Food additives associated with gut dysbiosis in processed and ultra-processed products commercialized in the Uruguayan market.

Recent empirical evidence suggests that gut dysbiosis is one of the negative health outcomes potentially associated with chronic consumption of some food additives. In this context, the present study aimed at analyzing the disclosure of food additives associated with gut dysbiosis in the labels of products commercialized in the Uruguayan market. A cross-sectional survey of packaged products commercialized in nine supermarkets was conducted between August and September 2021. All packaged processed and ultra-processed products available in each data collection site were surveyed using a cellphone app. The information available on the labels was manually extracted and the disclosure of food additives was analyzed using a computer assisted approach. Results showed that 38.1% of the products disclosed at least one food additive associated with gut dysbiosis. Disclosure was most frequent in ice-cream and popsicles, beverages, meat products and analogues, desserts, and fats, oils and fat and oil emulsions. Potassium sorbate was the individual additive associated with gut dysbiosis most frequently disclosed on the labels, followed by mono- and di-glycerides of fatty acid, sucralose, carboxymethylcellulose, acesulphame potassium, carrageenan, and sodium benzoate. These food additives frequently co-occurred and network analysis enabled the identification of patterns of co-occurrence. Taken together, results from the present work suggest the need to conduct additional research to assess the intake of food additives associated with gut dysbiosis at the population level, as well as to evaluate potential synergistic effects of food additives.

Consumption of critical nutrients and sweeteners related to the risk of chronic diseases in the population of Antioquia, according to the degree of food processing / Consumo de nutrientes críticos y edulcorantes relacionados con el riesgo de enfermedades crónicas en la población antioqueña, según grado de procesamiento de los alimentos

ABSTRACT OBJECTIVE To analyze the consumption of critical nutrients and other sweeteners, according to the degree of food processing in the population of Antioquia. METHODS Cross-Sectional Study. The dietary intake of 4,382 participants of the Perfil Alimentario y Nutricional de Antioquia 2019 (Antioquia Food and Nutrition Profile 2019) was evaluated. Processed foods (PF) and ultra-processed products (UPP) reported by 24-hour recall were classified according to the Nova system. The Nutrient Profile Model (NPM) of the Pan American Health Organization (PAHO) was used. The amount of PF and UPP consumed with excess of critical nutrients related to chronic diseases (CD) was measured. The difference in average intake, the prevalence of excess intake, and the likelihood of inadequacy between groups with and without excess dietary content were assessed. RESULTS Nearly 50% of the PF and UPP consumed had excess in at least one critical nutrient. The population consumed daily one or more products with excess in free sugar (73.3%), total fat (75.2%), saturated fat (77.0%), sodium (83.9%), and/or sweeteners (36.8%). Those who consumed products with excessive amounts had a higher intake of total fat (> 5.8%); saturated fat (> 3.8%); and sodium (> 698.7 mg) in adults and adolescents, in children 5-10 years (> 659.2 mg), and in children under 5 years (> 498 mg). Those who consumed products with excessive amounts presented the greatest possibilities of dietary inadequacy. CONCLUSION The population of Antioquia that consumes PF and UPP with excessive amounts of free sugars, total fat, saturated fat, sodium, and/or sweeteners presents an unbalanced diet. Reducing the consumption of these products and returning to a natural and/or minimally processed diet may be an effective strategy to achieve the nutrient intake recommendations prioritized by PAHO in the population of Antioquia.

