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Nutrients
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Ultra-Processed Food and Human Health
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Ultra-Processed Food and Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (5 May 2024) | Viewed by 2895

Special Issue Editors

Dr. Nathalie Kliemann

E-Mail Website
Guest Editor
1. Cancer Prevention Research Group, Department of Research, CEPON (Centro de Pesquisas Oncológicas de Santa Catarina), Florianopolis, Brazil
2. Lifestyle Exposure and Interventions Team, International Agency for Research on Cancer, World Health Organization, IARC/WHO, Lyon CEDEX 08, France
Interests: dietary intake; lifestyle behaviours; food processing; obesity; cancer prevention; behaviour change intervention
Prof. Dr. Inge Huybrechts

E-Mail Website
Guest Editor
Lifestyle Exposure and Interventions Team, International Agency for Research on Cancer, World Health Organization, IARC/WHO, Lyon CEDEX 08, France
Interests: dietary intake; lifestyle behaviours; food processing; obesity; cancer prevention; behaviour change intervention

Special Issue Information

Dear Colleagues,

There is growing evidence linking the consumption of ultra-processed foods (UPFs) to adverse health outcomes. UPFs are invariably obesogenic and are often characterized by higher energy density, lower nutritional quality and the presence of additives and contaminants derived from food packaging and compounds formed during production, processing, and storage. In this context, a Special Issue summarizing recent data about the relationship of ultra-processed foods and human health, with a special focus on potential biological mechanisms and pathways, is of significant interest and clinical value. Epidemiological studies linking the consumption of UPF to noncommunicable chronic disease risk are also valuable and may inform public health policy targeting the promotion of fresh or minimally processed foods.

Our ambition in this Special Issue is to provide new insights into understanding the role of ultra-processed foods on adverse health outcomes. We encourage authors to submit their original research on this fascinating topic.

Dr. Nathalie Kliemann
Prof. Dr. Inge Huybrechts
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food processing
  • dietary patterns
  • health outcomes
  • biological pathways
  • epidemiology
  • ultra-processed foods

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Published Papers (2 papers)

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Research

12 pages, 972 KiB  
Article
Ultra-Processed Food Consumption as a Risk Factor for Gastrointestinal Cancer and Other Causes of Mortality in Southern Italy: A Competing Risk Approach
by Angelo Campanella, Rossella Tatoli, Caterina Bonfiglio, Rossella Donghia, Francesco Cuccaro and Gianluigi Giannelli
Nutrients 2024, 16(13), 1994; https://doi.org/10.3390/nu16131994 - 23 Jun 2024
Viewed by 1345
Abstract
Background: Ultra-Processed Foods (UPFs) are increasingly consumed worldwide, even in regions with strong dietary traditions like the Mediterranean and can play a crucial role in the development of chronic diseases, including cancer. This population-based prospective cohort study investigates the association between UPF consumption [...] Read more.
Background: Ultra-Processed Foods (UPFs) are increasingly consumed worldwide, even in regions with strong dietary traditions like the Mediterranean and can play a crucial role in the development of chronic diseases, including cancer. This population-based prospective cohort study investigates the association between UPF consumption and gastrointestinal cancers and other causes of mortality in Southern Italy. Methods: Data were collected from 4870 participants in the MICOL and NUTRIHEP cohorts. The EPIC questionnaire was used to elicit information on food and drink consumption and UPFs were categorized by degree of processing according to the NOVA classification. Cox proportional hazards regression and competing risk models were employed for statistical analysis. Results: UPF consumption was positively associated with all-cause mortality: participants in the 3rd UFP quartile, as compared to the lowest, had a 27% higher risk of death (SHR 1.27 95% CI, 1.03; 1.57), while in the highest quartile as compared to the lowest, the risk was 34% higher (SHR 1.34 95% CI, 1.00; 1.79). Higher UPFs intake was also correlated with an increased gastrointestinal cancers mortality risk, especially the 2nd (SHR 1.65, 95% CI: 1.01; 2.71) and 4th quartile (SHR 3.14 95% CI: 1.56; 6.32), with a dose-dependent effect. For the other cancers, a SHR 1.61 (95% CI 1.03; 2.54) was observed for the 3rd quartile. Conclusions: Our results reinforce the link between UPF consumption and cancer risk, emphasizing the urgent need for interventions targeting dietary patterns. Full article
(This article belongs to the Special Issue Ultra-Processed Food and Human Health)
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14 pages, 728 KiB  
Article
Assessing the Impact of Religion and College Life on Consumption Patterns of Ultra-Processed Foods by Young Adults: A Cross-Sectional Study
by Silvia Navarro-Prado, Jacqueline Schmidt-RioValle, Ángel Fernández-Aparicio, Miguel Ángel Montero-Alonso, Javier S. Perona and Emilio González-Jiménez
Nutrients 2024, 16(11), 1619; https://doi.org/10.3390/nu16111619 - 25 May 2024
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Abstract
(1) Background: University students, often constrained by time and influenced by socio-economic factors such as culture and religion, frequently adopt diets centred on ultra-processed foods (UPFs), increasing the risk of long-term non-communicable diseases. This study aimed to assess UPF consumption among Spanish university [...] Read more.
(1) Background: University students, often constrained by time and influenced by socio-economic factors such as culture and religion, frequently adopt diets centred on ultra-processed foods (UPFs), increasing the risk of long-term non-communicable diseases. This study aimed to assess UPF consumption among Spanish university students and explore the potential impact of religion and the academic year on their eating habits. (2) Methods: In a cross-sectional study of 257 university students aged 18–31, UPF consumption was assessed using NOVA food classification at the academic year’s start and end. Chi-square and Wilcoxon tests analysed UPF consumption changes, while binary logistic regression identified associations between religion and weekly UPF consumption. (3) Results: Muslim students had a consumption of industrial bakery products almost five times [95% CI: 2.694–9.259] higher than that observed among Christians. Similar data were observed for artificial juice consumption (OR = 3.897, 95% CI = 2.291–6.627) and candy consumption (OR = 3.724, 95% CI = 2.051–6.762). Moreover, a greater percentage of calories and grams of saturated fats from UPFs was observed for Muslims at the end of the study. (4) Conclusions: Highlighting the impact of religion on UPF consumption among students underscores the necessity of monitoring and intervening in dietary habits to prevent undesirable long-term complications such as cardiovascular diseases. Full article
(This article belongs to the Special Issue Ultra-Processed Food and Human Health)
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