Processing Flashcards by Unknown Unknown

What is processed food

Any food that has been altered from its natural state

How well did you know this?

Not at all

Perfectly

Why is food processing useful

Increasing shelf life
Nutrient quality
Waste

75% of food supplies

Food demand expected to rise by 60% in 50 years

How well did you know this?

Not at all

Perfectly

Explain preservation as a benefit of food processing

E.g pasteurisation, heat treatment for shelf life, canning, pickling, salting

Shipping, waste

How well did you know this?

Not at all

Perfectly

Explain food processing as benefit of food processing

Washing, pasteurising, drying, freezing

Less illness

How well did you know this?

Not at all

Perfectly

Explain variety as a benefit

Milling grains, add flavour, colour, fortification

How well did you know this?

Not at all

Perfectly

Convenience

Quicker

How well did you know this?

Not at all

Perfectly

Nutrition as a benefit of food processing

Fortification, reduce deficiencies , certain dietary needs

How well did you know this?

Not at all

Perfectly

Give an example of mandatory fortification

Non whole meal flour with folic acid from the end of 2026

Prevent birth defects, baseline intake, unplanned pregnancy

How well did you know this?

Not at all

Perfectly

What are the drawbacks of food processing

Nutrient loss and structural changes

Additives and preservatives

Increased sodium, sugar and unhealthy fats

How well did you know this?

Not at all

Perfectly

Explain nutrient loss and structural changes food processing

Degrade heat sensitive vitamins and minerals

Strip essential nutrients with refining

Changes to food matrix

How well did you know this?

Not at all

Perfectly

Explain additives and preservatives as a drawback of food processing

Sensitivity and allergy

How well did you know this?

Not at all

Perfectly

Explain contamination as a drawback of food processing

Bacterial mould chemicals if not properly controlled

Product recalls

How well did you know this?

Not at all

Perfectly

Explain environmental impact as a drawback of food processing

Air and water pollution, greenhouse gases

Package

How well did you know this?

Not at all

Perfectly

Explain chemicals in food packaging as a drawback of food processing

BPA

Cv diseases
Type 2 diabetes
Cancer
Changes in immune function

How well did you know this?

Not at all

Perfectly

What is group 1 on NOVAs diet classification

Unprocessed or minimally processed

Fresh, dry, frozen vegetables, fruit, grains, legumes, meat, fish, eggs….

Processing involves removal of inedible or unwanted parts, no additions

How well did you know this?

Not at all

Perfectly

What is group 2 on NOVAS diet classification system

Processed culinary ingredients

Plant oils, animal fats, maple syrup, sugar, honey and salt

Substances derived from group 1 foods or from nature by processes including pressing, refining, grinding, millling and drying

What is group 3 on the NOVAs diet classification system

Processed

Canned or pickled veg, meat
Wine beer, cider

Processing foods from group 1 or 2 with the addition of oil, salt or sugar by means of canning, pickling, curing, smoking or fermentation

What is group 4 processed foods

Ultra processes

Ssbs sweet and savoury packaged snacks, reconstituted meat, frozen dishes, soup

Formulations made from a series of processing including extraction and chemical modification, include very little intact group 1 foods

Explain fruit juice and processing

Fresh or pasteurised fruit and vegetable juices with no added sugars, sweeteners or flavours are group 1

What do systematic reviews and meta analysis tell us about ultra processed food and non communicable diseases

Meta analysis: Higher intake of UPF associated with greater risk of obesity, all cause mortality, metabolic syndrome and depression

Systematic reviews; t2d, ins, cvd risk, cancer (not all)

Issues with causality other factors

What are limitations of observational studies on UPF uptake

use of non validated food frequency questionnaires e.g bread intake, not what level of processing
association vs causation, lack indications of underlying mechanisms driving relationships
potential confounding factors: UPF often linked with higher intake of energy, fat ect also sedentary lifestyle, confound results

Explain evidence linking UPF and excess calorie intake and weight gain

Inpatient group with UPF diet 500kcal higher

Increased body weight, opposite in unprocessed

Not real world

But limiting UPF may reduce obesity

Explain potential mechanisms linking UPF to cvd

Can change matrix and structure of food

Lipid and glucose in food
Inflammation o
Oxidative stress
Hypertension
Gut bacteria
Sweeteners
Obesity

Need more research on increased risk, is it just fat sugar salt content or UPF itself

Explain “not all upfs” are equal

Can be UPF but nutrient dense
Cost of living

What did the EPIC cohort study show

Associations betweeen subgroups of upfs and risk of cancer cardiometabolic multimorbidity Different subgroups = different risks Artificially and SSBs, animal based = increased risk

Explain processed foods and international policies

Limit and set targets to reduce ultra processed food

Explain the SACN statement on processed foods and health

Consumption may be an indicator of other unhealthy dietary patterns Associations are concerning Limitations with NOVA system Evidence needs to be treated with caution

What is food reformulation

Redesigning an existing processed food product with the objective of making it health Can target specific nutrients and processed foods

Outline food reformation strategies

Potential to improve dietary intakes by changing the composition of food without changing consumers eating habits or food choices Consumer acceptance = effectiveness in changing dietary intakes Reduce salt, sugar, sat fat, energy content, increase fibre

What are food environments

Food environments are a combination of the 'spaces' in which people make decisions about food, and the foods and drinks that are made available, accessible, affordable and desirable in those spaces.

Explain food environment

A global issue - non communicable diseases such as cardiometabolic diseases are leading causes of death all round. Influenced by lifestyle factors Healthy food environment shown to be a stronger driver of healthy eating that promotion or healthy eating Reformulation can play key role in improving food environments

What are the challenges of food reformation

Technical challenges, e.g same taste Cost Consumer acceptance = must balance co Sumer demand and public health - “ choice editing” choices that steer customers toward healthier options

What is silent reformation

Gradual, subtle changes without explicitly telling Over time

What has research shown about reformulated products

Generally accepted and purchased

Outline research on salt

- 6g/day recommend -4/5 salt we consume already on food - cause high blood pressure -reformulation lead to significant decrease, 0.57g per day

What are industrially produced trans fatty acids

Created by adding hydrogen to unsaturated vegetable oils Turns liquid into more solid at room temp, better for cooking and shelf life

What are the health effects of industrially produced trans fatty acids

Originally to reduce saturated fat intake, these are actually worse Increase ldl cholesterol Reduce hdl good cholesterol Associated with increased risk chd SACN recommended limit to less that 2% Recent mean population consumes 0.5% Reformulation helps reduce intake

What is the impact of reformulation initiatives on cv

Studies in trans fatty and sodium 4/5 - reduced morbidity and mortality from cvds

What is needed to improve public health

Multifaceted approach Alongside reformulation Taxes Marketing Front pack labelling Food environment changes that improve affordability, availability and demand. For whole and minimally processed fooods Eduction