Health Coalition Aotearoa’s Post

Our new paper, "Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers" shows the macro and (some) micro-nutrient profile of vegan burgers sold in 4 capital cities in Europe: Amsterdam, Copenhagen, Lisbon and London. This study led by Reina Vellinga at RIVM National Institute for Public Health and the Environment and Wageningen University & Research and supported by WHO Regional Office for Europe highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats. #ultraprocessedfoods #vegan #nutrition

Processing of food for better shelf life and convenience is a necessity however the challenge is how we can achieve this with minimal processing Plant based proteins can be consumed in many other forms and one need not create ultra processed replicas It’s always better to be back to basics Please share your opinion / view on this The report is a good survey/ research

🚨 Research Alert: Kevin Hall, a leading voice in nutrition science, is on a mission to understand the impact of ultra-processed foods on our health. Despite his prestigious position at the NIH and a dedicated team, Hall faces a significant challenge: funding. At a recent conference, Hall appealed to food industry professionals for support in his research, emphasizing the urgency given the rising costs and suffering associated with chronic diet-related diseases. His work is critical, as ultra-processed foods are suspected to drive overeating and obesity. Hall's groundbreaking study revealed that people consume over 500 extra calories daily when on an ultra-processed diet compared to an unprocessed one. Yet, with limited NIH funding focused on nutrition research, progress is slow. #NutritionScience #PublicHealth #UltraProcessedFoods #ResearchFunding #NIH 🤔 Can we afford to wait for answers on ultra-processed foods' health impacts? What are your thoughts on balancing industry innovation with public health research? https://lnkd.in/dRc57ZEe

Very good initiative.

In 2010, Dr. Carlos Monteiro, a Brazilian epidemiologist, gained global recognition for developing the NOVA classification. This revolutionary system introduced the concept of ultraprocessed foods, sparking significant changes in nutrition and public health. At the International Congress on Obesity in São Paulo, Monteiro shared groundbreaking evidence supporting his classification, alongside Dr. Kevin Hall, senior investigator at the National Institute of Diabetes and Digestive and Kidney Diseases in Bethesda, Maryland. 🔬 Key Takeaways: 🔹 NOVA Classification: Categorizes foods by processing levels: unprocessed, processed, and ultraprocessed. 🔹 Health Risks: Excessive consumption of ultraprocessed foods is linked to higher risks of cancer, weight gain, and other health issues. 🔹 Global Impact: Ultraprocessed foods contribute to half of the calorie intake in developed countries and are rapidly increasing in low- and middle-income countries. 🔹 Call to Action: Monteiro emphasizes the need for public health measures to mitigate the negative impacts of ultraprocessed foods, similar to strategies used against tobacco Monteiro’s research underscores the urgent need for public health measures to address the rise of ultraprocessed foods. Understanding and regulating these foods is crucial for improving global health outcomes and combating obesity. #ObesityMatters #NOVAClassification #PublicHealth #UltraprocessedFoods https://ow.ly/WwrL50Sz5Rc

Check out my latest blog post, discussing the journey towards equity and an inclusive future in anticipation of the NNEdPro-IANE 10th International Summit on "Democratising and Decolonising Food and Nutrition".

High-quality mandatory large-scale food fortification programmes in countries where zinc deficiency is a public health problem could reduce the estimated prevalence of inadequate zinc intake by up to 50% globally. 

Are #plantbased burgers in restaurants nutritious? This new study, published in the British Journal of Nutrition analysed 41 plant-based burgers from out of home establishments in #Amsterdam, #Copenhagen, #Lisbon, and #London. The findings were: 🍔 A median serving provided a third of daily #calories for an adult, 40% of the daily fibre and #protein targets, a quarter of the maximum intake for saturated fats and more than half of the maximum #sodium intake. 🍔The amino acid composition of the plant-based burgers indicated low protein quality. 🍔Fortification of these products provided 15-23% of the reference values for #calcium, #potassium, and #magnesium, as well as 30% of #zinc and nearly 70% of #iron. Remember this will be 'on paper' as we can't be sure of the bioavailability of these nutrients. 🍔The authors concluded: "The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats". Link to the full paper below 👇 https://lnkd.in/eijhYvR8

𝐍𝐞𝐰 𝐏𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐀𝐥𝐞𝐫𝐭 🚨 I have learnt over the years about the importance and the value of research and how it shapes policies, systems and individuals. I am thrilled to announce that my latest article “Current Insights on Vitamin D Intake, Status and Symptoms of Irritable Bowel Syndrome: A Narrative Review” has been published in the Open Access Journal. As a food systems and nutrition advisor, I’ve had the priviledge of managing projects on micronutrients deficiency within the wider scope of food systems and public health. This publication focuses on Vitamin D and its role in Irritable Bowel Syndrome (IBS) - a condition impacting millions worldwide, often silently affecting quality of life. In our fast-changing world, the importance of nutrition research cannot be overstated. With climate change reshaping our food systems, how we source, grow and consume nutrients will have an impact on both environmental and public health outcomes. Continuing to bridge gaps in nutrition research particularly around deficiencies like Vitamin D is crucial to promoting resilience in human health and sustainable food systems. Thank you Dr Monika Gostić, PhD for your collaboration and contributions to this work. Blessing Allen-Adebayo, I truly appreciate your support. I look forward to further discussions in the comments on the role of nutrition in our evolving global health and environmental landscapes. Happy reading 📖 🙌🏽. [Link to publication 👇🏽] https://lnkd.in/gV66eHyU #Nutritionresearch #VitaminD #IBS #FoodSystems #Publichealth #Climatechange #Sustainablenutrition

Diet is the number one contributor to health outcomes, quality of life, and longevity— one way or the other. Food is Medicine is the right response to moving the needle toward reducing the social and healthcare burden of managing preventable, chronic disease. It’s time for the healthcare model to integrate diet as a foundational and integral component of the care process. Everyone has a right to the opportunity to determine their health risks, well-being, and longevity through access to healthy food regardless of sociodemographic category.