Nutrição e saúde: o papel do ultraprocessamento de alimentos / Nutrition and health the role of the ultra-processed foods

Introdução: A prevalência de obesidade e doenças crônicas não transmissíveis tem aumentado em todo o mundo, enquanto as deficiências de micronutrientes continuam sendo um grave problema de saúde pública. Este cenário tem sido impulsionado, entre outros fatores, por transformações recentes no sistema alimentar global, caracterizadas principalmente pela substituição dos hábitos alimentares tradicionais pelo consumo de alimentos ultraprocessados. Objetivos: Os objetivos deste estudo são analisar o consumo de alimentos ultraprocessados no Brasil e sua influência sobre a qualidade nutricional da alimentação e indicadores de obesidade e avaliar o uso de dados de aquisição domiciliar de alimentos para estimar o consumo de alimentos ultraprocessados. Métodos: Foram produzidos quatro manuscritos baseados em dados da Pesquisa de Orçamentos Familiares 2008-2009. Os três primeiros utilizaram dados do módulo de consumo alimentar individual, que avaliou 34.003 adolescentes e adultos brasileiros. Todos os alimentos consumidos foram classificados de acordo com as características do processamento industrial. Alimentos ultraprocessados foram definidos como formulações industriais feitas predominantemente de substâncias extraídas diretamente de alimentos (óleos, gorduras, açúcar), derivadas de constituintes de alimentos (gorduras hidrogenadas, amido modificado) ou sintetizadas em laboratório a partir de matérias orgânicas (corantes, aromatizantes, realçadores de sabor).

Introduction: Rates of obesity and other chronic diseases have increased worldwide while micronutrient deficiencies remain a serious public health problem. This transition is paralleled with recent transformations in the globalizing food system, mainly characterized by the replacement of traditional food habits by the consumption of ultra-processed foods. Objectives: The objectives of this study were to assess the consumption of ultra-processed foods in Brazil and its influence on the nutritional dietary quality and on obesity indicators, and to evaluate the use of household food acquisition data to estimate actual consumption of ultra-processed foods. Methods: Four manuscripts were produced based on data from the Brazilian Household Budget Survey 2008-2009. The first three manuscripts were based on the module of individual food consumption, which evaluated 34,003 Brazilian adolescents and adults. All food items were classified according to characteristics of food processing. Ultra-processed foods were defined as industrial formulations that are predominantly made from substances that are extracted from food (oils, fats, sugar), derived from food constituents (hydrogenated fats, modified starch) or synthesized in a laboratory from organic materials (colorants, flavorings, flavor enhancers).

Development of discipline of nutrition in China / 上海交通大学学报（医学版）

The discipline of nutrition has been developing quickly in the past 30 years in China,and a number of scientific progress has been achieved.Some new discoveries have been unveiled in terms of treatment and prevention of liver carcinoma,colon cancer,and breast cancer by certain nutrients.Besides,the application of nutrition in the prevention and treatlnents of metabolic diseases such as obesity.diabetes mellitus and congenital malfcIrmation has been studied.Furthermore,academic achievements in the treatment of tumor and metabolic diseases by integrating nutritional therapies has also been made.The establishment of relevant organizations and institutes as well as the prosperous performance of nutrition education contribute to the development of discipline of nutrition in China.

A NUTRITION-EPIDEMIOLOGICAL APPROACH ON BREAST CANCER IN SHANGHAI / 营养学报

,A retrospective case-control study of totally 573 (3x191) subjects wasinvestigated.They come from residents living in the urban area of Shanghai for more than ten years at an age interval from 30-70. Every case waspaired by two controls. They were all inquired by a same interviewer with a carefully prepared questionaire list which involved past dietary habits and other factors thought to be related to breast cancer. From these data our tentative impressions are as follows. Rich fat (80g) and protein (80g) diet is closely associated with breast cancer. The relationship is much more significant among the patients over 50 years old than those under fifties. The consumption of carbohydrate and crude fiber showed, in this study, no association with the carcinogenesis of breast cancer. The risk of polyunsaturated fatty acid is higher than saturated fatty acid in association with breast cancer. The more the animal protein intake (30g), the higher risk of breast cancer occurs, and soybean protein tends to decrease the risk of breast cancer. There are multiple etiological factors for bre- ast cancer, however nutrition and diet would be considered as one of the important factors. With regard to the dietary component, animal foods such as eggs and pork may increase the risk of breast cancer. But as a whole, the dietary component of the patients studied here is rather proper. Obesity as shown by the increased skinfold thickness is one of risk factors for breast cancer. Finally breast cancer patients have a normal level of blood lipids, but their HDL-cholesterol is lower than that of control groups.

DIET AND NUTRIENTS AS RISK FACTORS OF COLON CANCER-A POPULATION-BASED CASE-CONTROL STUDY IN SHANGHAI / 营养学报

In order to describe the epidemiological features and explore the risk factors of colon cancer, a population-based case-control study involving 476 cases of colon cancer and 857 controls matched by age and sex was carried out from Sep. 1988 to Aug. 1989. In this paper the risk factors related to colon cancer are reported as follows; The major risk factors of colon cancer in the area were generally in accordance with the prevalent hypothesis, colon cancer in Shanghai urban area may present the characteristics of low risk areas. Analysis of single and multiple factors of food intake frequency and quantity indicated that most vegetables usually cast a protective effect. Males in the highest quartile of intake of vegetables had a OR of 0.4 (P trend