Search

This study aimed to investigate the association between consumption of ultra-processed foods, whole foods and breast cancer risk in black women from Soweto, South Africa. A population-based case (n 396)–control (n 396) study matched on age and residence, using data from the South African Breast Cancer study. Dietary intake was assessed using a validated quantified FFQ. Food items were categorised using the NOVA system ((1) unprocessed/minimally processed foods, (2) culinary ingredients, (3) processed foods and (4) ultra-processed foods). Conditional logistic regression models were used to estimate OR and 95 % CI of dietary contributions from each NOVA food group (as a percentage of total energy intake (EI)) and adjusting for potential confounders. Considering contributions to total EI per day, ultra-processed food consumption contributed to 44·8 % in cases and 47·9 % in controls, while unprocessed/minimally processed foods contributed to 38·8 % in cases and 35·2 % in controls. Unprocessed/minimally processed food consumption showed an inverse association with breast cancer risk overall (OR = 0·52, 95 % CI 0·35, 0·78), as well as in pre- and postmenopausal women separately (OR = 0·52, 95 % CI 0·27, 0·95 and OR = 0·55, 95 % CI 0·35, 0·89, respectively) and in women with progesterone positive breast cancer (OR = 0·23, 95 % CI 0·06, 0·86). There was no heterogeneity in association with breast cancer when analyses were stratified according to BMI. No significant associations were observed for the consumption of other NOVA food groups. Intake of unprocessed/minimally processed foods may reduce the risk of developing breast cancer in black women from Soweto, South Africa. [ABSTRACT FROM AUTHOR]

Some companies design processed foods to contain aesthetic imperfections such as non-uniformities in shape, color, or texture. Simultaneously, consumers annually discard millions of pounds of unprocessed, safe-to-eat fruits and vegetables owing to aesthetic imperfections. Why design processed foods with aesthetic imperfections when people discard unprocessed foods because of them? Seven studies, including a choice study at a grocery store and an incentive-compatible study, show that the effect of aesthetic imperfections on consumer preferences depends on whether foods are unprocessed or processed. While imperfections negatively influence preferences for unprocessed foods, they positively influence preferences for processed foods. We attribute this preference shift to consumers making opposing inferences about the human care involved in producing aesthetically imperfect processed and unprocessed foods. Building on research highlighting the positive effects of human presence in production, we thus show that perceived care drives food choice. We discuss implications for product design, retail promotion, and sustainability. [ABSTRACT FROM AUTHOR]

Objective: Movies and TV programs directed to children contain food information that can potentially negative influence their food consumption. The NOVA classification is a useful system for monitoring food informational environment. Therefore, this study aimed to evaluate food content on children movies using the NOVA classification. Methods: The 13 top box office children movies released from 2013 to 2018 were evaluated. Each food reference was classified as unprocessed or minimally processed, processed and ultraprocessed food (UPF) and as positive, negative, and neutral message transmitted. Results: One hundred and ninety-eight (n = 198) scenes that contained 555 food references were included. The frequency of references to unprocessed and minimally processed foods (60.1%) was similar to references of UPF (59.1%). Fruit/vegetables and sweets represented 37.9% of food appearances each. Scenes containing fruit/vegetables conveyed more negative (62.5%) or neutral messages (49.3%) than positive (26.4%). UPF scenes contained more positive (70.9%) and negative content (75.0%) than neutral (37.3%). Regarding UPF subcategories, sweets scenes were more positive (49.1%) than neutral (22.4%) and fast food meals scenes were more negative (37.5%) than neutral (5.9%). Conclusions: UPF, unprocessed food, and minimally processed foods have similar frequency in the movies. Except for fast food meals, UPF were commonly more associated with positive situations and unprocessed and minimally processed foods were more commonly associated with negative contexts. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: the simultaneous increase in the prevalence of cardiometabolic diseases and in the consumption of ultraprocessed foods (UPF) suggests a possible relationship between UPF and cardiometabolic risk (CMR). Objective: to evaluate the association between food consumption, according to the degree of processing, and CMR in young adults. Methods: this is a comparative cross-sectional study in 120 Brazilian young adults aged 18-25 years, categorized by the presence of CMR. Food consumption was investigated using a semi-quantitative food frequency questionnaire, and classified according to the extent of food processing. Food groups and tertiles in grams of unprocessed, minimally processed (MPF), processed and ultra-processed foods (UPF) were compared using the Kruskal-Wallis test. The associations of food consumption, according to level of processing (MPF and UPF), with CMR components were evaluated using logistic regression models. Results: a high caloric contribution of UPF was observed in the diet of this study population. The total energy intake from lipids in all foods (p = 0.04) and in UPF (p = 0.03) was greater in the group with CMR. A greater consumption of UPF was a risk factor for abdominal obesity (OR = 1.09; 95 % CI = 1.00-1.18) while a greater consumption of MPF was protective for LDL-c alterations independently of sex, physical activity, and alcohol intake (OR = 0.70; 95 % CI = 0.50-0.98). Conclusions: UPF contributed to a greater caloric intake from fat in the CMR, and was a risk factor for abdominal obesity. MPF was an independent protective factor for LDL-c alterations. [ABSTRACT FROM AUTHOR]

