Review
Biology
Kevin D. Hall
Summary: Thanks to our modern food system, more people now have obesity than suffer from starvation. The transformation of agriculture in the 20th century relied heavily on fossil fuels and led to surplus production of heavily marketed ultra-processed foods. While the increase in per capita food availability resulted in increased food waste, the ultra-processed food environment disproportionately contributed to excess energy intake in genetically susceptible individuals. Coordinated nutrition and agricultural research are crucial to transform the current food system and reduce the prevalence of diet-related diseases.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
(2023)
Article
Public, Environmental & Occupational Health
Thayane C. Lemos, Guilherme M. S. Coutinho, Laiz A. A. Silva, Jasmin B. Stariolo, Rafaela R. Campagnoli, Leticia Oliveira, Mirtes G. Pereira, Bruna E. F. Mota, Gabriela G. L. Souza, Daniela S. Canella, Neha Khandpur, Isabel A. David
Summary: The study found that visual cues of ultra-processed foods trigger higher emotional responses and approach motivation compared to unprocessed/minimally processed foods, influencing individuals' intention to consume ultra-processed foods.
FRONTIERS IN PUBLIC HEALTH
(2022)
Review
Nutrition & Dietetics
Filippa Juul, Georgeta Vaidean, Niyati Parekh
Summary: Ultra-processed foods may impact cardiometabolic health through various mechanisms, involving factors such as nutritional composition, food additives, and physical structure. Processed foods may affect cardiometabolic health through influencing absorption kinetics, satiety, glycemic response, and gut microbiota composition. Further research is needed to clarify the harm associated with the nutritional composition, food additives, physical structure, and other attributes of ultra-processed foods.
ADVANCES IN NUTRITION
(2021)
Review
Food Science & Technology
Sajjad Moradi, Mohammad Hassan Entezari, Hamed Mohammadi, Ahmad Jayedi, Anastasia-Viktoria Lazaridi, Mohammad ali Hojjati Kermani, Maryam Miraghajani
Summary: This study indicates that consumption of ultra-processed food (UPF) is associated with an increased risk of overweight, obesity, and abdominal obesity, with every 10% increase in UPF consumption leading to a 7%, 6%, and 5% higher risk of overweight, obesity, and abdominal obesity, respectively. The findings suggest a positive linear association between UPF consumption and abdominal obesity, as well as a positive linear association with the risk of overweight/obesity in cross-sectional studies and a positive monotonic association in cohort studies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. Pion, Rosemary A. Carvalho, Fernanda M. Vanin
Summary: This study explored the understanding of the term ultra-processed food (UPF) among Brazilian consumers, and found that the term is still confusing for most Brazilians. This indicates the risks of using classification systems and the urgent need to improve consumer understanding.
Article
Nutrition & Dietetics
Luisa Schertel Cassiano, Marco A. Peres, Janaina V. S. Motta, Flavio F. Demarco, Bernardo L. Horta, Cecilia C. Ribeiro, Gustavo G. Nascimento
Summary: This study investigated the association between periodontitis and food consumption among a population in Southern Brazil. The results suggest that "initial" periodontitis is associated with a higher consumption of in natura food, while "moderate/severe" periodontitis is associated with a higher consumption of processed and ultra-processed foods.
Article
Nutrition & Dietetics
Ming Li, Zumin Shi
Summary: Long-term consumption of ultra-processed food is associated with an increased risk of overweight/obesity among Chinese adults.
Article
Cardiac & Cardiovascular Systems
Ariana E. Fernandes, Paula W. L. Rosa, Maria E. Melo, Roberta C. R. Martins, Fernanda G. O. Santin, Aline M. S. H. Moura, Graziele S. M. A. Coelho, Ester C. Sabino, Cintia Cercato, Marcio C. Mancini
Summary: This study aimed to assess the associations between ultra-processed food (UPF) consumption and gut microbiota as well as obesity-related biometric measurements in women. The findings revealed that high UPF consumption was associated with increased risk of obesity and chronic changes in gut microbiota. The results also indicated a positive correlation between UPF consumption and leptin resistance. Furthermore, both UPF and unprocessed or minimally processed food (G1) consumption may have an impact on the composition of the gut microbiota.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2023)
Article
Nutrition & Dietetics
A. Asirup, C. A. Monteiro
Summary: The Nova classification of UPFs is based on poorly defined processes and presence of additives, leading to misclassification. High palatability of UPFs is said to promote overconsumption and obesity, but evidence supporting this beyond nutrient composition is lacking. Observational studies link UPF intake with obesity, but no independent associations have been found after accounting for confounders. A highly cited feeding study showed that reduced energy intake from UPFs can be explained by other dietary factors. Considering existing nutrient profiling systems already capture key determinants of chronic disease risk, the Nova classification adds little value.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Pediatrics
Caroline Cortes, Joana Maia Brandao, Diana Barbosa Cunha, Vitor Barreto Paravidino, Rosely Sichieri
Summary: This study investigated the impact of ultra-processed food (UPF) consumption on blood pressure in children with obesity, using dietary and urinary markers. The findings suggest that reducing UPF consumption may have an impact on blood pressure in children with obesity. Therefore, reducing UPF consumption can be considered as a strategy against hypertension.
