#PAGE_PARAMS# #ADS_HEAD_SCRIPTS# #MICRODATA#

Ultra-spracované potraviny – hrozba pre zdravie pečene


Autoři: M. Rác 1;  M. Janičko 2;  T. Koller 3;  L. Skladaný 4
Působiště autorů: Department of Internal Medicine, Teaching Hospital Nitra 1;  2nd Department of Internal Medicine, P. J. Safarik University, Faculty of Medicine and L. Pasteur University Hospital Košice 2;  5th Department of Internal Medicine, University Hospital Bratislava, Comenius University, Faculty of Medicine, Bratislava 3;  2nd Department of Internal Medicine, HEGITO, F. D. Roosevelt University Hospital, Banská Bystrica 4
Vyšlo v časopise: Gastroent Hepatol 2023; 77(2): 123-129
Kategorie: Hepatologie: přehledová práce
doi: https://doi.org/10.48095/ccgh2023123

Souhrn

Ultra-spracované potraviny (UPF) sa často vyznačujú nízkou nutričnou kvalitou, vysokou energetickou hustotou a prítomnosťou prídavných látok, látok z obalov a zlúčenín, ktoré vznikajú počas výroby, spracovania a skladovania. UPF zahŕňa priemyselné receptúry a zvyčajne obsahuje mnoho zložiek. UPF obsahuje cukor, oleje, tuky, soľ, antioxidanty, stabilizátory a konzervačné látky, potravinárske prísady a emulgátory. Okrem nízkej výživovej hodnoty spracovanie potravín podporuje tvorbu škodlivých zlúčenín v potravinách. Potravinové prísady v rámci UPF, podporujú zápaly, poruchy funkcie pečene a metabolický syndróm, ktoré sú založené na zmenách mikrobiómu. Obezogény sú látky z prostredia, ktoré menia rovnováhu medzi príjmom a výdajom energie. Obezogény sú podskupinou environmentálnych chemických látok, ktoré pôsobia ako endokrinné disruptory ovplyvňujúce koncové metabolické ukazovatele. V posledných desaťročiach sa na celom svete dramaticky zvýšila spotreba ultra-spracovaných výrobkov. UPF sa na priemernom energetickom príjme podieľali viac ako 60 %. Priemerný obsah bielkovín, vlákniny, vitamínov a vápnika v strave výrazne klesá. Energetický príspevok UPF, zatiaľ čo obsah sacharidov, pridaného cukru a nasýtených tukov sa zvyšuje. Ultra-spracované potraviny sa podieľajú na väčšine pridaných cukrov v západnej strave. Fruktóza –⁠ najčastejší obezogén, sa spája so zvýšeným rizikom fibrózy pečene. V posledných rokoch pribúdajú dôkazy o škodlivom vplyve UPF. Konzumácia UPF sa spája s metabolickými zmenami, výskytom chronických ochorení a nadmernou úmrtnosťou. Existujú aj dôkazy o súvislosti s NAFLD, NASH a fibrózou. Vysoká spotreba UPF súvisí so škodlivými metabolickými a hepatálnymi parametrami v populácii NAFLD. Okrem toho kombinácia fajčenia a vysokého príjmu UPF môže zosilniť poškodenie pečene. Na základe dôkazov zo štúdií by sa vo výživových usmerneniach malo zvážiť odporúčanie znížiť príjem ultra -⁠ -spracovaných potravín na minimum a implementovať opatrenia v oblasti verejného zdravotníctva.

Klíčová slova:

metabolický syndrom – nealkoholová tuková choroba pečene (NAFLD) – ultra-spracované potraviny (UPF) – obezogény – chemické látky narúšajúce endokrinný systém (EDC)


Zdroje

1. Monteiro CA, Moubarac JC, Cannon G et al. Ultra-processed products are becoming dominant in the global food system. Obes Rev 2013; 14 (S2): 21–28. doi: 10.1111/obr.12107.

2. Popkin BM, Reardon T. Obesity and the food system transformation in Latin America. Obes Rev 2018; 19 (8): 1028–1064. doi: 10.1111/ obr.12694.

3. Dawber TR, Kannel WB. The Framingham Study An Epidemiological Approach to Coronary Heart Disease. Circulation 1966; 34 (4): 553–555. doi: 10.1161/01.CIR.34.4.553.

4. Pagliai G, Dinu M, Madarena MP et al. Consumption of ultra-processed foods and health status: A systematic review and meta-analysis. Br J Nutr 2021; 125 (3): 308–318. doi: 10.1017/ S0007114520002688.

