The AF diet had a significantly higher abundance of Bacteroidota and a lower abundance of Actinomycetota, Acidobacteriota, and Chloroflexota compared to the NF group. In addition, Bacteroidota was the biomarker in the gut of mandarin fish from the AF treatment, while Acidobacteriota was distinguished in the NF treatments. Additionally, the increased abundance of Bacteroidota in the AF diet group contributed to the improved fermentation and nutrient assimilation, as supported by the metabolic functional prediction and transcriptome verification. Overall, the present work used the mandarin fish as a vertebrate model to uncover the effects of habitual dietary changes on the evolution of the host microbiota, which may provide potential insights for the substitution of natural foods by processed foods in mammals.

The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study

BackgroundHighly processed food (HPF) consumption is increasing globally and has become a prominent public health concern. However, the relationship between HPF consumption and food choice values and food literacy is unknown. This study aimed to examine the association of HPF consumption with food choice values and food literacy.MethodsThis cross-sectional study used data from a nationwide questionnaire survey conducted in 2018 among 2232 Japanese adults aged 18–80 years. We assessed eight food choice values (accessibility, convenience, health/weight control, tradition, sensory appeal, organic, comfort, and safety) using a 25-item scale, and food literacy characterised by nutrition knowledge (using a validated 143-item questionnaire), cooking and food skills (using 14- and 19-item scales, respectively), and eight eating behaviours (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, and slowness in eating, using the 35-item Adult Eating Behavior Questionnaire). HPF consumption was estimated using a validated brief diet history questionnaire. The associations between HPF consumption and age, body mass index, energy intake, and each score on food choice values and food literacy were evaluated by multiple linear regression.ResultsIn males, one standard deviation increase in scores for cooking skill and satiety responsiveness was associated with an increase in HPF consumption by 22.1 g/4184 kJ (95% confidence interval (CI): 6.6 to 37.5) and 15.4 g/4184 kJ (95% CI: 6.0 to 24.7), respectively. In females, one standard deviation increase in age and scores for safety and nutrition knowledge corresponded to a decrease in HPF consumption by − 16.4 g/4184 kJ (95% CI: − 23.4 to − 9.3), − 9.9 g/4184 kJ (95% CI: − 19.1 to − 0.7), and − 11.1 g/4184 kJ (95% CI: − 17.0 to − 5.3), whereas one standard deviation increase in the satiety responsiveness score corresponded to an increase in HPF consumption by 13.1 g/4184 kJ (95% CI: 6.8 to 19.4).ConclusionsThis cross-sectional study suggests that several aspects of food choice values and food literacy were associated with HPF consumption in Japanese adults. Further studies are needed to confirm our findings in a broader context.

Abstract B137: Examining racial disparities in the association between food swamps, liquor store density, and colorectal cancer mortality among Georgia cancer patients

Abstract Introduction: Colorectal cancer (CRC) is the third-most common cancer in the United States (U.S.) and racial/ethnic disparities regarding CRC death continue to persist. Increased healthy food consumption and decreased processed food consumption are key factors in reducing CRC mortality. However, living in geographical areas with no access to healthy food options and more pro-inflammatory foods (i.e. food swamps) decreases healthy food access. The influx of liquor stores, or businesses that advertise and sell unhealthy food products including processed foods and alcohol, may contribute to elevated CRC death. We investigated whether liquor store density modified the association between residing in food swamps with risk of CRC death among a multiethnic sample of cancer patients in Georgia. Methods: We conducted a retrospective cohort analysis utilizing 2012, 2014, 2015, 2017, and 2020 data from the U.S. Department of Agriculture Food Environment Atlas along, U.S. Census County Health Patterns data, and linked them via county FIPS codes with patient data years 2010 – 2020 from the Surveillance, Epidemiology, and End Results (SEER) Program. Food swamp score (FS) was calculated as the ratio of fast-food and convenience stores to grocery stores and farmer’s markets. Liquor store density was calculated as the proportion of beer, wine, and liquor stores to Georgia county populations per 100,000. We categorized FS and liquor store density to low or high; higher scores indicated patients living in counties with poorer healthy food resources. Multilevel Cox proportional hazard models were used to estimate the association between FS, liquor store density and CRC death. Results: Among 56,861 SEER patients in Georgia, majority of CRC death was in high liquor store density counties. NH-Black and Other patients at both levels of FS counties had an increased risk of CRC death (low: adjusted hazard ratio (aHR) = 1.21, 95% CI = 1.16 – 1.26; high: aHR = 1.06, 95% CI = 1.01 – 1.12) when compared to NH-white patients-low-FS counties. In sub-analyses by liquor store density, NH-Black and Other patients-low-FS counties had an increased risk of CRC death among high (aHR = 1.24, 95% CI = 1.19 – 1.31) and low (aHR = 1.12, 95% CI = 1.03 – 1.21) liquor store density counties. Conclusions: NH-Black patients living in the worst food environments, including effect modification by liquor store density, had increased risk of CRC death. We strongly recommend local and state representatives and community stakeholders create and implement sustainable approaches at combating CRC in underserved racial communities by increasing access to healthier food sources (e.g. building more community gardens, fixing barriers to walkability). Citation Format: Malcolm S. Bevel, April Parham, Aashka Sheth, Meng-Han Tsai, Sydney E. Andrzejak, Samantha R. Jones, Justin X. Moore. Examining racial disparities in the association between food swamps, liquor store density, and colorectal cancer mortality among Georgia cancer patients [abstract]. In: Proceedings of the 16th AACR Conference on the Science of Cancer Health Disparities in Racial/Ethnic Minorities and the Medically Underserved; 2023 Sep 29-Oct 2;Orlando, FL. Philadelphia (PA): AACR; Cancer Epidemiol Biomarkers Prev 2023;32(12 Suppl):Abstract nr B137.

