Unprocessed Diet Research Articles

The Effects of a Western Diet vs. a High-Fiber Unprocessed Diet on Health Outcomes in Mice Offspring.

Diet influences critical periods of growth, including gestation and early development. We hypothesized that a maternal/early life diet reflecting unprocessed dietary components would positively affect offspring metabolic and anthropometric parameters. Using 9 C57BL-6 dams, we simulated exposure to a Western diet, a high-fiber unprocessed diet (HFUD), or a control diet. The dams consumed their respective diets (Western [n = 3], HFUD [n = 3], and control [n = 3]) through 3 weeks of pregnancy and 3 weeks of weaning; their offspring consumed the diet of their mother for 4.5 weeks post weaning. Measurements included dual X-ray absorptiometry (DEXA) scans, feed consumption, body weight, blood glucose, and insulin and glycated hemoglobin (HbA1c) in the offspring. Statistical analyses included one-way ANOVA with Tukey's post hoc analysis. The offspring DEXA measures at 5 and 7.5 weeks post parturition revealed higher lean body mass development in the HFUD and control diet offspring compared to the Western diet offspring. An analysis indicated that blood glucose (p = 0.001) and HbA1c concentrations (p = 0.002) were lower among the HFUD offspring compared to the Western and control offspring. The results demonstrate that diet during gestation and early life consistent with traditional diet patterns may influence hyperglycemia and adiposity in offspring.

Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns.

Diets for the prevention and treatment of obesity are often informed by theories about food characteristics believed to support spontaneous reductions in ad libitum energy intake without inducing hunger. Here we estimated how energy density, hyper-palatability, protein content and eating rate affected ad libitum energy intake of 2,733 meals from four dietary patterns. Energy density, eating rate and hyper-palatable foods were consistently positively related to meal energy intake across all diets. Protein content was positively related to meal energy intake during ultraprocessed and unprocessed diets but was not significantly related to energy intake of minimally processed low-fat or low-carbohydrate meals.

Effects of physical forms of a high grain-based diet on fattening performance, ruminal health, feeding behaviour, nutrient digestibility and carcass traits of finishing Lohi lambs

ABSTRACT This study aimed to evaluate the influence of different physical forms of complete diets on performance, feeding behaviour, digestibility, ruminal health, blood and carcass indices in fattening lambs. A randomised complete block design was used to assign thirty male Lohi lambs (300 ± 15 d old) with an initial body weight of 33 ± 1.4 kg in ten replications to one of three physical forms of the diet. For different treatments, the dietary ingredients were ground and mixed as (I) ground conventional mash (CM), (II) whole corn grains were mixed with the remaining pelleted ingredients as a texturised diet (TX), and (III) whole corn grains and the remaining ingredients were mixed as an unprocessed diet (UP). During the 60-d growth trial and 7-d digestibility experiment, individually housed lambs were fed ad libitum. Feeding diet UP improved (p < 0.05) dry matter intake, average daily gain and feed-to-gain ratio of fattening lambs. The ruminal pH tended to be lower in group TX compared with the other groups. The incidence of loose faeces consistency was 3.5 times higher (p < 0.05) in group TX compared to group UP. The daily intakes of dry matter (DM) and neutral detergent fibre (NDF), the rumination time and chewing activities were highest (p < 0.05) for lambs fed on the UP diet. The digestibility of DM, NDF and ether extract were greater (p < 0.05) for diet UP as compared to diet TX. The chilled and hot carcass weights were highest (p < 0.05) for group UP. The papillae density tended to be greater for group UP. However, blood metabolites, intestinal morphology, carcass marbling, tenderness, meat pH, cooking loss, and meat composition were similar across the treatments. It can be concluded that the unprocessed diet based on whole corn grain and soybean hulls improved growth performance, feeding behaviour and carcass yield through better nutrient utilisation and a stable ruminal environment.