Background: Evidence from observational studies suggests that a greater intake of ultra-processed foods during pregnancy is associated with a higher chance of obesity, increased gestational weight gain, and neonatal adiposity. The aim of the present study is to evaluate the effectiveness of a nutritional intervention based on encouraging the consumption of unprocessed and minimally processed foods and the practice of physical activities for appropriate weight gain in overweight, adult, pregnant women. Additionally, the effect of the intervention on pregnancy outcomes, neonatal adiposity, and the child's weight and height will be investigated.Methods: This is a two-armed parallel randomized controlled trial that will be conducted at primary health units in Ribeirão Preto, SP, Brazil. Adult pregnant women who are overweight and receiving prenatal care in the public health system will be included. The women will be randomly allocated into control (standard care) or intervention groups. Those enrolled in the intervention group will participate in three individualized nutritional counselling sessions based on encouraging the consumption of unprocessed and minimally processed foods and the practice of physical activities. The recruitment of the participants will be carried out at seven health facilities over 12 months, with a sample of 300 women expected. Maternal anthropometric, sociodemographic, blood pressure, biochemical, and lifestyle data will be obtained at baseline (up to the 16th week of gestation), and during a second assessment (34th to 36th gestational week). The neonate body composition will be estimated after birth, and data on pregnancy outcomes, weight and height of children at 6, 12 and 24 months of age will be further obtained from medical records.Discussion: This will be the first randomized controlled trial to test the effectiveness of a nutritional intervention based on encouraging the consumption of unprocessed and minimally processed foods and the practice of physical activities for appropriate weight gain in adult, overweight, pregnant women. Furthermore, the effect of the intervention on pregnancy outcomes, neonatal adiposity and the child's weight and height will be evaluated.Trial Registration: Registro Brasileiro de Ensaios Clínicos (Rebec) RBR-2w9bhc July 30th 2018 (http://www.ensaiosclinicos.gov.br/rg/?q=RBR-2w9bhc+), and RBR-7yx36h June 4th 2019 (http://www.ensaiosclinicos.gov.br/rg/?q=RBR-7yx36h+0. [ABSTRACT FROM AUTHOR]

