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Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Carbohydrates: Dietary Sources and Requirements01:15

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Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
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Proteins: Dietary Sources and Requirements01:28

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Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Regulation of Food Intake01:30

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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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Inflammatory Bowel Disease III: Diagnostic Studies and Management I-Nutritional Therapy01:30

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Various diagnostic tests are employed in the diagnostic process for Inflammatory Bowel Disease (IBD), particularly to differentiate between Crohn's disease and ulcerative colitis.
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Lipids: Dietary Sources and Requirements01:18

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Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
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Fortification of grain foods and NOVA: the potential for altered nutrient intakes while avoiding ultra-processed foods.

European journal of nutrition·2021
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Should Grain-Based Staple Foods Be Included in Admonitions to "Avoid Processed and Ultra-Processed Food"?

Julie Miller Jones1

  • 1Professor Emerita, Department of Family, Consumer and Nutritional Sciences, St. Catherine University, St. Paul, MN 55105, USA.

Nutrients
|July 12, 2025
PubMed
Summary

Dietary guidelines conflict by recommending whole grains (WGs) while advising against ultra-processed foods (UPFs), as most WGs are classified as UPFs. This study questions the validity of food processing classifications.

Keywords:
NOVANOVA and diet quality and disease riskNOVA and principles of dietary guidanceconfounding and processed foods (PFs)dietary guidance and whole grainsprocessed/ultra-processed food (UPFs) and healthprocessing levelswhole grains and health

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Area of Science:

  • Nutrition Science
  • Food Science
  • Dietary Guidelines Analysis

Background:

  • Whole grains (WGs) and grain-based foods (GBFs) are central to global dietary guidance due to associated health benefits.
  • Ultra-processed foods (UPFs) are linked to negative health outcomes, prompting some guidance to recommend their avoidance.
  • A conflict arises as most common GBFs, including WGs, are classified as UPFs by systems like NOVA, creating divergent recommendations.

Purpose of the Study:

  • To evaluate the validity of food processing classification systems, particularly their ability to differentiate between various types of grain-based foods.
  • To compare the evidence linking whole grain intake with health benefits against evidence linking ultra-processed food intake with adverse health outcomes.
  • To assess the feasibility and principles of dietary guidance that advises both increasing WG intake and avoiding UPFs.

Main Methods:

  • Analysis of definitions and assumptions within food processing classification systems (e.g., NOVA).
  • Comparative analysis of meta-analyses on the health impacts of WG and UPF consumption.
  • Evaluation of menu and modeling studies to assess dietary recommendations adherence.
  • Testing the advice to
  • avoid UPFs
  • against principles of effective dietary guidance.

Main Results:

  • Significant variations and questionable assumptions were found in food processing classifications.
  • While UPF intake is linked to adverse health, WG intake (mostly classified as UPFs) is associated with better health outcomes.
  • Classifying WG staples as UPFs appears to be based on flawed assumptions, contradicting established dietary benefits.

Conclusions:

  • The NOVA classification designates most WGs as UPFs, creating confusion in dietary guidance.
  • Advising consumers to "avoid UPFs" while promoting WG intake jeopardizes efforts to increase fiber and WG consumption.
  • The NOVA classification's advice challenges the development of practical, culturally relevant dietary patterns that include WG staples across all processing levels.