RESUMEN OBJETIVO Analizar el consumo de nutrientes críticos y otros edulcorantes, según el grado de procesamiento de los alimentos en la población Antioqueña. MÉTODOS En este estudio transversal, se evaluó el consumo alimentario de 4,382 participantes del Perfil Alimentario y Nutricional de Antioquia 2019. Los alimentos procesados (AP) y productos ultraprocesados (PUP) informados por recordatorio de 24 horas se clasificaron según sistema Nova. Se usó el Modelo de Perfil de Nutrientes (MPN) de la Organización Panamericana de la Salud (OPS). Se midió la cantidad de AP y PUP consumidos con exceso en nutrientes críticos, relacionados con las enfermedades crónicas (EC). Se evaluó la diferencia en el consumo promedio, la prevalencia del consumo excesivo, y las posibilidades de inadecuación entre los grupos que tenían una dieta con y sin contenido excesivo. RESULTADOS Cerca del 50% de los AP y PUP consumidos presentaba exceso en al menos un nutriente crítico. La población consumió diariamente uno o más productos con exceso en azúcar libre (73.3%), grasa total (75.2%), grasa saturada (77.0%), sodio (83.9%) y/o edulcorantes (36.8%). Quienes consumían productos con cantidades excesivas tenían una mayor ingesta de grasas totales (> 5.8%); grasas saturadas (> 3.8%); y sodio (> 698.7 mg) en adultos y adolescentes, en niños de 5-10 años (> 659.2 mg), y en menores de 5 años (> 498 mg). Quienes consumieron productos con cantidades excesivas presentaron las mayores posibilidades de inadecuación en la dieta. CONCLUSIÓN La población antioqueña que consume AP y PUP con cantidades excesivas de azúcares libres, grasas totales, grasas saturadas, sodio y/o edulcorantes, presenta una dieta desbalanceada. Reducir el consumo de estos productos y volver a una dieta natural y/o mínimamente procesada puede ser una estrategia efectiva para alcanzar las recomendaciones de ingesta de nutrientes priorizados por OPS en la población antioqueña.

Validation of the NOVA score for the consumption of ultra-processed foods by young women of Medellín, Colombia.

Ultra-processed foods (UPFs) are associated with deterioration in dietary quality and the development of chronic diseases. The NOVA score, developed in Brazil to assess UPF consumption quickly and inexpensively, is adapted and validated here using a sample of 203 young women from Medellín, Colombia. Food consumption was evaluated using 24-hour dietary recall and with the NOVA-UPF score. Food items were classified using the NOVA categories. The energy consumed from UPFs and its percentage of the total energy consumed was estimated. The association between the NOVA-UPF score and the percentage of energy from UPF (%UPF/E) was evaluated. Both variables were categorized into quintiles and concordance was estimated using prevalence and bias-adjusted kappa (PABAK). A regression model was used to assess the association between the NOVA-UPF score and critical nutrients. The mean NOVA-UPF score among study participants was 4.5, with 27% of the total energy they consumed coming from UPFs. There was a positive, linear association between the NOVA-UPF score and %UPF/E (p < 0.001) and substantial agreement (PABAK = 0.75) in the classification of participants between UPF energy quintiles and NOVA-UPF score quintiles. The NOVA-UPF score was positively and significantly associated with sodium, total fat, and saturated fat intake. We conclude that the adapted NOVA-UPF score may help monitor the consumption of UPFs among young women in Medellín.

A Descriptive Qualitative Study of the Perceptions of Regulatory Authorities, Parents, and School Canteen Owners in the South of Ecuador about the Challenges and Facilities Related to Compliance with the National Regulation for School Canteens.

The prevalence of overweight and obesity in the Ecuadorian school population continues to increase. An important factor in children's nutrition is the food offered in school canteens. The objective of this study was to explore the perceptions of the challenges faced by and facilities of school canteens in the provinces of southern Ecuador in terms of complying with national regulations. For this qualitative descriptive study, semi-structured interviews were conducted in 2021 with six school canteen owners, six school directors, five health experts, and seven parents of children attending school from three provinces, Cañar, Azuay, and Morona Santiago, in Ecuador. The data were transcribed and subsequently analyzed in ATLAS ti. The participants indicated several challenges to comply with the regulations of school canteens, such as the expenses generated by them, the lack of control of street food vendors in the surroundings of the schools, and the lack of trained personnel. Regarding the facilities, they highlighted that the regulation for cleaning and hygiene are more easily fulfilled. Standards and control of the food stipend in school canteens are required to ensure a supply of healthy food for the children. Multiple challenges and strategies are proposed to improve the eating habits of the school population and to improve the nutrition of schoolchildren.

Challenges around Child-Feeding Practices with 'Comida Chatarra': A Qualitative Study to Understand the Role of Sociocultural Factors in Caregiver Feeding Decisions.

