Consumption of ultra-processed products and wheezing respiratory diseases in children: The SENDO project

Moreno‐Galarraga, Laura; Martín-Álvarez, Iratxe; Fernández-Montero, Alejandro; Rocha, Bárbara Santos; Barea, Edurne Ciriza; Martín‐Calvo, Nerea

doi:10.1016/j.anpede.2020.05.012

Cited by 9 publications

(10 citation statements)

References 24 publications

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“…They suggest delaying the introduction of ultra-processed meats, such as cold cuts and salami, until 18 months. Increased consumption of ultra-processed foods (UPF) has been correlated with wheezing [ 55 ], raised IgE levels, current asthma, and eczema during childhood [ 56 ]. In their responses, the female pediatricians paid more attention to food processing and cooking methods, while the male professionals suggested earlier introduction of fresh fruits and dairy products.…”

Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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Aim: To investigate the routine guidance provided by pediatricians concerning the timing of complementary feeding (CF) for both healthy infants and those at a heightened risk of allergies. Methods: A total of 233 pediatricians participated in an anonymous online survey that included questions about demographics and recommendations for CF. Specifically, they provided guidance on the types of foods, preparation methods, supplements, time intervals for introducing new foods to infants at low and high allergy risk, and delayed food introductions for high-risk cases. Results: The respondents advised introducing certain foods at specific ages: fruits, starchy non-gluten grains, vegetables, olive oil, and meat were appropriate at 6 months; gluten-rich grains at 7 months; yogurt, hard-boiled eggs, and legumes at 8 months; fish at 8.5 months; and nuts at 9 months. Pediatricians, especially those with less than 15 years of practice, often introduced egg, seafood, gluten-rich grains, legumes, and nuts earlier for high-risk infants. Parenthood and male gender were associated with the earlier introduction of eggs and grains. Conclusions: Greek pediatricians follow a structured food introduction schedule for CF in infants. Interestingly, they tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants. Key Notes: Despite recent evidence-based indications on healthy complementary feeding strategies for infants, discrepancies persist among pediatricians regarding food choices and the order and timing of food introduction, both for healthy infants and those at risk of allergy. Guidance on complementary feeding by pediatricians is influenced by their individual characteristics. Pediatricians tend to delay the introduction of common food allergens and recommend longer intervals between introducing new foods, particularly for high-risk infants.

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Section: Discussionmentioning

confidence: 99%

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Vassilopoulou,

Feketea,

Pagkalos

et al. 2024

Nutrients

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“…To date, the literature has focused on the association of UPFs’ consumption (usually measured through the NOVA System) with food allergies and their symptoms. Although research suggests a positive association between the two [ 10 , 11 , 12 , 13 , 35 ], it is unclear whether the mechanism of action is that of higher exposure to allergens or linked to the nutritional quality of UPFs and the nutritional adequacy of UPF-rich diets. Previous studies have suggested a positive association of UPFs’ consumption with asthma and wheezing in children and adolescents; however, both the presence of additives and the positive energy balance linked to UPFs’ consumption have been proposed as mediators [ 10 , 11 , 35 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

“…Although research suggests a positive association between the two [ 10 , 11 , 12 , 13 , 35 ], it is unclear whether the mechanism of action is that of higher exposure to allergens or linked to the nutritional quality of UPFs and the nutritional adequacy of UPF-rich diets. Previous studies have suggested a positive association of UPFs’ consumption with asthma and wheezing in children and adolescents; however, both the presence of additives and the positive energy balance linked to UPFs’ consumption have been proposed as mediators [ 10 , 11 , 35 , 36 ]. In fact, an analysis of 2190 cases of childhood asthma and wheezing showed that energy intake adjustments explained the association between UPFs’ consumption and symptoms [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

et al. 2023

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Ultra-processed foods’ (UPFs’) consumption has been positively linked to the presence of allergic symptoms, but it is yet unknown whether this is linked to their nutritional composition or allergen load. This study used the ingredient lists available in the Greek Branded Food Composition Database, HelTH, to classify foods (n = 4587) into four grades of food processing (NOVA1–4) according to the NOVA System. Associations between NOVA grades and the presence of allergens (as an ingredient or trace) were studied. Overall, UPFs (NOVA4) were more likely to contain allergens than unprocessed foods, NOVA1 (76.1% vs. 58.0%). However, nested analyses among similar foods showed that in >90% of cases, processing degree was not linked to allergens’ presence. Recipe/matrix complexity was more strongly linked to allergens’ presence with NOVA4 foods declaring 1.3 allergenic ingredients vs. 0.4 allergenic ingredients in NOVA1 foods (p < 0.01). Exposure to trace allergens was more common for NOVA4 than NOVA1 foods (45.4% vs. 28.7%), but the extent of contamination was similar (2.3 vs. 2.8 trace allergens). Overall, UPFs are more complex mixtures with higher numbers of allergens per food and are more prone to cross-contamination. However, indicating a food’s degree of processing is not sufficient to help identify allergen-free choices within the same subcategory.

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“…Work among the Spanish population showed a significant association between the intake of processed foods and asthma and bronchitis. (44) When the inflammatory potential of diets was tested, processed foods showed a high potential for inflammation. (29,45) The GBD study on the dietary risk factors that impact health in 195 countries (2019) showed exposure to processed foods with high sodium intake and low intake of healthy foods as leading dietary causes of diseases in these countries.…”

Section: Journalscambridgeorg/jnsmentioning

confidence: 99%

Processed food consumption and risk of non-communicable diseases (NCDs) in South Africa: evidence from Demographic and Health Survey (DHS) VII

Godbharle,

Kesa,

Jeyakumar

2024

J Nutr Sci

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We aimed to analyse the association between processed food consumption and the risk of non-communicable diseases (NCDs) in South Africa. In this empirical study, we analysed nationally representative secondary data obtained from the South African Demographic and Health Survey (SADHS) VII. The survey included 13,288 occupied households, of which 11,083 were interviewed. In the interviewed households, 12,717 eligible adults aged 15 and older were identified and 10,336 were successfully interviewed. The study included four processed food groups (i.e. fried foods, takeaway foods/fast foods, salty snacks/packed chips, and processed meats) and eight NCDs (i.e. hypertension, cardiac arrest, cancer, stroke, hypercholesterolaemia, diabetes, chronic bronchitis, and asthma). As per the logistic regression results following adjustment, none of the disease states showed association with all four processed food groups. However, at least three processed food groups showed a significant positive association with hypertension, cardiac arrest, and diabetes. Two processed food groups showed significant positive association with stroke, and chronic bronchitis; one with hypercholesterolaemia and asthma; and cancer was not associated with any food groups. Processed meat and salted snacks/packed chips were each associated with five chronic conditions. In summary, we found that the consumption of any of the processed food groups increased the risk of NCDs in the South African population. Enabling policy and regulatory efforts in the production and distribution of processed foods, combined with improved awareness among the population need to be prioritised for immediate action. Facilitating the populations to choose traditional healthy diets would be a sustainable strategy for the prevention of NCDs.

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Consumption of ultra-processed products and wheezing respiratory diseases in children: The SENDO project

Cited by 9 publications

References 24 publications

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Complementary Feeding Practices: Recommendations of Pediatricians for Infants with and without Allergy Risk

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

Processed food consumption and risk of non-communicable diseases (NCDs) in South Africa: evidence from Demographic and Health Survey (DHS) VII

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