Ultra Process Research Articles

Midwives Knowledge Level Survey On Ultra Process Food (UPF) On Childrens Complementary Feeding Practices

Proper complementary nutrition is critical for child growth. Currently, UPF consumption is common, affecting IYCFP, where many older persons use CCF. Indeed, CCF has a negative impact on children's growth and development. Many factors contribute to this, one of which is a lack of assistance from other health providers, especially midwives. In Indonesia, midwives are the primary health workers that offer direct care to mothers. According to several sources, midwives continue to provide little support in this area due to insufficient experience and expertise. The purpose of this study is to determine the level of awareness of UPF and ICYFP among midwives. The method employed is a hybrid strategy that employs successive explanation strategies. 114 midwives participated in the online study in 2022. The results of this study showed that there are still many midwives who do not know about UPF and IYCFP education and advocacy. There needs to be government support to conduct comprehensive education in the health sector, including midwives.

Healthiness, processing, and price discounts of foods advertised in supermarket flyers in Buenos Aires, Argentina

Introduction: The food environment, encompassing factors such as food availability, advertising, and promotions, can significantly impact dietary choices. The main objective of this study was to characterize the profile of the advertised products in relation to the food groups defined by the Dietary Guidelines for the Argentine Population (GAPA), the degree of processing and their price discounts. Methods: This cross-sectional study analyzed 4355 promotions of foods and beverages in supermarket circulars from seven supermarket chains over an 8-week period in Buenos Aires. Foods were classified into four categories based on the GAPA: 1) core food groups and water, 2) "optional" products (those to be limited), 3) alcoholic beverages, and 4) other foods. Additionally, NOVA classification was used to assess the degree and purpose of processing. The minimum purchase amount required for the discount and the unit price discount were analyzed by food group and degree of processing. Results: Only 37.0% of advertised food products were from the core recommended food groups, while 45.3% and 11.7% were "optional/discretionary" products and alcoholic beverages. In addition, 56% of the food and non-alcoholic beverage promotions included ultra-processed (UP) products. The minimum purchase amount to obtain a discount and relative discounts were higher for "optional" products (p<0.001) and UP (p<0.001) compared to staple food groups and unprocessed or minimally processed foods, respectively. Conclusions: Most advertisements and price promotions found in supermarket circulars were for UP and items that the GAPA recommend limiting, suggesting an environment that is conducive to promoting unhealthy eating behaviors. Funding: International Development Research Center (IDRC; grant Number IDRC 108643-001).

Food addiction correlates with emotional and craving reactivity to industrially prepared (ultra-processed) and home-cooked (processed) foods but not unprocessed or minimally processed foods

The NOVA classification system categorizes foods according to their level of processing to differentiate between industrially prepared, or Ultra-Processed (UP), and home-prepared, or Processed (P) and Minimally Processed (MP), foods. Whereas P and MP are recommended as part of a healthy diet, UP foods are considered unhealthy and a contributing factor to global, rising obesity rates. However, food addiction investigators include examples of both UP and P foods within their nomenclature of Highly Processed, addictive foods. Our study is the first to compare the potential addictiveness of a priori classified foods into UP vs P vs MP categories. We presented 169 women with a collection of 45 UP, P, and MP food pictures and recorded their subjective motivational reactivity to each picture. Analyses of covariance (ANCOVA) revealed that Yale Food Addiction Scale 2.0 (YFAS 2.0; Gearhardt et al., 2016) scores potentiated reactivity to both UP and P pictures, but not MP pictures. In addition, although both UP and P foods produced greater motivational reactivity than MP foods, UP foods elicited significantly greater reactivity than P foods. Our findings concur with previous suggestions that foods can be classified along a continuum of addictiveness potential, but our findings are the first to demonstrate that such classification might be accomplished by following the NOVA classification system. The findings also imply that nutrition experts may need to refine their NOVA classification system and, perhaps, even their healthy diet recommendations.

Quantitative and Qualitative Changes in Diet Associated with the Consumption of Ultra-Processed Foods: A Survey on a Representative Sample of Manufacturing Workers in Brazil.

