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Processed Food: Nutrition, Safety and Public Health

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A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601).

Deadline for manuscript submissions: closed (31 January 2023) | Viewed by 25046

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Dr. Tânia Gonçalves Albuquerque

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Guest Editor

Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisboa, Portugal
Interests: nutritional quality; food safety; public health; nutrition; health promotion; functional foods; chronic diseases
Special Issues, Collections and Topics in MDPI journals

Dr. Adriana Pavesi Arisseto Bragotto

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Guest Editor

Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, 13083-000 Campinas - SP, Brasil
Interests: food safety; food toxicology; additives; contaminants; food processing; risk assessment

Dr. Helena S. Costa

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Guest Editor

Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisboa, Portugal
Interests: traditional foods; food by-products; functional foods; nutritional composition; bioactive compounds; public health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are organizing a Special Issue on Processed Food: Nutrition, Safety and Public Health in the International Journal of Environmental Research and Public Health.

Foods have been processed for many reasons: to make them last longer before spoiling (preservation); to remove, destroy, or inhibit pathogens and toxins (food safety); to change flavor, texture, aroma, color or form (variety); and to reduce preparation times and make them more portable (convenience). Whereas food processing can offer many benefits to consumers, certain aspects of the industry raise dietary, health, economic, and environmental concerns.

Processed foods are generally recognized as a source of salt, saturated fat, trans fatty acids, and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of some of the major worldwide public health concerns, such as obesity, diabetes type 2, cancer, and cardiovascular diseases.

Public health refers to preventing disease, prolonging life, and promoting physical, mental, and social wellbeing. Therefore, it is of utmost importance to study the nutritional and safety aspects of processed foods and to deepen knowledge on the consumption of such foods to envisage the potential impact on public health.

This Special Issue offers an opportunity to publish original articles and reviews that study the different aspects of processed foods, including but not limited to the nutritional quality and safety of processed foods, consumption patterns of processed foods, the impact of processed foods on diet quality and its relationship with health outcomes, reformulation strategies to enhance the nutritional quality and safety of processed foods, and interventions and policies to reduce the impact of processed foods on public health.

Dr. Tânia Gonçalves Albuquerque
Dr. Adriana Pavesi Arisseto Bragotto
Dr. Helena S. Costa
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

public health
processed foods
nutritional quality
food safety
health promotion
disease prevention
fast food
food processing
dietary habits
chronic diseases
labeling requirements
regulations and legislation

Published Papers (10 papers)

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Editorial

Jump to: Research, Review

5 pages, 312 KiB

Open AccessEditorial

Processed Food: Nutrition, Safety, and Public Health

by Tânia Gonçalves Albuquerque, Adriana Pavesi Arisseto Bragotto and Helena S. Costa

Int. J. Environ. Res. Public Health 2022, 19(24), 16410; https://doi.org/10.3390/ijerph192416410 - 07 Dec 2022

Cited by 3 | Viewed by 2396

Abstract

Food processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [...] Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

Research

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14 pages, 1555 KiB

Open AccessArticle

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods

by Marta Mesías, Pablo Gómez, Elena Olombrada, Francisca Holgado and Francisco J. Morales

Int. J. Environ. Res. Public Health 2023, 20(6), 5114; https://doi.org/10.3390/ijerph20065114 - 14 Mar 2023

Cited by 4 | Viewed by 1924

Abstract

Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard “Maria-type” biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin–Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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16 pages, 2260 KiB

Open AccessArticle

Effect of Gliding Arc Plasma Jet on the Mycobiota and Deoxynivalenol Levels in Naturally Contaminated Barley Grains

by William Chiappim, Vanessa de Paula Bernardes, Naara Aparecida Almeida, Viviane Lopes Pereira, Adriana Pavesi Arisseto Bragotto, Maristela Barnes Rodrigues Cerqueira, Eliana Badiale Furlong, Rodrigo Pessoa and Liliana Oliveira Rocha

Int. J. Environ. Res. Public Health 2023, 20(6), 5072; https://doi.org/10.3390/ijerph20065072 - 14 Mar 2023

Cited by 2 | Viewed by 1574

Abstract

Fusarium graminearum and Fusarium meridionale are primary contaminants of barley, capable of producing several mycotoxins, mainly type B trichothecenes and zearalenone. Cold plasma decontamination has been gaining prominence, seeking to control the fungal and mycotoxin contamination of food and feed and to improve product quality. To reach this objective, the present study was divided into two parts. In the first part, F. meridionale and F. graminearum strains were exposed to gliding arc plasma jet (GAPJ). Cell viability tests showed the inactivation of F. meridionale after 15-min treatment, whereas F. graminearum showed to be resistant. In the second part, barley grains were treated by GAPJ for 10, 20, and 30 min, demonstrating a reduction of about 2 log CFU/g of the barley’s mycobiota, composed of yeasts, strains belonging to the F. graminearum species complex, Alternaria, and Aspergillus. A decrease in DON levels (up to 89%) was observed after exposure for 20 min. However, an increase in the toxin Deoxynivalenol-3-glucoside (D3G) was observed in barley grains, indicating a conversion of DON to D3G. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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11 pages, 1085 KiB

