Stouffer's, maker of popular frozen meals, received the worst food score rating from the EWG due to poor nutrition and ingredient and processing concerns.
Among the serious health damages of ultra-processed foods, we must consider the serious problems of glycation and lipoxidation. Industrial processes, such as heating, irradiation and ionization, all in combination with overnutrition, contribute significantly to the production and exposure and accumulation in the body of AGEs and ALEs.
The increase in ECs seems to have begun at the time of the industrial revolution, mainly in the early and mid-19th century.
Chronic diseases represent the main cause of mortality in developed countries. The increase in the prevalence of chronic diseases is associated with changes in lifestyle habits, including increased consumption of processed foods. In these, advanced glycation (AGE) and lipoxidation (ALE) compounds are developed as a consequence of the reactivity of carbohydrates, proteins, lipids and other components.
Advanced glycation end products (AGEs) are non-enzymatic interactions between reducing sugars and amino groups in proteins, lipids and nucleic acids. In numerous diseases, such as diabetes, neuropathy, atherosclerosis, aging, nephropathy, retinopathy and chronic kidney disease, the accumulation of AGEs has been proposed as a pathogenic mechanism of inflammation, oxidative stress and structural tissue damage leading to chronic vascular problems. Current studies on AGE inhibition mainly focused on food processing. Degenerative diseases are affected in one way or another by glycation reactions. These reactions cause significant damage to the body, including atherosclerosis, cataract formation, neurological damage, diabetes, wrinkled and sagging skin.
Free fructose, in particular, is very pro-inflammatory, promoting AGEs and accelerating the aging process. It also promotes the type of dangerous growth of fat cells around vital organs that are the hallmark of diabetes and heart disease.
The non-enzymatic Maillard reaction typically involves amino acids (e.g., lysine and arginine) and reducing sugars that progress through a series of chemical rearrangements that result in the formation of toxic products.
At temperatures above 100/120 °C and even more, 140 °C, an accelerated generation of these products is seen in various foods. This occurs on the grill, oven, grill or frying and is facilitated by the alkaline pH, copper and iron.
Of the 20 amino acids naturally found in food proteins, lysine due to its ε-amino acids and arginine due to its guanidine side group are the most susceptible amino acids, but also histidine and tryptophan may be involved in MR and the α-amino or N-terminal amino group of any amino acid or peptide, respectively.
AGEs activate specific receptors and proinflammatory cytokines such as interleukin 1 and 6, tumor necrosis factor and C-reactive protein (CRP). This alters the permeability and vitality of cell membranes. The AGE-RAGE interaction appears to mediate most biological effects, including the generation of free radicals, thus closing a vicious circle.
Free radicals also stimulate the activation of platelets, promoting thrombosis. Vasoconstriction due to decreased nitric oxide synthesis and increased plasminogen inhibition contribute.
The proinflammatory action and the promotion of thrombosis and atherosclerosis cause organic damage, mainly in the liver, kidney, brain, lens and connective tissue, especially the skin, cartilage and tendons.
There are convincing epidemiological and immunological mechanisms that associate AGEs with an increased risk of allergies as well as all types of chronic and degenerative diseases, including cancer.
Among the serious health damages of ultra-processed foods, we must consider the serious problems of glycation and lipoxidation. Industrial processes, such as heating, irradiation and ionization, all in combination with overnutrition, contribute significantly to the production and exposure and accumulation in the body of AGEs and ALEs.
The increase in ECs seems to have begun at the time of the industrial revolution, mainly in the early and mid-19th century.
Chronic diseases represent the main cause of mortality in developed countries. The increase in the prevalence of chronic diseases is associated with changes in lifestyle habits, including increased consumption of processed foods. In these, advanced glycation (AGE) and lipoxidation (ALE) compounds are developed as a consequence of the reactivity of carbohydrates, proteins, lipids and other components.
Advanced glycation end products (AGEs) are non-enzymatic interactions between reducing sugars and amino groups in proteins, lipids and nucleic acids. In numerous diseases, such as diabetes, neuropathy, atherosclerosis, aging, nephropathy, retinopathy and chronic kidney disease, the accumulation of AGEs has been proposed as a pathogenic mechanism of inflammation, oxidative stress and structural tissue damage leading to chronic vascular problems. Current studies on AGE inhibition mainly focused on food processing. Degenerative diseases are affected in one way or another by glycation reactions. These reactions cause significant damage to the body, including atherosclerosis, cataract formation, neurological damage, diabetes, wrinkled and sagging skin.
Free fructose, in particular, is very pro-inflammatory, promoting AGEs and accelerating the aging process. It also promotes the type of dangerous growth of fat cells around vital organs that are the hallmark of diabetes and heart disease.
The non-enzymatic Maillard reaction typically involves amino acids (e.g., lysine and arginine) and reducing sugars that progress through a series of chemical rearrangements that result in the formation of toxic products.
At temperatures above 100/120 °C and even more, 140 °C, an accelerated generation of these products is seen in various foods. This occurs on the grill, oven, grill or frying and is facilitated by the alkaline pH, copper and iron.
Of the 20 amino acids naturally found in food proteins, lysine due to its ε-amino acids and arginine due to its guanidine side group are the most susceptible amino acids, but also histidine and tryptophan may be involved in MR and the α-amino or N-terminal amino group of any amino acid or peptide, respectively.
AGEs activate specific receptors and proinflammatory cytokines such as interleukin 1 and 6, tumor necrosis factor and C-reactive protein (CRP). This alters the permeability and vitality of cell membranes. The AGE-RAGE interaction appears to mediate most biological effects, including the generation of free radicals, thus closing a vicious circle.
Free radicals also stimulate the activation of platelets, promoting thrombosis. Vasoconstriction due to decreased nitric oxide synthesis and increased plasminogen inhibition contribute.
The proinflammatory action and the promotion of thrombosis and atherosclerosis cause organic damage, mainly in the liver, kidney, brain, lens and connective tissue, especially the skin, cartilage and tendons.
There are convincing epidemiological and immunological mechanisms that associate AGEs with an increased risk of allergies as well as all types of chronic and degenerative diseases, including cancer.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10401445/ (2023).--
https://www.frontiersin.org/articles/10.3389/falgy.2023.1148181/full (2023).--
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10401444/ (2023).—
https://pubs.rsc.org/en/content/articlehtml/2024/fo/d3fo03945e (2024).--