Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood.
Old Fashioned vs. Ultra-Processed-Based Current Diets: Possible Implication in the Increased Susceptibility to Type 1 Diabetes and Celiac Disease in Childhood.
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DOI：
10.3390/foods6110100
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发表时间：
2017-11-15
期刊：
影响因子：
--
通讯作者：
Calderón de la Barca AM
中科院分区：
文献类型：
--
作者：
Aguayo-Patrón SV;Calderón de la Barca AM
超加工食品是即热即食产品，由于方便和可获得性，旨在取代传统的自制膳食和菜肴。由于这些食品的纤维含量低，脂肪和糖含量高，可能对健康产生负面影响。它们是肥胖和慢性非传染性疾病的部分原因;此外，它们可能影响自身免疫性疾病的流行，如1型糖尿病和乳糜泻。其基本原理是，超加工食品的营养成分可诱导肠道生态失调，促进促炎反应，从而导致“肠道渗漏”。这些因素与遗传易感儿童自身免疫风险增加有关。此外，超加工产品中常用的食品乳化剂可能会改变肠道微生物群和肠道通透性，从而增加自身免疫的风险。相比之下，未加工和最低限度加工的基于食物的饮食已经显示出通过细菌丁酸盐生产促进肠道微生物群良性生长、抗炎反应和上皮完整性的能力。因此，为了减少对自身免疫的易感性，遗传易感儿童应避免超加工食品，并鼓励食用新鲜和最低限度加工的食品。
Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and accessibility. Because of their low-fiber and high-fat and sugar composition, these foodstuffs could induce a negative impact on health. They are partially responsible for obesity and chronic non-transmissible diseases; additionally, they could impact in the prevalence of autoimmune diseases such as type 1 diabetes and celiac disease. The rationale is that the nutritional composition of ultra-processed foodstuffs can induce gut dysbiosis, promoting a pro-inflammatory response and consequently, a “leaky gut”. These factors have been associated with increased risk of autoimmunity in genetically predisposed children. In addition, food emulsifiers, commonly used in ultra-processed products could modify the gut microbiota and intestinal permeability, which could increase the risk of autoimmunity. In contrast, unprocessed and minimally processed food-based diets have shown the capacity to promote gut microbiota eubiosis, anti-inflammatory response, and epithelial integrity, through bacterial butyrate production. Thus, to decrease the susceptibility to autoimmunity, genetically predisposed children should avoid ultra-processed food products and encourage the consumption of fresh and minimally processed foods.
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影响因子：
15.5
作者：
Endesfelder D;Engel M;Davis-Richardson AG;Ardissone AN;Achenbach P;Hummel S;Winkler C;Atkinson M;Schatz D;Triplett E;Ziegler AG;zu Castell W
通讯作者：
zu Castell W
影响因子：
64.8
作者：
Chassaing B;Koren O;Goodrich JK;Poole AC;Srinivasan S;Ley RE;Gewirtz AT
通讯作者：
Gewirtz AT
DOI：
10.5409/wjcp.v6.i3.143
发表时间：
2017-08-08
期刊：
World journal of clinical pediatrics
影响因子：
--
作者：
Anania C;Pacifico L;Olivero F;Perla FM;Chiesa C
通讯作者：
Chiesa C
影响因子：
4.7
作者：
Estevez, V.;Ayala, J.;Araya, M.
通讯作者：
Araya, M.
影响因子：
5
作者：
Caminero, Alberto;Nistal, Esther;Casqueiro, Javier
通讯作者：
Casqueiro, Javier