A massive incorporation of ultra-processed products into young children's diets worldwide and in Mexico has been documented. The aim of this study is to understand the role of sociocultural factors in principal caregivers' decisions to give a type of ultra-processed food to children under age five, called 'comida chatarra' ('junk food' in English), usually includes sugar-sweetened beverages, sweet and salty snacks, and sweet breakfast cereals. We conducted a descriptive, observational qualitative study. The research was conducted in urban and rural communities in two Mexican states. Twenty-four principal caregivers were equally distributed between the two states and types of communities. They were interviewed in person. Phenomenology underpinned this study. Results highlight the preponderant role of culture in food choices and feeding practices with junk food. Local culture influences child-feeding with ultra-processed products through social norms, knowledge, or socially constructed attitudes. These social norms, built in the context of abundant ultra-processed products and omnipresent marketing, 'justify' children's consumption of junk food. They acquire these products from the principal caregivers, family members, and neighbors, among others, who reward and pamper them. These actors also define what amount (small amounts) and when (after meals as snacks) children are given these products. Cultural factors must be considered in the development of effective public policies and programs that aim to change the culture around ultra-processed products among children and avoid their consumption.

The possible role of increased consumption of ultra-processed food products in the development of frailty: a threat for healthy ageing?

Frailty, a multifactorial ageing-related syndrome characterised by reduced resistance to stressors and possibly associated with low-grade systemic inflammation, results in negative health outcomes and compromises healthy ageing. There is a growing body of evidence on the relationship between dietary habits, low-grade systemic inflammation and the risk of frailty. Consumption of dietary ultra-processed products (UPP) could negatively contribute to these conditions. In this article, we intend to (i) discuss the role that UPP might have on the development of frailty considering the inflammatory potential of this type of food and (ii) to raise awareness on deleterious effects of excess UPP intake in the development of adverse health outcomes, in particular, frailty and compromised healthy ageing. UPP are industrial formulations whose nutrient profile has been associated with inflammation and altered gut microbiota. Besides, diets with a greater presence of unprocessed foods and antioxidants have been linked to the reduction of oxidative stress and the expression of inflammatory biomarkers. Because inflammation is believed to be a contributing factor in the development of frailty, it is possible that UPP would contribute to the onset or increase of this condition. Importantly, the increasing consumption of UPP in younger populations might pose a greater risk to the development of compromised healthy ageing in the long term.

Efectos de la frecuencia de consumo de alimentos ultraprocesados y su asociación con los indicadores del estado nutricional de una población económicamente activa en México

RESUMEN El objetivo de este estudio fue determinar la relación entre consumo de alimentos ultraprocesados y los indicadores del estado de nutricional de una muestra de población económicamente activa en México. Se realizó un estudio transversal en individuos de ambos sexos (18 a 60 años, n=150). Para la obtención de datos antropométricos de la población y de composición corporal, se utilizó un equipo de bioimpedancia. Además, se aplicó un cuestionario de frecuencia de consumo de alimentos ultraprocesados (previamente validada) para la evaluación dietética. Los resultados de los indicadores de estado nutricional demostraron que el 80% de la población estudiada presentó obesidad y sobrepeso; el 88,7% tuvo un % de grasa alto; y el 75,3% presentó riesgo metabólico alto. Con respecto a la evaluación dietética, el grupo de alimentos de ultraprocesados con alto contenido de azúcares simples fue el de mayor consumo (47%, 10,4 veces por semana). Los resultados del análisis de correlación de Pearson, indicaron que existe una correlación negativa significativa entre la edad y el consumo en cuatro de cinco grupos de alimentos ultraprocesados. Finalmente, se encontró que la muestra presenta riesgos de salud importantes que pueden afectar su calidad de vida y productividad. Se deben implementar estrategias a corto plazo de mejora de hábitos de alimentación y estilo de vida saludables en este sector de la población tan importante.

ABSTRACT This work aimed to correlate ultra-processed product consumption and nutritional status in a sample of the Mexican labor force population. A cross-sectional study assessed subjects from both genders (18 to 60 years, n=150). Bioimpedance equipment was used to obtain anthropometric measurements and body composition parameters. Moreover, a previously validated frequency questionnaire of ultra-processed foods was used to obtain dietetic data. Results from the nutritional status evaluation indicated that 80% of the sample was obese or overweight; 88.7% had high total fat mass percentage, and 75.3% had high metabolic risk. Regarding the dietetic evaluation, ultra-processed products with high sugar content were the most consumed (47%, up to10.4 times per week). Furthermore, the Pearson correlation analysis results showed a significant negative correlation between age and consumption in four of the five ultra-processed product groups evaluated. Therefore, there is a need to implement internal strategies to diminish the consumption of ultra-processed products and improve healthy food choices and physical activity of the sample to avoid quality of life deterioration and reduce economic losses in this sector.

