The Obesity Epidemic Grows Hand in Hand with Junk Food Consumption

Evidence suggests the obesity epidemic, particularly in lower socioeconomic groups, may relate to increased ultra-processed food intake. Doctors can help break this cycle using key strategies. Obesity appears directly related to chronic disease prevalence and is now considered the world's most important health problem after tobacco. Efforts should prevent obesity through proper nutrition, not only treat subsequent disease with drugs. US Centers for Disease Control and Prevention data from 2015-2016 showed obesity affected more than a third of the population (%39.8) . In our country, among those over 15, %34 are overweight and %20 obese, with rates rising daily.

• Related topic: How is obesity measured? Obesity and cancer

What Is the Real Problem?

The study suggests food source rather than calorie quantity may be key: “Is processing the real problem?” Examining dietary trends may identify major contributors to obesity and chronic disease.

Processed Food Intake Causes Fiber Deficiency

Increasing consumption of “ultra-processed” and “junk” foods parallels rising obesity, supporting an association.

• Related topic: What is the difference between minimally and ultra-processed food? Mouse studies show common processed-food additives alter microbiome composition, raise fasting glucose, cause hyperphagia, overeating, increase weight and fat, and trigger hepatic steatosis, fatty liver. Recent human studies show ultra-processed foods reduce satiety, increase eating rates, worsen biochemical markers, and increase weight gain.

Study Details

Current Treatment Options in Gastroenterology published the study in December 2019. Participants over 20 gained an average 7.62 kilos. Weight gain correlated positively with increased chips, sweetened drinks, refined grains, and processed meats, and inversely with minimally processed vegetables, grains, nuts, and yogurt. Socioeconomic subgroup trends differed: higher groups slightly improved diet quality but still increased processed-food portions. Researchers link excessive ultra-processed intake to generally insufficient US fiber intake. Recommended daily intake is 25 g for women and 38 g for men, but National Health and Nutrition Examination Survey (NHANES) data from 2009-2010 show average daily consumption of 17 grams. Black adults and low-income families reported lower intake.

• Related topic: How much dietary fiber should we consume? Researchers report high-fiber diets linked with prevention of precancerous lesions and benefits in cancer, cardiovascular disease, type 2 diabetes and Crohn disease, and many other health benefits including a reduction in mortality from all causes, according to the researchers.

Lessons from Blue Zone People and Recommendations for Doctors

“Blue Zones”include regions where populations live beyond 100, five regions in total, without chronic disease, such as indigenous South Americans and Mediterranean populations. Eating little meat, much fiber, and minimally processed food, they have less chronic disease and obesity than typical Americans and longer disease-free lives. They also have better fitness, social engagement, and relatively lower stress. Habits include eating until the stomach is % 80 full and plant proteins, usually beans, with meat up to five times monthly. Doctors and dietitians should consider socioeconomic factors such as fresh-food access, transport, and work patterns. Patients receiving weight and nutrition counseling should keep a 2-week food diary. Changes include reducing or eliminating sodas and sweetened drinks and increasing water. The ultimate goal includes less fast food. Gradually replacing one meal monthly with healthy foods based on preference is advised. Cauliflower rice or bulgur can replace white rice; boiling or steaming can replace frying. Professionals can provide recipes and suitable brands. Regular follow-up, documenting weight progress, and encouragement as healthy habits develop are important. Patients should never punish themselves or feel guilty. Occasional small treats preventing deprivation may be key to success.