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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES Title: Development of Healthy Foods to Prevent Obesity and Obesity-Related Diseases

Author
item McHugh, Tara

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: September 1, 2005
Publication Date: October 22, 2005
Citation: Mc Hugh, T.H. 2005. Development of Healthy Foods to Prevent Obesity and Obesity-related Diseases. UJNR Food & Agricultural Panel Proceedings. Sym. 950-1010 Paper #5:1-4.

Interpretive Summary: Americans pay a lot of money every year in health care costs associated with obesity-related disease and many people die every year as a result of obesity related disease. In 2000, the World Health Organization found 300 million people around the globe were obese. Obesity is commonly a result of increased food consumption of poor foods and reduced activity. Not eating enough healthy foods such as fruits and vegetables and other foods that are high in dietary fibers, antioxidants, micronutrients, essential fatty acids and proteins have been found to increase the likelihood of obesity. Making new foods and food ingredients that are high in these components will provide food manufacturers and consumers with good food choices to help prevent obesity. New technologies are needed to develop specific obesity prevention foods that are healthy, convenient and easy to consume. Furthermore, human tests are needed to prove that these foods prevent obesity.

Technical Abstract: Americans pay a staggering $117 billion annually in health care costs associated with obesity-related disease, resulting in close to 300,000 deaths annually. In 2000, the World Health Organization found 300 million people around the globe were obese. The “globesity” epidemic is commonly attributed to increased dietary intake of high-energy, high fat foods and reduced physical activity. While caloric imbalance is the major contributing factor, low consumption of healthy foods such as fruits and vegetables and other foods that are high in dietary fibers, antioxidants, micronutrients, essential fatty acids, and proteins have been found to be associated with increased incidence of obesity. The development of new foods and food ingredients that are high in these components will provide food manufacturers and consumers with alternative food choices to help prevent obesity. New technologies are needed to develop specific obesity prevention foods that not only promote health, but are also convenient and easy to consume. Furthermore, human clinical trials are needed to scientifically validate the ability of these new foods to prevent obesity.

Last Modified: 11/21/2014
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