EUROPEAN JOURNAL OF PEDIATRICS
(2023)
Article
Food Science & Technology
Li-Juan Tan, Su Bin Hwang, Sangah Shin
Summary: This study conducted a 5-year observation on 17,310 individuals aged 40 and above in South Korea, and found a positive association between ultra-processed food (UPF) consumption and the risk of dyslipidemia and obesity. However, consuming highly processed foods (less processed and healthier foods) was associated with a lower risk of dyslipidemia and obesity.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Editorial Material
Nutrition & Dietetics
Arne Astrup, Carlos A. Monteiro
Summary: The participants in this debate hold different views on the significance of ultra-processed food (UPF). The YES position argues that there is sufficient evidence linking UPF intake to various diseases, while the NO position contends that the concept is poorly defined and the observed associations with obesity may be confounded.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Nutrition & Dietetics
Samuel J. Dicken, Rachel L. Batterham
Summary: Higher intakes of ultra-processed food are associated with increased risk of obesity and obesity-related outcomes, and this association remains significant even after adjustment for diet quality or pattern.
Article
Nutrition & Dietetics
Fernanda Rauber, Kiara Chang, Eszter P. Vamos, Maria Laura da Costa Louzada, Carlos Augusto Monteiro, Christopher Millett, Renata Bertazzi Levy
Summary: The study found that higher consumption of ultra-processed food among UK adults is strongly associated with an increased risk of various indicators of obesity, including overall obesity and abdominal obesity. Policy makers should consider implementing measures to promote the consumption of fresh or minimally processed foods and reduce the intake of ultra-processed foods.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Nutrition & Dietetics
Carlos A. Monteiro, Arne Astrup
Summary: The recommendation to choose unprocessed or minimally processed foods and freshly made meals over ultra-processed foods is gaining traction in official dietary guidelines. This recommendation is backed by research showing that a higher intake of ultra-processed foods is linked to poor-quality diets and increased risks of chronic diseases.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Editorial Material
Cardiac & Cardiovascular Systems
Carl J. Lavie, Deepak L. Bhatt, Ian J. Neeland, Steven B. Heymsfield
TRENDS IN CARDIOVASCULAR MEDICINE
(2023)
Article
Nutrition & Dietetics
Steven B. Heymsfield, David S. Ludwig, Julia M. W. Wong, Cassidy McCarthy, Moonseong Heo, John Shepherd, Cara B. Ebbeling
Summary: Two studies with participants who were overweight and obese showed that the chemical proportions of FFM may change after short-term weight loss, particularly in terms of bone mineral and protein composition. This observation highlights the need for caution when using widely used body composition models and methods, especially in clinical trials where FFM is used as a safety signal or for metabolic evaluations.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Nikita Misella Hansen, Peder Berg, Marianne Rix, Manan Pareek, Jens Leipziger, Anne -Lise Kamper, Arne Astrup, Mads Vaarby Sorensen, Louise Salomo
Summary: The objective of this study was to evaluate the effects of the New Nordic Renal Diet (NNRD) on metabolic acidosis and uremic toxins in patients with moderate CKD. The results showed that one week of NNRD effectively improved metabolic acidosis and reduced urinary excretion of uric acid and uremic toxins. These results provide encouragement for further investigations on the long-term renal protection effects of NNRD in patients with CKD.
JOURNAL OF RENAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Adrian Soto-Mota, Mark A. Pereira, Cara B. Ebbeling, Lucia Aronica, David S. Ludwig
Summary: The DIETFITS trial demonstrated that meaningful weight loss can be achieved with either a healthy low-carbohydrate diet or healthy low-fat diet. However, the factors mediating weight loss remain unclear due to the substantial decrease in glycemic load in both diets.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Sport Sciences
Catarina L. Nunes, Gil B. Rosa, Filipe Jesus, Steven B. Heymsfield, Claudia S. Minderico, Paulo Martins, Luis B. Sardinha, Analiza M. Silva
Summary: This study aimed to investigate the occurrence of adaptive thermogenesis in non-exercise activity thermogenesis (NEAT) after weight loss (WL) and understand the associations of these compensations with weight loss. The study found no significant differences in NEAT or non-exercise physical activity (NEPA) after the WL intervention, indicating that compensatory changes in these activities may not play a significant role in weight loss.
EUROPEAN JOURNAL OF SPORT SCIENCE
(2023)
Article
Nutrition & Dietetics
Rebecca J. J. Deyell, Sunil Desai, Andrea Gallivan, Alecia Lim, Michael B. B. Sawyer, Steven B. B. Heymsfield, Wei Shen, Vickie E. E. Baracos
Summary: This study established models to predict the whole-body skeletal muscle and fat composition in pediatric oncology patients using cross-sectional abdominal images, and analyzed a previously recruited cohort of healthy children using whole-body MRI, showing high correlation. The results indicate that cross-sectional area data can be used to predict the whole-body skeletal muscle and fat composition in pediatric patients.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Review
Nutrition & Dietetics
Nicholas Ashby, G. Jake LaPorte, Daniel Richardson, Michael Scioletti, Steven B. Heymsfield, John A. Shepherd, Michael McGurk, Brenda Bustillos, Nicholas Gist, Diana M. Thomas
Summary: Mathematical models have been developed to translate anthropometric measurements between three popular commercially available scanners, allowing for standardized data pooling and comparison.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Endocrinology & Metabolism
Manfred J. Mueller, Steven B. Heymsfield, Anja Bosy-Westphal
Summary: Adaptive thermogenesis is the mass-independent decrease in energy expenditure during caloric restriction and weight loss, which persists during weight maintenance. It occurs in resting and nonresting energy expenditure as AT(REE) and AT(NREE), respectively. AT(REE) has different mechanisms in different phases of weight loss, while AT(NREE) exceeds AT(REE) during weight maintenance. Some mechanisms of AT are known, but others remain unknown. Future studies on AT require an appropriate conceptual framework for experiment design and result interpretation.
Article
Nutrition & Dietetics
David S. Ludwig, Frank B. Hu, Alice H. Lichtenstein, Walter C. Willett
Summary: Worldwide dietary guidelines in the late 20th century promoted a low-fat diet based on the belief that dietary fat causes excess weight gain. However, recent high-quality evidence refutes this association. Substituting carbohydrates for unsaturated fat may increase insulin resistance and cardiometabolic disease, particularly in populations with prevalent insulin resistance. Therefore, the recent WHO recommendation to limit dietary fat to <= 30% seems ill advised and should be reconsidered.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Steven B. Heymsfield, Carla M. Prado, Maria Cristina Gonzalez
Summary: Over the past decade, clinical guidelines have been established by expert consensus for sarcopenia, sarcopenic obesity, malnutrition, and cachexia. These guidelines highlight the importance of early identification and discuss the gateway nodes used to identify and treat patients. It has been found that functional measures show stronger associations with outcomes.
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2023)
Article
Nutrition & Dietetics
Grant M. Tinsley, Christian LaValle, Christian Rodriguez, Madelin R. Siedler, Steven B. Heymsfield
Summary: Skeletal muscle mass (SMM) estimation is important but challenging in clinical settings. Criteria methods like MRI are often not accessible. Surrogate methods like DXA and MFBIA can use MRI-based equations to estimate SMM, but the agreement between these methods is unclear.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Biology
David S. Ludwig
Summary: Conventional obesity treatment focuses on overeating as the cause of excess body fat, but the carbohydrate-insulin model suggests that storing excess fat actually drives overeating. A diet high in rapidly digestible carbohydrates increases insulin secretion, leading to increased fat storage, hunger, and a decrease in metabolic rate. This perspective highlights the need to target underlying factors, rather than relying on calorie restriction and low-fat diets. Lowering insulin secretion through dietary strategies may be more effective for long-term weight management and chronic disease prevention.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
(2023)
Article
Health Care Sciences & Services
Siddharth Choudhary, Ganesh Iyer, Brandon M. Smith, Jinjin Li, Mark Sippel, Antonio Criminisi, Steven B. Heymsfield
Summary: An accurate and reliable smartphone application, MeasureNet, based on novel computer vision algorithms, has been developed for estimating waist-to-hip circumference ratio (WHR) in adults. This application uses front, side, and back color images to predict a person's body circumferences and WHR through a convolutional neural network model. It fills a gap by providing convenient and accurate WHR measurements, bridging the inconsistencies of self-measurements at home and measurements conducted in clinical environments.
NPJ DIGITAL MEDICINE
(2023)
Article
Nutrition & Dietetics
Joaquim H. Cintra-Andrade, Wagner L. Ripka, Steven B. Heymsfield
Summary: This study critically examines the original and illustrated structural configuration of the three main types of skinfold calipers, and proposes a new downward static calibration test and the first eligibility flowchart for a skinfold caliper.
JOURNAL OF NUTRITIONAL SCIENCE
(2023)