5. Lane MM, Davis JA, Beattie S et al. Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta-analysis of 43 observational studies. Obes Rev 2021; 22 (3): 1–19. doi: 10.1111/obr.13146.

6. Phillips JA. Dietary Guidelines for Americans, 2020–2025. Work Heal Saf 2021; 69 (8): 395. doi: 10.1177/21650799211026980.

7. Lustig RH. Processed food-an experiment that failed. JAMA Pediatr 2017; 171 (3): 212–214. doi: 10.1001/jamapediatrics.2016.4136.

8. Jin J. Dietary guidelines for Americans. JAMA 2016; 315 (5): 528. doi: 10.1001/jama.2016. 0077.

9. Chassaing B, Koren O, Goodrich JK et al. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature 2015; 519 (7541): 92–96. doi: 10.1038/nature14232.

10. Lustig RH, Mulligan K, Noworolski SM et al. Isocaloric fructose restriction and metabolic improvement in children with obesity and metabolic syndrome. Obesity 2016; 24 (2): 453–460. doi: 10.1002/oby.21371.

11. Monteiro CA, Cannon G, Lawrence M et al. The NOVA Food Classification System and Its Four Food Groups. 2019 [online]. Dostupné z: https: //www.wipo.int/amc/en/mediation/rules.

12. Monteiro CA, Cannon G, Levy RB et al. Ultra-processed foods: What they are and how to identify them. Public Health Nutr 2019; 22 (5): 936–941. doi: 10.1017/S1368980018003762.

13. Schulte EM, Gearhardt AN. Attributes of the food addiction phenotype within overweight and obesity. Eat Weight Disord 2021; 26 (6): 2043–2049. doi: 10.1007/s40519-020-01055-7.

14. Garber AK, Lustig RH. Is Fast Food Addict -⁠ ive? Curr Drug Abuse Rev 2011; 4 (3): 146–162. doi: http: //dx.doi.org/10.2174/1874473711104030146.

15. Baraldi LG, Martinez Steele E, Canella DS et al. Consumption of ultra-processed foods and associated sociodemographic factors in the USA between 2007 and 2012: Evidence from a nationally representative cross-sectional study. BMJ Open 2018; 8 (3). doi: 10.1136/bmjopen -⁠ 2017-020574.

16. Rauber F, Louzada MLDC, Martinez Steele E et al. Ultra-processed foods and excessive free sugar intake in the UK: A nationally representative cross-sectional study. BMJ Open 2019; 9 (10): 1–11. doi: 10.1136/bmjopen-2018-027546.

17. Monteiro CA, Cannon G, Moubarac JC et al. The un Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr 2018; 21 (1): 5–17. doi: 10.1017/S1368980017000234.

18. Luiten CM, Steenhuis IHM, Eyles H et al. Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets. Public Health Nutr 2016; 19 (3): 530–538. doi: 10.1017/S1368980015002177.

19. Martínez Steele E, Popkin BM, Swinburn B et al. The share of ultra-processed foods and the overall nutritional quality of diets in the US: Evidence from a nationally representative cross-sectional study. Popul Health Metr 2017; 15 (1): 1–11. doi: 10.1186/s12963-017-0119-3.

20. Harris JM, Shiptsova R. Consumer Demand for Convenience Foods: Demographics and Expenditures. J Food Distrib Res 2007; 38 (3): 22–36.

21. Bellisle F. Meals and snacking, diet quality and energy balance. Physiol Behav 2014; 134 : 38–43. doi: https: //doi.org/10.1016/j.physbeh. 2014.03.010.

22. Small DM, DiFeliceantonio AG. Neuroscience: Processed foods and food reward. Science 2019; 363 (6425): 346–347. doi: 10.1126/science.aav 0556.

23. Fardet A. Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods. Food Funct 2016; 7 (5): 2338–2346. doi: 10.1039/c6fo00107f.

24. Forde CG, Mars M, De Graaf K. Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. Curr Dev Nutr 2020; 4 (3): 1–7. doi: 10.1093/cdn/nzaa019.

25. Guimarães JS, Mais LA, Leite FHM et al. Ultra-processed food and beverage advertising on Brazilian television by International Network for Food and Obesity/Non-Communicable Diseases Research, Monitoring and Action Support benchmark. Public Health Nutr 2020; 23 (15): 2657–2662. doi: 10.1017/S1368980020000518.

26. Pulker CE, Scott JA, Pollard CM. Ultra-processed family foods in Australia: Nutrition claims, health claims and marketing techniques. Pub -⁠ lic Health Nutr 2018; 21 (1): 38–48. doi: 10.1017/ S1368980017001148.

