The reward value people assign to foods is determined by their intrinsic (food-level) properties and moderated by individual factors such as traits, states and beliefs. There is a need for more systematic, structured analyses of the food-level characteristics that explain cognitions about food reward such as palatability and their risk for reward-driven overeating. This research, consisting of three studies, aimed to explore the nutritional, sensory and cognitive characteristics and attributes of foods as determinants of food reward-related outcomes. Across three sequential online study designs, 1176 men and 2188 women from the general population rated sub-samples of 436 foods which were sampled from databases and photographed to represent ready-to-eat food and beverage products in the UK. The study outcomes were self-reported food liking and hedonic overeating, while the predictors were the nutritional composition of the foods including ultra-processed food status (UPFs) and carbohydrate-to-fat ratio (CFR); and participants' self-reported beliefs about the nutritional and sensory characteristics of the foods. Correlation and stepwise regression analyses were used to model significant nutritional components followed by hierarchical regression models to examine self-reported food-level attributes, or CFR and UPFs as potential additive models. Across all studies, the nutritional characteristics of foods explained ∼20 % variance in liking and 40-60 % variance in hedonic overeating. Self-reported food-level attributes explained a further 6-33 % variance in liking and 17-38 % variance in hedonic overeating. UPFs explained 0-7 % additional variance and CFR did not add to the nutritional models. This research demonstrates how nutritional characteristics of foods contribute to self-reported liking and hedonic overeating. Considering people's beliefs about nutrient and sensory attributes can explain more than nutrients alone, and there are negligible additive contributions from CFR or UPFs on food reward.

There is a growing interest in the characterization of eating behavior traits that impact an individual's nutritional status and susceptibility to developing diet-related chronic diseases. This report explored the relationship of cognitive restraint (CR), disinhibition (DI), and hunger (H) with food preference, motivations of food choice, and dietary intake in adults with specific attention to potential sex differences among relationships. Eating behavior was measured in 329 adults from the USDA Nutritional Phenotyping Study using validated questionnaires, and dietary intakes were measured by 24-h diet recalls. CR was positively associated with food choices motivated by weight control, while DI was negatively associated with relative preference and implicit wanting of high-fat, sweet foods (HFSw). Using cluster analysis, the variance in clusters that encompassed vegetable intake and diet quality scores for males were explained by BMI, total body fat, age, and eating behaviors such as CR, H, wanting of HFSw, and food choice motivations related to health, natural content of foods and weight concerns. In female participants, the variance in vegetable intake and diet quality were explained by age, BMI, body composition, and food choice motivations related to health, natural content, as well as price and convenience. Our data suggests the associations between eating behavior traits, food preference, food choice motivators, and dietary intake/quality differ between males and females. Understanding these sex-specific relationship can aid clinicians in developing targeted strategies for counseling clients towards more healthful dietary patterns.

The rapid rise in ultra-processed foods (UPF) consumption correlates with the growing global obesity prevalence. Investigating the hedonic and homeostatic mechanisms affected by UPF may provide insights for obesity prevention and appetite regulation. This systematic review aimed to examine the current understanding of the potential effects of UPF on appetite regulation and food intake, examining both hedonic and homeostatic pathways. A search was performed in PubMed, Scopus, Web of Science, and EMBASE databases, and studies published in English language were selected. Study selection and inclusion/exclusion criteria were determined based on PECOS framework. The quality of the studies was evaluated using appropriate Cochrane Risk of Bias tools and all articles were found to have low risk of bias. Of the 11 studies included, three were randomized controlled trials, one was cross-over study, one was non-randomized controlled study, and six were observational studies. Results indicated that UPF consumption may influence to hedonic appetite by promoting faster eating rates, enhancing palatability, activating brain reward circuits, and potentially increasing food addiction behaviors. Additionally, UPF intake may disrupt homeostatic appetite regulation by altering gut-brain axis signaling and modulating peripheral peptides such as ghrelin, GLP-1, GIP, and PYY. However, findings on both hedonic and homeostatic mechanisms remain inconclusive due to heterogeneous study designs, general characteristics of participants, and varying baseline UPF intake. These findings suggest that reducing UPF consumption could be a relevant target for appetite and weight management strategies, highlighting the need for more mechanistic and longitudinal research.

Industrial food processing has been linked to various health outcomes including cancer. To examine associations between the degree of food processing and risk of colorectal cancer (CRC) and its sub-sites, data from the European Prospective Investigation into Cancer (EPIC) including 6155 incident CRC cases (n = 450,111 participants), were analyzed. Dietary intakes were assessed using baseline food frequency questionnaires. Foods were classified into culinary ingredients, unprocessed, processed (PFs), and ultra-processed foods (UPFs) according to the Nova classification. Cox proportional hazards models, adjusted for established CRC risk factors, were used to estimate hazard ratios (HRs) and 95% confidence intervals (95% CIs) associated with a 10% increase in proportion of consumption (%g/d) of each Nova group. Substitution analysis examined the effect of replacing UPFs and PFs with unprocessed foods on CRC risk. A 10% increase in proportion of UPFs was associated with 6% higher CRC risk (95% CI:1.02-1.10). A positive association was also found between PFs and CRC risk (HR per 10% increase: 1.10 [95% CI, 1.05-1.15]). Conversely, unprocessed food consumption was inversely associated with CRC risk (HR per 10% increase: 0.93[95% CI, 0.90-0.95]). Substitution of 10% of the overall proportion of the diet comprising UPFs or PFs with 10% unprocessed foods was associated with a decreased risk of CRC (HRUPFs: 0.94 [95% CI, 0.90-0.97]; HRPFs: 0.90 [95% CI, 0.86-0.94]). In conclusion, UPF was positively associated with CRC risk while diets richer in unprocessed foods were associated with lower CRC risk. Further studies are needed to understand the mechanisms by which food processing affects CRC risk.

Commercial toddler foods (CTFs) are widely used. Many are nutritionally poor despite displaying health, nutrition or marketing claims implying healthiness. This study aimed to: (i) explore how claims on CTFs influence parents' product perceptions and preferences, and gauge support for regulatory reform to ensure CTFs are marketed responsibly; (ii) identify other factors influencing parent's and toddlers' perceptions and preferences towards CTFs and toddler feeding in general. Six moderator-led online focus groups (N = 47) were conducted with parents of toddlers (aged 12 to < 36 months) in Victoria, Australia, using a discussion guide and mock CTFs to elicit discourse. Discussions were audio-recorded, transcribed, and analysed using exploratory content and thematic analysis. Parents found CTFs displaying claims more appealing, despite awareness and scepticism of claims. Parents expressed frustration over industry's use of claims and supported stronger regulation of claims. Some doubted the effectiveness of regulations, concerned that industry would find ways to circumvent rules. Parents perceive visual features (especially cartoon characters) on CTFs as highly influential for toddlers. Parents support honest labelling of CTFs, reflecting a product's actual ingredients and nutritional profile, especially signposting of sugar content. Parents evaluate CTFs based on perceived healthiness and convenience, often relying on social media and brand reputation for guidance on what to feed their toddlers. While parents are aware of, and sceptical about claims on CTFs, these claims still influence their perceptions. Findings highlight the need for stronger regulations to ensure that claims on CTFs do not create inaccurate perceptions of their healthiness.

