Food Science and Systems Assessment 2 PART B Persuasive Essay

Food Science and Systems Assessment 2 PART B Persuasive Essay

Chosen Topic Is all processed foods harmful to the health of Australians?

Chosen Side Against.

Introduction

The topic that will be discussed in this essay is in relation to processing foods and how it can be harmful due to many reasons and can negatively impact the health of Australians. Ultra-processed foods contain high levels of sodium, sugar and saturated fats, contain less or zero nutrients that can lead to potential, prolonged health risks for Australians. All these factors mentioned is why ultra-processed foods can be harmful to an individuals health by daily consumption in their diet. The body of the essay will discuss about the harmful food additives and industrial ingredients added in them, the consequence of daily consumption of ultra-processed foods that lead to illness and diseases and the poor nutrient content.

Body

Paragraph 1.

Ultra-processed foods contain unhealthy fats both saturated and trans-fats, high levels of sodium and sugar (Machado et al., 2019, p.1). Harmful, known ingredients such as synthetic preservatives, artificial colouring and sweeteners, and hydrogenated fats are known to comprise low, poor nutrition and conferring to evident studies it has been suggested that additives in these foods could have the potential responsibility for negative health effects (Dai et al., 2024, p.6). In other words, daily consumption results the inability to meet the required nutritional intake of essential vitamins and minerals to enable optimal health. While it may be convenient and accessible, daily intake of these foods can lead to health implications (Albuquerque et al., 2022, p.1-2) and in Australia, studies proclaim individuals who consume higher levels of ultra-processed foods have a 61% high risk of being diagnosed with obesity compared with individuals who eat minimal or zero intake of these foods (Machado, P. 2020). It is certain that these foods undergo industrial processes (hydrogenation, moulding) additives, (flavour enhancers, emulsifiers) that are very high calorie dense and contain poor nutrition (Harvard University, The nutrition Source, 2024).

Paragraph 2.

It is certain that daily consumption of ultra-processed foods lead to potential health risks. Non-communicable diseases (diabetes, cardiovascular disease and obesity) are the common diagnosed. Poor diets are linked to consuming excessive amounts of these foods (Almarshad et al., 2022) and home cooked meals result as a challenge to due several socio-economic factors and lifestyle. There is no doubt that evident research of ultra-processed food intake globally and within the Australian population has escalated statistically (Elizabeth et al., 2020, p.1-2). Current research by the Public Health Association of Australia (2023, p.2) asserts that an average of 42% of Australians total energy intake is utilized by consuming these foods. Australia is experiencing a high prevalence of non-communicable diseases (90% of deaths) and has the highest rate of obesity (Machado et al., 2019, p.8). The above mentioned is concerning and compelling evidence by WHO (2024) that increased consumption of highly processed, low nutritional quality foods are associated with adverse and health implications.

Paragraph 3.

It is apparent that ultra-processed foods contain a superior flavoured profile that has a compelling influence for consumers to purchase and are inexpensive, but evidence shows that they do not provide the healthy feeling of satiety. These foods contain anti-inflammatory ingredients (refined carbohydrates) low in protein and fibre (Gupta, 2019, p.7). In 2022, research reported stated 94% of Australians did not meet the recommended Australian Dietary Guidelines (AIHW, 2024). The evidence presented here demonstrates these foods are known to contain high amounts of poor nutrients, in addition to excess energy and calories. Although they may add more flavour and texture, it outweighs the greater exposure to these foods, the higher risk of adverse health outcomes (Fang et al., 2024, p.1).

Paragraph 4.

Even though ultra-processed foods are known to be convenient, accessible, affordable, strongly flavoured and influential in marketing, (Coyle et al., 2022) it is worth considering the negative health impacts that can result. It is certain from previous studies (Vitale et al., 2024, p.1-2) have linked increased consumption of ultra-processed food with poorer health and known to be high in energy, added sugar, sodium and unhealthy fats, which have been long recognised as risk factors for a range of prolonged diseases that need to be significantly addressed. It may be true that processed foods provide prolonged shelf life (Better Health Channel, Food Processing and Nutrition, 2022). However, according to Grazma Michalowska (2022, p.1) nutrients can be removed, peeling out layers of fruits, vegetables and whole grains may potentially remove phyto (plant) nutrients and fibre, as well as heating or drying foods can destroy specific vitamins and minerals. Consequently, all these factors mentioned pose health risks for Australians.

Conclusion

Clearly, this essay has presented clear evidence and several necessary issues associated with processed food consumption within the Australian population. The negative, harmful effects discussed in this essay are that excessive intake of these foods are associated and linked to critical, prolonged health issues (obesity, diabetes and heart disease). No doubt that these foods contain unhealthy nutrients that impact health risks that come along with long term consumption leading to adverse health outcomes. Within the Australians modern diet, processed foods have emerged as a convenient choice for many, sacrificing nutrition for convenience. In conclusion it is vital to consider and understand the impact these foods can imply on health and well-being. Excessive intake leads to a range of physical and mental concerns and can greatly negatively suppress nutritional intake and health status of an individual. The evidence presented here demonstrates that the more ultra-processed foods consumed, the poorer the overall nutritional quality of diet and lifestyle.

