سامانه کنگره های دانشگاه علوم پزشکی و خدمات بهداشتی و درمانی آذربایجان غربی

صفحه اصلی / بیستمین همایش سالیانه بیماری های شایع گوارش و کبد کودکان ایران و دومین همایش بین المللی چاقی کودکان

The Role of ultra-processed food Intake and obesity in Children and Adolescents: a systematic review

نویسندگان :

Elahe Molaei moghbeli¹

1- دانشکده علوم پزشکی مراغه

کلمات کلیدی :

Ultra-processed food،Obesity،Body fat،Abdominal fat،Children

چکیده :

Background and aim: According to the NOVA classification, ultra-processed foods are products made through physical, biological and chemical processes and typically with multiple ingredients and additives, in which whole foods are mostly or entirely absent. From a nutritional point of view, they are typically energy-dense foods high in fat, sugar, and salt and low in fiber. The association between the consumption of ultra-processed food and obesity and adiposity measurements has been established in adults. However, the situation remains unclear in Children and Teens. Methods: We carried out a systematic review, in which we summarize observational studies investigating the association between the consumption of ultra-processed food, as defined by NOVA classification, and obesity and adiposity parameters among children and teens. A literature search was performed using PUBMED and Web of Science databases for relevant articles published prior to May 2024. Results: Ten studies, five longitudinal and five cross-sectional, mainly conducted in Brazil, were included in this review. Four longitudinal studies in children with a follow-up longer than 4 years found a positive association between the consumption of ultra-processed food and obesity and adiposity parameters, whereas cross-sectional studies failed to find an association. Conclusion: These data suggest that a consistent intake of ultra-processed foods over time is needed to impact nutritional status and body composition of children and teens. Further well-designed prospective studies worldwide are needed to confirm these findings considering country-related differences in dietary habits and food production technologies.