To explore the relationship between ultra-processed food (UPF) intake and knee osteoarthritis (KOA)-related imaging and clinical outcomes in men and women.

Osteoarthritis Initiative participants with sufficient dietary and sociodemographic data (n = 4403) were included in this cross-sectional study. Dietary UPF was assessed by food frequency questionnaire-based NOVA Classification, categorizing diet according to processing level, with NOVA-4 indicating UPF. The exposure variable was standardized UPF proportion/day (%)-the proportion of NOVA-4 servings in the daily diet. The outcomes were Western Ontario and McMaster University OA Index (WOMAC) pain, activities of daily living (ADL), stiffness, total scores, average cartilage thickness (quantified using 3D-dual echo steady state sequences on 3 T magnetic resonance imaging), Chair Stand Test (CST) and gait speed. Mixed effects and linear regression models were used for knee-level and participant-level outcomes, respectively. Models were adjusted for age, race, body mass index, daily calories, physical activity, and medical insurance availability. Sex differences were tested by interactions between UPF and sex.

Sex interactions were significant for WOMAC-pain, ADL, total scores, gait speed, and cartilage thickness (p-interaction-range ≤ 0.001-0.006). Greater UPF was associated with significantly worse pain (β = 0.17 [0.093, 0.242], p < 0.001), ADL (β = 0.59 [0.365, 0.832], p < 0.001), total scores (β = 0.81 [0.483, 1.13], p < 0.001), thinner cartilage (β = -0.013 [-0.02, -0.006], p < 0.001) and slower gait (β = -0.035 [-0.042, -0.027], p < 0.001) in women. Sex interactions were non-significant for CST and WOMAC-stiffness (p-interaction = 0.319, 0.573, respectively). With greater UPF, CST and WOMAC-stiffness showed significant poor outcomes (β = -0.008 [-0.013, -0.004], p < 0.001, β = 0.04 [0.008, 0.064], p = 0.011, respectively). WOMAC-stiffness results were not significant after Bonferroni corrections.

UPF-rich diet is linked to worse KOA outcomes disproportionately more in women.

Diet has a profound impact in human health, which is partly driven by changes in the intestinal microbiota. Several associations between dietary intake and the intestinal microbiota composition and function have been described. Namely, the Mediterranean diet is associated with beneficial bacteria, while the intake of ultraprocessed foods is linked to dysbiosis. It is, therefore, very tempting to tailor dietary approaches to the individual needs of the microbiota; however, high-quality prospective data are lacking. Provisionally, a diet rich in fruits and vegetables and low in ultraprocessed foods is recommended to improve the intestinal microbiota composition and function.

This meta-analysis systematically evaluated the association between ultra-processed food (UPF) intake and adverse liver outcomes, addressing a critical evidence gap as prior observational studies lacked pooled quantitative synthesis. Researchers conducted a comprehensive search in PubMed, Cochrane Library, Embase, and Web of Science (up to October 17, 2024) using Medical Subject Headings (MeSH) terms and keywords. Statistical analyses in Stata 14.0 employed fixed-effects (P > 0.1, I2 ≤ 50%) or random-effects models (I2 > 50%), with publication bias assessed via funnel plots and Egger's test. The analysis included 17 studies (11 cohort, 3 case-control, 3 cross-sectional; n = 1,092,950 participants). UPF consumption significantly increased risks of adverse liver outcomes (OR = 1.58; 95% CI: 1.34-1.86; I2 = 89.9%), specifically non-alcoholic fatty liver disease (NAFLD) (OR = 1.72; 95%CI: 1.36-2.17), liver fibrosis (OR = 1.31; 95%CI: 1.08-1.59), and liver cancer (OR = 1.35; 95%CI: 1.03-1.76). Subgroup analyses revealed regional variations, with Asian cohorts showing lower NAFLD risk (OR = 1.47 vs. American/European studies). High heterogeneity (I2 = 89.9%) persisted across analyses. Findings confirm UPFs as independent risk factors for liver diseases, mediated through metabolic pathways like fat accumulation and inflammation. This synthesis strengthens evidence for dietary guidelines limiting UPFs to mitigate global liver disease burdens. The study's robust methodology and large sample size underscore the clinical and public health implications of reducing UPF consumption.

While the association between ultra-processed food (UPF) consumption and chronic non-communicable diseases in adults is well-established, its relationship with serum markers of chronic diseases in children remains underexplored. This research investigates changes in serum markers in children with obesity during a trial aimed at reducing UPF consumption. The study is a prospective cohort, based on a parallel randomized controlled trial conducted between August 2018 and February 2020, with children aged 7-12 years. Over 6 months, children and their guardians attended monthly consultations and educational activities aimed at reducing UPF consumption. Body weight, height, and 24-h dietary recall were measured at all visits. Serum markers were collected at baseline and at the 2- and 5-month visit (during the intervention). Data from 95 children were analysed. Body mass index (BMI), UPF consumption in grams and energy, and percentage of UPF in grams showed a quadratic trend, initially decreasing, followed by an increase in the following months. Glucose, insulin, and HOMA-IR decreased throughout the study, but after adjustment for BMI, the associations no longer persisted, except for glucose levels, which decreased linearly by 2.25 mg/dL. Reducing UPF consumption may lower blood glucose levels in children with obesity, independent of BMI changes.

Type 2 diabetes mellitus (T2DM) disproportionately affects African American (AA) populations. Despite the importance of diet in diabetes management, the association of diet quality and/or the degree of food processing with glycemic control in AA adults with T2DM remains unclear.

This study aimed to examine associations between diet quality scores and the degree of processing in the diet with glycosylated hemoglobin (HbA1c) level in AA adults with T2DM.

This cross-sectional study used baseline data from participants in Texas Strength Through Resilience in Diabetes Education, an ongoing clinical trial.

Participants involved in this analysis (N = 273) were AA adults with T2DM recruited through local churches in Austin, TX, and the surrounding areas from August 2020 through April 2023.

Participants provided 2 24-hour dietary recalls (1 weekend and 1 weekday) and a blood sample to measure HbA1c level. Healthy Eating Index 2015, Alternative Healthy Eating Index 2010, and Alternate Mediterranean Diet scores were calculated. The NOVA method was used to calculate the percentage of grams and calories that came from ultraprocessed foods and unprocessed or minimally processed foods.