Background: The NOVA food classification scheme divides foods into ultra-processed, processed, unprocessed, and culinary ingredients. Ultra-processed foods contribute >60% of energy to diets in the US.Objective: To characterize ultra-processed foods by energy density, nutrient density, and monetary cost.Methods: The 384 component foods of Fred Hutch (FHCRC) food frequency questionnaire (FFQ), were assigned to 4 NOVA categories and to 7 USDA MyPyramid food groups. Energy density was kcal/g. Nutrient density was measured using the Nutrient Rich Food index NRF9.3. Food prices were collected in local supermarkets from 2004 to 2016. Analyses examined time trends in food prices by NOVA category and by USDA food group.Results: The ultra-processed classification captured mostly grains (91%), fats and sweets (73%), dairy (71%), and beans, nuts and seeds (70%), but only 36% of meat, poultry and fish, 26% of vegetables, and 20% of fruit. Compared to unprocessed foods, ultra-processed foods had lower nutrient density (NRF9.3 per 100 kcal: 21.2 vs. 108.5),higher energy density (mean (SD): 2.2 vs. 1.10 in kcal/g), and lower per calorie cost (0.55 vs. 1.45 in $/100 kcal). Ultra-processed foods did not increase in price as much as unprocessed foods over the 12 year period.Conclusion: Ultra-processed foods tend to be energy-dense, low-cost, and nutrient-poor. Low energy cost could be one mechanism linking ultra-processed foods with negative health outcomes. Food-based Dietary Guidelines may need to address food processing in relation to economic aspects of food choice.

Tree nuts comprise a category of food allergens that must be included in the food labels in several countries. We developed a polymerase chain reaction (PCR) method using eight specific primer pairs to detect eight representative tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia nut, pecan, pistachio, and walnut) under the same experimental conditions. The specificity of the eight primer pairs was confirmed by PCR testing against a variety of plant and animal samples. The detection limit of the method ranged from 1 fg to 1 pg DNA of individual tree nuts. The method detected tree nut DNA in processed and unprocessed food. In addition, the primer pairs could be combined into two sets of tetraplex PCR system. The developed method is specific, sensitive, and efficient, making it useful for detecting trace amounts of eight species of tree nut in foods. [ABSTRACT FROM AUTHOR]

In this work, an improved conductively heated digestion system (CHDS) with closed vessels, which provides simpler, easier and safer digestion of raw chicken, beef and pork meat samples aiming at Ca, Cu, Fe, K, Mg, Mn, Na, P, S, and Zn determinations by ICP OES and As, Cd, Cr, Mo, Pb and Se by ICP-MS/MS was evaluated. For purposes of safety, easy operation, and analytical performance, a novel polytetrafluoroethylene lid with a screw valve which enables pressure relief without touching the pressurized vessel at the end of the digestion was developed for the CHDS vessels. The accuracy was checked by the analysis of three meat certified reference materials (CRMs) and the results obtained for the CHDS were compared to those of microwave-assisted digestion (MW). Blank values and carbon contents in digested samples using the CHDS were comparable to those of MW, being adequate for ICP OES and ICP-MS techniques. The recoveries for the analytes in the three CRMs varied from 85 to 110% when using the CHDS. The results found by the proposed CHDS were in agreement with those obtained by the MW comparative procedure. The limit of quantification (LOQ) values for the CHDS may be considered comparable to those of MW and adequate for raw meat analysis. The CHDS is an interesting alternative for macronutrients, micronutrients, and contaminants, and highlighted mainly the volatile elements (As, Cd, Pb and Se), which could be easily lost with open-vessel digestion systems. [ABSTRACT FROM AUTHOR]

This paper describes the first immunosensor reported so far for the highly sensitive determination of the egg white allergen, ovomucoid (OM). The approach involves the selective capture of sandwich immunocomplexes formed by capture antibody-target protein allergen-HRP-labeled detector antibody onto carboxylic acid-functionalized magnetic beads (HOOC-MBs). The resulting magnetic bioconjugates were captured on the surface of disposable screen-printed carbon electrodes (SPCE) to perform amperometric detection at −0.20 V vs . the Ag pseudo-reference electrode in the presence of hydroquinone (HQ) and H 2 O 2 . The as prepared electrochemical immunoplatform showed a wide range of linearity (0.3–25 ng mL −1 ), a LOD of 0.1 ng mL −1 , which is much lower than those claimed for commercial ELISA kits, and a great selectivity against other white egg allergenic proteins. The developed immunosensor was successfully employed for the simple and accurate determination of trace amounts of OM in unprocessed (eggs and wheat flour) and baked (bread) food samples. [ABSTRACT FROM AUTHOR]