Open AccessArticle

Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility

by Raquel Fernanda Milani, Adriana Aparecida Mauri, Vitor Lacerda Sanches, Marcelo Antonio Morgano and Solange Cadore

Int. J. Environ. Res. Public Health 2023, 20(6), 4986; https://doi.org/10.3390/ijerph20064986 - 12 Mar 2023

Cited by 5 | Viewed by 1507

Abstract

Soy-based beverages are one of the most consumed plant-based beverages, which have been used as a substitute for dairy products. Soy is a source of several nutrients (vitamins, minerals, and phenolic compounds, etc.) and its consumption is usually associated with several benefits, such as the prevention of cardiovascular diseases, cancer, and osteoporosis. However, non-essential trace elements can be found in these beverages. Thus, a comprehensive study concerning trace elements Al, As, Cd, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Sb, Se, Sn, Sr, and Zn in soy-based beverages was proposed. In vitro digestion allowed to simulate the gastrointestinal juice (bioaccessibility) and the Caco-2 cells culture model was applied for the bioavailability assay. Trace elements measures were performed by inductively coupled plasma optical emission spectrometry (ICP OES). Multivariate analysis classified soy-based beverages according to their soy source (isolate protein, hydrosoluble extract, and beans); Al, Cu, Fe, Mn, Sr, Se, and Zn bioaccessible fractions corresponded to approximately 40%-80% of their total content, and soy-based beverages were found to be a good Fe, Se, and Zn source. However, our results showed risk exposure assessment from daily consumption of one glass of soy-based beverage can contribute to 3.5% and 0.9% of Al Provisional Tolerable Weekly Intake (PTWI) for children and adults, respectively. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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16 pages, 712 KiB

Open AccessArticle

Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil

by Ana Paula Rebellato, Maria Isabel Andrekowisk Fioravanti, Raquel Fernanda Milani and Marcelo Antonio Morgano

Int. J. Environ. Res. Public Health 2023, 20(4), 3707; https://doi.org/10.3390/ijerph20043707 - 19 Feb 2023

Cited by 6 | Viewed by 1540

Abstract

This study aimed to evaluate the content of 11 inorganic elements (Al, Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in commercial plant-based and animal-based yogurts for comparison purposes. The samples were mineralized using a simple and fast ultrasound-assisted acid digestion method at 80 °C for 35 min, and the determination of inorganic elements was performed by ICP-MS. The method was validated according to the INMETRO guide, obtaining recoveries from 80 to 110%, precision from 6 to 15%, and a limit of quantification (LOQ) ranging from 200 µg/kg (Al) to 4 µg/kg (other elements). The element concentrations in the plant-based yogurts were Al(<LOQ-9019.05); Cr(<LOQ-88.14); Co(<LOQ-40.56); Ni(31.71-700.46); As(<LOQ-10.61); Mo(<LOQ-355.70); Cd(<LOQ-4.37); Sb and Hg(<LOQ); Ba(<LOQ-1505.71), and Pb(<LOQ-21.58) µg/kg. The elements Mo and Ba were quantified only in the animal-based yogurts, with levels of 72.54 and 160.76 µg/kg, respectively. The results showed a large variation in the concentration of inorganic elements, which demonstrates the importance of knowing the composition of plant-based foods to ensure the safety and health of consumers. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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12 pages, 1277 KiB

Open AccessArticle

Reformulation of Top-Selling Processed and Ultra-Processed Foods and Beverages in the Peruvian Food Supply after Front-of-Package Warning Label Policy

by Lorena Saavedra-Garcia, Mayra Meza-Hernández, Francisco Diez-Canseco and Lindsey Smith Taillie

Int. J. Environ. Res. Public Health 2023, 20(1), 424; https://doi.org/10.3390/ijerph20010424 - 27 Dec 2022

Cited by 3 | Viewed by 2678

Abstract

Front-of-package warning label (FOPWL) policies incentivize the food industry to reduce the content of regulated nutrients in products. We explored changes in the content of nutrients of concern (sugar, saturated fat, trans fat, and sodium) and the percentage of products in the Peruvian food supply that would carry a FOPWL before and after Peru’s implementation of FOPWLs. Longitudinal data on the top-selling foods and beverages (n = 94) were collected at three time points: three months before the implementation of the policy, four months after, and two years after. Using the nutritional information declared on products’ labels, we compared quantities of nutrients of concern and the percentage of foods that would carry a FOPWL at each time point. Between the first and the third data collection, a decrease in the median sugar content of beverages was observed (from 9.0 to 5.9 g/100 mL, p = 0.005), accompanied by an increase in the use of nonnutritive sweeteners. This change drove the reduction of the percentage of beverages that would carry a FOPWL (from 59 to 31%, p = 0.011). Among foods, decreases were observed in saturated fat (from 6.7 to 5.9 g/100 g, p = 0.002). The percentage of foods that would carry a FOPWL according to their nutritional profile declined from before to after implementation of the policy (from 82 to 62%, p < 0.001). The study shows that the industry reformulated products in Peru after implementation of its FOPWL policy. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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15 pages, 1617 KiB