Linear regression and analysis of variance models tested associations between the diet quality scores and degree of food processing with HbA1c level, adjusting for demographic covariates. Models were stratified by insulin use after finding a significant interaction with ultraprocessed foods and unprocessed or minimally processed foods.

Regression analyses revealed that the percentage of grams in the total diet from ultraprocessed foods was positively associated with HbA1c level (βadj = .015; Padj = .032), whereas unprocessed or minimally processed foods were inversely associated with HbA1c level (βadj = -.014; Padj = .043). There was no significant association between any diet quality score and HbA1c level.

In AA adults with T2DM, only the degree of food processing was associated with HbA1c level. Future research should explore whether a causal relationship exists between food processing and HbA1c level and investigate mechanisms by which ultraprocessed foods may affect glycemic control.

Ultraprocessed foods are typically high in fat, salt, sugar, and food additives, which may contribute to the development of arthritis. This study examined the association between ultraprocessed food intake and the presence of self-reported arthritis.

The 2001-2018 U.S. National Health and Nutrition Examination Survey data was used to analyze the association between ultraprocessed food intake and arthritis in 2025. Ultraprocessed foods were identified by applying Nova classifications to 24-hour dietary recall data and expressed as a percentage of daily total energy intake. The outcomes were self-reported physician's diagnosis of arthritis, osteoarthritis, and rheumatoid arthritis. Survey-weighted logistic regressions were conducted to analyze associations between ultraprocessed food intake and outcomes, controlling for age, gender, race/ethnicity, smoking status, health insurance status, and poverty-to-income ratio.

UPFs contributed 55.2% of the daily total energy intake in the U.S.

After adjusting for covariates, a positive association was found between daily total energy intake from ultraprocessed foods and self-reported arthritis (AOR associated with each 10-percentage point increase in intake: 1.04; 95% CI=1.02, 1.06). For the second, third, and fourth quartiles of ultraprocessed food intake, the AOR of arthritis was 1.14 (95% CI=1.04, 1.25), 1.22 (95% CI=1.10, 1.35), and 1.27 (95% CI=1.14, 1.41), respectively (p for linear trend <0.001). A positive association was also observed between ultraprocessed food intake and rheumatoid arthritis (AOR=1.05; 95% CI=1.02, 1.09) but not for osteoarthritis.

In this nationally representative sample of U.S. adults, higher consumption of ultraprocessed foods was associated with overall arthritis and rheumatoid arthritis.

Ultraprocessed foods are becoming dominant in the global food supply. Prospective cohort studies have consistently found an association between high consumption of ultraprocessed foods and increased risk of several noncommunicable diseases and all-cause mortality. The study aimed to (1) estimate the risk of all-cause mortality for ultraprocessed foods consumption and (2) estimate the attributable epidemiologic burden of ultraprocessed food consumption in 8 select countries.

First, a dose-response meta-analysis of observational cohort studies was performed to assess the association between ultraprocessed food consumption and all-cause mortality and estimated the pooled RR for all-cause mortality per each 10% increment in the percentage ultraprocessed food. Then, the population attributable fractions for premature all-cause mortality attributable to the ultraprocessed foods in consumption were estimated in 8 select countries with relatively low (Colombia and Brazil), intermediate (Chile and Mexico), and high (Australia, Canada, United Kingdom, and the U.S.) ultraprocessed food consumption. Analysis was conducted in November 2023-July 2024.

The meta-analysis showed a linear dose-response association between the ultraprocessed food consumption and all-cause mortality (RR for each 10% increase in percentage ultraprocessed food=1.03; 95% CI=1.02, 1.04). Considering the magnitude of the association between ultraprocessed foods intake and all-cause mortality and the ultraprocessed food dietary share number (percentage ultraprocessed food) in each of the 8 selected countries, estimations varied from 4% (Colombia) to 14% (United Kingdom and U.S.) of premature deaths attributable to ultraprocessed food intake.

The findings support that ultraprocessed food intake contributes significantly to the overall burden of disease in many countries, and its reduction should be included in national dietary guideline recommendations and addressed in public policies.

Epidemiological studies have suggested a link between the consumption of foods high in advanced glycation end-products (AGEs) and an increased risk of food allergy (FA). However, the underlying mechanisms remain largely unelucidated. In this study, we present complementary epidemiological and experimental evidence showing the pathogenic role of dietary AGEs (dAGEs) in facilitating the development of FA. We first provide a population-based cross-sectional survey supporting the association between a dietary pattern rich in AGE-laden processed foods and an increased prevalence of self-reported allergic diseases, including FA. Through multiple experimental models of FA, we demonstrate that exposure to dAGEs promotes susceptibility to allergic sensitization and amplifies Th2-biased immune response to concomitant food allergens. dAGEs possess both barrier-disruptive and Th2-adjuvant properties to induce a compromised intestinal barrier function and Th2-skewed immunity at intestinal mucosal sites. This aberrant immune response is mediated by the intricate interplay between the receptor for AGEs (RAGE) and toll-like receptor-4 (TLR4) signaling pathways. Furthermore, the Th2-stimulating effect of dAGEs involving RAGE-TLR4 crosstalk was validated in human peripheral immune cells. This study contributes to our understanding of dAGEs as a risk factor for FA and highlights the potential of dAGEs restriction as a promising preventative strategy for susceptible populations.

High intake of Ultra-Processed Foods (UPF) has raised concerns about how they might impact maternal diet and potentially increase the risk of Gestational Diabetes Mellitus (GDM). This study aimed to evaluate the associations between UPF intake or adherence to the Mediterranean Diet and GDM among pregnant women in the United Arab Emirates.

Pregnant women (n = 1054) from the dietary subcohort within the prospective Mutaba'ah Study cohort were included. Diet was assessed through a semi-quantitative food frequency questionnaire, and UPF intake in servings/day was classified according to the NOVA system. The alternate Mediterranean Diet (aMED) score specific for pregnancy defined adherence to the Mediterranean Diet. GDM diagnosis was based on the National Institute for Health and Clinical Excellence criteria. Logistic regression models adjusted for maternal age, first trimester body mass index, parity, gestational age, education level, employment status, physical activity, and husband's smoking status were used to assess associations between UPF intake or aMED score and GDM.

