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| http://dx.doi.org/10.1001/jamapediatrics.2024.2171 | DOI Listing |
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Ultra-processed food intake in relation to metabolic health status in Iranian adolescents with overweight and obesity.
Nutr Metab (Lond)
December 2024
Department of Community Nutrition, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
Background: Many studies have explored the association between food intake and metabolic health. However, research on the association of consuming ultra-processed foods (UPFs) and metabolic health in children and adolescents remains unclear. The objective of our study was to investigate the relation between UPFs consumption and metabolic health status in Iranian adolescents with overweight/obesity.
View Article and Find Full Text PDFWhole grain modified Nova ultra-processed food (UPF) definitions: a cross-sectional analysis of the impact on cardiometabolic risk measures when excluding high whole-grain foods from the UPF category in Australia.
Br J Nutr
December 2024
School of Health Sciences, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia.
Ultra-processed foods (UPF), defined using the Nova classification system, are associated with increased chronic disease risk. More recently, evidence suggests the UPF subgroup of whole-grain breads and cereals is in fact linked with reduced chronic disease risk. This study aimed to explore associations of cardiometabolic risk measures with Nova UPF intake versus when foods with ≥25% or ≥50% whole grain are excluded from the definition.
View Article and Find Full Text PDFAssociation between gut microbiota and ultra-processed foods consumption among the patients with type 2 diabetes: a cross-sectional study.
Nutr Metab (Lond)
December 2024
Department of Endocrinology and Metabolism, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, 465 Kajii-Cho, Kawaramachi-Hirokoji, Kamigyo-Ku, Kyoto, 602-8566, Japan.
Background: This study aimed to explore the relationship between ultra-processed foods (UPFs) consumption and gut microbiota in patients with type 2 diabetes (T2D).
Methods: This cross-sectional study included 362 participants with T2D. UPFs consumption was assessed using a brief-type self-administered diet history questionnaire, quantified as the density of UPFs intake (g/1000 kcal).
Has the two decades of research on the gut microbiome resulted in making healthier choices?
Gut Microbiome (Camb)
December 2024
Center for Gastrointestinal Biology and Disease (CGIBD), Department of Medicine, Division of Gastroenterology and Hepatology, School of Medicine, UNC Microbiome Core, University of North Carolina, Chapel Hill, NC, USA.
The gut microbiome is widely recognized for its significant contribution to maintaining human health across all life stages, from infancy to adulthood and beyond. This perspective article focuses on the impacts of well-supported microbiome research on global caesarean delivery rates, breastfeeding practices, and antimicrobial use. The article also explores the impact of dietary choices, particularly those involving ultra-processed foods, on the gut microbiota and their potential contribution to conditions like obesity, metabolic syndrome, and inflammatory diseases.
View Article and Find Full Text PDFDecoding diets: insights on ultra-processed food consumption among Lebanese adults from the updated LEBANese natiONal food consumption survey (LEBANON-FCS).
Front Nutr
December 2024
PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon.
Introduction: Ultra-processed foods are evident to play a role in the development of nutrition-related non-communicable diseases (NR-NCDs). There's a scarcity of data in the Eastern Mediterranean Region (EMR) regarding ultra-processed food consumption, which highlights the need for such data in this region that is witnessing a nutrition transition. This study was conducted to assess the dietary pattern of Lebanese adults according to different degrees of food processing.
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