Does the concept of “ultra-processed foods” help inform dietary guidelines, beyond conventional classification systems? NO

The Nova classification of ultra-processed foods (UPFs) rests on poorly defined food processes and the presence of food additives from a chemically heterogeneous group, easily leading to misclassification. UPFs are claimed to promote overconsumption of energy and obesity due to high palatability, but little evidence supports effects beyond those that can be accounted for by nutrient composition, energy density, and food matrices. Observational studies link dietary intake of UPFs with obesity, but none have demonstrated independent associations after controlling for likely confounders. A highly cited randomized controlled feeding study that compared a UPF diet with an unprocessed diet showed a rapidly weaning effect on energy intake that can be entirely explained by more conventional and quantifiable dietary factors, including energy density, intrinsic fiber, glycemic load, and added sugar. Clearly, many aspects of food processing can affect health outcomes, but conflating them into the notion of ultra-processing is unnecessary, because the main determinants of chronic disease risk are already captured by existing nutrient profiling systems. In conclusion, the Nova classification adds little to existing nutrient profiling systems; characterizes several healthy, nutrient-dense foods as unhealthy; and is counterproductive to solve the major global food production challenges.

Consumption of an Ultra-Processed Diet Negatively Alters Biomarkers of Metabolic Health Compared to An Unprocessed Diet: A 4-Week Randomized Controlled Diet

Consumption of an Ultra-Processed Diet Negatively Alters Biomarkers of Metabolic Health Compared to An Unprocessed Diet: A 4-Week Randomized Controlled Diet

Effects of Clostridium autoethanogenum protein inclusion levels and processing parameters on the physical properties of low-starch extruded floating feed

Clostridium autoethanogenum protein (CAP, RichMore®, China) is a safe and effective alternative protein source. However, the physicochemical properties of CAP and the effects of CAP inclusion on the physical properties of extruded fish feed are still unclear. The extrusion trials were performed to investigate the effects of graded CAP substitution levels (replacing 0%, 25%, 50%, 75% and 100% of fishmeal in the diet), preconditioning moisture content (28% and 32%) and screw speed (200 rpm and 300 rpm) on the physical qualities of low-starch extruded floating feed. The results showed that CAP had high crude protein content (832 g/kg), low crude lipid content (19.0 g/kg) and low ash content (35.0 g/kg). The water-holding capacity, foaming capacity and foaming stability of CAP were significantly higher than those of low-temperature steam dried fish meal (LTFM) (P < 0.05). The floatability of all extruded feeds reached 100%. As the replacement level of CAP increased, the peak viscosity of the unprocessed diets increased significantly (P < 0.05), whereas the pasting temperature decreased significantly (P < 0.05). Specific mechanical energy significantly increased with the increase in CAP substitution level (P < 0.05) and decreased with the increase in screw speed and moisture content (P < 0.05). Dietary CAP inclusion significantly reduced the bulk density, water solubility index, water solubility and oil leakage (P < 0.05), significantly increased the expansion ratio, hardness, water absorption index and oil absorption (P < 0.05), and improved the microstructure of the feed. Moisture content and screw speed also had significant effects on the physical qualities of the extruded feed, and the recommended process parameters for the test diets are 28% moisture content and 300 rpm screw speed. Overall, CAP is a promising protein substitute in aquaculture, which can be used to manufacture high-quality low-starch extruded floating feed.

A Crossover Study Comparing the Effect of a Processed vs. Unprocessed Diet on the Spatial Learning Ability of Zebrafish

