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Processed Food: Nutrition, Safety, and Public Health

Tânia gonçalves albuquerque.

1 Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal

2 REQUIMTE-LAQV/Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal

Adriana Pavesi Arisseto Bragotto

3 Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, Campinas 13083-000, SP, Brazil

Helena S. Costa

1. introduction.

Food processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [ 1 ]. Food processing was traditionally developed with a focus on the long-time storage and transport of foods, using techniques such as cooking, curing, and smoking. However, the effective reduction in spoilage and pathogenic microorganisms achieved with processing techniques such as pasteurization and other heat treatment technologies has also allowed processed foods to become safer. Later development of food processing has also included strategies to increase the palatability and production of indulgent products [ 2 ].

In recent decades, with the industrialization and globalization of food systems, food processing has evolved rapidly, contributing to an immense variety of foods subject to different types of processing, which above all, have different impacts on health. Excessive consumption of processed foods is often associated with the early development of non-communicable diseases, mainly because they have been recognized as containing high levels of salt, fat (saturated and “trans”), and sugar.

Consumers are increasingly looking for processed foods, mainly because they are practical, tasty, attractive, accessible, and affordable [ 3 , 4 ]. In the last thirty years, the processed food market has grown as never before; every day, “new” processed foods with different characteristics become available on the market [ 5 ]. Due to its high availability, accessibility and variety, its presence in the diet of the population of all age groups is inevitable.

Food processing has evolved profoundly and rapidly in the past decades. It is often related to potential negative consequences on the nutritional quality of food, and, in turn, on the population’s dietary patterns and the increase in noncommunicable diseases. However, food processing should not be seen as a problem for human nutrition. On the contrary, it played a key role in the evolution of humanity and civilizations, making food safer and more diverse. Furthermore, it is extremely important to extend the shelf life of foods or simply to make them edible [ 6 ].

2. Processed Foods and Nutrition

Processed foods are generally recognized as a source of salt, saturated fat, “trans” fatty acids, and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of some of the major worldwide public health concerns, such as obesity, diabetes type 2, cancer, and cardiovascular diseases.

Salt is an ingredient, condiment, and nutrient playing a central role in human nutrition. However, its excessive use is associated with public health concerns, namely hypertension. Over the years, there has been an increase in cases of hypertension, and it is estimated that this disease is the cause of 7.5 million deaths per year [ 7 ]. The World Health Organization (WHO) recommends a salt intake of less than 5 g/day for the prevention of cardiovascular diseases [ 7 ]. According to the Global Action Plan for the Prevention and Control of Noncommunicable Diseases (2013–2020), the WHO has set a goal of reducing salt intake by 30% [ 8 ].

Foods in their natural form usually contain sodium, but in most foods, it is present in low amounts. Sodium is normally added to foods in the form of salt. In developed countries, about 75–80% of salt is obtained by eating processed foods, 5–10% occurs naturally in foods, and the remaining 10–15% results from salt added during food preparation or at the table [ 7 , 9 , 10 ]. On the other hand, in developing countries, the salt used for seasoning or in sauces plays a much more important role.

From the point of view of the food industry, salt, in addition to the flavor it gives to foods, plays a crucial role in food preservation and processing [ 10 ]. On the other hand, for the consumer, salt is an important element for the flavor of food, in addition to suppressing other less appreciated flavors. When the amounts of salt are drastically reduced, the consumer usually rejects these foods.

Fat in foods has been one of the most studied nutrients in recent decades, with a concern not only in the amount ingested, but also in its quality and composition [ 11 ]. The type of fatty acids determines not only the physicochemical characteristics of the fat (such as resistance to rancidity), but also its nutritional properties and health effects. Among the different types of fatty acids, (saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), and “trans” (TFA)), those frequently associated with undesirable effects on the health of the population are SFA and TFA. An excessive intake of foods rich in this type of fatty acid was strongly related to an increased risk of developing cardiovascular disease, obesity, diabetes and cancer [ 12 , 13 , 14 ].