27. Abt E, Robin LP, McGrath S, et al. Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011–2015 data. Food Addit Contam –⁠ Part A Chem Anal Control Expo Risk Assess 2019; 36 (10): 1475–1490. doi: 10.1080/19440049.2019.1637548.

28. Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15 (2): 269–302. doi: 10.1111/1541-4337.12186.

29. Miclotte L, Van de Wiele T. Food processing, gut microbiota and the globesity problem. Crit Rev Food Sci Nutr 2020; 60 (11): 1769–1782. doi: 10.1080/10408398.2019.1596878.

30. Heindel JJ, Newbold R, Schug TT. Endocrine disruptors and obesity. Nat Rev Endocrinol 2015; 11 (11): 653–661. doi: 10.1038/nrendo.2015. 163.

31. Steele EM, Khandpur N, da Costa Louzada ML, Monteiro CA. Association between dietary contribution of ultra-processed foods and urinary concentrations of phthalates and bisphenol in a nationally representative sample of the US population aged 6 years and older. PLoS One 2020; 15 : 1–21. doi: 10.1371/journal.pone.0236738.

32. Griffin MD, Pereira SR, DeBari MK et al. Mechanisms of action, chemical characteristics, and model systems of obesogens. BMC Biomed Eng 2020; 2 (1): 1–13. doi: 10.1186/s424 90-020-00040-6.

33. Heindel JJ, Howard S, Agay-Shay K et al. Obesity II: Establishing causal links between chemical exposures and obesity. Biochem Pharmacol 2022; 199 : 115015. doi: 10.1016/j.bcp.2022.115015.

34. de Deus Mendonça R, Pimenta AM, Gea A et al. Ultraprocessed food consumption and risk of overweight and obesity: the University of Navarra Follow-Up (SUN) cohort study 1,2. Am J Clin Nutr 2016; 104 (5): 1433–1440. doi: 10.3945/ajcn.116.135004.

35. Beslay M, Srour B, Méjean C et al. Ultra-processed food intake in association with BMI change and risk of overweight and obesity: A prospective analysis of the French NutriNet-Santé cohort. PLoS Med 2020; 17 (8): 1–19. doi: 10.1371/JOURNAL.PMED.1003256.

36. Levy RB, Rauber F, Chang K et al. Ultra-processed food consumption and type 2 diabetes incidence: A prospective cohort study. Clin Nutr 2021; 40 (5): 3608–3614. doi: 10.1016/j.clnu.2020.12.018.

37. Llavero-Valero M, Escalada-San Martín J, Martínez-González MA et al. Ultra-processed foods and type-2 diabetes risk in the SUN project: A prospective cohort study. Clin Nutr 2021; 40 (5): 2817–2824. doi: 10.1016/j.clnu.2021.03. 039.

38. Adjibade M, Julia C, Allès B et al. Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort. BMC Med 2019; 17 (1): 78. doi: 10.1186/s12916-019-1312-y.

39. Juul F, Vaidean G, Lin Y et al. Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study. J Am Coll Cardiol 2021; 77 (12): 1520–1531. doi: 10.1016/j.jacc.2021.01.047.

40. Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I et al. Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ 2019; 365. doi: 10.1136/bmj.l1949.

41. Chang K, Gunter MJ, Rauber F et al. Articles Ultra-processed food consumption, cancer risk and cancer mortality : a large-scale prospective analysis within the UK Biobank. EClinicalMedicine 2023; 56 : 101840. doi: 10. 1016/j.eclinm.2023.101840.

42. Elizabeth L, Machado P, Zinöcker M et al. Ultra-processed foods and health outcomes: A narrative review. Nutrients 2020; 12 (7): 1–36. doi: 10.3390/nu12071955.

43. Scaranni PO, Cardoso LO, Chor D et al. Ultra-processed foods, changes in blood pressure and incidence of hypertension: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Public Health Nutr 2021; 24 (11): 3352–3360. doi: 10.1017/S136898002100094X.

44. Rauber F, Campagnolo PDB, Hoffman DJ et al. Consumption of ultra-processed food products and its effects on children’s lipid profiles: A longitudinal study. Nutr Metab Cardiovasc Dis 2015; 25 (1): 116–122. doi: 10.1016/ j.numecd.2014.08.001.

45. Srour B, Fezeu LK, Kesse-Guyot E et al. Ultraprocessed Food Consumption and Risk of Type 2 Diabetes Among Participants of the NutriNet-Santé Prospective Cohort. JAMA Intern Med 2020; 180 (2): 283–291. doi: 10.1001/jama internmed.2019.5942.

