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Related Concept Videos

Regulation of Food Intake01:30

Regulation of Food Intake

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Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Updated: Oct 4, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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[Ultra-processed food : from research to guidelines].

Bernard Srour1, Eloi Chazelas1, Mathilde Touvier2

  • 1Université Sorbonne Paris Nord, Inserm, INRAE, CNAM, équipe de recherche en épidémiologie nutritionnelle (EREN), Centre de recherche en épidémiologie et statistiques (CRESS) - Université de Paris, Bobigny, France, Réseau national alimentation cancer recherche (réseau NACRe), France, www.inrae.fr/nacre.

La Revue Du Praticien
|February 11, 2022
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Summary

Ultra-processed foods, characterized by extensive processing and additives, are linked to increased chronic disease risks and mortality. Health authorities now advise limiting their consumption, pending further research on underlying mechanisms.

Keywords:
Fast FoodsFood IndustryNutrition

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Area of Science:

  • Nutrition Science
  • Public Health
  • Food Science

Background:

  • Global food systems show a significant increase in food processing and formulation.
  • Ultra-processed foods (UPFs) involve complex physical, chemical, or biological processing, often including additives and industrial ingredients.
  • UPFs exhibit lower nutritional quality and altered food matrices compared to unprocessed foods.

Purpose of the Study:

  • To review the research on ultra-processed foods (UPFs) and their implications for human health.
  • To discuss the associations between UPF consumption and chronic diseases.
  • To highlight the current recommendations and future research needs regarding UPFs.

Main Methods:

  • Review of prospective epidemiological studies globally.
  • Analysis of characteristics of UPFs, including nutritional quality, additives, and processing contaminants.
  • Examination of associations between UPF consumption and health outcomes.

Main Results:

  • Dozens of studies link UPF consumption to higher risks of chronic diseases such as cancer, cardiovascular disease, type-2 diabetes, and obesity.
  • UPFs are associated with increased overall mortality.
  • Concerns exist regarding food additives, processing contaminants, and altered food matrix impacting energy intake.

Conclusions:

  • Ultra-processed foods pose significant risks to long-term human health.
  • Public health authorities recommend limiting UPF consumption.
  • Further research is crucial to elucidate mechanisms and guide regulation of additives and industrial reformulation.