logo
Study analyses intake of ultra-processed foods among South Asian countries

Study analyses intake of ultra-processed foods among South Asian countries

The Hindu4 days ago
A study that analysed intake of ultra-processed foods among South Asians found that three-fourths of those living in Bangladesh, Sri Lanka, and north India reported consuming these foods in the 24 hours prior to the survey.
Researchers from the University of Cambridge in the UK, the Madras Diabetes Research Foundation in Chennai, and institutes in Pakistan, Bangladesh and Sri Lanka looked at the relation between consuming ultra-processed foods and sociodemographic factors of participants.
The findings, published in The Lancet Regional Health Southeast Asia journal, also show that 41 per cent of participants from south India and Pakistan reported having consumed ultra-processed foods in the 24 hours prior to being surveyed.
These foods involve extensive industrial processing and additives such as added sugars, and are known to heighten risk of obesity, metabolic and cardiovascular conditions.
Data of over 60,700 adults living in Bangladesh, Pakistan, Sri Lanka and India were analysed.
The participants were recruited for the South Asia Biobank, a UK-based long-term study designed to understand reasons contributing to the high risk of life threatening conditions such as heart disease, type 2 diabetes and obesity among South Asians.
Across the four regions studied, ultra-processed foods were found to account for 13-17 per cent of one's total energy intake, with biscuits being a common source.
Other commonly consumed foods included sweetened beverages in Pakistan, packaged salty snacks in south India, and breakfast cereals in Bangladesh, the study found.
Further, younger age was a factor linked with consuming ultra-processed foods in Pakistan and Sri Lanka, and older age in Bangladesh and north India -- and women across most regions were more likely to consume these foods.
Consumption also was found to be lower among married people or those living together across the regions studied, compared to those who were single.
The researchers said a 2023 study that examined the link between consuming ultra-processed foods and sociodemographic factors analysed data from 32 countries, but "revealed a significant evidence gap with no studies conducted in South Asian countries".
"This is the first study to assess the sociodemographic correlates of (ultra-processed foods) consumption in South Asia, using individual-level dietary recall data in a large population-based study of South Asian adults," according to the study. "In Bangladesh, Sri Lanka, and North India, (nearly) 75 per cent of participants reported consuming (ultra-processed foods) during the previous day, versus 41 per cent in south India and Pakistan," it said.
They added that the study's results provide valuable insights for developing targeted interventions.
The South Asia Biobank is based at Imperial College London and funded by the UK's National Institute for Health Research.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Whole wheat burgers, millet pasta: How Delhi schools are serving up healthier menus
Whole wheat burgers, millet pasta: How Delhi schools are serving up healthier menus

Indian Express

time4 minutes ago

  • Indian Express

Whole wheat burgers, millet pasta: How Delhi schools are serving up healthier menus