The European Strategy for the Prevention and Control of Noncommunicable Diseases (2012–2016) proposed to “eliminate “trans” fats in food and replace them with polyunsaturated fats” [ 15 ]. In addition, this specific objective is also a part of the European Action Plan for Food and Nutrition (2015–2020), whose general objective is to improve the management of the food system, the quality of food, and the nutritional status of the population, as well as to promote health and well-being [ 16 ].

Considering that the high consumption of free sugar by the world’s population in recent years has contributed to the achievement of daily energy values that exceed those recommended by health authorities and, consequently, to the increase in obesity rates, the WHO has issued guidance on sugar intake and strongly recommended that its consumption by children and adults be reduced to contribute less than 10% (preferably 5%) of the total calorie intake. Strategies such as educational campaigns, the taxation of beverages containing added sugars, restrictions in the advertising of foods and beverages with added sugar, and the reformulation of these products by the food industries, among others, have been adopted in some countries to achieve the goal of sugar reduction [ 17 ].

However, the power of sweet taste to induce consumption and to motivate behavior is profound, suggesting the importance of this sense for many species [ 18 ]. Although mainly used in foods due to its sweet taste, sugar has many other functions in food technology, including its role as a preservative, texture modifier, fermentation substrate, and bulking agent [ 19 ].

Concerning other nutrients, it is well-known that their contents can be destroyed or removed depending on the degree of processing. Some vitamins and minerals, for example, can be destroyed by heating or drying foods, while phytochemicals and fibers can be removed when peeling the outer layers of vegetables, fruits, and whole grains. On the other hand, certain processing techniques are employed to retain nutrients such as the quick freezing of fruits and vegetables after harvesting. Moreover, foods fortified with specific nutrients during processing have prevented deficiencies and their related health problems in certain populations [ 20 ].

3. Safety Aspects of Processed Foods

Foodborne diseases caused by pathogens, chemical substances, allergens, and physical contaminants remain a global public health challenge, since new threats are continuously emerging, while others are being controlled [ 21 ].

In order to lower the risk of foodborne pathogens or spoilage microorganisms, food processing techniques are employed to control microbial growth or inactivate microorganisms in food products [ 22 ]. The control of such microorganisms has evolved throughout human history to allow the production of safer foods via the application of physical or natural antimicrobials-based strategies [ 23 ].

The processing of food may also inactivate a range of chemical toxicants, including some natural toxins such as lectins and cyanogenic glycosides. Others, such as mycotoxins and metals, can be partially eliminated during the polishing of grains. On the other hand, some techniques commonly used to thermally process food (i.e., roasting, baking, frying, barbecuing) may generate carcinogenic substances such as acrylamide, furan, and polycyclic aromatic hydrocarbons. In addition, processed foods are also recognized for containing substances of deliberate use in food production, such as pesticides and additives [ 24 ].

Food processing may also impact the ability of proteins to cause the acquisition of allergic sensitization. Fermentation and hydrolysis, for example, may have the potential to reduce allergenicity to such an extent that symptoms will not be elicited [ 25 ].

4. Impacts on Public Health

The current pandemic of obesity and other noncommunicable diseases related to the population’s eating habits poses a serious threat to future well-being and economic prosperity worldwide. Currently, there is a new paradigm regarding the health status and quality of life of the population, since people live longer, but live with more comorbidities (diabetes, cardiovascular diseases, respiratory diseases, obesity, and oncological diseases). These diseases are often associated with early mortality and morbidity and have a significant impact on the national economy, mainly due to reduced productivity, increased absenteeism, and healthcare costs. It is estimated that women in the European Union spend almost a quarter (23%) of their lives in ill health; for men this figure is almost a fifth (19%) [ 26 , 27 ].

Noncommunicable diseases tend to be of long duration and are the result of a combination of genetic, physiological, environmental, and behavioral factors. The five ‘major’ noncommunicable diseases are cardiovascular diseases, diabetes, cancers, chronic respiratory diseases, and mental disorders.

