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Metabolic and psychological effects of short-term increased consumption of less-processed foods in daily diets: A pilot study
The purpose of this 2020 study was to investigate the impact of consuming locally produced foods without additives on known risk factors for non-communicable diseases (NCDs) such as hypertension, and levels of fasting glucose and visceral adipose tissue (VAT). Healthy volunteers (n = 159) were randomly selected to purchase foods from either local producers not using additives (Group 1: n = 89), or from supermarkets (Group 2: n = 70), with the focus on various types of cheese, sausages, fresh pasta, pastries, biscuits and chocolate without additives to make them palatable and convenient for traveling. Both groups underwent evaluation for weight, blood pressure, VAT, serum sodium, potassium, fasting glucose, insulin, C-peptide and creatinine levels, and were also examined using the State-Trait Anxiety Inventory (STAI) and Beck Depression Inventory (BDI-II) at baseline and at the follow-up 6 months later. At baseline, the state part of the State‐Trait Anxiety Inventory (STAI) and Wechsler Adult Intelligence Scale IV (measure of intelligence and cognitive function) were also performed, and body mass index, HOMA index and estimated glomerular filtration rate calculated. While baseline evaluations did not differ between the groups, HOMA scores, VAT, systolic blood pressure, BDI-II score, and fasting glucose levels were lower in group 1 than in group 2 after 6 months. On the other hand, fasting glucose concentrations, diastolic blood pressure, and C-peptide levels were greater in group 2. Migliaretti et al. (2020) found that eating locally produced foods resulted in the improvements of some of the major risk factors for NCDs after 6 months. [NPID: sugar, processed food, non-communicable diseases, hypertension, fasting glucose, intelligence, cognitive function]
Year: 2020
