Dysfunctional foods: when in addition to empty calories there is another damage to health

• Autor(a) principal: Maniglia, Fabíola Pansani
• Data de Publicação: 2022
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/2028
• topic: Industrialized Foods; Functional Food; Food Additives; Chronic Disease; Alimentos industrializados; Comida funcional; Aditivos alimentarios; Enfermedad crónica; Alimenti trasformati; Cibo funzionale; Additivi del cibo; Malattia croníca; Alimentos industrializados; Alimento funcional; Aditivos alimentares; Doença crônica; Alimentos industrializados; Alimento funcional; Aditivos alimentares; Doença crônica

The purpose of this article is to present an alternative name for processed foods rich in sugars, unhealthy fats, sodium, and chemical additives, since the long-term consequences of their intake are not clear to the population. These foods not only contribute to weight gain but are also associated with other deleterious effects on the body due to their composition and the presence of chemical additives. Since consumers are attracted to adjectives that show potential benefits of some foods, such as the name of functional foods, this article suggests the use of a name that alerts the consumer to the need to avoid or limit the intake of ultra-processed foods. In the opposite direction to functional foods, this article presents the name of dysfunctional foods for those food rich in sugars, unhealthy fats, sodium, and chemical additives that, in addition to not nourishing the organism, confer additional damage to health.