Effects of ultra-processed foods on the microbiota-gut-brain axis: The bread-and-butter issue

Song, Zheyi; Song, Renyi; Liu, Yanan; Wu, Zufang; Zhang, Xin

doi:10.1016/j.foodres.2023.112730

Cited by 37 publications

(11 citation statements)

References 136 publications

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“…The presence of additives in UPFs has also been linked to their adverse health effects (Juul et al., 2021; Song et al., 2023). UPFs may contain a range of different additives to enhance their sensory appeal, extend their shelf life, reduce microbial contamination, inhibit undesirable chemical reactions, and reduce food waste, including colorings, flavorings, preservatives, emulsifiers, texturizers, acidulants, buffers, and binders (Carocho et al., 2014; Wu et al., 2022).…”

Section: Proposed Origin Of Adverse Health Effects Of Upfsmentioning

confidence: 99%

“…Some authors have expressed concern about the potential health risks associated with several of the additives commonly found in UPFs (Chazelas et al., 2021). For instance, some food additives have been linked to promotion of inflammation and dysregulation of the gut microbiome, such as certain kinds of emulsifiers, preservatives, and artificial sweeteners (Gerasimidis et al., 2020; Song et al., 2023). Nevertheless, governments around the world carefully regulate the types and amounts of additives that are safe for use in food and beverage products, including the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union.…”

Section: Proposed Origin Of Adverse Health Effects Of Upfsmentioning

confidence: 99%

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Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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Section: Proposed Origin Of Adverse Health Effects Of Upfsmentioning

confidence: 99%

Section: Proposed Origin Of Adverse Health Effects Of Upfsmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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“…Якість та безпечність продуктів харчування мають вагомий вплив на дану статистику, оскільки досить часто причиною виникнення патології травної системи є саме вплив екзогенних чинників, серед яких харчові хімічні добавки, які широко застосовуються у харчовій промисловості, займають одну з лідируючих позицій. Проведені дослідження показують, що застосування харчових хімічних добавок навіть у граничнодопустимих дозах призводить до виникнення морфофункціональних змін майже всіх органів та систем, зокрема травної, яка безпосередньо контактує з ними у процесі травлення [2][3][4][5][6]. На сьогодні, до харчових добавок можна віднести натуральні або синтетичні (хімічні) речовини, які застосовують для покращення органолептичних властивостей продуктів харчування, а також для продовження терміну їхньої придатності.…”

Section: вступunclassified

Alterations in Rat Ileal Wall Metrics Following Administration of a Complex of Food Chemical Additives Durign the Early Stages of the Experiment

Oliinichenko

2024

Act. Probl. of the Modern Med.

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The influence of exogenous factors is a common cause of digestive disorders. Food chemical additives are important in the list of harmful exogenous factors. Despite the availability of literature data on their adverse effects on various systems and organs, the information on their complex impact on the ileum is limited and requires further study. The present study aimed to determine the metric changes in the ileal wall of rats during the early stages of administration of a complex of food chemical additives including monosodium glutamate, sodium nitrite, and ponceau 4R. Materials and methods. The study was conducted on mature white rats, divided into control and experimental groups. The control group received saline, and the experimental group received a complex of food chemical additives prepared following the standard methodology for 1 and 4 weeks orally. Material sampling and morphometric studies were performed according to generally accepted methods. The following parameters of the ileum wall were determined: total average wall thickness and average thickness of the serous membrane, muscle layer, submucosal and mucosal layers lseparately. Results. Changes in the indicators were found after the first week of administration of the food additives complex. In particular, the total intestinal wall thickness increased by 1.51 times compared to the control; after the fourth week, this indicator slightly decreased, although it was 1.22 times higher than the control group (p<0.05). The average mucosal thickness was 1.67 and 1.35 higher than in the control group after the first and fourth week, respectively. The average thickness of the submucosal layer also changed; after the first week, this indicator was 1.12 times lower than the control one; after the fourth week, the indicator increased by 1.21 times and 1.34 times compared to the control group and the previous observation period (p<0.05), respectively. As for the muscular layer, compared to the control group, after the first week, this indicator was 1.58 times higher (p<0.05). After the fourth week, it was 1.19 times higher than the control group and 1.33 times lower than the previous period. The average thickness of the serous layer was 1.44 times higher after the first week and 1.58 times higher after the fourth week compared to the control group. Conclusion. Thus, the introduction of a complex of food chemical additives leads to metric changes in the ileal wall of the ileum at the early stages of the experiment due to hyperhydration of connective tissue, impaired blood circulation, and pericellular oedema of the structural components of all membranes.

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“…8 Fast foods with over 66 000 new fat-modified unhealthy ingredients mainly consumed by children may interrupt the balance of human resident microbiota and immune system and lead to gut dysbiosis. 9 The prevalence of wasting (weight for the WAZ score – < 2 SD) and stunting (height for age Z -score – < 2 SD) accounts for 9.5% and 25.1%, respectively, among Egyptian children under five years of age. 10 The oral intake of probiotic bacterial strains is a strategy to stratify the composition of the colonic microbiome and an adjuvant therapy in combating disease associated with gut dysbiosis.…”

Section: Introductionmentioning

confidence: 99%