Mean ± SD UPF intake was 9.4 ± 3.4 servings/day and mean aMED score was 4.0 ± 1.5. Women in the highest tertile of UPF intake had lower aMED score than those in the lowest tertile (4.3 ± 1.4 vs. 3.6 ± 1.4, P < 0.001). Women in the highest tertile of UPF intake had higher intakes of carbohydrates, saturated fatty acids, sodium, and selenium than those in the lowest tertile, while intakes of protein, total fat, monounsaturated fatty acids, and most micronutrients were lower (P < 0.05). Neither tertiles of UPF intake (third tertile compared to the lowest OR = 0.85, 95% CI: 0.54-1.34) nor continuous UPF intake (OR = 0.97, 95% CI: 0.92-1.03) was associated with GDM. Similarly, aMED score was not associated with GDM in either tertile of the score (third tertile compared to the lowest OR = 0.94, 95% CI: 0.54-1.64) or as a continuous variable (OR = 0.99, 95% CI: 0.87-1.11).

Higher intake of UPF was associated with a lower adherence to the Mediterranean Diet. However, neither UPF intake nor aMED score was associated with GDM.

Plant-rich diets have gained recognition for their environmental sustainability. However, relatively few studies have compared dietary habits of vegans and omnivores in terms of compliance with nutritional recommendations and dietary greenhouse gas (GHG) emissions, which this study aimed to assess. We used data on 651 omnivores and 68 vegans from the Icelandic National Dietary Survey (2019-2021) and a comparable survey on vegans (2022-2023), respectively. The median dietary GHG emissions was substantially lower among vegans than omnivores (2.6 vs. 5.3 kg CO2-eq/day). Compared to omnivores, vegans had a proportionally higher intake of energy from carbohydrates (48% vs. 39%) but a lower intake from fat (35% vs. 40%) and proteins (12% vs. 18%). More vegans compared to omnivores fell within the dietary recommendations for fiber (74% vs. 8%) and saturated fat (56% vs. 7%) while vegans were less likely to have protein intake in line with the recommended ≥ 0.83 g/kg body weight (52% vs. 79%). Despite frequent use of dietary food supplements among vegans (97%) and omnivores (72%) the prevalence of those reaching the recommended intake of iodine, calcium and vitamin D, was low (40-60%) in both groups. In conclusion, vegans were overall more compliant with macronutrient recommendations and had substantially lower dietary GHG emissions compared to omnivores. In terms of meeting dietary recommendations, room for improvements was observed in both groups.

Ultra-processed food (UPF) accounts for more than half of caloric intake by the US population. UPF intake has been linked to weight gain and obesity, a known risk factor for cancer, including endometrial cancer.

The objective of this study was to evaluate the prospective association of UPF intake with ovarian and endometrial cancer risk.

Participants in the NIH-AARP Diet and Health Study reported baseline diet using a food frequency questionnaire (FFQ). We disaggregated FFQ items to assign Nova classification and created quintiles of energy-adjusted UPF intake (grams/day). We used Cox proportional hazard models, adjusted for potential confounding factors, to estimate hazard ratios (HR) and 95% confidence intervals (CI) for epithelial ovarian and endometrial cancer incidence, overall and by histotype.

Among 129,870 female participants, without a history of oophorectomy or cancer, 1234 epithelial ovarian cancer cases were diagnosed during >20 years of follow-up. UPF intake was not associated with ovarian cancer risk (quintile 5 compared with quintile 1: HR=0.92; 95% CI=0.77, 1.11), overall or by histotype. Among 107,592 female participants, without a history of hysterectomy or cancer, 2249 endometrial cancer cases were diagnosed. Participants in the highest quintile of UPF intake tended to have higher BMI (median [IQR] BMI, 27.4 [23.9-31.7] kg/m2) than those in the lowest quintile (24.4 [22.0-28.0] kg/m2). Higher UPF intake was associated with increased endometrial cancer risk (HR=1.25; 1.09, 1.43). The association was no longer observed after adjusting for BMI (HR=0.96; 0.83, 1.10). HR estimates were similar for Type I endometrial cancer, the subtype most strongly associated with BMI.

In this cohort of US females who were at risk of developing endometrial or ovarian cancer, we found evidence of a positive association between UPF intake and endometrial, but not ovarian cancer. The positive association with endometrial cancer was not independent of BMI.

Convenience is one of the top three drivers of food choice. The choice to consume nutrient-dense foods may rely, in part, on how much effort is required to obtain and prepare them for consumption.

The objective of this study is to compare the time required to prepare 15 sets of meals with similar foods and nutrient content but different levels of processing, defined according to the Nova system.

Each menu (the more- and less-processed Western menus) was divided into meal components and/or recipes. Two research staffers independently tracked the amount of time kitchen technicians used to make each step of each menu. Times were recorded to the centisecond and average times between the two timers were utilized as the final times for analysis.

For each day, the total time required to make the less-processed Western menu (LPW) exceeded the more-processed Western (MPW) menu by amounts ranging from approximately 90 minutes (day 5) to 9 hours (day 1). The LPW had a 203% longer preparation time than the MPW ( =3.0323; 95% C.I.[1.86483, 4.93065]; p=0.0002). When only active preparation time was considered, the differences in time needed to make the LPW and MPW ranged from less than a minute (day 3) to over 2 hours (day 1).

The time required to prepare a food is not a reflection of its nutrient value. Foods that require more time to prepare such as homemade bread and dried beans may be considered less processed on the Nova scale but provide similar nutrition to "ultra-processed" options such as bread purchased ready to eat and canned beans.

By 2050, feeding nearly 10 billion people will require transformative changes to ensure nutritious, sustainable food for all. Our current food system is inefficient and unsustainable. Traditional attempts to transform the global food system are too slow to drive innovation at scale. Here we explore the potential of artificial intelligence to reshape the future of food. We review the state of the art in food development, discuss the data needed to define a new food product, and highlight seven challenges where AI can help us design nutritious, delicious, and sustainable foods for all. By leveraging AI to democratize food innovation, we can accelerate the transition to resilient global food systems that meet the urgent challenges of food security, climate change, and planetary health.

The EAT-Lancet diet outlines target consumption for specific food components but overlooks accessibility and cost issues, which may hinder adherence among vulnerable populations. This study examines the acquisition profile of EAT-Lancet diet components by food security and poverty status, using data from 57,920 households in the 2017-2018 Brazilian Household Budget Survey. Poverty and food insecurity were defined according to the World Bank per capita income cutoffs and the Brazilian Food Insecurity Scale, respectively. Food acquisition was classified into 15 EAT-Lancet diet components and expressed as per capita daily averages (g, % of total available energy, and % of food expenditure), by food security and poverty strata. Brazilian households were 37.9% food-insecure and 12% poor. Compared to more privileged counterparts, these households prioritized the acquisition of staples like refined cereals and legumes over most EAT-Lancet diet adequacy components, such as fruits, vegetables, whole grains, nuts, and peanuts. While lower energy shares from moderation components were only slightly evident for red meat and dairy among food-insecure households, pronounced reductions in added sugars and vegetable oils were seen among the poor. These findings suggest that public policies should synergically address particularities of different deprivation contexts to promote sustainable diets in Brazil.

