FOOD PROCESSING LEVEL AND NUTRITIONAL QUALITY: CONSIDERATIONS FOR DIETARY ENERGY INTAKE IN ADULTS

The overarching purpose of this research is to address our most critical health challenges, such as obesity, associated health risks, and fiber intakes that fall far below recommendations. This Seed project's major achievement will be creation of an evidence base for future integrated projects that educate consumers about processed foods while considering adherence to the US Dietary Guidelines and nutrient content. This study's short-term goals are to examine energy intake, satiating efficiency, eating rate, and glycemic responses to three test meals that differ by levels of food processing and alignment with the US Dietary Guidelines for Americans. The project's long-term goals are to prepare for funding further randomized controlled trials related to ultra-processed foods. This topic is important when examining how diet and nutrition can impact chronic diseases and aligns with USDA's goals of satisfying healthy food and fiber needs. The milestones will be to develop and evaluate experimental and control test meals and methodology, to inform designs for dietary interventions and educational materials that will be tested in future projects applicable to AFRI Priority Areas.This project's objectives are to:Develop a randomized crossover study testing three standardized meals varying in UPF and NQ, during three laboratory visits separated by 4-7 days each in young adults of any gender, race, or ethnicity.Conduct this study to address the following hypotheses:Adults will consume similar energy from the low-UPF/high-NQ meal and the high-UPF/high-NQ meal, both of which will be lower than the high-UPF/low-NQ meal.Adults will have similar postprandial satiating efficiency after the low-UPF/high-NQ and high- UPF/high-NQ meals, both of which will be higher than the high-UPF/low-NQ meal.Adults will consume similar amounts of energy over the rest of the day after low-UPF/high-NQ and high-UPF/high-NQ meals, both of which will be lower than after the high-UPF/low-NQ meal.Adults will consume the low-UPF/high-NQ and high-UPF/high-NQ at similar rates and have similar glycemic responses after the low-UPF/high-NQ and high-UPF/high-NQ meals, both of which will be lower than the high-UPF/low-NQ meal.Analyze data resulting from this study and assess findings to inform future research.Disseminate findings at scientific conferences and in peer-reviewed journals.Write an AFRI grant proposal based on the findings of this Seed Grant. The proposed project would involve interventions to reduce intakes of foods that are both highly processed and have poor alignment with the US Dietary Guidelines, while considering affordability and convenience for populations with limited financial resources and time.