Is "processed" a Four-letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations

Overview

Journal Adv Nutr

Publisher Elsevier

Specialty Nutritional Sciences

Date 2012 Jul 17

PMID 22797990

Citations 32

Authors

Johanna T Dwyer

Victor L Fulgoni 3rd

Roger A Clemens

David B Schmidt

Marjorie R Freedman

Affiliations

Soon will be listed here.

Abstract

This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.

Citing Articles

Using Less Processed Food to Mimic a Standard American Diet Does Not Improve Nutrient Value and May Result in a Shorter Shelf Life at a Higher Financial Cost.

Hess J, Comeau M, Scheett A, Bodensteiner A, Levine A Curr Dev Nutr. 2024; 8(11):104471.

PMID: 39512845 PMC: 11539364. DOI: 10.1016/j.cdnut.2024.104471.

Sustainable dietary patterns and all-cause mortality among US adults.

Jung S, Young H, Simmens S, Braffett B, Ogden C Int J Epidemiol. 2024; 53(1).

PMID: 38224268 PMC: 10859156. DOI: 10.1093/ije/dyad176.

Consumption of highly processed foods in relation to overall diet quality among Japanese adults: a nationwide study.

Shinozaki N, Murakami K, Asakura K, Masayasu S, Sasaki S Public Health Nutr. 2023; 26(9):1784-1797.

PMID: 37092752 PMC: 10478055. DOI: 10.1017/S1368980023000721.

A Decade of Dietary Assessment Methodology Research at the National Institutes of Health, 2012-2021.

Evans M, Herrick K, Regan K, Shams-White M, Vargas A, Reedy J J Nutr. 2023; 153(5):1627-1635.

PMID: 36921805 PMC: 10196585. DOI: 10.1016/j.tjnut.2023.02.030.

Ultra-processed food consumption and metabolic syndrome: a cross-sectional study in Quilombola communities of Alagoas, Brazil.

Barbosa L, Vasconcelos N, Santos E, Dos Santos T, Ataide-Silva T, Ferreira H Int J Equity Health. 2023; 22(1):14.

PMID: 36650595 PMC: 9847020. DOI: 10.1186/s12939-022-01816-z.

References

Lupton J, Balentine D, Black R, Hildwine R, Ivens B, Kennedy E . The Smart Choices front-of-package nutrition labeling program: rationale and development of the nutrition criteria. Am J Clin Nutr. 2010; 91(4):1078S-1089S. DOI: 10.3945/ajcn.2010.28450B. View

Gordon R, Rose M, Skeaff S, Gray A, Morgan K, Ruffman T . Iodine supplementation improves cognition in mildly iodine-deficient children. Am J Clin Nutr. 2009; 90(5):1264-71. DOI: 10.3945/ajcn.2009.28145. View

Nilsson A, Ostman E, Holst J, Bjorck I . Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. J Nutr. 2008; 138(4):732-9. DOI: 10.1093/jn/138.4.732. View

Naylor R, Hardy R, Bureau D, Chiu A, Elliott M, Farrell A . Feeding aquaculture in an era of finite resources. Proc Natl Acad Sci U S A. 2009; 106(36):15103-10. PMC: 2741212. DOI: 10.1073/pnas.0905235106. View

Meyer A . Enzyme technology for precision functional food ingredient processes. Ann N Y Acad Sci. 2010; 1190:126-32. DOI: 10.1111/j.1749-6632.2009.05255.x. View

Holck A, Axelsson L, Rode T, Hoy M, Mage I, Alvseike O . Reduction of verotoxigenic Escherichia coli in production of fermented sausages. Meat Sci. 2011; 89(3):286-95. DOI: 10.1016/j.meatsci.2011.04.031. View

Unlu N, Bohn T, Francis D, Nagaraja H, Clinton S, Schwartz S . Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects. Br J Nutr. 2007; 98(1):140-6. DOI: 10.1017/S0007114507685201. View

Floros J, Newsome R, Fisher W, Barbosa-Canovas G, Chen H, Dunne C . Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review. Compr Rev Food Sci Food Saf. 2021; 9(5):572-599. DOI: 10.1111/j.1541-4337.2010.00127.x. View

Jimenez-Colmenero F, Carballo J, Cofrades S . Healthier meat and meat products: their role as functional foods. Meat Sci. 2011; 59(1):5-13. DOI: 10.1016/s0309-1740(01)00053-5. View

10.

Desmond E . Reducing salt: A challenge for the meat industry. Meat Sci. 2011; 74(1):188-96. DOI: 10.1016/j.meatsci.2006.04.014. View

11.

Tarrago-Trani M, Phillips K, Lemar L, Holden J . New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc. 2006; 106(6):867-80. DOI: 10.1016/j.jada.2006.03.010. View

12.

Monteiro C . Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public Health Nutr. 2009; 12(5):729-31. DOI: 10.1017/S1368980009005291. View

13.

Maillot M, Drewnowski A . A conflict between nutritionally adequate diets and meeting the 2010 dietary guidelines for sodium. Am J Prev Med. 2012; 42(2):174-9. PMC: 3262982. DOI: 10.1016/j.amepre.2011.10.009. View

14.

Niderkorn V, Morgavi D, Aboab B, Lemaire M, Boudra H . Cell wall component and mycotoxin moieties involved in the binding of fumonisin B1 and B2 by lactic acid bacteria. J Appl Microbiol. 2009; 106(3):977-85. DOI: 10.1111/j.1365-2672.2008.04065.x. View

15.

Davidson T, Martin A, Clark K, Swithers S . Intake of high-intensity sweeteners alters the ability of sweet taste to signal caloric consequences: implications for the learned control of energy and body weight regulation. Q J Exp Psychol (Hove). 2011; 64(7):1430-41. PMC: 3412685. DOI: 10.1080/17470218.2011.552729. View

16.

Fulgoni 3rd V, Keast D, Bailey R, Dwyer J . Foods, fortificants, and supplements: Where do Americans get their nutrients?. J Nutr. 2011; 141(10):1847-54. PMC: 3174857. DOI: 10.3945/jn.111.142257. View

17.

Story M, Kaphingst K, Robinson-OBrien R, Glanz K . Creating healthy food and eating environments: policy and environmental approaches. Annu Rev Public Health. 2007; 29:253-72. DOI: 10.1146/annurev.publhealth.29.020907.090926. View

18.

Rowe S, Alexander N, Almeida N, Black R, Burns R, Bush L . Food science challenge: translating the dietary guidelines for Americans to bring about real behavior change. J Food Sci. 2011; 76(1):R29-37. PMC: 3052439. DOI: 10.1111/j.1750-3841.2010.01973.x. View

19.

Peltonen K, El-Nezami H, Haskard C, Ahokas J, Salminen S . Aflatoxin B1 binding by dairy strains of lactic acid bacteria and bifidobacteria. J Dairy Sci. 2001; 84(10):2152-6. DOI: 10.3168/jds.S0022-0302(01)74660-7. View

20.

Flegal K, Carroll M, Ogden C, Curtin L . Prevalence and trends in obesity among US adults, 1999-2008. JAMA. 2010; 303(3):235-41. DOI: 10.1001/jama.2009.2014. View