Pediatric food allergies (FAs) are health conditions that adversely impact the quality of life of children and their caregivers.

The primary objective of the present study was to assess the quality of the diets administered to allergic children based on the Healthy Diet Index (HID-10), to determine the influence of parental knowledge about FAs and the elimination diet, and to identify the factors that contribute to healthy food choices.

This study was conducted as part of the "Living with an Allergy" research and educational program for preschool children, which was implemented between June 2021 and June 2023 in the city of Lublin.

Food allergies were diagnosed and confirmed in 241 children, including 106 boys (44%). A higher number of unhealthy dietary factors (DQI-1) was significantly associated with gender, and lower DQI values were more often noted in boys (p < 0.05). In turn, a higher number of health-promoting dietary factors (DQI-3) was significantly associated with a younger age in children (OR 1.54; 95%CI 1.17-1.74, p < 0.01) and with an older age in parents (OR 1.43; 95%CI 1.2-1.67, p < 0.05).

Children whose diets, including the necessary modifications, were recommended by a physician or a dietitian were characterized by significantly higher DQI values and a higher number of health-promoting dietary factors. The diets of children with FAs should consist mainly of unprocessed foods to control the intake of unhealthy products that suppress immunity.

Ultra-processed foods (UPFs) represent a substantial part of modern diets, with a growing prevalence in food environments worldwide. Their unfavourable nutritional composition and adverse health effects present growing public health concerns.

This study examines the prevalence of UPFs in the Slovenian food supply, their nutritional quality and the use of different food symbols and labelling schemes on food packaging. A cross-sectional analysis was conducted using the representative Slovenian branded foods database. A total of 23,173 prepacked foods and beverages were categorised into levels of processing according to the NOVA classification system. The nutritional composition of UPFs was compared to less processed products within 16 narrow subcategories. Additionally, the prevalence in the use of front-of-package nutrition labelling (FOPNL) and subjectively nutrition-related elements (SNREs) (such as EU Organic, Vegan labels etc.) were assessed across different food categories and processing levels.

Results show that UPFs represent 54.5% of the available products in the Slovenian food supply, with the highest prevalence in Confectionery (93%), Bread and bakery products (83%), Meat, meat products and alternatives (77%) and Convenience foods (74%). Comparison of nutritional composition indicated that UPFs had significantly poorer nutritional composition compared to less processed counterparts, including higher levels of sugar, salt and saturated fats, and a lower protein content. Breakfast cereals, Snack foods, Meat alternatives and Pre-prepared salads and sandwiches showed the most significant differences between UPFs and less processed counterparts. Analysis of the prevalence of symbols and labelling schemes revealed that 33.8% of products carried at least one FOPNL (15.0%) or SNRE (19.1%), with SNREs being more prevalent on less processed products and FOPNL predominantly used on UPFs (p < 0.05). The most prevalent SNRE was the EU Organic logo (12.7%), followed by the Vegan (4.7%) and Non-GMO (3.1%) logos, whereas the most frequent FOPNL was Reference Intakes (RI), presenting only energy value RI-Energy (12.5%), followed by nutrient-specific RI (1.6%), while other FOPNL were scarce and limited to certain categories. An additional comparison of visual presentation highlighted the potentially selective use of voluntary FOPNL to improve product framing. This raises concerns about their role in guiding consumer choices versus serving as marketing tools, especially when it comes to UPFs.

Our findings highlight the need for monitoring UPFs in the food supply together with harmonised, mandatory labelling regulations to ensure transparency and empower consumers to make healthier choices.

To identify research priorities for ultra-processed foods in the context of the Australian food system.

Australian experts from academia, government and non-governmental organisations were invited to participate in an online survey in February-March 2024. Participants were asked about research priorities to advance the science, policy and practice and political commitment for ultra-processed foods in the context of the Australian food system. Responses posed by participants were categorised using the High Level Panel of Experts on food systems conceptual framework.

A total of 27 participants contributed to the survey, most of whom worked in academia and had over 10 years' experience in the field. Research priorities to advance ultra-processed food science included evaluating systemic drivers, externalities and alternative systems; and developing tools to measure and monitor ultra-processed food systems and their impacts. Research priorities for policy and practice included ways to develop, implement and monitor synergistic actions to control ultra-processed food impacts, including in novel regulatory mechanisms and monitoring systems; translating ultra-processed foods evidence into dietary guidance; and quantifying healthcare system impacts. Research priorities to advance political commitment on ultra-processed foods included understanding how governance structures enable and sustain ultra-processed food dominance; mapping related lobbying and political donations; and countering industry rhetoric and misinformation.

A survey of Australian experts supported the development of a research roadmap for the concept of ultra-processed foods in the context of the Australian food system. This roadmap serves as a foundation for advancing future ultra-processed foods research, policy and practice in Australia.

Expanding and aging populations, sustainability drivers and changing attitudes to the way we eat mean that there has been growing interest in non-animal derived protein food sources. Given this shift, there has been an uprise in consumer demand and commercial innovation of meat analogues and alternative protein food sources. The question, with a focus on fungal proteins, is where to best place them within Food-based Dietary Guidelines? A Nutrition Society Member-Led meeting was convened as a roundtable on 12th February 2024 to gather views on whether there is a specific role for fungal protein within Food-based Dietary Guidelines and how this role is best communicated. The intention of the roundtable was to establish areas of consensus or any disparities, and pinpoint future research directions. The roundtable format included three contextual presentations followed by discussions around seven core statements. A group of 11 experts from academia, policymaking and industry participated. There was agreement that health and sustainability research had advanced (for mycoprotein in particular). Subsequently, there is no reason to exclude fungal-derived proteins from Food-based Dietary Guidelines. The panel agreed on the need for an updated database on mycoprotein intakes in different countries along with long-term population studies comparing fungal, plant and meat sources against health and sustainability outcomes. The consensus was that fungal-derived mycoprotein could be represented within Food-based Dietary Guidelines, within a 'non-animal/non-meat' or 'other protein' sector, or as part of a generic protein diversification message.

Sarcopenia, the loss of muscle mass and function, commonly affects older adults and reduces their quality of life. Frequent consumption of ultra-processed foods, which contain mostly additives and very few natural foods, increases the risk of sarcopenia or accelerates its onset. A diet rich in ultra-processed foods may lead to inadequate nutrition and lower intake of many nutrients, such as protein, dietary fiber, vitamins A, C, E, zinc, selenium, magnesium, and iron. However, obesity may occur because of increased energy and saturated fat intake. Both conditions contribute to the risk of muscle mass loss. A diet poor in antioxidants may increase the risk of sarcopenia by increasing inflammation. The fact that consumption of ultra-processed food contributes to the risk of frailty in older adults may lead to increased physical weakness and falls. Therefore, minimizing the consumption of ultra-processed foods is important to reduce the risk of sarcopenia. Understanding the contribution of the nutrients in this group to the risk of sarcopenia will allow for more accurate nutritional recommendations for old age. In our world, where the elderly population is increasing, it is important to conduct studies that include healthy nutrition to make this process healthier and more prosperous.