Open AccessArticle

Ultra-Processed Food Consumption and Relation with Diet Quality and Mediterranean Diet in Southern Italy

by Justyna Godos, Francesca Giampieri, Wahidah H. Al-Qahtani, Francesca Scazzina, Marialaura Bonaccio and Giuseppe Grosso

Int. J. Environ. Res. Public Health 2022, 19(18), 11360; https://doi.org/10.3390/ijerph191811360 - 09 Sep 2022

Cited by 10 | Viewed by 2428

Abstract

Ultra-processed food (UPF) consumption has been the focus of major attention due to their potential effects on human health. The aim of this study was to investigate the intake of UPFs in a sample of southern Italian individuals and assess its relationship with nutrient profile and dietary quality parameters. A cross-sectional study was conducted on 1936 individuals older than 18 years randomly selected from the general population. A total of 110 food times have been categorized based on the level of processing using the NOVA classification. The average daily energy intake of the sample was 2091.1 kcal, 38.7% of which were from the NOVA group of unprocessed/minimally processed foods, 5.7% from processed culinary ingredients, 38.3% from processed foods, and 17.9% from the UPFs group. UPFs were more consumed among young, unmarried individuals, with high cultural level, smokers, and often eating out of home. The mean energy share of UPFs varied from 6.3% of total daily energy intake for individuals in the lowest quintile of UPF consumption to 34.2% for those in the upper quintile. Within the UPF group, the highest energy contribution was provided by fast foods and sweets. Compared to the lowest quintile of UPF consumption, individuals in the highest quintile consumed, on average, additional 300 kcals per day and less fiber. Some plant-derived vitamins, such as vitamin A and vitamin C showed an inverse trend toward increasing shares of UPF consumption, while sodium intake increased. A significant higher intake of UPFs in individuals meeting the European and Italian dietary recommendations for carbohydrates, vitamin B12, vitamin D, and vitamin E was found, while UPFs were less consumed among those meeting the recommendations for total fats, fiber, sodium, potassium, and vitamin C. Finally, individuals displaying a “healthier” dietary profile, such as higher adherence to either the Mediterranean diet, the Dietary Approaches to Stop Hypertension, the Alternate Diet Quality Index, and the Diet Quality Index-International, consumed less UPFs and more unprocessed/minimally processed foods, with minor variation in the other NOVA food categories. In conclusion, consumption of UPF in southern Italy is in line with those reported in some other Mediterranean countries, although it negatively impacted the nutrient profile. It is important to monitor the consumption of UPFs before their availability and popularity put the grounds on younger generations’ dietary habits. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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Review

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14 pages, 1201 KiB

Open AccessReview

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

by Cennet Pelin Boyaci Gunduz

Int. J. Environ. Res. Public Health 2023, 20(13), 6272; https://doi.org/10.3390/ijerph20136272 - 01 Jul 2023

Cited by 6 | Viewed by 1989

Abstract

Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public’s exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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25 pages, 5370 KiB

Open AccessReview

Thermal Contaminants in Coffee Induced by Roasting: A Review

by David Silva da Costa, Tânia Gonçalves Albuquerque, Helena Soares Costa and Adriana Pavesi Arisseto Bragotto

Int. J. Environ. Res. Public Health 2023, 20(8), 5586; https://doi.org/10.3390/ijerph20085586 - 20 Apr 2023

Cited by 4 | Viewed by 3461

Abstract

Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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14 pages, 392 KiB

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Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers

by Mateusz Witkowski, Halina Grajeta and Krzysztof Gomułka

Int. J. Environ. Res. Public Health 2022, 19(18), 11493; https://doi.org/10.3390/ijerph191811493 - 13 Sep 2022

Cited by 19 | Viewed by 4219

Abstract

There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed a review of additives, examining their influence on the occurrence of HFA, but did not include all of them. The aim of this review is to systematise knowledge about selected groups of food additives (FAs) and the HFA induced by them. We also briefly discuss the issues of diagnosis and therapy in this disease. FAs are commonly used in prosscessed foods, but HFA appears to be a rare phenomenon. Identification of the FA responsible for hypersensitivity and its treatment is difficult. Diagnosis is a challenge for the clinician and for the patient. A food diary is a helpful diagnostic tool. It allows diet therapy to be monitored based on the partial or complete elimination of products containing a harmful additive. An elimination diet must not be deficient, and symptomatic pharmacotherapy may be necessary if its application is ineffective. Taking all this into account, we conclude that it is necessary to conduct randomised multicentre studies based on the double-blind placebo control protocol in this field. Full article

(This article belongs to the Special Issue Processed Food: Nutrition, Safety and Public Health)

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