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The relationship of ultra-processed foods with some diseases

Year 2024, , 306 - 315, 01.10.2024

Seyit Ramazan Karadoğan , Eren Canbolat

https://doi.org/10.3153/FH24029

Abstract

Ultra-processed foods are defined as multi-component industrial formulations that include chemical food additives in food production where sugar, salt, oils and fats are the main products. General production purposes of ultra-processed foods are to obtain low-cost and mass production, long shelf-life and branded products. NOVA Group 4 classification is used to express ultra-processed foods. Packaged snacks (chips, cake, crackers, candy, etc.), frozen products, meat and chicken extract products (bouillon, powder mixtures), processed meat products (hot dog, nugget star), fizzy drinks, beverages, packaged milk and cocoa drinks, etc. constitute ultra-processed foods. Excessive consumption of ultra-processed foods, especially those containing free sugar, causes the intake of empty calories and causes insufficient intake of some essential nutrients. Also, ultra-processed foods increase the energy density, sugar, saturated fat and trans fatty acid levels of the daily diet. A high-energy-density diet causes an increase in people's body weight. In addition to these results, chronic diseases such as diabetes, cardiovascular diseases, hypertension, kidney diseases, and colon, rectal and breast cancer may occur due to insufficient fibre intake and obesity. Therefore, in response to the development of the global food industry, countries should develop their own national policies and work to reduce the consumption of ultra-processed foods for public health.

Keywords

Health NOVA group 4 Obesity Ultra-processed foods

References

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Ultra işlenmiş besinlerin bazı hastalıklar ile ilişkisi

Year 2024, , 306 - 315, 01.10.2024

Seyit Ramazan Karadoğan , Eren Canbolat

https://doi.org/10.3153/FH24029

Abstract

Ultra işlenmiş besinler şeker, tuz, sıvı ve katı yağların ana ürün olduğu kimyasal gıda katkı maddelerini de içeren çok bileşenli endüstriyel formülasyonlar olarak tanımlanmaktadır. Ultra işlenmiş besinlerin genel üretim amaçları; düşük maliyetli ve toplu üretim, uzun raf ömürlü ve markalı ürünler elde etmektir. Ultra işlenmiş besinleri ifade etmek için NOVA Grup 4 sınıflaması kullanılmaktadır. Paketli atıştırmalıklar (cips, kek, kraker, şeker vb.), yemeye ve ısıtılmaya hazır dondurulmuş ürünler, et ve tavuk ekstraktı ürünleri (bulyon, toz karışımlar), işlenmiş et ürünleri (sosisli sandiviç, nuggetstar), gazlı içecekler, meşrubatlar, paket süt ve kakaolu içecekler vb. ürünler ultra işlenmiş besinleri oluşturmaktadır. Ultra işlenmiş özellikle saf şeker içerikli besinlerin fazla tüketilmesi boş enerji alımına neden olduğundan elzem birtakım besin ögelerinin alımında yetersizliğe sebep olmaktadır. Ayrıca ultra işlenmiş besinler günlük diyetin enerji yoğunluğunu, şeker, doymuş yağ ve trans yağ asidi seviyelerini arttırmaktadır. Yüksek enerji yoğunluklu beslenme düzeni ise insanların vücut ağırlıklarında artışa sebep olmaktadır. Ayrıca yetersiz posa alımı ve obeziteye bağlı olarak diyabet, kardiyovasküler hastalıkları, hipertansiyon, böbrek hastalıkları, kolon, rektal ve meme kanseri gibi kronik hastalıklar da ortaya çıkabilmektedir. Bu nedenle küresel gıda sektörünün gelişmesine karşılık ülkeler kendi ulusal politikalarını geliştirmeli ve halk sağlığı için ultra işlenmiş besinlerin tüketimini azaltıcı çalışmalar yapmaları gerekmektedir.

