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Processed Food Industry

Exploring Food Addiction

Food addiction was first described as a combination of substance based and behavioral addiction concepts associated with a strong craving or desire to eat a specific food.1 Currently, food addiction can be described as a substance use disorder with symptoms to include progressive use, withdrawal avoidance, failed attempts to cut back, unintended use, missed life…

Food Flavoring and Health Risks

Processed foods use a myriad of techniques to enhance visual appeal, ease of consumption, aroma, texture, temperature, viscosity, and taste.1 In addition to the natural flavors found within foods that are processed, additional chemical flavorings (CFs) are added to enhance the taste and experience of said foods. However, such additional flavorings can carry risk both…

Obesity and Health; An Anthropological Perspective

Obesity is not only a disease, but an epidemic driven by hormones, behavior, genetics, as well as bacteria, physiology, pathogenic pathways, and culture.1 Obesity has continued to extend its grip reaching Asia, the Near and Middle East, Western Pacific regions, and Sub-Saharan Africa.2 Modern day living is considerably different from Homo sapiens 10,000 years ago,…

Hyperpalatable Foods, Sedentary Behavior, and Obesity

Obesity is a mounting public health issue, which has tripled in growth over the past 40 years, and is among the biggest preventable deaths worldwide.1 Obesity can be defined as men who exceed 25% body fat, and women who surpass 35% body fat; measures that apply to 72% of males and 64% of females in…

Defining Processed Foods

In Canada, the fifth highest ranking country for obesity, 1 in 4 adults are now obese; a ratio that constitutes 25% of the population, and one that has doubled since 1978.1,2Such an epidemic and condition is also a known risk factor for some cancers, cardiovascular disease, musculoskeletal disorders, and diabetes.2(331)Thus, considering causes of obesity is…

Exploring Hyperpalatability

Ultra-processed foods and drinks (UPFDs) contains a combination of substances not found in the natural environment.1,2 It has been hypothesized that such foods tend to make consumers overeat, which is likely contributing to obesity and metabolic syndrome.2(518)As a means of appreciating UPFDs, hyperpalatability, and overconsumption of food, the following will explore the same in greater…

Food Production and Food-Borne Illnesses

Food production and distribution has evolved dramatically from the early 1900s to present day; decentralized family-owned and operated farms have been slowly replaced and dominated by large-scale industrialized farming systems with corporate vertical integration.1 American meat consumption per capita (to include beef, pork, lamb, fish, chicken, and turkey) is currently 90.5 kg/year placing a large…

Food Preparation, Processing, and Vitamin C Bioavailability

It is generally understood that regular intake of phytochemical-dense foods provides anti-oxidants, among other micronutrients, which maintain health and longevity. Vitamin C (VC), a micronutrient known for its anti-oxidant and immune-enhancing properties, can be found in many fruits and vegetables (Leong & Oey, 2012). However, food preparation and processing can compromise the levels ascorbate and…