According to the WHO, noncommunicable diseases kill 41 million people a year, representing 71% of all deaths worldwide. It is estimated that the total annual number of deaths from these diseases will increase to 55 million by 2030 if preventive measures are not taken, namely through the adoption of a healthy lifestyle, which includes a varied and balanced diet, as well as physical exercise and the prevention of excess weight.

5. Conclusions

Public health refers to preventing disease, prolonging life, and promoting physical, mental, and social wellbeing. Therefore, it is of the utmost importance to study the nutritional and safety aspects of processed foods and to deepen knowledge on the consumption of such foods to envisage the potential impact on public health.

Acknowledgments

The authors would like to acknowledge the support of IJERPH and the work of all contributors, including the reviewers.

Funding Statement

This research received no external funding.

Author Contributions

T.G.A. outlined and wrote the first draft of the editorial; A.P.A.B. contributed to the concept and provided contents; H.S.C. contributed to the concept and provided revisions. All authors have read and agreed to the published version of the manuscript.

Conflicts of Interest

The authors declare no conflict of interest.

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• Published: 07 February 2022

Nutrition research challenges for processed food and health

• Michael J. Gibney   ORCID: orcid.org/0000-0001-5250-361X 1 &
• Ciarán G. Forde   ORCID: orcid.org/0000-0002-4001-9182 2  

Nature Food volume  3 ,  pages 104–109 ( 2022 ) Cite this article

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Existing highly processed food (HPF) classification systems show large differences in the impact of these foods on biochemical risk factors for disease. If public health nutrition is to consider the degree of food processing as an important element of the link between food and health, certain gaps in research must be acknowledged. Quantifying the food additive exposure derived from HPFs is a task made challenging by the lack of data available on the occurrence and concentration of additives in food and the degree to which the natural occurrence of additives in unprocessed foods confounds exposure estimates. The proposed role of HPFs in health outcomes could also be associated with altered nutrient profiles. Differences exist within and between HPF classification systems in this regard and there are conflicting data on the impact of controlling for nutrient intake. Furthermore, research is needed on how the sensory aspects of HPFs contribute to energy intake. Current data suggest that high energy intake rate may be the mechanism linking HPFs and increased energy intake. A high priority now is to clarify the basis of definitions used to categorize foods as highly processed and, in a constructive sense, to distinguish between the contributions of nutrients, additives and sensory properties to health.

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Gibney, M.J., Forde, C.G. Nutrition research challenges for processed food and health. Nat Food 3 , 104–109 (2022). https://doi.org/10.1038/s43016-021-00457-9

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Food Processing and Preservation

Dear Colleagues,

Natural food products are complex mixtures of vitamins, phenolic compounds, organic acids, sugars, proteins, lipids, minerals, fibers, and antioxidant compounds. Before products can be commercialized, they have to be processed and preserved for food-ready meals and/or extracted for natural food ingredients. However, increasing the shelf life of natural food products without compromising the compounds is still critical and challenging. Different food-processing methods can be used for this purpose; nevertheless, many food ingredients and products are well known to be sensitive and vulnerable to chemical, physical, and microbiological changes. In recent years, the techniques to combat spoilages and increase the shelf life have been extensively investigated. Scientific advancements and progresses are contributing to the evolution of existing technologies and innovation of new ones. This Topic on “Food Processing and Preservation” intends to present innovative solutions and integrated approaches to preserve natural food products. The main topics are related to advances in food processing and preservation, emerging technologies, green and innovative techniques in food processing, and consumer acceptance, and it is crucial that the nutritional, chemical, physical, and quality properties of food products be encompassed within. Therefore, we cordially invite authors to contribute original research articles and reviews.