References

Albuquerque, TG., Bragotto, APA., Costa, HS. (2022). Processed Food: Nutrition, Safety, and Public Health. International Journal of Environmental Research and Public Health. Dec 7;19(24):16410.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778909/pdf/ijerph-19-16410.pdfAlmarshad, MI., Algonaiman, R., Alharbi, HF., Almujaydil, MS., Barakat, H. (2022). Relationship between Ultra-Processed Food Consumption and Risk of Diabetes Mellitus. A Mini-Review. Nutrients. Jun 7;14(12):2366.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9228591/pdf/nutrients-14-02366.pdfBetter Health Channel. (2022). Food Processing and Nutrition.

https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutritionCoyle, DH., Huang, L., Shahid, M. (2022). Socio-economic difference in purchases of ultra-processed foods in Australia: An analysis of a nationally representative household grocery purchasing panel.International Journal of Behavioural Nutrition and Physical Activity.19, 148.

https://doi.org/10.1186/s12966-022-01389-8Deakin University. (2024). Not all ultra processed foods are bad for your health, whatever you might have heard. Research News.

https://www.deakin.edu.au/research/research-news-and-publications/articles/not-all-ultra-processed-foods-are-bad-for-your-health,-whatever-you-might-have-heardDeakin University. (2020). Australian-first study confirms ultra-processed food link to obesity.

https://www.deakin.edu.au/about-deakin/news-and-media-releases/articles/australian-first-study-confirms-ultra-processed-food-link-to-obesity#Dai, S., Wellens, J., Yang, N., Li, D., Wang, J., Wang, Lijuan., Yuan, S., He, Y. Song, P., Munger, R., Kent, MP., Macfarlane, AJ., Mullie, P., Duthie, S., Little, J., Theodoratou, E., Li, X. (2024). Science Direct, Ultra Processed Foods and Human Health: An Umbrella Review and Updated Meta-Analysis of Observational Evidence. Clinical Nutrition. Volume 43. Issue 6.

https://www.clinicalnutritionjournal.com/action/showPdf?pii=S0261-5614%2824%2900122-5Elizabeth, Leonie., Priscila, Machado., Marit, Zinocker., Phillip, Baker., Mark, Lawrence. (2020). Ultra-Processed Foods and Health Outcomes. A Narrative ReviewNutrients12, no. 7.

https://www.mdpi.com/2072-6643/12/7/1955Euridice, MS., Popkin, BM., Swinburn, B.(2017).The share of ultra-processed foods and the overall nutritional quality of diets in the US: Evidence from a nationally representative cross-sectional study.Population Health Metrics15, 6.

https://pubmed.ncbi.nlm.nih.gov/28193285/Fang,Z.,Rossato,SL.,Hang,D.,Khandpur,N.,Wang,K.,Lo,C.(2024).Association of ultra-processed food consumption with all cause and cause specific mortality: Population-based cohort studyBMJ385.

https://www.bmj.com/content/bmj/385/bmj-2023-078476.full.pdfGramza-Michaowska, A. (2020). The Effects of Ultra-Processed Food Consumption-Is There Any Action Needed. Nutrients.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551378/pdf/nutrients-12-02556.pdfGupta, S., Hawk, T., Aggarwal, A., Drewnowski, A. (2019). Characterizing Ultra-Processed Foods by Energy Density, Nutrient Density, and Cost.Frontiers of Nutrition.6:70.

https://pubmed.ncbi.nlm.nih.gov/31231655/Harvard University. (2024). The Nutrition Source.

https://nutritionsource.hsph.harvard.edu/processed-foods/Liem, DG. & Russell, CG. (2019). The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods. Frontiers in Nutrition.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6872500/pdf/fnut-06-00174.pdfMachado,PP.,Steele,EM.,Levy,RB. (2019). Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: Evidence from a nationally representative cross-sectional study

https://bmjopen.bmj.com/content/9/8/e029544Public Health Association of Australia. (2023). Ultra-processed foods.

https://phaa.net.au/common/Uploaded%20files/SIG%20documents/FAN%20SIG/06-19%20-%20FAN%20-%20UPF%20PPS.pdfVitale, M., Costabile, G., Testa, R., D'Abbronzo, G., Nettore, IC., Macchia, PE., Giacco, R. (2024). Ultra-Processed Foods and Human Health: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. Advanced Nutrition.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10831891/pdf/main.pdfWorld Health Organization. (2024).

https://www.who.int/news-room/fact-sheets/detail/salt-reduction