Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Compr Rev Food Sci Food Saf. 2024 Mar;23(2):e13331. doi: 10.1111/1541-4337.13331.
The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.
食品工业在创造出各种美味、实惠、方便和安全的食品和饮料产品方面取得了巨大的成功。然而，许多这些产品被认为是超加工食品（UPFs），它们含有某些成分，并且经过加工处理可能会对健康产生不利影响。本文介绍了 UPF 的概念，并简要讨论了属于这一类的食品产品，包括饮料、烘焙食品、零食、糖果、即食餐、调味料、酱汁、涂抹酱、加工肉类和肉类仿制品。然后，本文讨论了 UPF 的消费水平与肥胖和糖尿病等与饮食有关的慢性疾病之间的相关性。然后，批判性地评估了 UPF 增加这些慢性疾病风险的不同原因，包括替代全食物、高能量密度、缺少植物化学物质、包装化学物质污染、超美味、有害添加剂、快速摄入和消化以及有毒反应产物。然后，提出了克服 UPF 当前问题的潜在策略，包括降低能量密度、平衡营养状况、强化、增加饱腹感反应、调节咀嚼和消化、重新设计食品结构和精准加工。核心论点是，可能可以对许多 UPF 进行重新配方和重新设计，以提高其健康性和可持续性，但这仍需要通过严格的科学研究来证明。
