China
Africa
Explore chapters and articles related to this topic
Introduction to Cancer, Conventional Therapies, and Bionano-Based Advanced Anticancer Strategies
Published in D. Sakthi Kumar, Aswathy Ravindran Girija, Bionanotechnology in Cancer, 2023
Overall dietary patterns, as well as specific components of the diet, have been studied to deduce their relation to cancer risk. A diet rich in animal fat has shown to be a risk factor for prostate cancer. Particularly, a large intake of alpha-linolenic acid and a low intake of linoleic acid, which is a common combination in red meat and certain dairy products, appear to increase the risk [45]. Other studies suggest that hyperinsulinemia may increase the risk of certain cancers [46]. Diabetic patients have more risk of cancers, such as pancreas, liver, and endometrium, throughout their lives [47]. Studies have also shown that unhealthy dietary patterns have been found to have an association with cancer development. In addition, ultra-processed foods are associated with an increased risk of breast cancer [48].
Cancer
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
For reduced cancer risk, the recommendation to limit processed foods targets the influence of these foods on weight gain. Studies show that ultra-processed foods that are high in added sugars, fat, or refined grains promote weight gain, overweight, and obesity when consumed frequently or in large portions (Moradi et al., 2021; Rouhani et al., 2016; World Cancer Research Fund/American Institute for Cancer Research, 2018). Together, these beverages and foods provide concentrated calories, often in portions or forms that don’t induce satiety, and negatively influence metabolic risk and tendency toward abdominal adiposity (Monteiro et al., 2019; Mozaffarian, 2016). Limiting these choices helps reduce cancer risk by contributing to reaching and maintaining a healthy body weight.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Refined carbohydrates are found abundantly in manufactured foods, such as breads and pastas made from refined flour, white rice, donuts, cakes, pastries, soda, juice, candy, crackers, and beverages, which often fall into the ultra-processed food category. In processing, these foods have beneficial components removed (i.e., outer bran of grain), and less health-promoting components added (i.e., fat and sugar), usually to change texture, taste, or shelf stability. These processing techniques make refined carbohydrates relatively high in energy, added fats, sugars, and sodium, and low in healthful nutrients. These processing techniques result in food products that are very palatable, making it easy for the hedonic centers of the body to override homeostatic satiety signaling.30 Refined carbohydrate intake is positively associated with negative health benefits and increased risk of several chronic diseases.31
The association of ultra-processed food consumption with adult mental health disorders: a systematic review and dose-response meta-analysis of 260,385 participants
Published in Nutritional Neuroscience, 2023
Seyadeh Narges Mazloomi, Sepide Talebi, Sanaz Mehrabani, Reza Bagheri, Abed Ghavami, Mahsa Zarpoosh, Hamed Mohammadi, Alexei Wong, Michael Nordvall, Mohammad Ali Hojjati Kermani, Sajjad Moradi
Ultra-processed foods on a global scale have rapidly replaced fresh meals or unprocessed/minimally processed foods, causing significant disruptions to environmental, socioeconomic, and nutritional dynamics across populations [71]. Depression and anxiety are often described as the result of complex interactions between biological, social, and psychological factors and may help explain the relationship between ultra-processed food intake and mental health disorders. Ultra-processed foods undergo industrial manipulation to prolong shelf life and are often contained in aesthetically pleasing packaging that is ready to be consumed (e.g. prepackaged meals involving minimal or no preparation). Ultra-processed foods are frequently high in caloric density, sodium, refined sugars, and saturated fats, including hydrogenated and trans-fatty acids, a poor source of whole grains and fiber, and have been found to be inversely related to the overall nutritional quality of population diets [72]. Recent results from the Family Study revealed that participants who consumed more ultra-processed foods had lower healthy dietary adherence scores indicating that not only is higher ultra-processed food intake related to lower dietary quality, but itself promoted lower habitual healthy food consumption [73].
Socioeconomic Disparities in the Community Food Environment of a Medium-Sized City of Brazil
Published in Journal of the American College of Nutrition, 2021
Luciene Fátima Fernandes Almeida, Taiane Gonçalves Novaes, Milene Cristine Pessoa, Ariene Silva do Carmo, Larissa Loures Mendes, Andréia Queiroz Ribeiro
There is evidence that increased consumption or acquisition of ultra-processed foods is associated with a greater chance or risk of obesity developing (4). In turn, studies indicate that food consumption and obesity have been associated with the characteristics of the food environment (5–7). In Brazil, a larger variety of sugar-sweetened beverages in food stores around the adults’ residence was associated with the higher consumption of this product (8). Furthermore, a higher intake of ready-to-consume foods, such as ultra-processed ones, was associated with greater availability of establishments with predominant sale of these foods around children’s residences (9). In addition, there is some evidence that the availability of supermarkets, which are hypothesized to increase the consumption of fruits and vegetables, is inversely associated with obesity, while fast food restaurants are directly associated with this outcome (7). These findings corroborate the role of the food environment as a component of the obesogenic environment, which is defined as “the sum of influences that the surroundings, opportunities, or conditions of life have on promoting obesity in individuals or populations” (10).
The whole-food plant-based diet: what does it entail and what lessons can it offer South African dietitians?
Published in South African Journal of Clinical Nutrition, 2021
Mariaan Wicks, Edelweiss Wentzel-Viljoen
Plant-based dietary patterns are becoming increasingly popular due to a variety of reported health benefits.3 A growing body of literature also suggests that shifting towards a more plant-based diet may be one of the most effective actions that an individual can adopt to reduce the negative impacts on the environment.4 The movement towards plant-based eating has brought about new dietary trends, such as semi-vegetarians or flexitarians who occasionally consume meat and poultry and climaterians whose food choices are based on the carbon footprint of foods. Whole vegetable and fruit intake of some South Africans in urban and rural areas is, however, extremely low.5 The increased awareness of and requests for plant-based foods have brought about an assortment of processed plant-based food products, such as plant-based boerewors, hamburgers, fish-style fillets and a variety of “milk” products. Other processed plant-based foods include food products generally classified as unhealthy such as refined grains, potato chips and certain foods and beverages high in added sugar. Nowadays, consumers following a plant-based diet have a wide variety of processed plant-based food products available to choose from; but, the impact on the environment with regard to production, processing, packaging and water use is questionable. The majority of these processed plant-based food products are also classified as ultra-processed foods, making the health benefits of these products uncertain.6 In order to achieve the possible health benefits of plant-based eating and to limit the impact on the environment, emphasis should be placed on whole-food choices.