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FOO > PROCESSED AND ULTRA PROCESSED FOODS > Flashcards

PROCESSED AND ULTRA PROCESSED FOODS Flashcards

1
Q

WHAT IS FOOD PROCESSING?

A

METHODS AND TECHNIQUES THAT TURN FRESH FOOD INTO FOOD PRODUCTS THROUGH A RANGE OF OPERATIONS USED, SUCH AS, WASHING, CHOPPING, FREEZING, PACKAGING AND ADDITION OF INGREDIENTS WHICH MAY CHANGE CHARACTERISTICS OF A FOOD INCLUDING ITS NUTRITIONAL COMPOSITION

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2
Q

USUAL MEANING OF TERM ‘PROCESSED FOOD’?

A

FOODS WHICH HAVE HAD OTHER FOODS OR INGREDIENTS ADDED TO THEM

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3
Q

BENEFITS OF FOOD PROCESSING?

A
  • INCREASING AVAILABILITY AND CONVENIENCE
  • ENSURING FOOD SAFETY
  • INCREASED DIETARY CHOICES
  • PRESERVING NUTRITIONAL QUALITY
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4
Q

WHAT ARE THE AIMS OF FOOD FORTIFICATION?

A

THE MAIN AIM IS TO ADDRESS DIETARY DEFICIENCIES, BUT IT CAN ALSO BE USED TO REPLACE NUTRIENTS WHICH HAVE BEEN LOST DURING PROCESSING

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5
Q

USE OF NITROGEN FERTILISERS IN FOOD PROCESSING REDUCES LEVELS OF WHICH VITAMIN?

A

C

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6
Q

WHICH GROUP OF VITAMINS IS PARTICULARLY SENSITIVE TO HIGH TEMPS?

A

WATER SOLUBLE

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7
Q

UNDESIRABLE EFFECTS OF FOOD PROCESSING?

A
  • MIGHT INVOLVE ADDITION OF SUGAR, SALT OR SATURATED FAT!
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8
Q

NOVA CLASSIFICATION OF FOOD PROCESSING, 4 GROUPS?

A

1) UNPROCESSED OR MINIMALLY PROCESSED
2) PROCESSED CULINARY INGREDIENTS
3) PROCESSED FOODS
4) ULTRA-PROCESSED FOODS

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9
Q

UNPROCESSED OR NATURAL FOODS:

A

OBTAINED DIRECTLY FROM PLANTS OR ANIMALS AND DO NOT UNDERGO ANY ALTERATION FOLLOWING REMOVAL FROM NATURE

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10
Q

MINIMALLY PROCESSED FOODS:

A

NATURAL FOODS THAT HAVE BEEN SUBMITTED TO CLEANING, REMOVAL OF INEDIBLE/UNWAMTED PARTS, FRACTIONING, GRINDING ETC OR OTHER PROCESSES THAT MAY SUBTRACT PART OF THE FOOD BUT WHICH DO NOT ADD OILS, FATS, SUGAR, SALT OR OTHER SUBSTANCES TO THE ORIGINAL FOOD

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11
Q

PROCESSED CULINARY INGREDIENTS:

A

PRODUCTS EXTRACTED FROM NOVA CLASSIFICATION GROUP 1 FOODS, USED IN HOMES AND RESTAURANTS TO SEASON AND COOK FOOD AND THUS CREATE VARIED DISHES. E.G. OILS, BUTTER, SALT AND SUGAR

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12
Q

PROCESSED FOODS:

A

PRODUCTS MANUFACTURED BY INDUSTRY WITH THE USE OF SALT, SUGAR, OIL OR OTHER SUBSTANCES (GROUP 2 NOVA CLASS) ADDED TO NATURAL OR MINIMALLY PROCESSED FOODS (GROUP 1) TO PRESERVE THEM OR IMPROVE THEIR TASTE

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13
Q

HOW MANY INGREDIENTS DO MOST PROCESSED FOODS HAVE?