Consumer perceptions of the term 'natural' do not always align with those of science or public policy. Further examination of the term from a consumer standpoint is therefore necessary. In this study, we aimed to identify differences in consumer perceptions of natural ingredients across various countries and demographic segments to determine whether a common concept of natural ingredients exists. Twenty ingredients were assessed to identify those perceived as natural by consumers. A total of 8191 consumers (about 630 consumers per country) were surveyed. Cluster analysis identified four clusters of countries with similar perceptions of natural ingredients. Most ingredients were evaluated similarly across countries; however, specific ingredients differed among certain countries. Several ingredients considered natural according to scientific, public policy, or marketing standards were not perceived as natural by consumers. These insights into perceptions of natural ingredients in each country may help governments, public policy experts, and food manufacturers reconsider strategies for marketing natural products and educating consumers about natural ingredients.

The rising popularity of ultra-processed foods (UPFs) and the corresponding increase in anxiety among college students is a growing concern, though the association between the two remains to be fully explored. Aim: The study aims to investigate the relationship between Chinese college students' UPF-related knowledge and intake behavior and anxiety, and determine the extent to which the UPF-related knowledge and intake behavior are related to demographic characteristics. Methods: This cross-sectional study included 1156 undergraduates whose UPF-related knowledge and intake behavior were assessed using a structured questionnaire, the knowledge levels reflected the accuracy of identifying UPFs from 16 food items, and the intake behavior levels indicated the types of UPF intake in the past week; while anxiety was verified using the Self-Rating Anxiety Scale. Logistic regression models were performed to explore the relationship between UPF-related knowledge and intake behavior and outcome anxiety. Results: College students who take in fewer UPF types per week are associated with lower anxiety (adjusted odds ratio = 0.285; 95% confidence interval: 0.184-0.440). Further analysis revealed that sex, grade, major, and growth environment were significantly related to the college students' UPF-related knowledge and intake behavior levels. Conclusion: Fewer types of UPF intake were associated with lower anxiety among college students, and it was also proposed that UPF-related knowledge and intake behavior levels were related to sex, grade, majors, and growth environment. Improving college students' healthy eating habits needs to be emphasized to reduce the anxiety symptoms.

With plant-based (PB) diets gaining popularity, ultraprocessed novel plant-based foods (NPBFs) are an increasingly available alternative to animal-based foods (ABFs). The degree of industrial food processing has been associated with higher organophosphorus flame retardant (PFR) and plasticizer contamination. Here, the occurrence of these contaminants in NPBFs was investigated by using liquid chromatography-tandem mass spectrometry. Our findings show differences in contamination levels and patterns between PB food categories, with PB cheese-alternatives showing the highest levels of both total PFRs (mean: 123 ng/g ww) and total plasticizers (mean: 1155 ng/g ww). The results further point to food contact material and industrial processing as possible contamination sources. Compared with previous studies of ABFs, NPBFs generally showed higher contamination levels, leading to a higher dietary exposure in a vegan diet scenario. While the adult population is not at immediate risk following NPBF consumption, based on these results, a direct replacement of all ABFs with NPBFs is not recommended. Additionally, it is suggested that different PB food categories be included in future food studies monitoring dietary exposure.

To describe the food categorization method of the 2017-2018 Household Budget Survey as per the Nova classification, bringing transparency and replicability to the process of monitoring adherence to the recommendations of the Dietary Guidelines for the Brazilian Population.

The foods reported in the Survey were classified in four stages, namely: identification of culinary preparations and items composed of more than one food; determination of the recipe for culinary preparations and items to be disaggregated; application of the Nova classification; sensitivity analysis.

After disaggregation, 1,856 items were classified according to the Nova classification, consisting of 1,050 unprocessed or minimally processed foods, 54 processed culinary ingredients, 160 processed foods and 592 ultra-processed foods. Foods whose classification raised questions during the accounted for 4% of the total dietary energy. The contribution of ultra-processed food to total caloric intake varied from 19.7% (95% confidence interval [95%CI] 19.3; 20.1) to 17.7% (95%CI 17.4; 18.1) after conducting sensitivity analysis.

Using a standardized method to apply the Nova classification to the Household Budget Survey was effective and led to estimates whose uncertainties minimally affected the overall results. The methodology presented can be replicated in future editions of the Household Budget Survey and other food consumption studies, strengthening food and nutritional surveillance as applied to the Dietary Guidelines.

The consumption of ultra-processed foods has increased significantly worldwide and is associated with the rise in inflammatory bowel diseases. However, any causative factors and their underlying mechanisms are yet to be identified. This study aimed to further elucidate whether different types of the dietary emulsifier carrageenan (CGN) can alter the permeability and inflammatory state of the intestinal epithelium.

Caco-2/HT29-MTX cocultures (n = 4) were exposed to either κ-, ι-, or λ-CGN (100 µg mL-1) for 24 hours. Organoid-derived monolayers from patients with Crohn's Disease (CD) were exposed to κ-CGN (100 µg mL-1) for 48 hours (n = 10). In both models, an inflamed condition was established by adding a mix of inflammatory stimuli. Changes in permeability were measured by transepithelial electrical resistance (TEER). In the organoid-derived monolayers, cytokines were quantified in the apical and basolateral supernatant and gene expression was analyzed with RT-qPCR.

None of the CGN subtypes altered permeability of non-inflamed or inflamed Caco-2/HT29-MTX cocultures. In organoid-derived monolayers, κ-CGN did not affect TEER, but induced alterations in the gene expression of tight junctions and mucus proteins. Expression of TNF, IL8, and IL1B increased upon κ-CGN stimulation, both in inflamed and non-inflamed monolayers. Cytokine release in the supernatant was increased by κ-CGN for IL-6, IL-13, IL-4, IL-2, and IL-10.

Dietary CGN caused upregulation of inflammatory markers and affected cytokine release of intestinal epithelial cells from CD patients, while permeability remained unaltered. When inflammation was already present, this pro-inflammatory effect was more pronounced, suggesting a role for dietary CGN during active CD.

Ultra-processed food (UPF) intake has been associated with adverse health outcomes; however, research on UPF intake and cardiovascular disease (CVD) prognosis has largely neglected its longitudinal pattern over time. This study investigated trajectories of UPF intake over a decade and their prospective associations with the risk of fatal and non-fatal CVD, as well as all-cause mortality, using data spanning from 16 to 19 years.

