Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles

Abstract

This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that these processing methods significantly alter lipid profiles, with high-temperature techniques such as frying and hydrogenation leading to increased lipid oxidation and trans fat formation. These alterations have notable implications for the nutritional quality and health impacts of UPFs. The study found that the changes in lipid composition due to these processing methods significantly affect the nutritional value of UPFs and are linked to adverse health outcomes, including an increased risk of obesity, cardiovascular disease, and other chronic conditions. In contrast, methods like freezing and thawing produced different effects on lipid profiles. The findings emphasize the critical role of processing methods in determining lipid composition and highlight the potential health risks associated with consuming processed foods high in harmful fats. Incorporating healthier fats, such as unsaturated fats, into the diet could mitigate some of these risks. This study enhances the understanding of how food processing impacts lipid composition and health outcomes.

Keywords

• Processing effects
• lipid composition
• ultra-processed foods
• Food Chemistry
• Food Additives & Ingredients
• Food Engineering