The increasing intake of ultra-processed (UP) foods is causing changes in the profile of food and nutrient consumption, negatively influencing consumer behavior. The present study aimed to evaluate the influence of UP foods on the diet of Brazilian adults, verifying the association between its increasing contribution to total energy and trends in the consumption of other NOVA groups, food subgroups, energy consumption, and macro- and micronutrients. We conducted an observational, cross-sectional study of a probability sample of 921 manufacturing workers in the state of Rio Grande do Norte, Brazil, from a combined stratified and two-stage survey. Trends in consumption across quintiles of UP food contribution to the total energy intake were tested with linear regression. The results showed that higher UP food consumption is associated with a higher intake of energy, carbohydrates and total-, mono- and polyunsaturated fats, saturated fats and trans fats, and the micronutrients calcium, iron and thiamine; and higher consumption of ready-to-eat foods, accompanied by lower consumption of foods that require preparation, such as beans, tubers and roots, vegetables and fruits, which may represent a risk for the development of non-transmissible chronic diseases in this population.

PTFS03-04-23 Accounting for Ultra Processed Foods in the Relationship Between Endocrine Disrupting Compounds and Inflammation Within a Cohort of Midlife Women

PTFS03-04-23 Accounting for Ultra Processed Foods in the Relationship Between Endocrine Disrupting Compounds and Inflammation Within a Cohort of Midlife Women

Design to cost Ag free silicon nitride AMB substrate for automotive power module applications

Silver free AMB technology addresses the cost-performance gap between the active metal brazed (AMB) Si3N4 based metal ceramic substrates (MCS) suitable for automotive applications and the cost-efficient direct copper bonded (DCB) Al2O3 substrates suitable for applications with lower requirements. The cost-reduction of the condura®.ultra process is achieved by using a silver free brazing technology combined with an efficient brazing process. Within this report we will demonstrate the thermal cycling capability, the peel strength of the condura®.ultra process combined with a design to cost Si3N4 ceramic substrate. Additionally showing results regarding isolation partial discharge of performance and robustness in thermal resistance measurements.

P226 Dietary patterns differ in the newly diagnosed IBD cohort with ethnicity as a key confounding variable, a case control study

Abstract Background Inflammatory Bowel Disease (IBD) is driven by the interaction of the genome, environment, and diet. Our understanding of dietary risk factors is limited with a paucity of literature on specific dietary triggers for IBD. Furthermore, the role of food groups in driving inflammatory activity is conflicting compounded by independent consumption of macro- and micro-nutrients. We studied the dietary patterns of a newly diagnosed IBD cohort. Methods A case-controlled study with newly diagnosed IBD patients, defined as patients with symptoms, confirmatory tissue biopsy, not previously known to a gastroenterology/IBD service. Food intake within the 3 months preceding the diagnosis was measured using the Scottish Collaborative Group Food Frequency Questionnaire (FFQ). The FFQ is a validated objective tool to estimate the habitual diet. The IBD cases were matched for age and gender with controls. Principal components analysis (PCA) was used to identify dietary patterns. Factor loadings <-0.3 and >0.3 were used to select for food groups, which were infrequently and frequently consumed respectively. Binary logistic regression analysis (adjusted for age, gender, ethnicity, and total energy) was used to study differences. Results 179 IBD cases (54 Crohn’s disease) and 144 controls were enrolled. Table 1a and 1b show the baseline population and IBD characteristics. 5 dietary patterns were identified. These were classified as: Healthy Balanced (HB), Ultra-processed (UP), Meat/Fish (MF), Pescatarian (P) and Unbalanced (UB). The food groups contributing to the patterns are listed in Table 2. Consumption of the HB and UP dietary patterns were less commonly observed in the IBD population compared to control (p<0.001, p=0.003, respectively). These observations were independent of age, gender, and total energy. No differences were observed for the MF and P diets. The UB diet was predominantly consumed by the IBD cohort (p<0.001). When comparing the dietary pattern intake between IBD and non-IBD Caucasian groups, there was a lower consumption of the UP dietary pattern for IBD (p<0.001). This observation was not replicated in the non-Caucasian cohort. Conclusion Newly diagnosed IBD patients follow an UB dietary habit, which is not entirely driven by an UP diet. Caucasians with IBD were less likely to adopt a UP diet than non-IBD controls. Ongoing analysis into the macro- and micro- nutrient intake compared to the nationally recommended UK guidelines, with the pro-inflammatory burden of nutrients, may offer insights into the dietary triggers for the development of IBD with potential therapeutic benefit.