Evaluation of the Accurateness of the Nutritional Labels of Processed and Ultra-Processed Products Available in Supermarkets of Ecuador.

Nutrition labeling is a public health tool that allows consumers to choose healthier foods and beverages. For this reason, there are protocols in place to monitor the food environment. The purpose of this study was to evaluate the consistency of nutrition labeling on packages for processed and ultra-processed products (UPPs) found at the main supermarkets in Cuenca, Ecuador. We conducted a descriptive cross-sectional study in which we identified label components on the packages of 1725 foods and beverages-including the nutrition table, statement on sweeteners, ingredient list, and the traffic light (TL) label-and determined the degree of consistency between the indicators reported on the traffic light label and those obtained from the information in the nutrition table. We found that 24% of products had inconsistencies in the traffic light label, and 10.9% of products had inconsistencies in the indicator for sugar specifically. The majority of inconsistencies were in the medium indicators for sugar (K = 0.68) and fat (0.75). The products with a medium indicator for sugar had a 1.98 (p < 0.05, 95% CI 1.15, 3.39) times higher chance of having inconsistencies in comparison with the low indicator. Health authorities must create new guidelines to allow for continued monitoring of the nutrition and traffic light labels on products accessible to consumers.

Qualidade de hambúrgueres e linguiças feitos com carne de cordeiros alimentados com grãos de girassol e vitamina E / Quality of hamburger and sausages made with meat from lambs fed sunflower seeds and vitamin E

O objetivo deste trabalho foi avaliar os aspectos qualitativos de hambúrgueres e linguiças feitos com cortes menos nobres da carcaça de cordeiros alimentados com grãos de girassol e vitamina E. A carne do pescoço e das costelas de 32 cordeiros Ile de France abatidos aos 32 kg de peso corporal foi utilizada na confecção dos processados. Os cordeiros foram divididos em quatro tratamentos com oito animais em cada: C – cana-de-açúcar + concentrado; CG – cana-de-açúcar + concentrado com grãos de girassol; CE – cana-de-açúcar + concentrado com 1000 mg vitamina E/ kg de matéria seca (MS) da dieta e CGE – cana-de-açúcar + concentrado com grãos de girassol e 1000 mg vitamina E/kg de MS da dieta. Observou-se interação entre grãos de girassol e vitamina E (P<0,05) para as variáveis pH, cor, maciez e oxidação lipídica dos hambúrgueres e nos valores de luminosidade, teor de amarelo, capacidade de retenção de água e maciez das linguiças. Nas linguiças constatou-se também, diferença (P<0,05) entre os tratamentos com a inclusão de grãos de girassol na dieta para as variáveis, perdas de peso por cocção, teor de vermelho (a*) e oxidação lipídica, sendo estes dois últimos também influenciados (P<0,05) pela inclusão de vitamina E. Os hambúrgueres feitos com carne dos animais alimentados com a dieta controle (C) tiveram maior pH (5,77) e os hambúrgueres e as linguiças do tratamento CGE tiveram maior valor de a* 9,40 e 8,79 e menor valor de oxidação lipídica 4,42 e 2,15 mg malonaldeído/kg de amostra, respectivamente. A maciez foi maior (0,57 kgf/cm2) nas linguiças provenientes de animais do tratamento CG e menor (0,31 kgf/cm2) nas do tratamento CGE que apresentaram maior PPC (23,03%) em comparação com as linguiças do tratamento em que os animais foram alimentados somente com grãos de girassol (17,21%). A carne de animais alimentados com grãos de girassol e vit. E...

