Ultra-spracované potraviny – hrozba pre zdravie pečene

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Autori: M. Rác ¹; M. Janičko ²; T. Koller ³; L. Skladaný ⁴
Pôsobisko autorov: Department of Internal Medicine, Teaching Hospital Nitra ¹; 2nd Department of Internal Medicine, P. J. Safarik University, Faculty of Medicine and L. Pasteur University Hospital Košice ²; 5th Department of Internal Medicine, University Hospital Bratislava, Comenius University, Faculty of Medicine, Bratislava ³; 2nd Department of Internal Medicine, HEGITO, F. D. Roosevelt University Hospital, Banská Bystrica ⁴
Vyšlo v časopise: Gastroent Hepatol 2023; 77(2): 123-129
Kategória:
doi: https://doi.org/10.48095/ccgh2023123

Súhrn

Ultra-spracované potraviny (UPF) sa často vyznačujú nízkou nutričnou kvalitou, vysokou energetickou hustotou a prítomnosťou prídavných látok, látok z obalov a zlúčenín, ktoré vznikajú počas výroby, spracovania a skladovania. UPF zahŕňa priemyselné receptúry a zvyčajne obsahuje mnoho zložiek. UPF obsahuje cukor, oleje, tuky, soľ, antioxidanty, stabilizátory a konzervačné látky, potravinárske prísady a emulgátory. Okrem nízkej výživovej hodnoty spracovanie potravín podporuje tvorbu škodlivých zlúčenín v potravinách. Potravinové prísady v rámci UPF, podporujú zápaly, poruchy funkcie pečene a metabolický syndróm, ktoré sú založené na zmenách mikrobiómu. Obezogény sú látky z prostredia, ktoré menia rovnováhu medzi príjmom a výdajom energie. Obezogény sú podskupinou environmentálnych chemických látok, ktoré pôsobia ako endokrinné disruptory ovplyvňujúce koncové metabolické ukazovatele. V posledných desaťročiach sa na celom svete dramaticky zvýšila spotreba ultra-spracovaných výrobkov. UPF sa na priemernom energetickom príjme podieľali viac ako 60 %. Priemerný obsah bielkovín, vlákniny, vitamínov a vápnika v strave výrazne klesá. Energetický príspevok UPF, zatiaľ čo obsah sacharidov, pridaného cukru a nasýtených tukov sa zvyšuje. Ultra-spracované potraviny sa podieľajú na väčšine pridaných cukrov v západnej strave. Fruktóza – najčastejší obezogén, sa spája so zvýšeným rizikom fibrózy pečene. V posledných rokoch pribúdajú dôkazy o škodlivom vplyve UPF. Konzumácia UPF sa spája s metabolickými zmenami, výskytom chronických ochorení a nadmernou úmrtnosťou. Existujú aj dôkazy o súvislosti s NAFLD, NASH a fibrózou. Vysoká spotreba UPF súvisí so škodlivými metabolickými a hepatálnymi parametrami v populácii NAFLD. Okrem toho kombinácia fajčenia a vysokého príjmu UPF môže zosilniť poškodenie pečene. Na základe dôkazov zo štúdií by sa vo výživových usmerneniach malo zvážiť odporúčanie znížiť príjem ultra- -spracovaných potravín na minimum a implementovať opatrenia v oblasti verejného zdravotníctva.

Klíčová slova:

metabolický syndrom – nealkoholová tuková choroba pečene (NAFLD) – ultra-spracované potraviny (UPF) – obezogény – chemické látky narúšajúce endokrinný systém (EDC)

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