Pellegrini Beatrice, Strootman Lin Xin, Fryganas Christos, Martini Daniela, Fogliano Vincenzo
Division of Human Nutrition, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133, Milan, Italy.
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
Curr Res Food Sci. 2024 Dec 15;10:100958. doi: 10.1016/j.crfs.2024.100958. eCollection 2025.
Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with "ultra-processed foods," but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.
许多消费者认为工业加工食品质量较低，可能对健康有害，担心其营养不佳、含有添加剂以及加工过程中形成的有害化合物。流行病学研究强调了与“超加工食品”相关的风险，但关于工业加工食品（IND）和自制食品（HM）的实证比较却很少。本研究旨在比较四种常见食品（葡萄干蛋糕、鱼条、番茄酱和谷物棒）的工业加工版与自制版的营养价值和有害化合物。自制食品采用与工业加工食品类似的食谱制作，避免使用家庭中没有的技术和原料。分析表明，工业加工版和自制版的营养成分相同。丙烯酰胺（AA）和美拉德反应（MR）产物被认为具有潜在危害，在各食品对中含量相当，不过在某些情况下自制版的含量略高。在工业加工的葡萄干蛋糕和自制的谷物棒中未检测到AA，而自制鱼条的AA含量高于工业加工版。这些发现表明，与工业产品相比，自制食品不一定具有更高的营养质量或更低的有害化合物含量。仅根据加工方式或工业原料对食品质量进行分类，并不能可靠地表明其健康程度。
