Evidence points to there being an insidious influence on gut health and UPFs. There is an indirect link of obesity, inflammatory bowel disease, colorectal cancer, irritable bowel syndrome, hypertension, and type 2 diabetes though this varies from person to person based on dietary habits. It is capable of increasing mortality rates.
Ultra-processed foods form roughly 60% globally when comes to food consumption. Extracts from harmful substances such as fats, hydrogenated fats, starches, added sugars are the components that form the ultra processed food listings. These also include artificial colouring, flavours, stabilisers.
The NOVA classification is based on the degree and extent of processing, classification is as follows; NOVA 1-Unprocessed foods, NOVA 2-Processed culinary ingredients, NOVA 3-Processed foods, NOVA 4-Ultra-processed foods. Derived from the Portuguese words ‘nova classificação’ which translates to ‘new classification’. This system was proposed by researchers at the University of São Paulo, Brazil in 2009.
NOVA 1 consists of plant and animal products like fresh meat, eggs, milk. NOVA 2 are the ingredients that go through either one or multiple of these processes of pressing, refining, grinding, milling and drying like vinegar, olive oil, salt, honey. Many examples of NOVA 3 include ham, bacon, cheese, canned and bottled vegetables, salted and dried meats, smoked fish, fresh bread. NOVA 4 foods are categorised by crisps, cakes, biscuits, ready-to-eat meals, breakfast cereals, infant formulas and energy drinks.
Estimated cancers that arise from detrimental food habits are approximately 30%-35%. Research suggests that UPFs can add up adverse health outcomes that lead to cancer.
The Nutrinet-Santé study was conducted on the French population aiming to investigate the relationship between nutrition and health outcomes and to study the roles played out by various determinants. NutriNet-Santé cohort has recent evidences pointing to higher intake of artificial sweeteners being associated with increased risk of breast and obesity related cancers. Higher intake of nitrate and nitrite is associated with breast and prostate cancers. Acrylamide is associated with increased risk of endometrial and ovarian cancers and is likely to be the cause of high temperature cooking, is an industrial chemical. Epidemiology studies also suggest that there is a positive association between phthalates and T2D and insulin resistance.
Nivea Vaz
Manipal College of Medical Sciences, Pokhara







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