Priti Bali works her magic in the kitchen by asking one question: How can a meal be more interesting? 'Kids love flavour, texture, variety,' says the Delhi-based award-winning food entrepreneur who consults for six private schools in the city. 'If the food looks exciting and tastes good, they're not going to ask whether it has maida or not.' Bali's approach aligns well with the Central Board for Secondary Education's recent directive to display oil and sugar boards in schools. The boards are to be installed in shared common spaces with the aim to educate students as well as the teachers on the harmful effects of high ocnsumption of fat, oil, and sugar. But for Bali, it's not just about nutritional transparency. It's going a little further by changing habits subtly. 'You can't just tell children what not to eat. You have to show them there's something better.' From millet-based pizzas to homemade corn chips, her menu reads like a chef's answer to a nutritionist's wishlist. 'I make dal makhani without cream… I use butter and crushed cashews and almonds,' Bali says. Burgers come on millet buns, coleslaw is made with hung curd, and homemade Mediterranean dips like tzatziki — a Greek-style yoghurt dip known for its gut-friendly properties — replace anything processed, especially Mayonnaise. 'You have to keep it fun,' she says. During winters, she introduces jaggery-based drinks that help clear the lungs. 'Healthy food doesn't have to come with warnings,' she says. 'It should come with flavour.' Schools, meanwhile, have taken a leaf out of her book by revamping canteen menus and introducing food-related projects. At ITL Public School, Ritu Sharma, academic coordinator, accompanied a group of Class 12 students to Shimla earlier this year. The students were given full freedom; some had money, others had access to kettles in their hotel rooms. But not one reached for instant noodles, Sharma says. 'They stuck to the school's planned meals. Some even brought home-packed food. That was new.' The school also tracks daily cafeteria feedback, conducts interdisciplinary projects around food labels and health, and ensures every student undergoes medical checkups twice a year. 'Fruit breaks, peer educator programmes, and now the CBSE's sugar and oil boards have all helped build awareness,' says Sumana Goswami, coordinator of Class 9 and 10 classes at the school. 'We have seen thyroid and ovarian issues in senior classes. Children do become stressed and tired. Physical activities in the school make a huge difference,' Sharma says. For Shalini Choudhary, headmistress at Mamta Modern School in Vikaspuri, the shift was noticeable at home. 'My son came back from school and said, 'Mama, kal lunch mein pickle dena (Ma, don't add pickle to my lunch tomorrow)',' she recalls. 'He didn't even know what a pickle was… we don't eat it at home. He'd tasted it from a classmate's tiffin.' That one sentence said everything about how children absorb food culture through their peers, and how schools influence the food choices, Choudhary realised. At her school, sugar boards are now displayed in the secondary wing, and fruit and vegetable theme days are held to nudge children towards healthier choices. 'In primary classes, parents still control the food,' she says. 'But by middle school, peer influence and coaching schedules take over.' At DPS Mathura Road, a revamped menu now features rajma rice, whole wheat burgers, semolina pasta, and drinks like chaach and coconut water. 'We've cut down on oily dishes like puri chole to once a week,' says Kamna Arora, coordinator for Classes 3 to 5. 'And we reserve one day when children can have what they like, French fries, honey chilli potato. But the rest of the week is clean.' In pre-primary classes, 'Healthy Tiffin Weeks' are now frequent, with games, story sessions, and reward charts encouraging children to bring fruits, vegetables, and homemade snacks. At Sri Venkateshwar International School, the canteen doesn't sit in a corner of the school; it is brought to the students. Each day, a mobile food stall is set up outside a different classroom. Trisha, a Class 12 student, loves (millet-based) pasta day. Her friends, Avni and Tuhina, say that between coaching classes and long school days, planning healthy meals at home is a struggle. 'At least here, we know the food's strictly healthy,' Avni says. 'We use palm oil instead of refined, limit spice, and constantly update our menu based on feedback,' says Ushma Kapoor, foundational years in charge. 'It's not just about what's in the food, but about teaching children how to think about food.' Doctors agree that the food boards are a step in the right direction in educating students. 'It is not about eating less food,' says Dr Nitin Verma, Director of Paediatrics at Madhukar Rainbow Children's Hospital. 'It is about eating the right food.' He warns that the early introduction of sugar can raise the risk of Type 2 diabetes, and says screen-heavy routines have led to a dangerous combination of sedentary lifestyles and junk food addiction. The CBSE boards, he says, are a good start, but he emphasises that more is needed: 'Schools should offer real alternatives: avocado toast, sprouts, protein-rich meals. Don't ban. Replace.' At Orchids International School, Gurgaon, Principal Dr Chaitini Kumar says, 'Binge-eating is a concern… When I was in Mumbai, a grade 2 student had obesity issues. Her parents were frustrated that she only eats aloo puri… we gave her a lot of options, but she wouldn't eat… So that happens a lot.' At the same school, a Class 9 boy says, 'When I was in Class 5, I was addicted to sugary food. After some time, when I entered Class 7, I understood the harm it has on the body. That's when I decided to reduce it.' Schools are also trying to balance health goals with student preferences. At Amity International School, Saket, the canteen menu includes familiar favourites like rajma chawal, chhole chawal, chana kulcha, idli sambhar, and vegetarian fried rice with manchurian. Among students, the most popular dish is vegetable chowmein. While the noodles are made using maida, the school has added more vegetables to enhance their nutritional value. Principal Divya Bhatia says, 'Chips and aerated drinks are not served. We are also contemplating adding sprout chaat, wheat kathis and beetroot rolls.' The canteen is open to students from Class VI onwards, while students of Classes IV and V are allowed to purchase food on specific days. At DPS Mathura Road, Kamna Arora, coordinator for Classes 3 to 5, explains, 'There are two kinds of parents. Some are very health conscious and support these changes. But others insist on keeping items their child likes — like noodles.' To find a middle ground, the school includes items like fries or veg manchurian once a week, while focusing on healthier options the rest of the time. On a Friday morning in her office, Arora flips through a student's notebook from Class IV, where she's checking diagrams of human teeth. One page, written in neat handwriting, poses the question: 'What is a balanced diet?' She explains that the lesson connects the two on how poor eating habits, like excess sugar or lack of nutrients, can lead to tooth decay and other oral health issues. 'These lessons are embedded across subjects,' she says. 'It becomes more detailed in Class V and above, but the foundation is laid early. Every moment in school is an opportunity to reinforce it.'