This study utilized data from the British Whitehall II cohort study, including 7,138 participants (68.3% male; median baseline age 60.4 years), all free of CVD at baseline. Dietary intake was assessed using a validated 127-item food frequency questionnaire at three time points: phase 3 (1991-1994), phase 5 (1997-1999), and phase 7 (2002-2004). UPF intake was estimated using the Nova classification, and group-based trajectory modelling identified different longitudinal consumption patterns. Phase 7 (2002-2004) was the baseline for subsequent monitoring of cardiovascular events and mortality outcomes until 2019/2021. Multivariate Cox proportional hazards models were used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs), adjusting for socio-demographics, lifestyle, diet quality, energy intake, and clinical factors.

Three distinct UPF trajectory groups were identified: high (26.2% of participants), moderate (52.9%) and low UPF intake (20.9%). All groups showed a slight increase in UPF intake over time. Over the median follow-up of 16 years for incident cases and 19 years for mortality, we observed 1,128 incident CVD events, 859 CHD cases and 1,314 deaths. The highest vs. lowest UPF intake group had a 23% higher risk of CVD (HR 1.23, 95% CI 1.01 to 1.40), and a 32% higher risk of CHD (HR 1.32, 95% CI 1.06 to 1.65). No significant associations were observed between UPF trajectory groups and CVD mortality, CHD mortality, or all-cause mortality.

Sustained high UPF intake over 10 years was associated with increased risks of non-fatal CVD and CHD but not with CVD-specific, CHD-specific, or all-cause mortality. These findings suggest that sustained high intake of UPF may be a modifiable risk factor for preventing non-fatal cardiovascular risks.

The food environment is an important determinant of children's eating behavior. Improving the environment to encourage healthier choices is crucial to prevent obesity, especially in restaurants where the majority of kids' menus are unhealthy. This study explored the perceptions, attitudes, motivations, influencing factors, and opportunities of restaurant owners, managers, and chefs for implementing healthier kids' menus in Dutch restaurants.

We used a mixed methods design in two consecutive study parts. Part I consisted of an online unstandardized questionnaire that was completed by 44 restaurant owners, 26 chefs, 18 managers, and 6 other restaurant employees (n = 94). This was followed by semi-structured interviews with 3 restaurant owners, 2 chefs, and 1 manager, to gather exploratory information in Part II (n = 6). The quantitative data were categorized into three groups: restaurants without kids' menus (n = 18), restaurants with unhealthy kids' menus (n = 24), and restaurants with (partially) healthy kids' menus (n = 52). Group differences were assessed using the Kruskal-Wallis test. We used thematic analysis for the interviews.

Parts I and II showed that the restaurant sector is aware of the need, and willing and motivated to offer healthier kids' menus. Nevertheless, the concerns about food waste, the unhealthy demand from children and parents, and seeing eating out as a free pass to consume unhealthy meals by children and parents were important factors limiting the implementation of healthier kids' menus.

We discussed potential solutions to enhance demand and acceptance of healthier kids' menus, such as attractive names, storytelling, offering children's portions based on adult menus, and using participatory approaches in which parents, children, and chefs co-create meal composition.

This study examines the relationship between the 1141 most consumed foods in Brazil and their individual and combined health and environmental impacts. Foods are analyzed across different food system clusters, based on the health burden (DALYs) in minutes of healthy life using the Health Nutritional Index (HENI), greenhouse gas emissions, and water use. The most consumed foods were in natura products, such as rice, beans and meat, and a few ultra-processed products such as biscuits and soft drinks. Our results revealed an average HENI of -5.89 min, with values varying from -39.69 min of healthy life (stuffed cookies) to 17.22 min (freshwater fish). Animal-derived products, particularly red meat, had the highest environmental costs, contributing significantly to greenhouse gas emissions and water use. In contrast, plant-based foods like beans and fruits had better HENI scores and lower environmental impacts. We also found that greenhouse gas emissions reached up to 21.3 kg CO2eq (beef dish), and water use peaked at 306.1 L (mozzarella pizza). Our findings provide valuable insights into the real-world consequences of individual and institutional food choices, demonstrating their measurable impacts on health and the environment. By moving beyond theoretical assumptions, this evidence strengthens the case for integrating sustainability into public food policies, including dietary guidelines that consider regional specificities and environmental concerns alongside nutritional recommendations.

The human gut microbiota, a diverse community of beneficial normal flora microorganisms, significantly influences physiological function and the immune response. Various microbiota strains have shown promise in supporting clinical treatment of chronic diseases, including cancer, by potentially providing antioxidative and anti-tumorigenic effects in both in vivo and in vitro studies. Breast cancer, which ranks amongst the top five cancer types common worldwide and particularly in Mediterranean countries, has been showing high incidence and prevalence. In breast cancer, microbiota composition, hormonal dynamics, and dietary choices are believed to play significant roles. Hence, the Mediterranean diet, known for its microbiota-friendly features, emerges as a potential protective factor against breast cancer development, highlighting the potential for personalized dietary strategies in cancer prevention. This comprehensive review highlights the emerging mechanisms by which probiotics support our immune system during different physiological activities. It also discusses their potential role, along with nutrition intervention, in improving essential clinical treatment outcomes in breast cancer patients and survivors, suggesting potential supportive strategies that go hand in hand with clinical strategies. Unfortunately, very little research addresses the possible clinical implications of probiotics and dietary habits on breast cancer, despite the promising results, calling for further studies and actions.

Ultra-processed food (UPF) contributes to nearly 50% of Canadians' diets. Research in other countries has begun to implicate high intakes of UPFs and negative health outcomes, including body mass index, waist circumference, blood pressure, and unfavourable lipid profiles. There have been no population level examinations of the relationship between UPF consumption and cardiometabolic risk in Canada.

Drawing on the Canadian Health Measures Survey (2016/17 and 2018/19), this study investigates the relationship between UPF consumption and cardiometabolic risk factors among Canadians (ages 19-79, n = 6517). Dietary data collected by Food Frequency Questionnaire was classified as UPF or not using the NOVA classification system which scores foods by degree of processing. Participants were grouped into quartiles based on the daily servings of UPF. Sociodemographic and lifestyle variables were collected via household questionnaire and cardiometabolic outcomes were measured during a clinic visit. Multivariable linear regression analyses separately assessed the association between cardiometabolic risk factors and UPF quartiles while adjusting for various sociodemographic and lifestyle variables. Sensitivity analyses additionally adjusted for fruit and vegetable intake (servings/day) to determine the effect of diet quality on this relationship. All analyses were weighted to ensure national representativeness.

