Processing Flashcards
What is processed food
Any food that has been altered from its natural state
Why is food processing useful
Increasing shelf life
Nutrient quality
Waste
75% of food supplies
Food demand expected to rise by 60% in 50 years
Explain preservation as a benefit of food processing
E.g pasteurisation, heat treatment for shelf life, canning, pickling, salting
Shipping, waste
Explain food processing as benefit of food processing
Washing, pasteurising, drying, freezing
Less illness
Explain variety as a benefit
Milling grains, add flavour, colour, fortification
Convenience
Quicker
Nutrition as a benefit of food processing
Fortification, reduce deficiencies , certain dietary needs
Give an example of mandatory fortification
Non whole meal flour with folic acid from the end of 2026
Prevent birth defects, baseline intake, unplanned pregnancy
What are the drawbacks of food processing
Nutrient loss and structural changes
Additives and preservatives
Increased sodium, sugar and unhealthy fats
Explain nutrient loss and structural changes food processing
Degrade heat sensitive vitamins and minerals
Strip essential nutrients with refining
Changes to food matrix
Explain additives and preservatives as a drawback of food processing
Sensitivity and allergy
Explain contamination as a drawback of food processing
Bacterial mould chemicals if not properly controlled
Product recalls
Explain environmental impact as a drawback of food processing
Air and water pollution, greenhouse gases
Package
Explain chemicals in food packaging as a drawback of food processing
BPA
Cv diseases
Type 2 diabetes
Cancer
Changes in immune function
What is group 1 on NOVAs diet classification
Unprocessed or minimally processed
Fresh, dry, frozen vegetables, fruit, grains, legumes, meat, fish, eggs….
Processing involves removal of inedible or unwanted parts, no additions
What is group 2 on NOVAS diet classification system
Processed culinary ingredients
Plant oils, animal fats, maple syrup, sugar, honey and salt
Substances derived from group 1 foods or from nature by processes including pressing, refining, grinding, millling and drying
What is group 3 on the NOVAs diet classification system
Processed
Canned or pickled veg, meat
Wine beer, cider
Processing foods from group 1 or 2 with the addition of oil, salt or sugar by means of canning, pickling, curing, smoking or fermentation
What is group 4 processed foods
Ultra processes
Ssbs sweet and savoury packaged snacks, reconstituted meat, frozen dishes, soup
Formulations made from a series of processing including extraction and chemical modification, include very little intact group 1 foods
Explain fruit juice and processing
Fresh or pasteurised fruit and vegetable juices with no added sugars, sweeteners or flavours are group 1
What do systematic reviews and meta analysis tell us about ultra processed food and non communicable diseases
Meta analysis: Higher intake of UPF associated with greater risk of obesity, all cause mortality, metabolic syndrome and depression
Systematic reviews; t2d, ins, cvd risk, cancer (not all)
Issues with causality other factors
What are limitations of observational studies on UPF uptake
- use of non validated food frequency questionnaires e.g bread intake, not what level of processing
- association vs causation, lack indications of underlying mechanisms driving relationships
- potential confounding factors: UPF often linked with higher intake of energy, fat ect also sedentary lifestyle, confound results
Explain evidence linking UPF and excess calorie intake and weight gain
Inpatient group with UPF diet 500kcal higher
Increased body weight, opposite in unprocessed
Not real world
But limiting UPF may reduce obesity
Explain potential mechanisms linking UPF to cvd
Can change matrix and structure of food
Lipid and glucose in food
Inflammation o
Oxidative stress
Hypertension
Gut bacteria
Sweeteners
Obesity
Need more research on increased risk, is it just fat sugar salt content or UPF itself
Explain “not all upfs” are equal
Can be UPF but nutrient dense
Cost of living
What did the EPIC cohort study show
Associations betweeen subgroups of upfs and risk of cancer cardiometabolic multimorbidity
Different subgroups = different risks
Artificially and SSBs, animal based = increased risk
Explain processed foods and international policies
Limit and set targets to reduce ultra processed food
Explain the SACN statement on processed foods and health
Consumption may be an indicator of other unhealthy dietary patterns
Associations are concerning
Limitations with NOVA system
Evidence needs to be treated with caution
What is food reformulation
Redesigning an existing processed food product with the objective of making it health
Can target specific nutrients and processed foods
Outline food reformation strategies
Potential to improve dietary intakes by changing the composition of food without changing consumers eating habits or food choices
Consumer acceptance = effectiveness in changing dietary intakes
Reduce salt, sugar, sat fat, energy content, increase fibre
What are food environments
Food environments are a combination of the ‘spaces’ in which people make decisions about food, and the foods and drinks that are made available, accessible, affordable and desirable in those spaces.
Explain food environment
A global issue - non communicable diseases such as cardiometabolic diseases are leading causes of death all round. Influenced by lifestyle factors
Healthy food environment shown to be a stronger driver of healthy eating that promotion or healthy eating
Reformulation can play key role in improving food environments
What are the challenges of food reformation
Technical challenges, e.g same taste
Cost
Consumer acceptance
= must balance co Sumer demand and public health
- “ choice editing” choices that steer customers toward healthier options
What is silent reformation
Gradual, subtle changes without explicitly telling
Over time
What has research shown about reformulated products
Generally accepted and purchased
Outline research on salt
- 6g/day recommend
-4/5 salt we consume already on food
- cause high blood pressure
-reformulation lead to significant decrease, 0.57g per day
What are industrially produced trans fatty acids
Created by adding hydrogen to unsaturated vegetable oils
Turns liquid into more solid at room temp, better for cooking and shelf life
What are the health effects of industrially produced trans fatty acids
Originally to reduce saturated fat intake, these are actually worse
Increase ldl cholesterol
Reduce hdl good cholesterol
Associated with increased risk chd
SACN recommended limit to less that 2%
Recent mean population consumes 0.5%
Reformulation helps reduce intake
What is the impact of reformulation initiatives on cv
Studies in trans fatty and sodium
4/5 - reduced morbidity and mortality from cvds
What is needed to improve public health
Multifaceted approach
Alongside reformulation
Taxes
Marketing
Front pack labelling
Food environment changes that improve affordability, availability and demand. For whole and minimally processed fooods
Eduction