The current study aimed to compare the short-term effects of processed versus unprocessed food on spatial learning and survival in zebrafish (Danio rerio). Given public concern regarding processed foods, the results of the current study can inform consumer decision-making. We hypothesized that an unprocessed diet would improve learning and survival. Zebrafish were randomly assigned to a diet of brine shrimp flakes (processed) or live brine shrimp (unprocessed). Spatial learning was evaluated throughout the study by recording fish decisions (correct vs. incorrect) and time taken for decision. Our results show no statistically significant difference in the proportion of correct decisions or in the time taken to make decisions when the groups are compared. Notably, fish receiving unprocessed food had significantly lower mortality than those receiving processed food (p = 0.027). We concluded that while the zebrafish make progressively better and faster decisions, diet type does not contribute to improved learning. However, consumption of unprocessed diet may have survival benefits in stressful environments. Future studies may further analyze this association, utilizing larger sample size and longer study duration to clearly assess the effects of long-term exposure to an unprocessed vs. raw unprocessed diet on learning. While it is an association that needs further evaluation, the current study indicates the potential benefits of an unprocessed diet in coping with stress. Considering that zebrafish are effective models of human cognition, this has implications for human consumption of processed vs. unprocessed foods as well.

Ultra-processed foods and human health: What do we already know and what will further research tell us?

Ultra-processed foods and human health: What do we already know and what will further research tell us?

Understanding the Interplay Between Food Structure, Bacterial Fermentation and Appetite Sensing: A Randomized Crossover Human Trial

Abstract Objectives Complex food structures can act like barriers towards digestive enzymes and reduce nutrient bioavailability. Nutrients that escape digestion in the upper gut (mainly fibre), becomes available for bacterial fermentation in the distal gut and generates short chain fatty acids (SCFA) which stimulate the release of appetite suppressing hormones Glucagon like peptide 1 (GLP-1) and Peptide YY (PYY). Processing can alter food structures, leading to more digestible products, but reducing nutrients reaching the distal gut, fermentation and appetite suppression. This study aimed to investigate the impact of food structures on the level of carbohydrate reaching the distal ileum and its subsequent effect on SCFA production and appetite hormone release. Methods Healthy volunteers (n = 10, 18–65 years) attended three separate 4-day inpatient visits. A nasoenteric tube was inserted into their distal ileum. During each visit, participants had one of three dietary interventions: Low fibre, processed diet (LF); High fibre, unprocessed diet (HF); same as HF but domestically processed (HFP). On day 4, ileal, blood and breath hydrogen (BH) samples were collected at baseline and hourly following food intake for 8 h. Blood samples were analyzed for appetite hormones and SCFAs using radioimmunoassay and GC-MS. Ileal samples were analyzed for metabolic profiling using 1H-NMR spectroscopy, partial least squares discriminant analysis with Monte-Carlo cross-validation and repeated-measures design. Results HFP but not HF had higher PYY levels than the LF (P = 0.004). BH and serum total SCFAs were higher in HF and HFP than LF indicating a higher bacterial fermentation (P = 0.021, 0.015 and P = 0.000, 0.003). HFP group had higher total SCFA than HF (P = 0.015). Distinct metabolic differences were identified in ileal samples from groups (e.g., time = 2 h, HF vs HFP R2Y: 0.99, Q2Y: 0.65). Ileal samples will be analysed for microbial profile (16 s rRNA, Illumina MiSeq), glucose and starch (spectroscopy) and SCFAs (GC-MS). Conclusions Current data suggests a potential benefit of domestically processed food structures on appetite suppression as measured by postprandial PYY levels. This may be related to the different metabolic profiles generated in the ileum. Better understanding of this link can aid the design of diets that enhance appetite suppression and reduce food intake. Funding Sources BBSRC.

Piling on fat with processed foods

Diet Advice about diet agrees that processed foods should be avoided. Their consumption is associated with obese individuals and those with metabolic syndrome. But whether processed foods cause obesity and/or metabolic syndromes is not clear. Emerging data and hypotheses suggest that processed foods promote overeating. Hall et al. sought to test this idea in a small cohort of 20 adults with a normal body mass index. They were offered either ultra-processed or unprocessed meals that were largely matched for dietary constituents, such as calories, fat, and sugar. Individuals on the ultraprocessed diet ate about 450 calories more than those on the unprocessed diet, verifying that eating processed foods causes excessive consumption. So, perhaps the advice is right. Cell Metab. 10.1016/j.cmet.2019.05.008 (2019).