Keywords

NOVA grup 4 Obezite Sağlık Ultra işlenmiş besinler

References

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  • Bonaccio, M., Costanzo, S., Di Castelnuovo, A., Persichillo, M., Magnacca, S., De Curtis, A., ... & Moli-sani Study Investigators. (2022). Ultra-processed food intake and all-cause and cause-specific mortality in individuals with cardiovascular disease: the Moli-sani Study. European Heart Journal, 43(3), 213-224. https://doi.org/10.1093/eurheartj/ehab783
  • Cai, Q., Duan, M., Dekker, L.H., Bakker, S., De Borst, M., & Navis, G. (2021). FC 081 Ultra-processed food consumption and risk of incident chronic kidney disease: The life lines cohort. Nephrology Dialysis Transplantation, 36(1), 157-161. https://doi.org/10.1093/ndt/gfab139.001
  • Capozzi, F. (2022). Food Innovation in the frame of circular economy by designing ultra-processed foods optimized for sustainable nutrition. Frontiers in Nutrition, 9, 886220-886226. https://doi.org/10.3389/fnut.2022.886220
  • Cediel, G, Reyes, M, Louzada, M.L.C., Steele, E.M., Monteiro, C.A., Corvalan, C., & Uauy, R. (2018). Ultra processed-foods and added sugars in the Chilean diet (2010). Public Health Nutrition, 21(1), 125-133. https://doi.org/10.1017/S1368980017001161
  • Chazelas, E., Deschasaux, M., Srour, B., Kesse-Guyot, E., Julia, C., Alles, B., ... & Touvier, M. (2020). Food additives: distribution and co-occurrence in 126,000 food products of the French market. Scientific Reports, 10(1), 3980-3994. https://doi.org/10.1038/s41598-020-60948-w
  • Chen, X., Zhang, Z., Yang, H., Qiu, P., Wang, H., Wang, F., Zhao, Q., Fang, J., & Nie, J. (2020). Consumption of ultra-processed foods and health outcomes: A systematic review of epidemiological studies. Nutrition Journal, 19(1), 86. https://doi.org/10.1186/s12937-020-00604-1
  • Cooper, E.L. (2018). Assessing the link ages between a processing-based dietary index and nutrient intakes, obesity, and the gut microbiome among bolivian women in a region under going the nutrition transition [Doktora Tezi, University of Michigan], USA.
  • Cornwell, B., Villamor, E., Plazas, M.M., Marin, C., Monteiro, C. A., & Baylin, A. (2017). Processed and ultra-processed foods areas sociated with lower-quality nutrient profiles in children from Colombia. Public Health Nutrition, 21(1), 142-147. https://doi.org/10.1017/S1368980017000891
  • Costa, C. S., Rauber, F., Leffa, P. S., Sangalli, C.N., Campagnolo, P.D.B., & Vitolo, M.R. (2019). Ultra-processed food consumption and its effects on anthropometric and glucose profile: A longitudinal study during Childhood. Nutrition, Metabolism&Cardiovascular Diseases, 29, 177-184. https://doi.org/10.1016/j.numecd.2018.11.003
  • Crimarco, A., Landry, M.J., & Gardner, C.D. (2022). Ultra-processed foods, weight gain and co-morbidity risk. Current obesity reports, 11(3), 80–92. https://doi.org/10.1007/s13679-021-00460-y
  • Elizabeth, L., Machado, P., Zinöcker, M., Baker, P., & Lawrence, M. (2020). Ultra-processed foods and health outcomes: a narrative review. Nutrients, 12(7), 1955-1987.
  • Eroğlu, E.İ. ve Ayaz, A. (2018). Gıda katkı maddelerinin sağlık üzerine etkileri: risk değerlendirme. Beslenme ve Diyet Dergisi, 46(3), 311-319. https://doi.org/10.33076/2018.BDD.312
  • Fardet, A. (2018). Characterization of the degree of food processing in relation with its health potential and effects. Advances in Food and Nutrition Research, 85, 79-129. https://doi.org/10.1016/bs.afnr.2018.02.002
  • Fiolet, T., Srour, B., Sellem, L., Guyot, E.M., Alles, B., Mejean, C., Deschasaux, M., Fassier, P., Martel, P.L., Beslay, M., Hercberg, S., Lavalette, C., Monteiro, C.A., Julia,C., & Touvier, M. (2018). Consumption of ultra-processed foods and cancer risk: Results from NutriNet-Santé prospective cohort, 360, k322. https://doi.org/10.1136/bmj.k322
  • Fliss-Isakov, N., Zelber-Sagi, S., Ivancovsky-Wajcman, D., Shibolet, O., & Kariv, R. (2020). Ultra-processed food intake and smoking interact in relation with colorectal adenomas. Nutrients, 12(11), 3507. https://doi.org/10.3390/nu12113507
  • Gaidai, O., Cao, Y., & Loginov, S. (2023). Global cardiovascular diseases death rate prediction. Current Problems in Cardiology, 48(5), 101622. https://doi.org/10.1016/j.cpcardiol.2023.101622
  • He, X., Zhang, X., Si, C., Feng, Y., Zhu, Q., Li, S., & Shu, L. (2024). Ultra-processed food consumption and chronic kidney disease risk: a systematic review and dose–response meta-analysis. Frontiers in Nutrition, 11, 1359229-1359241. https://doi.org/10.3389/fnut.2024.1359229
  • Isaksen, I.M. and Dankel, S.N. (2023). Ultra-processed food consumption and cancer risk: A systematic review and meta-analysis. Clinical Nutrition, 42(6), 919-928. https://doi.org/10.1016/j.clnu.2023.03.018
  • Jardim, M.Z., Costa, B.V.L., Pessoa, M.C., & Duarte, C.K. (2021). Ultra-processed foods increase non-communicable chronic disease risk. Nutrition research (New York, N.Y.), 95, 19–34. https://doi.org/10.1016/j.nutres.2021.08.006
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There are 52 citations in total.

Details

Primary Language Turkish
Subjects Food Properties
Journal Section Review Articles
Authors

Seyit Ramazan Karadoğan 0000-0001-5413-8484

Eren Canbolat 0000-0001-6250-2303

Early Pub Date September 24, 2024
Publication Date October 1, 2024
Submission Date June 7, 2024
Acceptance Date August 1, 2024
Published in Issue Year 2024

Cite

APA Karadoğan, S. R., & Canbolat, E. (2024). Ultra işlenmiş besinlerin bazı hastalıklar ile ilişkisi. Food and Health, 10(4), 306-315. https://doi.org/10.3153/FH24029

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