changing food habits Archives - Amazing Health Advances

Are Big Retail Chains Driving Global Obesity? Study Confirms Alarming Link

The AHA! Team — Mon, 12 May 2025 05:07:00 +0000

Dr. Sanchari Sinha Dutta, Ph.D. via News-Medical – As large retail chains dominate global food markets, unhealthy eating soars—highlighting an urgent need to reshape food environments to combat rising obesity rates. In a recent study published in Nature Food, researchers assess the impact of the retail food environment on global health. An overview of the global food landscape South Asia experienced a dramatic 275% rise in the density of chain outlets from 2009 to 2023, highlighting a rapid shift toward large corporate food systems. Over the past 50 years, global food systems have radically transformed from independent and traditional food sources to systems that are often urbanized, industrialized, digitalized, and run by large retail conglomerates. These changes have increased the availability and affordability of many foods; however, modern global food systems are associated with numerous challenges, including inequitable access to nutritious foods and increased consumption of highly processed products. Compared to traditional foods like grains, fruits, and vegetables, highly processed packaged foods are often high in energy while lacking essential nutrients. Consuming these foods increases the risk of numerous non-communicable diseases (NCDs), the most common of which include obesity, type 2 diabetes, and cardiovascular disease. Diet-related decisions can be largely influenced by the type of retail food environment, which encompasses supermarkets, convenience stores, vending machines, cafes, and restaurants. Multinational food chains, for example, often offer affordable foods that are highly processed and unhealthy. Therefore, when these retailers are the only source of food in low- and middle-income regions, they inevitably contribute to NCD-related morbidity and mortality in these populations. To date, few studies have compared differences in the density of retail food systems within and between countries. Thus, it is imperative to better understand current and historical trends in the global food retail landscape and how these differences in food systems impact the prevalence of NCDs. Study findings Digital grocery sales surged globally, especially in upper-middle-income countries, signaling a new frontier in how unhealthy foods reach consumers. The researchers of the current study measured changes in physical and digital retail food environment indicators across 97 and 23 different countries, respectively, from 2009 to 2023 and 2013 to 2023. Between 2009 and 2023 the density of chain outlets increased from 2.63 to 3.25 for every 10,000 individuals, respectively, a rise of over 23.6%. This growth was faster in low—and middle-income countries before 2017. The slowest growth of chain outlets in high-income countries was observed between 2016 and 2020. Overall, a consistent rate of chain outlet growth was observed in upper-middle income countries during the study period. Between 2009 and 2023, the density of non-chain outlets decreased by 13.7%, with every nation outside of North America experiencing a reduction every year. The greatest decrease was observed in upper-middle income countries, followed by low-to-middle income and high-income countries. North America showed the highest reliance on chain stores for unhealthy food, accounting for more than 80% of these sales throughout the study period. The ratio of non-chain to chain outlets decreased by 61% during the study period, with low- and middle-income countries experiencing the largest decline despite having the highest number of non-chain outlets for each chain outlet. Between 2009 and 2023, grocery sales from chain outlets increased by 8.5% in all nations included in the analysis, with South Asia experiencing the greatest increase of 6.68%. However, North America and sub-Saharan Africa did not report any changes in the percentage of grocery sales from chain retailers. The sale of unhealthy foods increased by 4.9% between 2009 and 2023 with South Asia reporting the greatest annual increase during this period. No significant changes in the sales of unhealthy foods were reported in North America. The percentage of unhealthy food sales from chain outlets also increased significantly by 10.9% during this period. In North America, over 80% of unhealthy food sales were from chain outlets, compared to 30% in South Asia. Impact of the retail food environment on obesity The prevalence of obesity increased by about 2% between 2009 and 2022, with all included geographical regions reporting a significant rise in obesity rates. The density of chain and non-chain outlets and the sales of unhealthy foods positively correlated with obesity rates. As the number of non-chain grocery stores reduced in certain nations, the likelihood of rising obesity rates increased. Study takeaways An increasingly corporatized retail food environment is associated with increases in obesity prevalence. Surprisingly, sub-Saharan Africa and North America were unique, showing no notable rise in the proportion of grocery sales made by large chain retailers over the study period. Large chain retailers gain the power to manipulate prices to maximize profits and increase the sale of ultra-processed, unhealthy, and packaged foods by largely dominating food markets. These factors can collectively manipulate customers to develop unhealthy food habits, potentially increasing the risk of developing NCDs like obesity. The study findings emphasize the crucial need to monitor the role of retail food environment transformation on human and planetary health, especially in low—and middle-income countries, where this change is more rapid and pronounced. Journal reference: Scapin, T., Romaniuk, H., Feeley, A., et al. (2025). Global food retail environments are increasingly dominated by large chains and linked to the rising prevalence of obesity. Nature Food. doi:10./1038/s43016-025-01134-x, https://www.nature.com/articles/s43016-025-01134-x To read the original article click here.