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean± SE) 31.2± 1.6 years and BMI= 27± 1.5kg/m2. Subjects were admitted to the NIH Clinical Center and randomized to receive either ultra-processed or unprocessed diets for 2weeks immediately followed by the alternate diet for 2weeks. Meals were designed to be matched for presented calories, energy density, macronutrients, sugar, sodium, and fiber. Subjects were instructed to consume as much or as little as desired. Energy intake was greater during the ultra-processed diet (508± 106kcal/day; p= 0.0001), with increased consumption of carbohydrate (280± 54kcal/day; p< 0.0001) and fat (230± 53kcal/day; p= 0.0004), but not protein (-2± 12kcal/day; p= 0.85). Weight changes were highly correlated with energy intake (r= 0.8, p< 0.0001), with participants gaining 0.9± 0.3kg (p= 0.009) during the ultra-processed diet and losing 0.9± 0.3kg (p= 0.007) during the unprocessed diet. Limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment.

Diverse Classes of Bitter Phytochemicals Modulate Carbohydrate Metabolism and Immune Responses through Gastrointestinal Bitter Taste Receptors

Plant foods are the primary source of both carbohydrates and bioactive phytochemicals in unprocessed diets, yet most of the latter compounds are bitter. Since bitter principles are often aversive to the consumer, the food industry routinely removes them from diet through selective breeding and debittering. Bitter taste type 2 receptors (T2Rs) were first identified in the oral cavity, however recent findings suggest that they are also expressed throughout the gut. We therefore hypothesized that T2Rs are capable of perceiving bitter tasting plant‐based phenols, flavonoids, isoflavones, terpenes, and glucosinolates, to subsequently regulate glucose metabolism in anticipation of the incoming carbohydrate load. Indeed, gavage with bitter tastants followed by a gavage of glucose to lean and diet‐induced obese mice improved oral glucose tolerance, glucose utilization, GLP‐1 and insulin secretion. Additionally, they modulated levels of glucose transporters, insulin signaling, bioenergetic profiles, and immune responses throughout the mouse gastrointestinal tract. Taken together, this data suggests the gastrointestinal system perceives most, if not all, bitter phytochemicals as external signals to prime uptake and utilization of plant based carbohydrates. If confirmed in humans, these findings may explain how structurally diverse phytonutrients modulate carbohydrate metabolism, and highlight a critical role of bitter tasting phytochemicals in our diet.

Apparent total tract digestibility of unprocessed and extruded diets containing basic and autolyzed bacterial protein meal grown on natural gas in mink and rainbow trout

A study was conducted to compare coefficient of total tract apparent digestibility (CTTAD) of diets where high-quality (LT) fish meal (FM) were partly replaced with basic bacterial protein meal (BPM) and autolyzed bacterial protein meal (BPA) in a carnivorous mammal (mink) and fish (rainbow trout). In mink, both unprocessed meal and extruded diets were tested, while only extruded diets were tested in rainbow trout. Adding BPM (0, 125 and 250 g kg −1) to diets had no effect on CTTAD of macronutrients in the unprocessed diets, but decreased the CTTAD of starch (linear P<0.001) in the processed diets. Adding BPA (0, 125 and 250 g kg −1) to both unprocessed and processed diets increased (linear P<0.05) the CTTAD of ash but reduced (linear P<0.001) the CTTAD of starch. In general, increasing levels of BPM in the diets had no adverse effect or slightly reduced the CTTAD of individual amino acids, while increasing levels of BPA had no adverse effect or increased the CTTAD of nitrogen and individual amino acids in both the unprocessed and the processed diets. Both bacterial protein meal products reacted similarly to extrusion with respect to CTTAD of macronutrients and individual amino acids. Extrusion improved the CTTAD of nitrogen, phenylalanine, and arginine, but decreased the CTTAD of tryptophan. In rainbow trout, diets containing BPA had lower CTTAD of starch than the control and the BPM diets. Increasing levels of BPM and BPA in the diets reduced the CTTAD of nitrogen, total amino acids, and several indispensable and dispensable amino acids. The CTTAD of nitrogen and indispensable amino acids were similar in BPA and BPM in rainbow trout. There were significant correlations between mink and trout for CTTAD of indispensable amino acids, ranging from 0.86 to 0.94, but the trout had higher CTTAD of nitrogen and amino acids than mink for all diets. The results suggest that both BPM and BPA could replace up to 250 g kg −1 of crude protein from high-quality fish meal in diets for mink and rainbow trout with only minor effect on CTTAD of amino acids and other nutrients.