UPF servings per day ranged from 1.2 in the lowest and 5.8 in the highest quartile. Compared to the lowest quartiles of UPF consumption, those in the highest were more likely to be male, in the lowest income quartile, Black or White, have lower household education, and higher physical activity and sedentary time. After adjustments, UPF consumption was positively associated with BMI, WC, diastolic BP, HBA1C, c-reactive protein, white blood cells (WBC), fasting triglycerides (TG), and fasting insulin. Fruit and vegetable intake attenuated the association for all outcomes, while BMI, WC, WBC, and TG remained significantly associated with increased UPF consumption.

This study is the first Canadian study looking at population level intakes of UPF across various cardiometabolic risk factors and adds to the growing body of literature demonstrating the detrimental health effects associated with UPF consumption.

Children's health should be analyzed in a broad context that considers different determinants. Few population-based studies have been conducted, especially with children about food consumption and eating behaviors associated with mental health. This study aimed to assess the association of consumption patterns and eating behaviors with mental health problems in Brazilian schoolchildren.

The participants were children between 6 and 11 years old (n = 1967) from Brazilian schools and their parents. The child's food intake was assessed using the Questionnaire on Food Consumption for Brazilian Schoolchildren (QUACEB), and the Illustrated Questionnaire on Eating and Sedentary Behaviors (QUICAS) was used to assess eating behavior. The child's mental health was investigated using the Portuguese version of the Strengths and Difficulties Questionnaire. Principal component analysis was performed to identify consumption patterns and eating behaviors.

Children with higher consumption of ultra-processed foods, less healthy food diversity, and unhealthy eating behaviors (eating distractedly with screens, alone, at irregular times, snacks, or processed foods, and not participating in kitchen tasks before or after meals) had a 45% higher chance of having mental health problems (OR 1.45; CI 1.12-1.87).

There is an association between consumption patterns and eating behaviors with mental problems in Brazilian schoolchildren. Our results reinforce the importance of analyzing the set of health determinants.

Background: Nutrition can influence the occurrence of Premenstrual Syndrome (PMS) symptoms such as depression and food addiction. However, there is insufficient evidence on how ultra processed foods (UPFs) characterised by high sugar, fat and additive content contribute to PMS symptoms. Aim: This study aimed to examine the relationship between UPF consumption and PMS symptoms including depressed affect, anxiety, fatigue, irritability, and pain severity among female university students. Methods: The study is cross sectional. It was conducted among 432 female students from Bandirma Onyedi Eylul University. The data collection tools included descriptive information form, UPF consumption frequency questionnaire, and the PMS scale. Numbers, percentages, mean, standard deviation and multiple linear regression analysis were used in the analysis of the data. Results: In this study in Model 1 and Model 2 and Model 3 adjusted for confounding variables, an increase in UPF consumption was found to be associated with an increase in PMS scale subscale scores (p < 0.05). Conclusion: This study shows that an increase in UPF consumption exacerbates PMS symptoms such as depression, anxiety, fatigue, irritability, depressive thoughts, pain, appetite changes, and sleep changes, except bloating. Given these results, limiting UPF intake and adopting a balanced diet rich in whole foods, fiber, and essential nutrients may help alleviate PMS symptoms. Future interventions should focus on dietary education and awareness programs to promote healthier eating habits among young women.

Diet quality has been linked to perceived mental and physical health, but the potential relationship with degree of food processing remains unexplored. We examined cross-sectional associations between food consumption categorized according to the Nova classification with perceived mental and physical health in a large cohort of adults.

Cross-sectional analyses were run using data from 18,243 participants recruited in the Moli-sani Study (mean age 54 ± 11 years) in 2005-2010. The mental and physical component scores of the Short Form 36-item were calculated. Food intake was categorized through the Nova classification into four groups: 1) unprocessed/minimally processed foods; 2) processed culinary ingredients; 3) processed foods; 4) ultra-processed foods (UPFs). The Mediterranean Diet Score (MDS) was used to assess overall diet quality.

In multivariable-adjusted linear regression analyses, a larger dietary share of unprocessed/minimally processed food was linked to both higher mental (β = 1.39; 95%CI 0.98 to 1.79 for Q4 vs. Q1) and physical components scores (β = 0.33; 95%CI 0.06 to 0.60 for Q4 vs. Q1). Conversely, highest consumption of processed foods and UPFs was associated with lower values of the mental component scores (β = -1.36 points; 95%CI -1.79 to -0.92; and β = -0.57; 95%CI -0.94 to -0.21, respectively, for Q4 vs. Q1).

Larger consumption of either processed foods or UPFs was associated with poorer mental health, whereas higher intake of unprocessed/minimally processed foods was linked to better perceived mental and physical health. These associations were independent of diet quality, suggesting that non-nutrient components may influence mental health outcomes. Future studies should more accurately reflect current patterns of processed food consumption in relation to perceived mental health.

Higher consumption of ultra-processed foods is associated with increased risk of obesity and type 2 diabetes; however, evidence on liver diseases and the underlying mechanisms remain limited.

This study aimed to evaluate associations between metabolomic and proteomic signatures of ultra-processed food intake and adverse liver outcomes.

Data of participants aged 40 to 69 y from the UK Biobank (N = 173,840) were analyzed. Ultra-processed food intake was assessed using multiple 24-h dietary recalls. Plasma metabolites were measured using nuclear magnetic resonance spectroscopy, and plasma proteome was profiled using the Olink platform. Adverse liver outcomes (metabolic dysfunction-associated steatotic liver disease [MASLD], cirrhosis, liver cancer, and severe liver disease) were ascertained using data from the in-hospital records or cancer or death registries. We used elastic net regression to calculate omics signatures of ultra-processed foods and Cox proportional hazards models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for ultra-processed foods and their omics signatures and adverse liver outcomes, adjusting for multiple potential confounding factors.

With a median follow-up of 8.9 years, an increase of 1 standard deviation (SD) in metabolic signature score of ultra-processed foods was associated with increased risk of MASLD (HR: 1.61; 95% CI: 1.38, 1.87). An increase of 1 SD in proteomic signature score of ultra-processed foods was associated with increased risk of MASLD (HR: 1.84; 95% CI: 1.45, 2.35), cirrhosis (HR: 1.49; 95% CI: 1.16, 1.91), and severe liver disease (HR: 1.48; 95% CI: 1.07, 2.03). Thirty-four metabolites and 65 proteins were significantly associated with ultra-processed food intake and were enriched in biological pathways such as lipid metabolism, immune, and inflammatory response. About half of these metabolites and proteins are significantly associated with risk of MASLD and cirrhosis.

Ultra-processed food intake and its metabolic and proteomic signatures are positively associated with risk of MASLD.