Objective: To examine socio-economic status (SES) and time-related factors associated with less healthy food purchases in Australia.Design: Data were from the 2009/10 Household Expenditure Survey (HES) conducted by the Australian Bureau of Statistics. Regression analysis was used to examine the associations between the proportion of the household food budget spent on various food types (processed and unprocessed foods, foods purchased from takeaways and restaurants) and SES and time constraint variables.Setting: Australia, 2009-2010.Subjects: Nationally representative sample of Australian households.Results: Household income seems to be the most important correlate with food expenditure patterns once other SES indicators are controlled for. Time constraints appear to explain some, but not all, of the adjusted SES gradients in food expenditure. Comparing home food consumption categories (processed and unprocessed foods) with foods purchased away from home (takeaway and restaurant foods) shows that wealthier, more highly educated and least disadvantaged households spend relatively less of their total food budget on processed and unprocessed foods prepared at home and more on foods purchased away from home at restaurants.Conclusions: Simple SES gradients in dietary behaviour are influenced by correlations between different SES indicators and between SES and time constraints. Examining these factors separately obscures some of the possible causal effects of disadvantage on healthy eating. When formulating policy responses to unhealthy diets, policy makers should consider alternative sources of disadvantage, including time pressure. [ABSTRACT FROM AUTHOR]

Dissociating meat from its animal origins helps consumers deal with the cognitive dissonance resulting from liking meat but disliking causing pain to animals. Extending previous research, we tested whether dissociation would play less of a role for meat consumption in a country where average consumers are more frequently exposed to unprocessed meat (i.e., Ecuador) than where such exposure is rare (i.e., the US). Specifically, we randomly showed Ecuadorians and US Americans a pork roast with the head present or removed. Showing the head led to less dissociation, and subsequently more disgust and empathy for the killed animal in both countries, but to significantly larger degrees in the US. Follow-up analyses with participants' self-reported exposure to unprocessed meat supported the notion that these cross-cultural variations indeed reflected differences in unprocessed meat exposure. In contrast, disgust and empathy, in turn, predicted a lower willingness to eat meat and a higher willingness to choose a vegetarian alternative dish equally in both countries. Because the dissociation part of our model was substantially stronger in the US, it explained about double as much variance in willingness to eat meat and vegetarian choice in the US (63-72%) as compared to Ecuador (30-32%). In sum, the potency of the dissociation mechanism seems to depend on how used consumers in a country are to seeing unprocessed meat, whereas the subsequent affective mechanisms universally influence meat consumption. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate into the level of T-2/HT-2 toxins in different unprocessed cereals (n = 201), as well as in marketed cereal-based products (n = 58), feed components (n = 191) and feedstuffs (n = 91) coming from Croatia and Bosnia & Herzegovina. The number of positive samples of unprocessed cereals for food production (>LOD) ranged from 30.4% in barley to 68.8% in oat whereas for feed components ranged from 26.9% in wheat to 86.1% in oat. The maximal values found in unprocessed oat and oat-based feed components were 304.2 μg/kg and 521.0 μg/kg, respectively. As for final products, the highest T-2/HT-2 concentrations were determined in oat flakes (89.4 μg/kg) and calf feed (129.3 μg/kg). Despite of the increased T-2/HT-2 concentrations found in some of the samples, the obtained values were unanimously lower than the indicative levels given as recommendations above which further investigations should be necessary performed. [ABSTRACT FROM AUTHOR]

School Neighbourhood Nutrition Environments (SNNEs) can facilitate or impede healthy eating. This study describes the SNNEs surrounding 6 Good Start Program (GSP) schools in 5 suburbs in Logan, Queensland. Relative density of healthy and unhealthy food outlets was calculated for SNNEs surrounding GSP (6) and non-GSP (10) schools within the 5 suburbs. Relative accessibility of minimally processed and highly processed food and drink in SNNEs of the 6 GSP schools was determined using shelf measurements of snack foods. Unhealthy outlets greatly outnumber healthy outlets (mean relative density 15.6%, median 19.1%). The majority of outlets stock predominantly highly processed food and drink. Study areas are dominated by unhealthy food outlets and highly processed food. [ABSTRACT FROM AUTHOR]