Binned batteries to power India's lithium boom
Binned batteries to power India's lithium boom

Time of India

time4 hours ago

  • Time of India

Binned batteries to power India's lithium boom

Rajkot: Gujarat is set to give the 'Atmanirbhar Bharat' mission a significant push in lithium—the 'white gold' indispensable for powering gadgets and e-vehicles—while also extracting the metal without polluting the environment. Scientists at the Bhavnagar-based Central Salt and Marine Chemicals Research Institute (CSMCRI) developed a clean, fast, and selective method to extract lithium from disposed batteries. This discovery could significantly reduce India's import bills as the country imports 100% of its lithium requirement. This study was recently published in Angewandte Chemie International Edition, a leading peer reviewed chemistry journal by the German Chemical Society. Scientists say the technology will also give the much-needed momentum to India's rapid shift to green energy and lower dependence on fossil fuels. On average, one ton of lithium requires processing about 28 tons of battery waste. The metal is recovered only after several stages of processes that are slow, inefficient, and costly, often resulting in metal contamination and loss, and the purity is also not high. This also deters battery producers from extracting lithium from waste. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Many Are Watching Tariffs - Few Are Watching What Nvidia Just Launched Seeking Alpha Read More Undo The conventional process, after recovering the black powder, first involves leaching all metals like nickel, cobalt, and manganese in the battery's cathode, resulting in significant loss and contamination. If scaled up after commercial application, businesses handling waste batteries could get a big encouragement and better price. At present, waste battery handling is not a lucrative business due to pollution and the small quantity of lithium obtained. CSMCRI's scientists have turned the problem on its head. Instead of lithium coming out last, their new method pulls lithium out first—with purity. After recovering the black powder from used lithium-ion batteries, anthraquinone salt and hydrogen peroxide are applied to selectively extract lithium. Kannan Srinivasan, director of CSIR-CSMCRI, said, "This method avoids the harsh chemicals and high-energy use of existing processes." Lead researcher and Principal Scientist Alok Ranjan Paital said, "We achieved 97% lithium leaching efficiency in just one hour. Also, compared to 2–3 days required by traditional methods to extract one ton of lithium, this new technique delivers the same results in just 2–3 hours with higher purity. " Scientists also successfully synthesised new battery materials, proving its practical viability. "This greener method could help ease pressure on lithium mining and support a sustainable lithium supply chain," said principal scientist Kanti Bhooshan Pandey. CSMCRI is already in talks with industry players for commercial adoption.

