Processed_vs_Ultra_Processed_Foods_With_Figure.pptx

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1. Processed vs Ultra-Processed Foods A Comparative Perspective

2. Introduction Food processing has evolved to enhance food safety, shelf-life, and taste. However, the extent of processing can significantly affect nutritional quality and health. Processed and ultra-processed foods differ in ingredients, processing methods, and health impact.

3. Definitions • Processed Foods: Modified from their natural state for preservation or flavor enhancement using methods like canning, drying, or fermentation. • Ultra-Processed Foods: Industrial formulations with little or no whole food, often containing synthetic additives.

4. Comparison: Processed vs Ultra-Processed Foods Feature Processed Foods Ultra-Processed Foods Definition Modified for preservation or taste Industrial formulations with minimal whole food Examples Canned beans, cheese, salted nuts Soft drinks, chips, instant noodles Techniques Salting, smoking, drying, fermentation Extrusion, hydrogenation, molding Additives Salt, sugar, oil Artificial flavors, colors, sweeteners Nutritional Quality Largely retained Often low in fiber, high in sugar & fat Satiety Moderately filling Low satiety, promotes overeating Health Risks Minimal if moderate Linked to obesity, diabetes, NCDs Label Transparency Recognizable ingredients Complex, synthetic ingredients

5. Figure: Food Processing Spectrum Minimally Processed Fruits, vegetables, legumes Processed Cheese, canned beans, fermented foods Ultra-Processed Sugary cereals, soft drinks, packaged snacks