46. Gómez-Donoso C, Sánchez-Villegas A, Martínez-González MA et al. Ultra-processed food consumption and the incidence of depression in a Mediterranean cohort: the SUN Project. Eur J Nutr 2020; 59 (3): 1093–1103. doi: 10.1007/s00394-019-01970-1.

47. Fiolet T, Srour B, Sellem L et al. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ 2018; 360: k322. doi: 10.1136/bmj.k322.

48. Rey-García J, Donat-Vargas C, Sandoval-Insausti H et al. Ultra-Processed Food Consumption is Associated with Renal Function Decline in Older Adults: A Prospective Cohort Study. Nutrients 2021; 13 (2): 428. doi: 10.3390/nu13020428.

49. Sandoval-Insausti H, Blanco-Rojo R, Graciani A et al. Ultra-processed Food Consumption and Incident Frailty: A Prospective Cohort Study of Older Adults. Journals Gerontol Ser A. 2020; 75 (6): 1126–1133. doi: 10.1093/gerona/glz140.

50. Schnabel L, Kesse-Guyot E, Allès B, et al. Association Between Ultraprocessed Food Consumption and Risk of Mortality Among Middle-aged Adults in France. JAMA Intern Med 2019; 179 (4): 490–498. doi: 10.1001/jamaintern med.2018.7289.

51. Zhong GC, Gu HT, Peng Y et al. Association of ultra-processed food consumption with cardiovascular mortality in the US population: long-term results from a large prospective multicenter study. Int J Behav Nutr Phys Act 2021; 18 (1): 21. doi: 10.1186/s12966-021-01081-3.

52. Rodriguez-Palacios A, Harding A, Menghini P et al. The Artificial Sweetener Splenda Promotes Gut Proteobacteria, Dysbiosis, and Myeloperoxidase Reactivity in Crohn’s Disease-Like Ileitis. Inflamm Bowel Dis 2018; 24 (5): 1005–1020. doi: 10.1093/ibd/izy060.

53. Narula N, Wong ECL, Dehghan M et al. Association of ultra-processed food intake with risk of inflammatory bowel disease: Prospective cohort study. BMJ 2021; 374. doi: 10.1136/bmj.n1554.

54. Mosca A, Nobili V, De Vito R et al. Serum uric acid concentrations and fructose consumption are independently associated with NASH in children and adolescents. J Hepatol 2017; 66 (5): 1031–1036. doi: 10.1016/j.jhep.2016.12.025.

55. Abdelmalek MF, Suzuki A, Guy C et al. Increased fructose consumption is associated with fibrosis severity in patients with nonalcoholic fatty liver disease. Hepatology 2010; 51 (6): 1961–1971. doi: 10.1002/hep.23535.

56. Ivancovsky-Wajcman D, Fliss-Isakov N, Webb M et al. Ultra-processed food is asso -⁠ ciated with features of metabolic syndrome and non-alcoholic fatty liver disease. Liver Int 2021; 41 (11): 2635–2645. doi: https: //doi.org/10.11 11/liv.14996.

Štítky
Dětská gastroenterologie Gastroenterologie a hepatologie Chirurgie všeobecná

Článek vyšel v časopise

Gastroenterologie a hepatologie

Číslo 2

2023 Číslo 2
Nejčtenější tento týden
Nejčtenější v tomto čísle
Kurzy

Zvyšte si kvalifikaci online z pohodlí domova

BONE ACADEMY 2025
nový kurz
Autoři: prof. MUDr. Pavel Horák, CSc., doc. MUDr. Ludmila Brunerová, Ph.D, doc. MUDr. Václav Vyskočil, Ph.D., prim. MUDr. Richard Pikner, Ph.D., MUDr. Olga Růžičková, MUDr. Jan Rosa, prof. MUDr. Vladimír Palička, CSc., Dr.h.c.

Cesta pacienta nejen s SMA do nervosvalového centra
Autoři: MUDr. Jana Junkerová, MUDr. Lenka Juříková

Eozinofilní zánět a remodelace
Autoři: MUDr. Lucie Heribanová

Hypertrofická kardiomyopatie: Moderní přístupy v diagnostice a léčbě
Autoři: doc. MUDr. David Zemánek, Ph.D., MUDr. Anna Chaloupka, Ph.D.

Vliv funkčního chrupu na paměť a učení
Autoři: doc. MUDr. Hana Hubálková, Ph.D.

Všechny kurzy
Kurzy Podcasty Doporučená témata Časopisy
Přihlášení
Zapomenuté heslo

Zadejte e-mailovou adresu, se kterou jste vytvářel(a) účet, budou Vám na ni zaslány informace k nastavení nového hesla.

Přihlášení

Nemáte účet?  Registrujte se

#ADS_BOTTOM_SCRIPTS#