Short-term consumption of highly processed diets varying in macronutrient content impair the sense of smell and brain metabolism in mice

ObjectiveFood processing greatly contributed to increased food safety, diversity, and accessibility. However, the prevalence of highly palatable and highly processed food in our modern diet has exacerbated obesity rates and contributed to a global health crisis. While accumulating evidence suggests that chronic consumption of such foods is detrimental to sensory and neural physiology, it is unclear whether its short-term intake has adverse effects. Here, we assessed how short-term consumption (<2 months) of three diets varying in composition and macronutrient content influence olfaction and brain metabolism in mice. MethodsThe diets tested included a grain-based standard chow diet (CHOW; 54% carbohydrate, 32% protein, 14% fat; #8604 Teklad Rodent diet , Envigo Inc.), a highly processed control diet (hpCTR; 70% carbohydrate, 20% protein, 10% fat; #D12450B, Research Diets Inc.), and a highly processed high-fat diet (hpHFD; 20% carbohydrate, 20% protein, 60% fat; #D12492, Research Diets Inc.). We performed behavioral and metabolic phenotyping, electro-olfactogram (EOG) recordings, brain glucose metabolism imaging, and mitochondrial respirometry in different brain regions. We also performed RNA-sequencing (RNA-seq) in the nose and across several brain regions, and conducted differential expression analysis, gene ontology, and network analysis. ResultsWe show that short-term consumption of the two highly processed diets, but not the grain-based diet, regardless of macronutrient content, adversely affects odor-guided behaviors, physiological responses to odorants, transcriptional profiles in the olfactory mucosa and brain regions, and brain glucose metabolism and mitochondrial respiration. ConclusionsEven short periods of highly processed food consumption are sufficient to cause early olfactory and brain abnormalities, which has the potential to alter food choices and influence the risk of developing metabolic disease.

Yeast Hydrolysate Inhibits Lipid Accumulation via Regulation of Lipid Accumulation-Related Genes in a Drosophila Model of High-Sugar Diet-Induced Obesity.

The increasing frequency of processed food consumption has led to the higher ingestion of sugar, increasing the risk of chronic diseases, such as obesity. Yeast hydrolysates (YHs) inhibit body fat accumulation. However, the action mechanism of YH in relation to high-sugar diet-induced obesity is still unclear. Therefore, this study aimed to evaluate the biological effects of YH on lipid accumulation and verify behavioral changes and carbohydrate metabolic gene regulation in high-sugar diet-fed fruit flies. Adult male flies (Drosophila melanogaster; 2-5 days old) were exposed to 20% sucrose for obesity induction. In high-sugar-fed Drosophila, the effect of YH was compared with that of yeast extract. The effects of YH on body conditions and lipid droplet size were quantified and analyzed. Behavioral factors were evaluated by analyzing circadian rhythm patterns and neurotransmitter content, and a molecular approach was used to analyze the expression of metabolism-related genes. Dietary supplementation with YH did not reduce total sugar content, but significantly decreased the triglyceride (TG) levels in Drosophila. A behavioral analysis showed that the total number of night-time activities increased significantly with YH treatment in a dose-dependent manner. In addition, YH effectively regulated the gene expression of insulin-like peptides related to carbohydrate metabolism as well as genes related to lipogenesis. The TG content was significantly reduced at a YH concentration of 0.5%, confirming that the active compound in YH effectively suppresses fat accumulation. These findings support that YH is a potential anti-obesity food material via regulating carbohydrate metabolism in Drosophila.

Dietary patterns among adults in three low-income urban communities in Accra, Ghana

Objective Dietary patterns describe the dietary behaviour and habits of individuals. Unhealthy dietary patterns provide individuals with limited nutrients while increasing the risk of nutrition-related diseases. Unhealthy dietary patterns are high in urban areas, especially among low-income urban residents. This study examined dietary patterns in three low-income urban communities in Accra, Ghana, between 2011 and 2013. Methods This study used Wave 2 and 3 data from the Urban Health and Poverty Survey (EDULINK 2011 and 2013). The sample size was 960 in 2011 and 782 in 2013. Dietary pattern was examined using factor analysis and the NOVA food classification system. Summary statistics were computed for sociodemographic characteristics and diet frequency and pattern. Differences in dietary behaviours between 2011 and 2013 were also estimated. Three logistic regression models were computed to determine the predictors of dietary patterns. Results The frequency of consumption of animal-source foods (ASF) and fruits was higher in 2013 compared with 2011. The intake of processed culinary ingredients (NOVA Group 2), processed foods (NOVA Group 3) and ultra-processed foods (NOVA Group 4) was higher in 2013 versus 2011. In 2013, 29% consumed ultra-processed foods compared to 21% in 2011. Three dietary patterns (rice-based, snack-based, and staple and stew/soup) were identified. About two out of every five participants consumed the food items in the rice (43%) and staple and sauce patterns (40%). The proportion of participants who consumed the food items in the snack pattern was 35% in 2011 but 41% in 2013. Respondents aged 25–34 and those with higher education often consumed the snack-based and rice-based dietary patterns. In 2013, participants in Ussher Town had a higher probability of consuming food items in the snack pattern than those living in Agbogbloshie. Conclusions This study found that between 2011 and 2013, more participants consumed ASFs, fruits, and processed foods. A complex interplay of personal and socio-cultural factors influenced dietary intake. The findings of this study mirror global changes in diet and food systems, with important implications for the primary and secondary prevention of NCDs. Health promotion programs at the community level are needed to address the increasing levels of processed food consumption.