3 best and worst foods for fatty liver disease, according to a leading US doc
3 best and worst foods for fatty liver disease, according to a leading US doc

Time of India

time4 hours ago

  • Time of India

3 best and worst foods for fatty liver disease, according to a leading US doc

Fatty liver disease is increasingly affecting even teenagers, often due to poor diet. Gastroenterologist Dr. Saurabh Sethi highlights sugary drinks, deep-fried foods, and ultra-processed items as detrimental to liver health. Conversely, he recommends healthy beverages like coffee and tea, turmeric, and the '3 B's' – blueberries, broccoli, and beetroot – to support liver function and potentially reverse the condition. The incidence of fatty liver disease is on the rise. Though many people believe that this liver condition only affects older or overweight individuals, that's not true. Even teenagers are now being diagnosed with fatty liver . Poor diet is a major contributor to this condition. With proper lifestyle changes, including diet, one can reverse fatty liver. Dr. Saurabh Sethi, a California-based gastroenterologist, has shared a list of foods that are good for liver health, and some that worsen liver disease, including fatty liver. Let's take a look. What is fatty liver disease Fatty liver disease is a condition where excess fat accumulates in the liver, disrupting its function. The liver is the largest organ in the body, responsible for digesting food, storing energy, and removing toxins from the body. There are two main types of fatty liver disease: Metabolic dysfunction-associated steatotic liver disease (MASLD), aka Nonalcoholic fatty liver disease (NAFLD) Alcoholic fatty liver disease, also called alcoholic steatohepatitis 3 worst foods for fatty liver disease Studies have consistently shown that diet plays a key role in the development of non-alcoholic fatty liver disease (NAFLD). Consumption of certain foods can lead to fat buildup in the liver, and the fatty liver could progress to fibrosis, scarring, or even cirrhosis. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like If You Have Arthritis Avoid This Food Active Life Journal Learn More Undo Dr. Sethi has listed three foods that damage the liver. Sugary drinks: The first of the gastroenterologist's list is sugary drinks. These include sodas and juices. They are empty calories, which are loaded with harmful sweeteners and preservatives. Even your diet soda is harmful as it contains artificial sweeteners like aspartame. 'Soft drinks are liquid poison,' Dr. Sethi said. He also added that instead of sugary drinks, he prefers to drink plain water, sparkling water, coffee, or tea. Deep-fried foods: Regardless of how tempting those samosas or fritters look, you must avoid them if you care about your liver health. Most of such foods are cooked in unhealthy oils, which harm the liver. Well, if you really cannot avoid deep-fried foods, Dr. Sethi suggests frying them in an air fryer, which requires no oil. 'While not perfect, it is a better alternative to deep frying.' Also, if you like to brush a little bit of oil for extra crunch, he suggests using oils with a high smoke point, such as avocado oil or olive oil. Ultra-processed foods: Dr. Sethi has also suggested avoiding ultra-processed foods such as chips, candies, hot dogs, instant noodles, and even sugary cereals. These foods are highly processed, which is detrimental to liver health. 'Sugary cereals, which millions of kids all around the world start their morning with, are more like serial killers. Instead, switch to healthier breakfast options like oatmeal or eggs, or multigrain breads,' Dr. Sethi said. Diljit Dosanjh's Diet Diaries: Neem, Dalia & Desi Sass 3 best foods to reverse fatty liver disease Healthy beverages: Yes, you read that right. According to Dr. Sethi, beverages such as black coffee, black tea, green tea, and matcha are great for liver health. 'These beverages are rich in antioxidants that can support liver health. Just keep these to 1 to 2 cups a day and avoid adding sugar," the doctor suggested. If you really want sweetness, you can add a dash of honey. People who have trouble sleeping can pick the decaf option. Turmeric: The gastroenterologist also suggested taking turmeric, as it contains curcumin, which has anti-inflammatory properties. "Aim to incorporate half to 1 teaspoon of turmeric in your diet daily," the doctor said. He also emphasized consulting your doctor before taking turmeric. 3 B's: Dr. Sethi also pointed out to add 3 Bs in the diet - Blueberries, broccoli, and beetroot. Berries such as blueberries and strawberries are high in antioxidants (anthocyanins), which improve liver function. Broccoli, on the other hand, contains sulforaphane, which enhances liver detoxification. Beetroots are high in betalains, which support blood flow and help in detoxification.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store