A

2 OR 3

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14
Q

ULTRAPROCESSED FOODS:

A

INDUSTRIAL FORMULATIONS MADE ENTIRELY OR MOSTLY FROM SUBSTANCES EXTRACTED FROM FOODS (OILS, FATS, SUGAR, STARCH AND PROTEIN) OR DERIVED FROM FOOD CONSTITUENTS (HYDROGENATED FATS, HYDROLYSED PROTEIN..)
CANNOT USUALLY BE MADE AT HOME

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15
Q

HOW MANY INGREDIENTS DO MOST ULTRA-PROCESSED FOODS HAVE?

A

5+

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16
Q

DIFFERENCE BETWEEN GROUP 3 AND GROUP 4 NOVA CLASSIFICATION FOODS

A

GROUP 1 FOODS ARE A VERY SMALL PROPORTION OR EVEN ABSENT FROM GROUP 4 FOOD WHILE GROUP 3 FOOD IS DERIVED DIRECTLY FROM GROUP 1 AND RECOGNISED AS VERSIONS OF THE ORIGINAL FOOD

17
Q

IN THE UK, 19+ Y.O. ADULTS CONSUME HOW MANY CALORIES DAILY ON AVERAGE?

A

1823

18
Q

% OF DAILY CALORIES COMING FROM ULTRAPROCESSED VS UNPROCESSED/MINIMALLY PROCESSED FOODS IN THE UK?

A
  1. 3% ULTRA

30. 7% MINIMALLY

19
Q

WHO PREDOMINANTLY CONSUMES ULTRA PROCESSED FOODS IN HIGH INCOME COUNTRIES VS IN LOW INCOME COUNTRIES?

A

HIC: PEOPLE WITH LOWER SES
LIC: LESS DEPRIVED PEOPLE

20
Q

5 MAIN STEPS OF SCIENTIFIC METHODS?

A 
OBSERVATION
HYPOTHESIS
EXPERIMENT
ANALYSIS
CONCLUSION
21
Q

HIERARCHY OF EVIDENCE PROVIDED BY RESEARCH STUDIES IN SCIENCES (FROM LEAST TO MOST RELIABLE):

A
  • CASE STUDIES AND REPORTS
  • CROSS SECTIONAL STUDIES
  • CASE CONTROL STUDIES
  • COHORT STUDIES
  • RCTs
  • META ANALYSES/SYSTEMATIC REVIEWS
22
Q

WHAT IS THE PURPOSE OF OBSERVATIONAL RESEARCH AND WHAT CAN’T IT DO?

A

IT GIVES A BROAD VIEW INTO A TOPIC AND SHOWS CORRELATIONS, CAN’T PROVE CAUSATION!

23
Q

WHERE WOULD ANIMAL STUDIES BE RANKED IN HIERARCHY OF EVIDENCE?

A

AT THE VERY BOTTOM (LEAST RELIABLE), BECAUSE INTERPRETATION OF RESULTS NEEDS TO BE DONE WITH CAUTION GIVEN THAT THEY MIGHT NOT BE APPLICABLE TO HUMANS

24
Q

OBSERVATIONAL STUDIES CAN BE SPLIT INTO 2 MAIN CATEGORIES:

A

PROSPECTIVE (WATCHES FOR OUTCOMES OVER THE STUDY PERIOD)

RETROSPECTIVE (LOOKS BACKWARDS AND EXAMINES EXPOSURES TO SUSPECTED RISK OR PROTECTION FACTORS

25
Q

CASE CONTROL STUDIES?

A
  • RETROSPECTIVE
  • LOOK AT WHAT PARTICIPANTS HAVE BEEN EXPOSED TO THAT RESULTED IN THE DISEASE
  • DATA COLLECTED FROM PAST MEDICAL RECORDS, ADMINISTRATIVE DATABASES, CONDUCTING PATIENTS’ INTERVIEWS…
  • QUICK
  • INEXPENSIVE
  • CORRELATION NOT ALWAYS CLEAR/MATCHED CORRECTLY
  • ANYTHING FROM PARTICIPANTS’ PAST CAN AFFECTS THE OUTCOMES OF THE STUDY
26
Q

WHICH STUDY TYPE LEADS TO CALCULATION OF THE ODDS RATIO?