Dr. Ângela Fernandes Dr. Eliana Pereira Topic Editors

• food products
• food processing
• safe and food preservation
• emerging technologies
• green and innovative techniques in food processing
• natural food ingredients
• food chemistry

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• Frontiers in Nutrition
• Food Chemistry
• Research Topics

The Effects of Food Processing on Food Components and Their Health Functions

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Food processing is ubiquitous and plays an important role in our daily diet. It includes a wide variety of treatments on food materials such as mechanical treatment, heating, cooling, drying, high pressure, acid and alkaline treatments, fermentation and more. These processes can significantly influence the ...

Keywords : Food Processing, Nutrients, Health Functions

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A Study on the Food Processing Industry and Its Quality Conscious Effect

International Journal of Mechanical and Production Engineering Research and Development, Vol. 8, Issue 2, Apr 2018, 1161-1170

10 Pages Posted: 26 Nov 2018

Aashish C. I

Amrita School of Arts and Sciences

Date Written: April 30, 2018

Industrial Youngsters must be conscious about diet and physical activity, because second level employees will be in the process of planning. Therefore, they are conscious of the diet food. The blue collar people are conscious about their physical activity that are connected to shop floor, they have to be physically fit to handle the raw material before the complete assembly of the finished goods that take place. The main aim of this research paper is to understand the industrial youngsters’ behavior towards diet food and relationships between income of industrial employees and diet food. Data was collected by using a structured questionnaire, 100 respondents were participated in the survey and data were collected in different location in Mysore suburban. These studies provide valuable insight regarding diet food by examining the income factor and consciousness towards diet food. The result indicates that industrial youngsters are conscious towards diet food and there is a relation between income and diet food. It is suggested to understand the needs, wants and attitude towards diet food and use them as marketing strategy to increase the sale and encourage people in following healthy diet.

Keywords: Industrial Youngsters, Diet Food, Income of Employees

Suggested Citation: Suggested Citation

Aashish C. I (Contact Author)

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Chemical Engineering eJournal

Food product development & processing ejournal.

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Methods of Food Processing | Foodresearchlab

Food processing is any strategy used to transform new nourishments into food items in food development recipes. It can include one or a mix of different cycles including washing, hacking, purifying, freezing, maturing, packaging, cooking and some more food industrial development. 1.Canning 2.Fermentation 3.Freezing 4.Adjusted environment packaging 5.Pasteurization 6.Smoking 7.Added substances To Read More : https://bit.ly/397BYwB

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Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle technology usually works by combining more than one processing approach. Such approaches can be thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are eliminated or rendered harmless in the final products. Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermentation, adding various preservatives, and others. Often these methods are applied in combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh, competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative methodologies/processes called “hurdles” technologies. It is, also, obvious that future food preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in combination. Thus, “hurdles” technology may be the key to food preservation in the future. Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion, and stress reactions of microorganisms, have been recognized to be of significant important and are increasingly studied.

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Processing and Performance of 3d-Printed Gelatin-Based Edible Composite Hydrogels

23 Pages Posted: 16 Jan 2024

Xiugan Zhan

Dalian Polytechnic University

Xiaohang Tuo

3D-printed food exhibits unique advantages in precision nutrition food and personalized customization, achieving disease prevention and treatment through personalized nutrition plans and scientific addition. In this study, 3D-printing and stable structure of gelatin-based foods were achieved by heating extrusion. On this basis, we compared the relationship between gelatin viscosity and formability, quantified the water diffusion of composite hydrogels, and verified the edibility of each stage and component by gel strength test and texture profile analysis. The optimal content of the composite hydrogel was 35% gelatin and 5% glycerol, and the concentration of TG enzyme solution was 5%. On this basis, the content of brown sugar increased to 15% did not affect the 3D-printing formability. Therefore, the 3D-printed gelatin-based composite hydrogels in this study provided a processing scheme for high adding nutrients to food 3D-printed products.

Keywords: Gelatin, Glycerol, TG enzyme, 3D-print, TPA, SEM

Suggested Citation: Suggested Citation

Dalian Polytechnic University ( email )

Dalian China

Xiaohang Tuo (Contact Author)

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