The objective of this study was to evaluate qualitative parameters of hamburgers and sausages made with less noble cuts from the carcass of lamb fed sunflower seeds and vitamin E. The processed products were prepared using meat from the neck and ribs of 32 Ile de France lambs slaughtered when the body weight reached 32 kg. Lambs were divided into four treatment groups of eight animals each and fed different diets: SC – sugarcane + concentrate; SCS – sugarcane + concentrate with sunflower seeds; SCE – sugarcane + concentrate containing 1,000 mg vitamin E/kg of dietary dry matter (DM), and SCSE – sugarcane + concentrate with sunflower seeds and 1,000 mg vitamin E/kg of dietary DM. An interaction was observed between sunflower seeds and vitamin E (P<0.05) for pH, color, tenderness and lipid peroxidation of burgers, and for lightness, yellowness, water-holding capacity and tenderness of sausages. Additionally, in sausages, a difference was found (P<0.05) between treatments for cooking loss, redness (a*) and lipid peroxidation with the inclusion of sunflower seeds. The last two parameters were also influenced by the inclusion of vitamin E in the diet (P<0.05). Burgers made with meat from lambs fed the control diet (SC) had a higher pH (5.77), and burgers and sausages of the SCSE treatment had the highest a* value (9.40 and 8.79) and lowest lipid peroxidation (4.42 and 2.15 mg malonaldehyde/kg of sample, respectively). Tenderness was greater (0.57 kgf/cm2) for sausages from animals fed SCS and lower (0.31 kgf/cm2) for sausages of the SCSE treatment. Cooking losses were higher for SCSE sausages (23.03%) compared to sausages from animals fed only sunflower seeds (17.21%). Meat from lambs fed sunflower seeds and vitamin E can be used to make...

Qualidade de hambúrgueres e linguiças feitos com carne de cordeiros alimentados com grãos de girassol e vitamina E / Quality of hamburger and sausages made with meat from lambs fed sunflower seeds and vitamin E

O objetivo deste trabalho foi avaliar os aspectos qualitativos de hambúrgueres e linguiças feitos com cortes menos nobres da carcaça de cordeiros alimentados com grãos de girassol e vitamina E. A carne do pescoço e das costelas de 32 cordeiros Ile de France abatidos aos 32 kg de peso corporal foi utilizada na confecção dos processados. Os cordeiros foram divididos em quatro tratamentos com oito animais em cada: C cana-de-açúcar + concentrado; CG cana-de-açúcar + concentrado com grãos de girassol; CE cana-de-açúcar + concentrado com 1000 mg vitamina E/ kg de matéria seca (MS) da dieta e CGE cana-de-açúcar + concentrado com grãos de girassol e 1000 mg vitamina E/kg de MS da dieta. Observou-se interação entre grãos de girassol e vitamina E (P<0,05) para as variáveis pH, cor, maciez e oxidação lipídica dos hambúrgueres e nos valores de luminosidade, teor de amarelo, capacidade de retenção de água e maciez das linguiças. Nas linguiças constatou-se também, diferença (P<0,05) entre os tratamentos com a inclusão de grãos de girassol na dieta para as variáveis, perdas de peso por cocção, teor de vermelho (a*) e oxidação lipídica, sendo estes dois últimos também influenciados (P<0,05) pela inclusão de vitamina E. Os hambúrgueres feitos com carne dos animais alimentados com a dieta controle (C) tiveram maior pH (5,77) e os hambúrgueres e as linguiças do tratamento CGE tiveram maior valor de a* 9,40 e 8,79 e menor valor de oxidação lipídica 4,42 e 2,15 mg malonaldeído/kg de amostra, respectivamente. A maciez foi maior (0,57 kgf/cm2) nas linguiças provenientes de animais do tratamento CG e menor (0,31 kgf/cm2) nas do tratamento CGE que apresentaram maior PPC (23,03%) em comparação com as linguiças do tratamento em que os animais foram alimentados somente com grãos de girassol (17,21%). A carne de animais alimentados com grãos de girassol e vit. E...(AU)

The objective of this study was to evaluate qualitative parameters of hamburgers and sausages made with less noble cuts from the carcass of lamb fed sunflower seeds and vitamin E. The processed products were prepared using meat from the neck and ribs of 32 Ile de France lambs slaughtered when the body weight reached 32 kg. Lambs were divided into four treatment groups of eight animals each and fed different diets: SC sugarcane + concentrate; SCS sugarcane + concentrate with sunflower seeds; SCE sugarcane + concentrate containing 1,000 mg vitamin E/kg of dietary dry matter (DM), and SCSE sugarcane + concentrate with sunflower seeds and 1,000 mg vitamin E/kg of dietary DM. An interaction was observed between sunflower seeds and vitamin E (P<0.05) for pH, color, tenderness and lipid peroxidation of burgers, and for lightness, yellowness, water-holding capacity and tenderness of sausages. Additionally, in sausages, a difference was found (P<0.05) between treatments for cooking loss, redness (a*) and lipid peroxidation with the inclusion of sunflower seeds. The last two parameters were also influenced by the inclusion of vitamin E in the diet (P<0.05). Burgers made with meat from lambs fed the control diet (SC) had a higher pH (5.77), and burgers and sausages of the SCSE treatment had the highest a* value (9.40 and 8.79) and lowest lipid peroxidation (4.42 and 2.15 mg malonaldehyde/kg of sample, respectively). Tenderness was greater (0.57 kgf/cm2) for sausages from animals fed SCS and lower (0.31 kgf/cm2) for sausages of the SCSE treatment. Cooking losses were higher for SCSE sausages (23.03%) compared to sausages from animals fed only sunflower seeds (17.21%). Meat from lambs fed sunflower seeds and vitamin E can be used to make...(AU)