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The Wrong Kind of Food Linked to Increased Depression Risk

The AHA! Team — Mon, 23 Sep 2024 08:06:35 +0000

Patrick Tims via NaturalHealth365 – Technology and social isolation are frequently cited as major factors in the rising depression epidemic both in the United States and around the world. While many people do feel increasingly disconnected from their communities, the surge in depression cannot be solely attributed to these tech-driven issues. Recent research published in Clinical Nutrition points to another significant factor: the consumption of ultra-processed foods. With an estimated 280 million people globally experiencing depression, it’s clear that multiple factors contribute to this widespread issue. Research reveals link between ultra-processed foods and depression Recent research highlights a significant connection between the consumption of ultra-processed foods and an increased risk of depression. While this study focused on Brazilian residents, it’s worth noting that Brazilians actually consume fewer ultra-processed foods on average than people in the United States, the United Kingdom, and other developed nations. The study, part of the “NutriNet Brasil” initiative, aimed to investigate chronic diseases and dietary patterns among Brazilians aged 18 and older. Participants completed online questionnaires on their health and dietary habits, initially enrolling in the winter of 2020. The researchers used Nova24h, an innovative online dietary recall tool to assess dietary intake. This technology categorizes foods based on their level of processing and monitors consumption patterns at six and twelve-month intervals. How processed foods might be affecting your mood A Patient Health Questionnaire was employed at the 14-month mark to evaluate symptoms of depression. Participants without a previous depression diagnosis who scored in the depressive range were assessed further with additional questionnaires every six months. This ongoing analysis aimed to track changes in depression symptoms over time. The data analysis uncovered a strong link between the consumption of highly processed foods and the onset of depression. Even after adjusting for factors like diet quality, lifestyle, and demographics, the study found that increased consumption of highly processed foods was associated with a higher risk of developing depression. Specifically, the risk increased by 42% for those consuming higher levels of processed foods compared to those with the lowest intake. Additionally, for every 10% increase in highly processed food consumption, there was a corresponding 10% rise in depression risk. Simple tips to cut down on processed foods and boost your well-being Transitioning to a healthier diet begins with mindful grocery shopping. Here are some practical tips to help you reduce your intake of processed foods and enhance your well-being: Plan your meals: Create a weekly meal plan that includes a variety of whole foods such as organic fruits, vegetables, lean proteins, and whole grains. This helps ensure you’re not relying on processed foods for convenience. Make a shopping list: Before heading to the store, prepare a list of nutritious groceries based on your meal plan. Stick to this list to avoid the temptation of picking up processed snacks or convenience foods. Read labels carefully: When buying packaged foods, check the ingredient list for artificial additives, preservatives, and high levels of sugar or sodium. Opt for products with fewer ingredients and recognizable names. Cook at home: Prepare meals from scratch as much as possible. Home-cooked meals allow you to control the ingredients and avoid hidden additives found in processed foods. Incorporate fresh produce: Focus on buying fresh, organic fruits and vegetables. Choose a variety of colors and types to ensure you’re getting a wide range of nutrients. Opt for lean proteins: Choose lean protein sources such as pasture raised (organic) chicken, wild-caught fish, and organic beans. These options are less processed and provide essential nutrients without added fats or preservatives. Stay hydrated: Drink plenty of clean (filtered) water throughout the day. Sometimes, cravings for processed foods can be mistaken for thirst. Find healthy substitutes: Replace processed snacks with healthier alternatives like fresh fruit, nuts, or homemade popcorn. Experiment with recipes to find satisfying, nutritious options. Grow your own produce: If possible, start a small organic garden at home. Growing your own vegetables and herbs can be a rewarding way to ensure you have access to fresh, unprocessed ingredients. Explore local markets: Shop at local farmers’ markets or organic stores. These venues often offer fresh, seasonal produce and can be a great way to support local agriculture. By following these tips, you’ll reduce your intake of processed foods and boost your mental and physical health, leading to a happier and healthier you. Sources for this article include: Clinicalnutritionjournal.com Psypost.org WHO.int To read the original article click here.

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Study Shows New Links Between High Fat Diets and Colon Cancer

