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Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity

EUROPEAN JOURNAL OF NUTRITION (2022)

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Summary: Scientific research can be conducted using the empirico-inductive method or the hypothetico-deductive approach. However, in food and nutrition research, there is a tendency to develop hypotheses solely based on reductionist data obtained through the hypothetico-deductive approach, without considering observations from the empirico-inductive method. This limits the practical applicability of these hypotheses. To generate food and nutritional data that is applicable in real life, a combination of both methods, with a back and forth approach, is necessary.

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Summary: Inappropriate eating contexts at breakfast and dinner were associated with higher consumption of ultra-processed foods, higher body mass index, and higher body fat percentage.

APPETITE (2022)

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Article Nutrition & Dietetics

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Summary: The structure of food matrix affects the absorption of folate and other macronutrients, with pudding and sponge cake showing the highest folate availability while custard and biscuit showing the lowest. Analysis of plasma kinetics of other nutrients helps explain the lower bioavailability of folates in custard and biscuit.

EUROPEAN JOURNAL OF NUTRITION (2021)

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Article Nutrition & Dietetics

Consumption of Ultra-Processed Foods by Pesco-Vegetarians, Vegetarians, and Vegans: Associations with Duration and Age at Diet Initiation

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Summary: The study showed that vegetarians who consume less animal-based foods tend to consume more ultra-processed foods (UPFs). Additionally, the nutritional quality of the diet varies depending on the level of avoidance of animal-based foods.

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Review Nutrition & Dietetics

Consumption of ultra-processed foods and health status: a systematic review and meta-analysis

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Summary: Increasing evidence suggests that high consumption of ultra-processed foods is associated with an increase in non-communicable diseases, overweight, and obesity. Both cross-sectional and prospective cohort studies have found that high UPF consumption is linked to a poorer cardiometabolic risk profile and a higher risk of cardiovascular disease, cerebrovascular disease, depression, and all-cause mortality.

BRITISH JOURNAL OF NUTRITION (2021)

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Ultra-processed foods and binge eating: A retrospective observational study

Agnes Ayton et al.

Summary: This study aimed to explore the link between ultra-processed foods and disordered eating in a clinical sample, finding that patients with anorexia nervosa reported consuming 55% NOVA-4 foods, while patients with bulimia nervosa and binge eating disorder consumed approximately 70%. Foods consumed in a binge pattern were 100% ultra-processed, highlighting the need for further research on the metabolic and neurobiological effects of ultra-processed food intake on disordered eating, particularly on binging.

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Maria Llavero-Valero et al.

Summary: The study found that both physical activity and sedentary behaviors are associated with the development of type 2 diabetes mellitus. The research showed significant differences in the impact on T2DM between solely engaging in physical activity and combining physical activity with sedentary behaviors. Therefore, it is important to focus on promoting physical activity while also avoiding a sedentary lifestyle to reduce the risk of T2DM.

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Summary: The study revealed a significant association between high UPF intake and increased risk of T2D. There was a trend of elevated T2D risk with increasing levels of UPF consumption, indicating the importance of reducing UPF consumption through effective public health interventions.

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Food Matrix Effects for Modulating Starch Bioavailability

Ming Miao et al.

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ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 (2021)

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Association of ultra-processed food consumption with cardiovascular mortality in the US population: long-term results from a large prospective multicenter study

Guo-Chao Zhong et al.

Summary: The study found that high consumption of ultra-processed foods in the US population is associated with increased risks of cardiovascular mortality, especially in women. This suggests that the harmful effects of ultra-processed foods may have a stronger impact on cardiovascular health, particularly in female individuals.

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Nutritional Components in Western Diet Versus Mediterranean Diet at the Gut Microbiota-Immune System Interplay. Implications for Health and Disease

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Summary: The most prevalent non-communicable diseases of our time, such as obesity, type 2 diabetes, cardiovascular diseases and certain types of cancer, are on the rise globally due to inflammatory disorders, impaired immune functions and alterations in gut microbiota. Nutrition plays a crucial role in modulating the interaction between immune system and microbiota, with Westernized diet negatively impacting both, while Mediterranean diet positively influences them. Precision nutrition is emerging as a new approach for the treatment and prevention of these diseases.

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Dietary Choline Supplements, but Not Egg's, Raise Fasting TMAO Levels in Participants with Normal Renal. Function: A Randomized Clinical Trial

Jennifer Wilcox et al.

Summary: This study showed that daily consumption of 4 eggs did not significantly increase TMAO or platelet reactivity in healthy participants, despite the high choline content in egg yolks. In contrast, choline bitartrate supplements led to a significant increase in both TMAO levels and platelet reactivity.

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Maria Llavero-Valero et al.

Summary: In a highly-educated Mediterranean cohort, higher intake of ultra-processed foods (UPF) was independently associated with a higher risk for type 2 diabetes (T2D). The study suggests that limiting UPF consumption may help reduce the population burden of T2D.

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Trine Moholdt et al.

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Summary: Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), with more non-additive ingredients (NA-MUP) than additives (A-MUP). The main MUPs found in UPFs include refined oils and extracts, with 19% of UPFs containing only one MUP and 31% containing more than five MUPs.

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Summary: Food is more than just energy and nutrients, it also fulfills vital needs and pleasure. Food habits are influenced by various factors, from sensorial stimuli to marketing campaigns promoting unhealthy options. Changes in the food system are driven by policies and consumer concerns. Food composition databases are valuable resources for addressing human nutrient needs and guiding innovation in foods.

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Dietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Study of Atherosclerosis

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Convergence of obesity and high glycemic diet on compounding diabetes and cardiovascular risks in modernizing China: an emerging public health dilemma

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Globalization and Health (2008)

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The effects of the fibre content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal

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