Unhealthy food environments that promote overweight and food insecurity in a brazilian metropolitan area: A case of a syndemic?

Obesity has been characterized as an ongoing pandemic. This swift and continuous weight increase cannot be explained solely by individual factors. High availability of Ultra Processed Food (UPF) and reduced supply or absence of unprocessed/minimally processed foods in food environments can influence food choices and promote a syndemic process involving overweight and food insecurity. We evaluate the association between overweight and food community and consumer environment among adults in the Metropolitan Region of Recife, Brazil and discuss within syndemic theory. Data was collected at individual and environment levels in 2019. Information on 446 individuals and 231 food stores was gathered. Logistic multi-level regression models assessed the association between overweight and neighborhood and food environment measurements which have been adjusted by individual characteristics and census track data. Prevalence of overweight and food insecurity was high, 70.9 % and 72 % respectively. Each participant had, on average, 20.64 ± 5.78 food stores in their food environment. Stores that sell UPF had the highest density rates. People living within a milieu with the highest density of stores predominantly selling UPF (OR = 1.92; p < 0.05), with the highest average UPF sold at check-out (OR = 2.19; p < 0.05), with the highest average of soft drinks available in the stores (OR = 1.68; p < 0.05), and availability of filled cookies within the intermediate category (OR = 2.26; p < 0.01), had the highest probability of being overweight. Food environment is associated with overweight, after controlling for individual factors, and it is suggested that there is a food syndemic involving overweight and food insecurity, which is influenced by the food environment.

Association of Ultra Processed Food Consumption and Body Mass Index for Age among Elementary Students in Surabaya

Background: Childhood obesity became a major nutritional problem in the last decades and growing rapidly in many countries, including Indonesia. Processed food especially ultra-processed food (UPF) as part of NOVA classification had known to contain obesogenic nutrients which were high energy-dense, fatty, sugary, and salty may lead to higher body mass index-for-age (BAZ). Objective: The study aimed to assess the correlation between UPF and BAZ among school-age children 10-12 years old in Surabaya. Methods: A cross-sectional study and data collection were conducted in three public and private schools in Surabaya, East Java Indonesia from March-April 2020. Elementary students in the 4th and 5th grades were enrolled and 136 students were randomly selected as respondents. Weight and height measurements were obtained for calculating the BAZ, and UPF consumption was obtained by food frequency questionnaire. Structured questionnaires and physical activity questionnaires for children (PAQ-C) were used to assess socio-demographic status, physical activity level, energy intake, and sedentary screen time. ANOVA test was done for bivariate analysis and linear regression for multivariate analysis, all data analyzed used SPSS version 20. Results: The result found a mean of BAZ was 0.31 SD; 35.3% of respondents were in the 1st tercile of UPF consumption. Most of the respondents had inadequate TEI and low PAL. No significant association was found between UPF consumption and BAZ (p=0.217). Only physical activity that significant in multivariate analysis (p=0.032) Conclusion: It was necessary to distinguish the type of obesogenic and non-obesogenic UPF to get a clear correlation between UPF consumption and BAZ among school-age children.

Consumption of ultra-processed foods and associated factors in adults: evidence from the 2008-2009 Campinas Health Survey.

The aim of the present study was to evaluate the consumption of ultra-processed (UP) foods and associated factors among adults. We used cross-sectional data on 947 adults from the 2008-2009 Campinas Health Survey. Food consumption data were collected using the 24-h dietary recall method and food items were classified according to NOVA classification based on the nature, extent and purpose of industrial processing. Linear regression models were run to evaluate the association between the consumption UP foods and predictor variables with a 5% significance level. The average daily energy intake per capita was 2000.6 kcal and UP foods represented 24.1% of this intake. UP food consumption was higher among women and increased with the increase in schooling. Consumption was also higher among young adults between 20 and 29 years old as well as ex-smokers and individuals who were physically active at leisure. The results show that there is still time to intervene in favor of the health of the adult population. Thus, studies dedicated to the investigation of food intake from the perspective of the NOVA classification, the possible repercussions for health and the evaluation of food and nutrition actions and policies should be prioritized in the current context of Brazil.

