Ultra Processed Foods

Yıl 2024, , 466 - 474, 27.03.2024

Betül Oruçoğlu , Emine Durmuş , Mehmetcan Kemaloğlu

https://doi.org/10.37989/gumussagbil.1271480

Öz

ABSTRACT
Various food processing methods (use of fire, salt and air, fermentation and smoking etc.) have been used throughout history in order to preserve food for a longer period of time. With the industrialization, the purpose and scope of these processing methods have also changed. Processed foods are defined as industrial formulations produced through compounds obtained from or synthesized from foods/food substrates and are characterized by the NOVA classification. In this classification, called NOVA, foods are divided into four groups as unprocessed/minimally processed foods, processed food additives, processed foods and ultra-processed foods on the basis of 'scope and purpose of industrial processing'. The consumption of ultra-processed foods has been increasing in high-income countries in the past, and in middle- and low-income countries today. These foods are characterized as products with high energy density, high fat, sugar and salt content, extremely tasty, inexpensive, attractive, ready-to-eat and generally obesogenic. With the increase in the consumption of such foods, the prevalence of non-communicable diseases, especially obesity, increases. The consumption of ultra-processed foods causes an increase in body mass index, waist circumference, body fat percentage and visceral adipose tissue in adults, an increase in waist circumference and dyslipidemia in children, and metabolic syndrome in adolescents. The packaging of ultra-processed foods in a way that allows for more consumption and aggressive advertising strategies can manipulate the brain response and lead to overconsumption as a result of exposure to intense stimulus in individuals. In this review, it is aimed to examine the effects of ultra-processed foods on health and the factors that encourage the intake of these foods.

Anahtar Kelimeler

Food processing, Food classification, NOVA, Ultra-processed food

Ultra İşlenmiş Besinler

Öz

Tarih boyunca besinlerin daha uzun süre saklanabilmesi amacıyla çeşitli besin işleme yöntemleri (ateş, tuz ve havanın kullanılması, fermantasyon ve tütsüleme vb.) kullanılmıştır. Sanayileşme ile birlikte bu işleme yöntemlerinin amacı ve kapsamı da değişiklik göstermiştir. İşlenmiş besinler, gıdalardan/gıda substratlarından elde edilen veya sentezlenen bileşikler yoluyla üretilen endüstriyel formülasyonlar olarak tanımlanmakta ve NOVA sınıflandırılması ile karakterize edilmektedir. NOVA olarak adlandırılan bu sınıflandırmada besinler 'endüstriyel işlemenin kapsamı ve amacı' temelinde işlenmemiş/minimum düzeyde işlenmiş besinler, işlenmiş yemeklik katkılar, işlenmiş besinler ve ultra işlenmiş besinler olmak üzere dört gruba ayrılmıştır. Ultra-işlenmiş besinlerin tüketimi geçmişte yüksek gelirli ülkelerde, günümüzde ise orta ve düşük gelirli ülkelerde giderek artmaktadır. Bu besinler karakteristik olarak yüksek enerji yoğunluğu, yağ, şeker ve tuz içeriğine sahip; aşırı lezzetli, ucuz, çekici, tüketime hazır ve genellikle obezojenik ürünlerdir. Bu tür besinlerin tüketiminin artması ile obezite başta olmak üzere bulaşıcı olmayan hastalıkların prevalansı artış göstermektedir. Ultra işlenmiş besinlerin tüketimi, yetişkinlerde beden kütle indeksi, bel çevresi, vücut yağ yüzdesi ve visseral yağ dokusu artışına, çocuklarda bel çevresi artışı ve dislipidemiye, adölesanlarda ise metabolik sendroma yol açmaktadır. Ultra işlenmiş besinlerin daha fazla tüketilmesini sağlayacak biçimde paketlenmeleri ve agresif reklam stratejileri, beyin tepkisini manipüle ederek bireylerde yoğun uyarıya maruziyet sonucu aşırı tüketime yol açabilmektedir. Bu derlemede ultra işlenmiş besinlerin sağlık üzerine etkileri ve bu besinlerin alımını teşvik eden faktörlerin incelenmesi amaçlanmıştır.

Anahtar Kelimeler

Besin işleme, Besin sınıflandırması, NOVA, Ultra işlenmiş besin

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