Nutritional Imbalance Endorsed by Televised Food Advertisements

Mink, Michael; Evans, Alexandra E.; Moore, Charity G.; Calderon, Kristine S.; Deger, Shannon

doi:10.1016/j.jada.2010.03.020

Cited by 42 publications

(25 citation statements)

References 12 publications

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“…Products made from processed substances, extracted or refined from whole foods… [They are] very durable, palatable, and ready to consume… [They] are typically energy-dense, have a high glycemic load, are low in dietary fibers, micronutrients, and phytochemicals, and are high in unhealthy types of dietary fat, free sugars, and sodium’ [116]. Industrialized food or ultraprocessed food will be used interchangeably), may result in an overload of nutrients correlated with development of obesity and a lack of essential nutrients and micronutrients known to act against obesity [11]. Without discriminating the sources of calories, reducing the calorie intake usually results in a short phase of rapid weight loss, although the loss is not necessarily one of accumulated fat, but rather of fat-free mass [12].…”

Section: Concept 1 To Avoid or Reduce Overweight And Obesitymentioning

confidence: 99%

Is the calorie concept a real solution to the obesity epidemic?

Camacho

Ruppel

2017

Global Health Action

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Background: The obesity epidemic has been growing steadily across the whole world, and so far not a single country has been able to reverse it. The cause of obesity is stated by the World Health Organization as an energy imbalance between calories consumed and calories expended. However, growing evidence suggests that the calorie imbalance concept may not be sufficient to manage and reverse the obesity epidemic. Objective: To discuss the use of the calorie imbalance concept and its elements as a tool for weight management as well as its possible negative consequences and implications for public health, with the aim to point toward the need of an updated concept for causes of obesity. This update should guide public health interventions more efficiently to limit obesity by preventing weight gain or promoting weight loss.Methods: This is a literature reviews based on a semi-structured approach to determine the material to be examined.Results: After revisiting general facts about fat generation and accumulation, we propose an updated concept for the causes of obesity including diet composition and hormonal regulation of fat metabolism.Conclusions: We discuss how this updated concept could benefit the overall efficiency of strategies against obesity, and hypothesize how potential resistance to adopting this new view could be lowered.

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Section: Concept 1 To Avoid or Reduce Overweight And Obesitymentioning

confidence: 99%

Is the calorie concept a real solution to the obesity epidemic?

Camacho

Ruppel

2017

Global Health Action

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“…In the modern environment, humans are presented with a daily barrage of food-associated cues in the form of advertisements, most of which promote energy-dense foods high in fat and sugar [44]. Emerging evidence supports the possibility that energy-dense foods and beverages, which produce larger glucose and insulin excursions, will be more effective at driving NAc food cue reactivity and cue-potentiated feeding.…”

Section: Metabolic Control Of Food Cue Reactivity In the Nucleus Accumentioning

confidence: 99%

Effects of the modern food environment on striatal function, cognition and regulation of ingestive behavior

Burke

2016

Current Opinion in Behavioral Sciences

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Emerging evidence from human and animal studies suggest that consumption of palatable foods rich in fat and/or carbohydrates may produce deleterious influences on brain function independently of body weight or metabolic disease. Here we consider two mechanisms by which diet can impact striatal circuits to amplify food cue reactivity and impair inhibitory control. First, we review findings demonstrating that the energetic properties of foods regulate nucleus accumbens food cue reactivity, a demonstrated predictor of weight gain susceptibility, which is then sensitized by chronic consumption of an energy dense diet. Second, we consider evidence for diet-induced adaptations in dorsal striatal dopamine signaling that is associated with impaired inhibitory control and negative outcome learning.

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“…67 Content analyses of food advertising consistently show that the food advertised on TV, in some research, specifically food advertisements directed toward children, is unhealthy, often high in sugar and fat, and does not represent the necessary parts of a balanced diet, such as sufficient amounts of fruits and vegetables. [68][69][70][71] The amount of food advertising on TV has been highly correlated with rates of childhood overweight/obesity in international comparisons. 72 Advertising is so highly related to overweight/obesity so that 1 analysis predicted that, had their exposure to TV advertising been limited, as many as 1 in 3 obese children in the United States would have a healthy weight.…”

Section: Eating In Front Of a Screenmentioning

confidence: 99%