Comparative Analysis of the Classification of Food Products in the Mexican Market According to Seven Different Nutrient Profiling Systems.

Nutrient profiling systems (NPS) are used around the world. In some countries, the food industry participates in the design of these systems. We aimed to compare the ability of various NPS to identify processed and ultra-processed Mexican products containing excessive amounts of critical nutrients. A sample of 2544 foods and beverages available in the Mexican market were classified as compliant and non-compliant according to seven NPS: the Pan American Health Organization (PAHO) model, which served as our reference, the Nutrient Profiling Scoring Criterion (NPSC), the Mexican Committee of Nutrition Experts (MCNE), the Health Star Rating (HSR), the Mexican Nutritional Seal (MNS), the Chilean Warning Octagons (CWO) 2016, 2018 and 2019 criteria, and Ecuador's Multiple Traffic Light (MTL). Overall, the proportion of foods classified as compliant by the HSR, MTL and MCNE models was similar to the PAHO model. In contrast, the NPSC, the MNS and the CWO-2016 classified a higher amount of foods as compliant. Larger differences between NPS classification were observed across food categories. Results support the notion that models developed with the involvement of food manufacturers are more permissive than those based on scientific evidence. Results highlight the importance of thoroughly evaluating the underlying criteria of a model.

Los alimentos y bebidas ultra-procesados que ingresan a Colombia por el tratado de libre comercio: ¿influirán en el peso de los colombianos? / Ultra-processed foods and beverages products entering Colombia through international trade agreements: Will they have an impact on the weight of colombians?

Ultra-processed products are characterized by high contents of sugar, saturated fat and sodium. These products are entering the Colombian market through free trade agreements. One concern related to their consumption is the impact on weight gain and comorbidities associated with overweight and obesity, as well as changes in cultural habits and food sovereignty Scientific evidence has documented that consumption of ultra processed products contributes to chronic disease, thus increasing health care costs of treatment and rehabilitation. We must implement public policies that protect and inform the consumer, increasing the access and the right to a healthy diet, while reducing consumption of ultra-processed products such as sugar sweetened beverages and snacks. Inter-sectorial strategies are needed to face the potential purchasing and consumption patterns changes, promoting the development of food systems that recognize local dynamics of production. Increase control over the type and quality of ultra-processed products that are entering the country, and promote actions, along with food and nutrition education are also needed.

Los alimentos ultra-procesados se caracterizan por su alto contenido de azúcares, grasas saturadas y sodio. Estos alimentos están ingresando a Colombia por los Tratados de Libre Comercio (TLC). Una preocupación de su consumo es el impacto en la ganancia de peso progresiva y las comorbilidades asociadas al sobrepeso y la obesidad, así como el cambio de hábitos culturales y la soberanía alimentaria. La evidencia científica destaca que estos alimentos pueden generar enfermedades crónicas lo que incrementa los costos sanitarios debido al tratamiento y rehabilitación. Es necesario formular políticas públicas que protejan y orienten al consumidor, facilitando el acceso y el derecho a una alimentación saludable y mitigando el consumo de productos ultra-procesados como las bebidas azucaradas y los empaquetados. Se requieren estrategias y actores intersectoriales para hacer frente a los posibles cambios de compra y consumo, promover el desarrollo de sistemas alimentarios que reconozcan las dinámicas locales de producción. Realizar vigilancia y control sobre los productos ultra-procesados que ingresan al país y promover acciones de educación alimentaria y nutricional.

Ultra-processed products are becoming dominant in the global food system.