The Relation Between Sugar Intake In Ultra Processed Beverages And Energy Intake Of Food And Beverage To Teenage Overweight

Overweight is an accumulation of excess adipose reserve within the body, resulting in an increase of bodyweight. Consumption of ultra-processed beverages, and energy intake from food and beverage are several fators that can cause the problem of overweight. This research aims to understand the relation between sugar intake in ultra-processed beverages and energy intake from food and beverages with overweight among teenage students of senior high school 6 Surabaya. The research is an observational research with cross-sectional design. Sampling is taken using proportional random sampling technique. The number of participants are 80 teenagers from 10th and 11th classes in June 2020. Participants are aged 15-18 years old. Energy intake from food and beverages are taken from 2x24 hour recall questionnaire, and sugar intake from ultra-processed beverages taken from seven-day beverages diary.. Statistical analysis are done using chi-square. The result shows relation between energy intake from food and beverages with overnutrition, with (p =&lt; 0,001). In conclusion, excess energy intake from food and beverages relation with overweight problem to teenagers, thus requiring balanced nutritional guide education as well as annual nutrition status monitoring, from the school to its teenage students.&#x0D;

Nutrition and packaging characteristics of toddler foods and milks in Australia.

To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Supermarkets and pharmacies in Australia. A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow's milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

Ultra‐processed Food Consumption and Vascular Health

Ultra‐processed (UP) foods are ready‐to‐eat foods formulated from industrial sources of dietary energy and nutrients, containing little or no whole foods. These products are typically high in saturated fats, added sugar, salt, and food additives, and low in protein, fiber, and micronutrients. UP foods are associated with an increase in energy intake (EI), weight gain, obesity, and cardiovascular disease. The objective of this study was to test the hypothesis that UP food consumption is associated with increased blood pressure (BP), arterial stiffness, and pressure wave reflection. Habitual dietary intake was assessed via 3‐day food records in 22–45 year old non‐hypertensive adults. Food items were categorized to non‐processed and/or minimally processed (NP) and UP groups by using the NOVA system of food classification. Bivariate and partial Pearson correlation was used to identify relations between NP and UP foods with systolic (SBP) and diastolic BP (DBP), pulse wave velocity (PWV), and augmentation index normalized for heart rate at 75 beats per minute (AIx75). Thirty eight healthy subjects (17M, 21F; 29±7 yrs; BMI 23.9±3.3 kg/m2) were included in the study. Average UP food consumption was 45±18% of daily EI. UP food consumption was positively associated with AIx75 (r=0.45, p&lt;0.001), and trended to be positively associated with peripheral SBP (r=0.32, p=0.05) and peripheral DBP (r=0.29, p=0.07). When controlled for BMI, UP food consumption was positively associated with peripheral DBP (r=0.47, p=0.02), AIx75 (r=0.50, p=0.01), central SBP (r=0.44, p=0.03), and remained trending with peripheral SBP (r=0.40, p=0.05). When only women were analyzed, UP food consumption was positively associated with peripheral SBP (r=0.48, p=0.03), central SBP (r=0.57, p=0.03), AIx75 (r=0.54, p=0.01), and trended to be positively associated with peripheral DBP (r=0.41, p=0.06), even after controlling for BMI. There were no associations with UP food consumption and BP, PWV, or AIx75 in men. These findings suggest that UP food consumption is associated with increased BP and pressure wave reflection in healthy individuals and that these relations are more pronounced in women.Support or Funding InformationSupported by NIGMS P20GM113125

Analysing the use of the Australian Health Star Rating system by level of food processing

