1.
Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?
Poti, JM, Braga, B, Qin, B
Current obesity reports. 2017;6(4):420-431
-
-
-
Free full text
-
Plain language summary
Traditional diets that feature whole or minimally processed foods and emphasize home-cooking and food preparation are being replaced by diets comprised of industrially processed and prepared food products. The aim of this review was to summarize and critique the evidence evaluating the association between ultra-processed food intake and obesity. The NOVA system classifies foods into 4 groups according to the nature, extent, and purpose of industrial food processing used in their production. The four groups include (a) unprocessed/minimally processed foods, (b) processed culinary ingredients, (c) processed food and (d) ultra-processed food. Evidence suggests that consumption of ultra-processed foods may be associated with increased risk of obesity as well as metabolic syndrome prevalence, increases in total and low-density lipoprotein cholesterol, and risk of hypertension.
Abstract
PURPOSE OF REVIEW The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. RECENT FINDINGS Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.