This research focuses on the current situation of sports health food. It has made comprehensive analysis of the current situation of sports health food approved by Ministry of Health and SFDA as well as the sales and operation situation of sports health food on the market based on the comprehensive and systematic analysis of formation and development of our traditional health care theory; drawn lessons from the specific measures and methods of registration examination and approval management of sports health food at abroad, proposed comments and suggestions for the existing problems and development trend in the future of our sports health food and expected to provide scientific basis for the healthy and orderly development of our sports health food industry and provide important reference for further establishment and improvement of our standard system of laws and regulations for sports health food. [ABSTRACT FROM AUTHOR]

This study examined estimated dietary exposure among the Basque Country Autonomous Community (northern Spain) to pesticides resulting from dietary intake of unprocessed vegetables. Samples were collected according to a sampling plan established previously, which was performed taking into account statistical factors, such as the population distribution, the point of sale, (local shops or supermarkets), the season and the consumption frequency of each vegetable. A total of 221 samples were analyzed using gas chromatography tandem mass spectrometry (GC–MS/MS), and liquid chromatography tandem mass spectrometry (LC–MS/MS). Results showed that 48.0% of the samples contained no pesticide residues, while 52.0% contained pesticides, and 6.8% of all samples showed residues above the maximum residue limit (MRL). As for the pesticides detected, 56 different active substances were detected, including fungicides and insecticides as the main pesticide types. All of the positive samples were collected in local-area shops. The potential risk to the consumers through vegetable intake was estimated by calculating the Hazard Quotient (HQ), showing ranges between 0.001–0.214%. These results indicate that the exposure to pesticides from vegetable intake among Basque consumers did not raise health concerns. [ABSTRACT FROM AUTHOR]

The results of the control activities related to pesticide residues in food carried out in 2013 in the EU Member States, Norway and Iceland (hereafter referred to as reporting countries) are summarised in this report. In total, 80 967 samples of a wide variety of unprocessed raw agricultural commodities and processed food products were analysed for residues of 685 distinct pesticides. A substantial number of samples (8 270) were taken for products from third countries, which are subject to increased import controls under Regulation (EC) No 669/2009. In the framework of the EU-coordinated monitoring programme, which aims to provide statistically representative results for the EU, 11 582 samples of 12 different food commodities were analysed for 209 distinct pesticides. Overall, 97.4 % of the tested food samples fell within the legal limits and 54.6 % of the samples contained no quantifiable residues at all. In general, a higher prevalence of residues exceeding the Maximum Residue Levels (MRL) was observed for products imported from third countries (5.7 % for imported products versus 1.4 % for products produced in reporting countries). The results of the dietary exposure estimations support the conclusion that, in the light of current knowledge, the presence of residues found in the food products covered by the EU-coordinated monitoring programmes was unlikely to have a long-term effect on the health of consumers. The probability of being exposed to pesticide residues in the food products covered by the EU-coordinated programme exceeding the toxicological threshold for short-term exposure that may lead to negative health outcomes was low. [ABSTRACT FROM AUTHOR]

Foods of non-animal origin (FoNAO) are consumed in a variety of forms, being a major component of almost all meals. These food types have the potential to be associated with large outbreaks as seen in 2011 associated with VTEC O104. In order to identify and rank specific food/pathogen combinations most often linked to human cases originating from FoNAO in the EU, a semi-quantitative model was developed using seven criteria: strength of associations between food and pathogen based on the foodborne outbreak data from EU Zoonoses Monitoring (2007–2011), incidence of illness, burden of disease, dose–response relationship, consumption, prevalence of contamination and pathogen growth potential during shelf life. The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables, Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grains. Despite the inherent assumptions and limitations, this risk model is considered a tool for risk managers, as it allows ranking of food/pathogen combinations most often linked to foodborne human cases originating from FoNAO in the EU. Efforts to collect additional data even in the absence of reported outbreaks as well as to enhance the quality of the EU-specific data, which was used as input for all the model criteria, will allow the improvement of the model outputs. Furthermore, it is recommended that harmonised terminology be applied to the categorisation of foods collected for different reasons, e.g. monitoring, surveillance, outbreak investigation and consumption. In addition, to assist future microbiological risk assessments, consideration should be given to the collection of additional information on how food has been processed, stored and prepared as part of the above data collection exercises. [ABSTRACT FROM AUTHOR]

