PROCESSED AND ULTRA PROCESSED FOODS Flashcards
WHAT IS FOOD PROCESSING?
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
USUAL MEANING OF TERM ‘PROCESSED FOOD’?
FOODS WHICH HAVE HAD OTHER FOODS OR INGREDIENTS ADDED TO THEM
BENEFITS OF FOOD PROCESSING?
- INCREASING AVAILABILITY AND CONVENIENCE
- ENSURING FOOD SAFETY
- INCREASED DIETARY CHOICES
- PRESERVING NUTRITIONAL QUALITY
WHAT ARE THE AIMS OF FOOD FORTIFICATION?
THE MAIN AIM IS TO ADDRESS DIETARY DEFICIENCIES, BUT IT CAN ALSO BE USED TO REPLACE NUTRIENTS WHICH HAVE BEEN LOST DURING PROCESSING
USE OF NITROGEN FERTILISERS IN FOOD PROCESSING REDUCES LEVELS OF WHICH VITAMIN?
C
WHICH GROUP OF VITAMINS IS PARTICULARLY SENSITIVE TO HIGH TEMPS?
WATER SOLUBLE
UNDESIRABLE EFFECTS OF FOOD PROCESSING?
- MIGHT INVOLVE ADDITION OF SUGAR, SALT OR SATURATED FAT!
NOVA CLASSIFICATION OF FOOD PROCESSING, 4 GROUPS?
1) UNPROCESSED OR MINIMALLY PROCESSED
2) PROCESSED CULINARY INGREDIENTS
3) PROCESSED FOODS
4) ULTRA-PROCESSED FOODS
UNPROCESSED OR NATURAL FOODS:
OBTAINED DIRECTLY FROM PLANTS OR ANIMALS AND DO NOT UNDERGO ANY ALTERATION FOLLOWING REMOVAL FROM NATURE
MINIMALLY PROCESSED FOODS:
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
PROCESSED CULINARY INGREDIENTS:
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
PROCESSED FOODS:
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
HOW MANY INGREDIENTS DO MOST PROCESSED FOODS HAVE?
2 OR 3
ULTRAPROCESSED FOODS:
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
HOW MANY INGREDIENTS DO MOST ULTRA-PROCESSED FOODS HAVE?
5+
DIFFERENCE BETWEEN GROUP 3 AND GROUP 4 NOVA CLASSIFICATION FOODS
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
IN THE UK, 19+ Y.O. ADULTS CONSUME HOW MANY CALORIES DAILY ON AVERAGE?
1823
% OF DAILY CALORIES COMING FROM ULTRAPROCESSED VS UNPROCESSED/MINIMALLY PROCESSED FOODS IN THE UK?
- 3% ULTRA
30. 7% MINIMALLY
WHO PREDOMINANTLY CONSUMES ULTRA PROCESSED FOODS IN HIGH INCOME COUNTRIES VS IN LOW INCOME COUNTRIES?
HIC: PEOPLE WITH LOWER SES
LIC: LESS DEPRIVED PEOPLE
5 MAIN STEPS OF SCIENTIFIC METHODS?
OBSERVATION HYPOTHESIS EXPERIMENT ANALYSIS CONCLUSION
HIERARCHY OF EVIDENCE PROVIDED BY RESEARCH STUDIES IN SCIENCES (FROM LEAST TO MOST RELIABLE):
- CASE STUDIES AND REPORTS
- CROSS SECTIONAL STUDIES
- CASE CONTROL STUDIES
- COHORT STUDIES
- RCTs
- META ANALYSES/SYSTEMATIC REVIEWS
WHAT IS THE PURPOSE OF OBSERVATIONAL RESEARCH AND WHAT CAN’T IT DO?
IT GIVES A BROAD VIEW INTO A TOPIC AND SHOWS CORRELATIONS, CAN’T PROVE CAUSATION!
WHERE WOULD ANIMAL STUDIES BE RANKED IN HIERARCHY OF EVIDENCE?
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
OBSERVATIONAL STUDIES CAN BE SPLIT INTO 2 MAIN CATEGORIES:
PROSPECTIVE (WATCHES FOR OUTCOMES OVER THE STUDY PERIOD)
RETROSPECTIVE (LOOKS BACKWARDS AND EXAMINES EXPOSURES TO SUSPECTED RISK OR PROTECTION FACTORS