The relative timing of the origin of flight and endothermy: evidence from the comparative biology of birds and mammals.

Abstract Evidence from the comparative biology of living birds and mammals is used to address the question 'which came first, flight or endothermy?'. Birds and mammals have evolved different solutions to the problems of high energy flow demanded by endothermy. The heavy apparatus needed for processing food to allow the rapid assimilation of energy is housed in the head of mammals, but low down in the bird's body. The primitive inefficient tidal-flow system of ventilation is simply enlarged in mammals, but is replaced in birds by a lighter uni-flow system through air sacs and parabronchi. Birds avoid the weight problems associated with the mammalian systems of viviparity and lactation by nourishing their young with large quantities of yolk within the egg and an unprocessed diet after hatching. The apparent adaptedness for flight of the avian systems suggests that in the animals ancestral to birds the adaptations for high energy flow were constrained from the start by the need for acrodynamic stability, i.e. flight was initiated before endothermy, The implications of this conclusion for the origin of flight and feathers are discussed.

The relative timing of the origin of flight and endothermy: evidence from the comparative biology of birds and mammals.

Evidence from the comparative biology of living birds and mammals is used to address the question 'which came first, flight or endothermy?'. Birds and mammals have evolved different solutions to the problems of high energy flow demanded by endothermy. The heavy apparatus needed for processing food to allow the rapid assimilation of energy is housed in the head of mammals, but low down in the bird's body. The primitive inefficient tidal-flow system of ventilation is simply enlarged in mammals, but is replaced in birds by a lighter uni-flow system through air sacs and parabronchi. Birds avoid the weight problems associated with the mammalian systems of viviparity and lactation by nourishing their young with large quantities of yolk within the egg and an unprocessed diet after hatching. The apparent adaptedness for flight of the avian systems suggests that in the animals ancestral to birds the adaptations for high energy flow were constrained from the start by the need for acrodynamic stability, i.e. flight was initiated before endothermy, The implications of this conclusion for the origin of flight and feathers are discussed.

Bite-force variation related to occlusal variation in rural and urban Punjabis (North India)

Occlusal variation from defined norms was much less in traditional rural youths eating a rough unprocessed diet. Bite forces were significantly higher in the rural youths; their habitual harder chewing may help to being about their better occlusal development. Rural youths showed stronger increase with age and sex dimorphism than urban youths in bite force; thus, rurally the development of masticatory and facial structures may depend on functional masticatory demand.

Quantitative requirement of Penaeus kerathurus for a natural unprocessed diet

Juvenile Penaeus kerathurus (average weight = 0.64 g) were fed three different daily amounts (40%, 60% and 100% of biomass) of an unprocessed and unsupplemented diet composed of 43% anchovy, 33% shrimp head and 24% squid, whose suitability for P. kerathurus had been previously assessed. The experiment was performed with an animal density of 30/m 2 at 23° C for a period of 180 days. From the results obtained, it is concluded that, of the three feeding rates employed, 100% of biomass was suitable for animals weighing 0.64–1.8 g. For animals 1.8–4.3 g a feeding rate of 60% was appropriate, while a reduction to 40% seemed satisfactory for animals over 4.3 g in this experiment.