Abstract: Global food safety depends on continuous monitoring of food contaminants such as mycotoxins in cereals and cereal-derived products. Here, we combine this type of investigation with quantitative occurrence data on Fusarium infestation of these products in extensive correlation studies. Finally, this contributes to a thorough understanding of the presence, origin and physiology of Fusarium Head Blight (FHB) related mycotoxins and the correlations within their ranks. Two hundred and thirty-seven samples were analyzed from diverse cereal matrices, representing the most important stages of the cereal food and feed chain in Belgium. Food, feed and non-processed field samples were investigated, with a strong emphasis on whole-grain food products. Two approaches were pursued to estimate the full scope of FHB and its repercussions: UPLC–MS/MS was applied to detect twelve different mycotoxins, and Q-PCR was used to measure the presence of ten Fusarium species. We found that different matrices have different characteristic contamination profiles, and extensive correlation studies identified certain mycotoxins for future assessment (e.g. moniliformin produced by the Fusarium avenaceum/Fusarium tricinctum species group). The investigated harvest year of 2012 yielded many non-processed field materials containing elevated levels of deoxynivalenol (DON), while even in a so-called DON-year less prevalent toxins such as T-2 and HT-2 might be considered problematic due to their consistent co-occurrence with related mycotoxins. Our data illustrate complex interactions between the many Fusarium species that are responsible for FHB and their mycotoxins. Correlation studies demonstrate that consistent co-occurrence of mycotoxins is not to be neglected, and pinpoint issues for future surveillance and legislation. [Copyright &y& Elsevier]

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (sd 1·7) years, BMI 21·5 (sd 2·0) kg/m2). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R2 0·45, P < 0·01). Saltiness and savouriness were correlated, with r 0·92 (P < 0·01) and both were associated with Na (both: R2 0·33, P < 0·01) and protein (R2 0·27, P < 0·01 and R2 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet–sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet–sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited. [ABSTRACT FROM PUBLISHER]

We developed a method using an internal standard to determine the amount of unprocessed genetically modified organisms (GMO) in foods as GMO weight per weight of total food (w/wtf) using real-time PCR. Food samples were spiked with an internal standard, a ColE1 plasmid, and DNA was extracted from the samples using a silica membrane-type kit and analysed using real-time PCR. The relationship between the GMO amount and the copy number ratio of the transgene to ColE1 in 0.1–5% w/wtf GM soybean powders was found to have a correlation coefficient ( r) of 0.97. GMO was quantified in food samples spiked with GM soybean (final amount 0.5% w/wtf GMO). The average GMO amount ranged from 0.35% to 0.63% w/wtf. The results show that our method should be useful for quantifying unprocessed GMO in foods. We also developed a duplex assay, which is simpler and more accurate than the simplex assay. [ABSTRACT FROM AUTHOR]