AHA Publisher — Fri, 18 Jun 2021 07:00:45 +0000

Arizona State University via EurekAlert – For decades, physicians and dieticians have urged people to limit their intake of high fat foods, citing links to poor health outcomes and some of the leading causes of death in the U.S., such as diabetes, heart disease and cancer. According to the Centers for Disease Control and Prevention, dietary components high in saturated fats such as red meat are thought to be risk factors for colon cancer. Diet is thought to strongly influence the risk of colorectal cancer, and changes in food habits might reduce up to 70% of this cancer burden. Other known epidemiological risk factors are family history, inflammatory bowel disease, smoking and type-2 diabetes. But out of all the risk factors that elevate colon cancer risk, diet is the one environmental and lifestyle factor that may be the easiest to control —simply by changing people’s behavior and eating habits—-if we knew the exact connections. “There’s epidemiological evidence for a strong link between obesity and increased tumor risk,” said School of Life Sciences assistant professor Miyeko Mana. “And in the intestine, the stem cells are the likely cell of origin for cancer. So, what is that connection? Well, diet is something that feeds into that cycle of obesity and colorectal cancer.” Now, a new ASU study led by Mana and her team has shown in greater detail than ever before of how high fat diets can trigger a molecular cascade of events that leads to intestinal and colon cancer. The study was published in the journal Cell Reports. Tales from the Crypts As foods are broken down and make their way through the gut, they interact with intestinal stem cells (ISC) that lie along the inside surfaces of the gut. These ISCs reside in a series of regularly folded valleys of the gut, called crypts. ISCs are thought to be the gateway that coordinates intestinal tumor formation when they adapt to high-fat diets, and elevate cancer risk. Within the ISCs are high-fat sensor molecules that sense and react to high-fat diets levels in the cells. “We were following up on mechanisms that might be required for stem cells to adapt to the high fat diet —and that’s where we came across the PPARs,” said Mana. These peroxisome proliferator-activated receptors (or PPARs) trigger a cellular program that elevates cancer risk, but the exact mechanisms were unclear because there are multiple types of PPARs, and complexities in teasing out their roles. “There is a family of 3 PPARs, named delta, alpha and gamma. At first, I thought just PPAR delta was involved, but in order to see if that gene is really responsible for the phenotype, you have to remove it.” Mana’s team was able to explore and unmask the role of individual PPAR delta and alpha using a mouse model that controlled their activity in the cell. In her team’s study, mice were given a long-term high fat or normal diet, and the activity of each PPAR was carefully monitored to study the effects on cancer risk. In their knockout study, they first removed the PPAR delta gene. “But when we removed it from the intestine, we still observed the phenotype. So, we wondered if maybe another PPAR was compensating and that’s where we thought about PPAR alpha. Both of those (PPAR delta and PPAR alpha) appear to be required for this high fat diet phenotype within the stem cells.” This was frustrating to Mana because she knew right away that developing a potential therapeutic to offset the PPARs just became a much taller task. “When you think about this therapeutically, if you are incorporating a lot of fat into your diet and you want to reduce your risk of colon cancer, targeting two different factors is more challenging then if you are targeting just one.” Looking Farther Downriver To further tease out the genetic complexity, Mana next turned her attention downstream of the PPARs. From their studies, and using new tools of the trade, they were able to slowly tease out the details—down to the level of doing molecular sequencing from individual cells from different areas of the small intestine and colon, mass spectrometry to measure the amounts of different metabolites, and radiolabeled isotopes of fuel sources to measure the carbon flow. Their first big clue came from the metabolic analysis. The high fat diet found in the ISC crypt cells they isolated increased the metabolism of fats, while at the same time, decreasing the breakdown of sugars. “So, we looked more downstream at what these two factors (PPARs) may target, and that was this mitochondrial protein, Cpt1a,” said Mana. “This is required for the import of long chain fatty acids (LCFAs) into mitochondria for use. The LCFAs are part of the high fat diet.” And when they performed the mouse knockout study of Cpt1a, they found they could stop tumor formation in its tracks. The loss of Cpt1a prevented both the expansion and proliferation of the ISCs in the crypts. “If you remove Cpt1a, you are spared this high fat diet phenotype in the intestinal stem cells,” said Mana. “So, you lower your risk of tumorigenesis at this point.” A New Model Emerges From their data, Mana’ team could trace the development of cancer, from diet all the way to tumor formation. First, fats are broken down to free fatty acids. The free fatty acids then stimulate sensors such as the PPARs and turn on genes that can break down the fatty acids. Next, the surplus free fatty acids are transported to the mitochondria, which can burn them up by oxidation to make more energy to feed the stem cells, which multiply, grow and regenerate gut tissue. But when the ISCs numbers are expanded, there is a greater likelihood that mutations can occur—just from random mutations and sheer numbers of cells—that lead to colon cancer. “The idea is that this larger pool of cells remain in the intestine and accumulate mutations, and that means they can be a source of mutated cells leading to transformation and tumor initiation,” said Mana. “We do think that is a likely possibility when there are conditions that expand your stem cell pool.” Mana’s group also found that feeding a high fat diet dramatically accelerated mortality in this model compared with the control condition, by accelerating tumorigenesis. “The levels of these fats that you can get through your diet are going to impact your stem cells, probably in a fairly direct way,” said Mana. “I think one of the surprising things we are finding in our studies is that fatty acids can have such a direct effect. But you can remove these PPARs, you can remove CPT1a, and the intestine is fine.” New Hopes With the new evidence from the study, the hope is to one day apply their work to human colon cancers. “These studies have all been in these mouse models to date,” said Mana. “One idea we started with was to understand the metabolic dependencies of the tumors that can arise in a natural or pharmacological context and then target these metabolic programs to the detriment of the tumor but not the normal tissue. We are making progress with the high fat diet model. Ultimately though, the goal is to eliminate or prevent colorectal cancer in humans.” To read the original article click here.

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