A

CASE CONTROL STUDIES

27
Q

WHAT DOES ODD RATIO >1 AND WHAT DOES ODD RATIO <1 MEAN IN CASE CONTROL STUDIES?

A

> 1 THE FACTOR IS ASSOCIATED WITH AN INCREASE OF THE DISEASE

<1 THE FACTOR IS ASSOCIATED WITH A DECREASE OF THE DISEASE

28
Q

WHAT DOES ODD RATIO 1 MEAN IN CASE CONTROL STUDIES?

A

THAT THERE IS NO SIGNIFICANT ASSOCIATION

29
Q

COHORT STUDIES:

A
  • CAN BE RETROSPECTIVE OR PROSPECTIVE
  • MOSTLY PROSPECTIVE
  • GOOD FOR ASSESSING PROGNOSIS, RISK FACTORS AND HARM
  • THEY HAVE TO BE LARGE TO ENSURE STATISTICAL SIGNIFICANCE SO THEY CAN BE EXPENSIVE
  • ADHERENCE OF PEOPLE INVOLVED CAN INFLUENCE THE OUTCOME
  • OUTCOME MEASURE IS USUALLY A RISK RATIO/RELATIVE RISK (RR)
30
Q

WHAT IS THE RELATIVE RISK IN COHORT STUDIES (RR)?

A

COMPARISON OF RISK OF DISEASE IN PEOPLE EXPOSED TO THE FACTOR TO THE RISK OF DISEASE IN PEOPLE WHO WERE NOT EXPOSED TO THE FACTOR

31
Q

INTERPRETATION OF RR IN COHORT STUDIES?

A

RR>1: THE RISK TO DEVELOP DISEASE IS INCREASED WITH BEING EXPOSED
RR<1: THE RISK TO DEVELOP DISEASE IS DECREASED WITH BEING EXPOSED
RR=1 EXPOSURE DOESN’T INFLUENCE THE DISEASE

32
Q

CROSS SECTIONAL STUDIES:

A

TAKE A SELECTED POPULATION AND COLLECT INFO AT A SINGLE POINT IN TIME

  • HEALTH SURVEYS ARE TYPICAL CROSS-SECTIONAL STUDIES
  • GIVE INFO ABOUT PREVALENCE
  • CAN’T DETERMINE IF A FACTOR IS CAUSING A DISEASE
33
Q

MAIN EXAMPLE OF INTERVENTION AKA EXPERIMENTAL STUDIES?

A

RANDOMIZED CONTROLLED TRIAL

34
Q

RANDOMIZED CONTROLLED TRIALS:

A
  • STUDY SUBJECTS RANDOMLY ASSIGNED INTO ONE OF AT LEAST 2 GROUPS, ONE OF WHICH IS THE CONTROL GROUP
  • BOTH GROUPS SHOULD BE ALIKE IN EVERY ASPECTS EXCEPT FOR THE INTERVENTION THAT IS BEING TESTED
35
Q

MAIN ISSUES IN NUTRITION RESEARCH:

A
  • MOST STUDIES ARE OBESERVATIONAL SO CAN’T PROVE CAUSATION
  • STUDY DESIGN (QUESTIONNAIRES OFTEN USED, PEOPLE MIGHT NOT RESPOND ENTIRELY ACCURATELY)
  • CHOOSING THE APPROPRIATE CONTROL GROUP MIGHT BE CHALLENGING
  • ETHICAL CONSIDERATIONS!
  • DIET IS EXTREMELY COMPLEX
  • CONFOUNDING FACTORS (DIET INTERTWINED WITH LIFESTYLE AND SES)
36
Q

HOW DOES ULTRAPROCESSED FOOD IMPACT FOOD INTAKE VS UNPROCESSED?

A

ULTRAP FOOD INCREASES IT

UNPROCESSED FOODS INCREASES LEVELS OF PYY AND DECREASE IN GHRELIN

37
Q

HOW DOES ULTRAPROCESSED DIET INFLUENCE SUBSTRATE METABOLISATION?

A

IT MAKES INDIVIDUALS LESS ABLE TO UTILIZE FATS AS A SOURCE OF ENERGY WHICH LEADS TO INCREASED FAT MASS

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