Abstract  This study was conducted to evaluate the load of three food- and water-borne parasites, namely, Giardia, Entamoeba, and Cryptosporidium on food items that are consumed either raw or in an unprocessed state in the northern parts of India. A two-step diagnostic method was employed to assess the presence of Giardia and Cryptosporidium, the immunofluorescence assay (IFA) combined with the polymerase chain reactiion (PCR assay), whereas a Tech lab diagnostic kit in combination with PCR assay was used for accurate detection of Entamoeba histolytica in the samples. The methods for isolation and enrichment of cysts/oocysts from the various food items were tested and discussed here. Our results showed that the overall spectrum of incidence of the three parasites on food items in decreasing order were Giardia > Entamoeba > Cryptosporidium. When data were subjected to the chi-square test, the prevalence of all three parasites was found to be independent of the food items. To determine whether the presence of two types of parasites in a food item is uniform, a Poisson distribution test was conducted. On comparing the intensity of occurrence of the different parasites in various food items, it was observed that the occurrence of Giardia and Entamoeba was not of the same order at 5% level of significance only in case of samples of raw meat and milk. This confirmed that a high number of raw or unpasteurized milk and meat samples are more likely to be contaminated with Giardia than with Entamoeba. Therefore, our observations point to the unhygienic practices of food handlers being a major contributor in the transmission of parasites to unprocessed food products. [ABSTRACT FROM AUTHOR]

Background Recent observational data and a controlled in-patient crossover feeding trial show that consumption of "ultra-processed foods" (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was >50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake. Objective The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification. Methods Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods. Results We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P  < 0.05). However, within each processing category there is wide variability in the energy intake rate. Conclusions We conclude that reported relations between UPF consumption and obesity should account for differences in energy intake rates when comparing unprocessed and ultra-processed diets. Future research requires well-controlled human feeding trials to establish the causal mechanisms for why certain UPFs can promote higher energy intake. [ABSTRACT FROM AUTHOR]

Early life nutrition is a vital determinant of an individual's life-long health and also directly influences the ecological and functional development of the gut microbiota. However, there are limited longitudinal studies examining the effect of diet on the gut microbiota development in early childhood. Here, up to seven stool samples were collected from each of 48 healthy children during their second year of life, and microbiota dynamics were assessed using 16S rRNA gene amplicon sequencing. Children's dietary information was also collected during the same period using a validated food frequency questionnaire designed for this age group, over five time points. We observed significant changes in gut microbiota community, concordant with changes in the children's dietary pattern over the 12-month period. In particular, we found differential effects on specific Firmicutes-affiliated lineages in response to frequent intake of either processed or unprocessed foods. Additionally, the consumption of fortified milk supplemented with a Bifidobacterium probiotic and prebiotics (synbiotics) further increased the presence of Bifidobacterium spp., highlighting the potential use of synbiotics to prolong and sustain changes in these lineages and shaping the gut microbiota community in young children. [ABSTRACT FROM AUTHOR]

Background: The NOVA food classification scheme divides foods into ultra-processed, processed, unprocessed, and culinary ingredients. Ultra-processed foods contribute >60% of energy to diets in the US. Objective: To characterize ultra-processed foods by energy density, nutrient density, and monetary cost. Methods: The 384 component foods of Fred Hutch (FHCRC) food frequency questionnaire (FFQ), were assigned to 4 NOVA categories and to 7 USDA MyPyramid food groups. Energy density was kcal/g. Nutrient density was measured using the Nutrient Rich Food index NRF 9.3 . Food prices were collected in local supermarkets from 2004 to 2016. Analyses examined time trends in food prices by NOVA category and by USDA food group. Results: The ultra-processed classification captured mostly grains (91%), fats and sweets (73%), dairy (71%), and beans, nuts and seeds (70%), but only 36% of meat, poultry and fish, 26% of vegetables, and 20% of fruit. Compared to unprocessed foods, ultra-processed foods had lower nutrient density (NRF 9.3 per 100 kcal: 21.2 vs. 108.5),higher energy density (mean (SD): 2.2 vs. 1.10 in kcal/g), and lower per calorie cost (0.55 vs. 1.45 in $/100 kcal). Ultra-processed foods did not increase in price as much as unprocessed foods over the 12 year period. Conclusion: Ultra-processed foods tend to be energy-dense, low-cost, and nutrient-poor. Low energy cost could be one mechanism linking ultra-processed foods with negative health outcomes. Food-based Dietary Guidelines may need to address food processing in relation to economic aspects of food choice.