The relationship between the global food system and the worldwide rapid increase of obesity and related diseases is not yet well understood. A reason is that the full impact of industrialized food processing on dietary patterns, including the environments of eating and drinking, remains overlooked and underestimated. Many forms of food processing are beneficial. But what is identified and defined here as ultra-processing, a type of process that has become increasingly dominant, at first in high-income countries, and now in middle-income countries, creates attractive, hyper-palatable, cheap, ready-to-consume food products that are characteristically energy-dense, fatty, sugary or salty and generally obesogenic. In this study, the scale of change in purchase and sales of ultra-processed products is examined and the context and implications are discussed. Data come from 79 high- and middle-income countries, with special attention to Canada and Brazil. Results show that ultra-processed products dominate the food supplies of high-income countries, and that their consumption is now rapidly increasing in middle-income countries. It is proposed here that the main driving force now shaping the global food system is transnational food manufacturing, retailing and fast food service corporations whose businesses are based on very profitable, heavily promoted ultra-processed products, many in snack form.

Avaliação microbiológica de vegetais folhosos in natura e os minimamente processados / Microbiological of vegetable evaluation in natura and minimally processed

Os produtos hortícolas minimamente processados sofrem no seu processo as operações como lavagem, classificação, corte, descascamento, fatiamento, descaroçamento, que podem ser usadas antes do branqueamento no processamento convencional. Eles são pré-preparados e imediatamente destinados aos consumidores, podendo apresentar alta contaminação devido as lesões dos tecidos, bem como o aumento do seu potencial de deterioração, e ao alto teor de umidade em que são acondicionados. O objetivo deste trabalho foi realizar uma avaliação microbiológica comparativa de vegetais in natura e os minimamente processados comercializados em hipermercados da cidade de Ribeirão Preto. As amostras de alfaces (Lactuca sativa) foram analisadas microbiologicamente utilizando meios adequados para identificação dos microrganismos. Foram encontrados Escherichia coli, Serratia sp, Enterobacter sp, klebsiella oxytoca, Staphylococcus sp na amostra da alface processada (amostra I) e Klebsiella oxytoca, Klebsiella penumoniae, Enterobacter sp, Citrobacter sp na amostra não processada (amostra II). O Número Mais Provável (NMP) para a amostra minimamente processada foi ≥2,4x10² UFC / g e 2,1 x 10 UFC/g para a contagem de microrganismos provenientes de caldo lactosado (CL) e meio EC respectivamente. Na amostra não processada encontramos < 3 UFC /g nos meios caldo lactosado (CL) e EC. Os números de microrganismos obtidos indicam que o alimento da amostra I estava impróprio para o consumo, pois apresentaram-se acima do permitido pela Resolução n. 12, 02 de janeiro de 2001, da Agência Nacional de Vigilância Sanitária. Podemos sugerir que o processamento realizado sem as condições ideais de sanitização levou a maior contaminação microbiana.(AU)

Minimally processed horticultural products are submitted in the process to the operations of laudering, classification, cutting, peling, slicing, removing seeds, that can be used before branqueament in the conventional processing. They are previously prepared and immediately destined to the consumers, presenting high contamination due totissues injured and in the high level of humidity where they are conditioned, increasing its potential of deterioration. The objective of this work was to carry a comparative microbiological evaluation of vegetable commercialized in natura and minimally processed in hypermarket of Ribeirão Preto city. The samples of lettuces (Lactuca sativa) were analyzed microbiologically using media convenient for identification of the microorganisms. It was found Escherichia coli, Serratia sp, Enterobacter sp, Klebsiella oxytoca, staphylococcus sp in the sample of the processed lettuce (sample I) and Klebsiella oxytoca, Klebsiella pneumoniae, Enterobacter sp, Citrobacter sp in the sample not processed (sample II). The Most Probable Number (MPN) technique for sample minimally processed was :? 2,4 x 102 UFC/ g and 2,1 x 101 UFC/ g to the microorganisms provenient from Lactose broth (CL) and EC broth (EC) respectively. In sample not minimally processed it was found < 3 UFC/g in CL and EC broths. The numbers ofmicroorganisms obtained indicated that the sample I was improper for the consumption and therefore wereabove of determined for the Resolution no. 12, of 02 of January of 2001 from Agência Nacional de VigilânciaSanitária. We could suggest that the processing carried through without the ideal conditions of sanitization induce higher levels of microbial contamination. (AU)