BackgroundThe consumption of ultra-processed foods is associated with diminished dietary quality and adverse health outcomes. The Australian Health Star Rating (HSR) is a nutrient-based front-of-pack (FOP) labelling system that assesses the ‘healthiness’ of foods on a scale of 0.5 to 5 stars based on their content of ‘risk’ and ‘positive’ nutrients. This study aimed to analyse the use of health stars on new packaged food products entering the Australian marketplace by level of food processing.MethodsThe Mintel Global New Product Database (GNPD) was searched to identify the number of stars displayed on the labels of all new packaged food products participating in the HSR system released into the Australian retail food supply between 27 June 2014 (the endorsement date) and 30 June 2017. Products were categorised by the four NOVA food processing categories: unprocessed and minimally processed (MP), processed culinary ingredients (PCI), processed (P), and ultra-processed (UP), and the distribution of the star ratings within each category was compared and analysed.ResultsThe majority of new food products displaying an HSR were UP (74.4%), followed by MP (12.5%), P (11.6%), and PCI (1.5%). The median HSR of MP products (4.5) was significantly higher than the median of P (4) and UP products (3.5) (all p < 0.05). In all NOVA categories HSR profiles were distributed towards higher star ratings, and the majority (77%) of UP products displayed an HSR ≥ 2.5.ConclusionsThe HSR is being displayed on a substantial proportion of newly released UP foods. Technical weaknesses, design flaws and governance limitations with the HSR system are resulting in 3 out of 4 instances of these UP foods displaying at least 2.5 so-called ‘health’ stars. These findings add further evidence to concerns that the HSR system, in its current form, is misrepresenting the healthiness of new packaged food products and creating a risk for behavioural nutrition.

Effect of a health reminder on consumers’ selection of ultra-processed foods in a supermarket

Consumers report difficulties when trying to make healthy food choices in supermarkets due to environmental cues that favour the acquisition of unhealthy food items. This study’s objective was to investigate food selection in a supermarket to prepare a last minute meal by consumers with different levels of health consciousness. In an experimental design, 50 high (HHC) and 50 low health conscious (LHC) participants (n = 100) were told to choose all food items to prepare a meal for themselves plus a guest. For half the participants (25 HHC and 25 LHC), the expression ‘healthy meal’ was embedded in the instruction. To evaluate shopping healthfulness, foods selected by the participants were categorized according to level of industrial processing in Unprocessed/Minimally Processed (U/MP); Processed Culinary Ingredient (PCI); Processed (P), or Ultra-Processed (UP). The health reminder positively affected the choices of HHC and LHC individuals. Results indicate that placing reminders of healthy eating in shopping environments where P and UP foods sales are heavily promoted, such as supermarkets, can be a useful tool to promote healthy choices in accordance with what is recommended by the Dietary Guidelines for the Brazilian Population.

The provision of ultra-processed foods and their contribution to sodium availability in Australian long day care centres.

To categorize and assess all foods, beverages and ingredients provided over one week at Australian long day care (LDC) centres according to four levels of food processing and to assess the contribution of Na from each level of processing. Cross-sectional. Menus for lunch, morning and afternoon snacks were collected from LDC centres. The level of food processing of all foods, beverages and ingredients was assessed utilizing a four-level food processing classification system: minimally processed (MP), processed culinary ingredients (PCI), processed (P) and ultra-processed (ULP). A total of thirty-five menus (lunch, n 35; snacks, n 70) provided to 1-5-year-old children were collected from seven LDC centres. Proportions of foodstuffs classified as MP, PCI, P and ULP were 54, 10, 15 and 21 %, respectively. All lunches were classified as MP. ULP foods accounted for 6 % of morning snacks; 41 % of afternoon snacks. Mean daily amount of Na provided per child across all centres was 633 (sd 151) mg. ULP foods provided 40 % of Na, followed by P (35 %), MP (23 %) and PCI (2 %). Centres provided foods resulting in a mean total daily Na content that represented 63 % of the recommended Upper Level of Intake for Na in this age group. A significant proportion of ULP snack foods were included, which were the major contributor to total daily Na intake. Replacement of ULP snack foods with MP lower-Na alternatives is recommended.

A novel processed food classification system applied to Australian food composition databases.

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups.