- Visibility 378 Views
- Downloads 302 Downloads
- Permissions
- DOI 10.18231/j.ijnmhs.2025.009
-
CrossMark
Dietary formulation and processing technologies serve as a vital tool for maintaining food quality and give millions worldwide access to wholesome, inexpensive, sustainable, and aesthetically pleasing foods. However, any level of food processing can also have detrimental effects on health due to the heat destruction of vitamins, the production of carcinogens such as acrylamide, or excessive consumption of fat, sugar, and salt. The composition and formulation of foods are the focus of research on ultra-processed foods. Furthermore, many contemporary food formulations have a higher energy density and less nutritional quality. Notwithstanding the possible adverse health consequences, food processing and formulation offer a chance to use the most recent advancements in technology and ingredient innovation to enhance the food supply by producing foods that reduce the likelihood of overindulging.
Keywords: Processed food, Nutrition, Obesity, Health, Sustainability
References
- Stadler RH, Lineback DR. Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks. USA: John Wiley & Sons; 2008.
- Knorr D, Watzke H. Food Processing at a Crossroad. Front Nutr. 2019;6:85.
- Scrinis G, Monteiro CA.Ultra-processed foods and the limits of product reformulation. Public Health Nutr.2018; 21(1):247–52.
- Monteiro CA, Cannon G, Moubarac JC, Levy RB, Louzada MLC, Jaime PC. The UN Decade of Nutrition, the NOVA food classification, and the trouble with ultra-processing. Public Health Nutr. 2018;21(1):5–17.
- Moubarac JC, Martins APB, Claro RM, Levy RB, Cannon G, Monteiro CA. Increasing consumption of ultra-processed foods and likely impact on human health: Evidence from Brazil. Public Health Nutr. 2013;16(12):2240–8.
- Bielemann RM, Motta JVS, Minten GC, Horta BL, Gigante DP. Consumption of ultra-processed foods and their impact on the diet of young adults. Rev Saúde Pública. 2015;49:28.
- Li T, Ji W, Dong H, Wu Y, Guo L, Chen L, et al. A Comprehensive Review on the Isolation, Bioactivities, and Structure-Activity Relationship of Hawthorn Pectin and Its Derived Oligosaccharides. Foods. 2024;13(17):2750.
- Azeredo HMC, Tonon RV, McClements DJ. Designing healthier foods: Reducing the content or digestibility of key nutrients. Trends Food Sci Tech.2021;118:459–70.
- Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treat ment. Food Hydrocolloid.2022; 122:107042.
- Zhang N, Zhou Q, Fan D, Xiao J, Zhao Y, Cheng KW, et al. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends Food Sci Tech.2021;111(1) 706–15. Dubey / IP Journal of Nutrition, Metabolism and Health Science 2025;8(2):35–39 39
- Karn A, Zhao C, Yang F, Cui J, Gao Z, Wang M, et al. In-vivo biotransformation of citrus functional components and their effects on health. Crit Rev Food Sci Nutr. 2021;61(5):756–76.
- Feltes MMC, Arisseto-Bragotto AP, Block JM. Food quality, food- borne diseases, and food safety in the Brazilian food industry. Food Qual Saf. 2017;1(1):13–27.
- Teixeira P, Alvarez-Ordóñez A, Nevárez-Moorillón GV. Editorial: Microbiological Risks in Food Processing. Front Sustain Food Syst. 2020;4:630598.
- Abdelhamid AG, El-Dougdoug NK. Controlling foodborne pathogens with natural antimicrobials by biological control and antivirulence strategies. Heliyon. 2020;6(9):e05020.
- Arisseto-Bragotto AP, Feltes MMC, Block JM. Food quality and safety progress in the Brazilian food and beverage Industry: Chemical hazards. Food Qual Saf. 2017;1(2):117–29.
- Verhoeckx KCM, Vissers YM, Baumert JL, Faludi R, Feys M, Flanagan S, et al. Food processing and allergenicity. Food Chem. Toxicol. 2015; 80:223–40.
- Piernas C, Popkin B. Food portion patterns and trends among U.S. children and the relationship to total eating. J Nutr. 2011; 141(6):1159–64.
- Steenhuis IHM, Vermeer WM. Portion size: review and framework for interventions. Int J Behav Nutr Phys Act.2009;6:58–65.
- Albar SA, Alwan NA, Evans CEL, Cade JE. Is there an association between food portion size and BMI among British adolescents? Br J Nutr. 2014;112(5):841–51.
- Mallarino C, Gómez LF, González-Zapata L, Cadena Y, Parra DC. Advertising of ultra-processed foods and beverages: children as a vulnerable population. Rev Saude Publica. 2013;47(5):1006-10. Erratum in: Rev Saude Publica. 2013;47(5):1010.
- Lobstein T, Jackson-Leach R, Moodie ML, Hall KD, Gortmaker SL, Swinburn BA, et al. Child and adolescent obesity: part of a bigger picture. Lancet. 2015;385(9986):2510–20.
- Martini D, Godos J, Bonaccio M, Vitaglione P, Grosso G. Ultra- processed foods and nutritional dietary profile: a meta-analysis of nationally representative samples. Nutrients. 2021; 13(10):3390.
- Moradi S, Entezari MH, Mohammadi H, Jayedi A, Lazaridi AV, Kermani MAH, et al. Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis. Crit Rev Food Sci Nutr. 2023;63(2):249–60.
- Marchese L, Livingstone KM, Woods JL, Wingrove K, Machado P. Ultra-processed food consumption, socio-demographics and diet quality in Australian adults. Public Health Nutr. 2022; 25(1):94–104.
- Dunford EK, Miles DR, Popkin B. Food additives in ultra-processed packaged foods: an examination of US household grocery store purchases. J Acad Nutr Diet.2023;123(6):889–901.
- Zinöcker MK, Lindseth IA. The Western diet–microbiome–host interaction and its role in metabolic disease. Nutrients.2018;10(3):365.
- Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutr. 2019;22(5):936–41.
- Steele, EM, Monteiro CA. Association between dietary share of ultra-processed foods and urinary concentrations of phytoestrogens in the US. Nutrients. 2017; 9(3):209.
- Buckley JP, Kim H, Wong E, Rebholz CM. Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013-2014. Environ Int. 2019;131:105057.
- Zhang Y, Huang M, Zhuang P, Jiao J, Chen X, Wang J, et al. Exposure to acrylamide and the risk of cardiovascular diseases in the National Health and Nutrition Examination Survey 2003-2006. Environ Int. 2018;117:154–63.
- Fardet, A. Minimally processed foods are more satiating and less hyperglycaemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods. Food Funct.2016; 7(5): 2338–46.
- Food Safety and Standards (Food Products Standards and Food Additives) Regulat ions, 2011. https://www.fssai.gov.in/upload/uploadfiles/files/Food_Additives_R egulations.pdf and
- https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Foo d_Additives_Regulations_20_12_2022.pdf (accessed on 9 th June 2015)
- Mela DJ. Is there an academic bias against low-energy sweeteners? Nutrients.2022;14(7):1428
- Hallinan S, Rose C, Buszkiewicz J, Drewnowski A. Some ultra- processed foods are needed for nutrient adequate diets: linear programming analyses of the Seattle Obesity Study. Nutrients. 2021;13(11):3838.