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Researchers have developed numerous systems in an effort to assess the effects of processed foods on health. The passage of the Food and Drugs Act in 1906 marked the start of the modern era. Over the years, the law has undergone amendments. These amendments expanded labeling to include food standards. They also provided instructions for safe handling and ingredients. Efforts to educate consumers have increased, especially at the point of sale. Because of these efforts, the Food and Drug Administration (FDA) mandated the Nutrition Facts labeling system in 1990. However, a wide range of customer point-of-sale warnings have not proven effective in changing dietary patterns.
There is evidence that these systems improve consumer awareness. However, limited proof shows that they have a noticeable impact on health outcomes (29–31). The difficulty in using such systems lies in the reliance on fundamental nutrition data. This data includes macronutrients and micronutrients. These do not consider the full nutritional profile of a specific product. This is particularly true for consumer-packaged goods (CPG) and ultra-processed foods. These may have effects on health beyond those caused by their fat, carbohydrate, protein, or sodium content.
Non-governmental Food Labeling Systems
Various organizations have created non-governmental food labeling systems with varying degrees of success. Many have come under fire for improper influence from multinational CPG producers. Private labeling programs have generally focused on macronutrient and micronutrient content, similar to other front-of-pack labeling techniques (33). More modern systems have evaluated the influence of processed foods (34). This study aims to enable the production of wholesome foods from the very beginning of product development. It does this with the creation of a layered metabolic matrix. It also has a prospective system that aids CPG firms in the formulation of their products. Five elements were created. These elements combine metabolic health, food science, and industrial engineering into a unified strategy. This strategy can be applied in various settings.
A. The Metabolic Matrix
Instead of considering the nutritional value of prospective substances, this study examined how they would affect metabolism. The criteria used to determine if a product’s constituents might have a negative health effect. The focus was on effects on gastrointestinal function. It also focused on liver function and brain function. All organ systems are essential in maintaining metabolic health. These three have the greatest influence on total metabolism and disease. Malfunction in any one of them can result in dysfunction in other organs. The opposite is not always the case.
For instance, gut inflammation can lead to insulin resistance. Insulin resistance does not necessarily lead to gut inflammation. Brain insulin resistance leads to obesity. Obesity does not necessarily lead to brain insulin resistance. Hepatic insulin resistance can lead to pancreatic insulin over-secretion. Pancreatic insulin over-secretion does not necessarily lead to hepatic insulin resistance. Table 1 lists the main characteristics of each Metabolic Matrix pillar.
Table 1. Metabolic Matrix’s goals and methods for enhancing health.
| Improve the gut by consuming | Soluble fiber Insoluble fiber Complex carbohydrates Whole grains food Prebiotics Probiotics |
| Protect the liver by consuming | Less Fructose Less total sugar intake More water Reduction in environmental toxins Reduction in glycemic load |
| Support the brain by consuming | Nutrient-dense foods Healthy and brain-essential fats Healthy proteins providing essential amino acids in proper proportion “Brain-selective” nutrients which help govern neurotransmitter function |
Fiber Containing Foods
In order to succeed, one must first “feed the gut.” Fiber is neutral; however, the gut does not absorb or metabolize it. This suggests that its health benefits concentrate in the intestine, but it also produces significant downstream effects. However, it also has significant downstream effects. There is unmistakable proof that better-quality fiber consumption significantly lowers morbidity and death (38–40). Quality fiber-containing foods, both soluble and insoluble, have a big impact on glycemic management, starting in the gut (40). Fiber has well-documented beneficial effects on the gut microbiota (38, 39) and presents an opportunity for enhancing the health of the microbiota. Short-chain fatty acids (SCFAs) are metabolic byproducts of colonic fiber fermentation by gut bacteria that operate as anti-inflammatory agents and a food source for colonic bacteria (41).
The downstream effect of SCFA on the integrity of the intestinal barrier, as well as enhanced glucose and lipid metabolism, appears to mediate health advantages such as reduced cardiovascular risk (42-44).
Foods to Protect Liver
The goal of the second pillar is to “protect the liver.” Although we plainly know that the liver, which is the principal organ for detoxifying the majority of toxins, has capacity limits, i.e., “the dose determines the poison.” Food toxins can overwhelm the mitochondrial TCA cycle (e.g., ethanol, trans fats, branched-chain amino acids, fructose) or the cytochrome P450 system (e.g., cadmium, glyphosate). In either scenario, the liver degenerates, substrates may divert into the synthesis of liver fat (45), and the subsequent hepatic insulin resistance leads to hyperinsulinemia, which promotes chronic metabolic illness and drives aberrant cellular development (46). Unfortunately, ultra-processed food contains a lot of these substances, and there are no drugs that can shield mitochondria or cytochromes from damage. The only sensible preventive action is to reduce substrate exposure.
Diet for Brain Health
The purpose of the third pillar is to “support the brain.” The Western diet includes eating a lot of ultra-processed food products. These foods have high levels of omega-6 fatty acids. Too much omega-6 can cause inflammation. The diet also has low levels of omega-3 fats, which are important for brain health. People consume too much sugar and sodium. They eat fewer micronutrients and more refined carbohydrates. A primary contributing factor to the early onset of all NCDs, including metabolic dysfunction like heart disease and stroke (50, 51), neurodegenerative diseases (52), addiction (53, 54), and depression (55–57), appears to be the omega-6 to omega-3 ratio typical of Western-style dietary patterns.
Physical and Mental Illnesses
Numerous studies have documented a symbiotic association between physical and mental illnesses, highlighting depression as a major risk factor for cardiovascular illness. Researchers estimate that up to 47% of people with coronary heart disease also experience serious depression.
We now have a better understanding of the molecular and cellular mechanisms through which endocrine pathways and inflammation interact to affect brain health. In fact, inflammation is now understood to be a major contributor to mental health issues. With the inclusion of omega-6-rich, industrially produced, inexpensive, refined, and frequently hydrogenated vegetable oils (such as soybean oil), which in excess can contribute to hyperinsulinemia and the development of insulin resistance (62), processed food consumption is characterized by (a) an elevated intake of omega-6 fatty acids and (b) insufficient intakes of anti-inflammatory, long-chain, polyunsaturated omega-3 dietary essential fatty acids, specifically docosahexaenoic acid (DHA) andeicosapentaenoic acid (EPA). Both of these contribute to metabolic disease by developing brain insulin resistance and raising the likelihood of cognitive impairment when combined with increased consumption of fructose (63).
Concluding Remarks
While the three Metabolic Matrix pillars concentrate on the choice of ingredients used in product development, CPG firms now have a clear mandate for social impact, including the significance of safeguarding their consumers and acting responsibly in the broader context of global nutrition (64). The business imperative of owners and shareholders must be balanced with concerns about environmental sustainability and employee well-being.
As shown in Table bellow, a company’s nutritional, societal, and commercial activities can be based on these three pillars of “Feed, Protect, and Support” in a way that benefits customers, staff, and stakeholders.
Table 2. The Metabolic Matrix’s advantages from a societal and economic perspective
| Goal | Societal | Economic |
| Feed | Feed in an effective and sustainable fashion | Fostering employee well-being through ethical corporate conduct and effective communication |
| Protect | Protect the customer and community | Maintain the integrity of your brand through sustainable business practices. (CSR) |
| Support | Support the community through Nutrition Education | Through creative product creation and market tactics, support long- term financial success. |
Data Accessibility Declaration
The article/Supplementary material contains the original contributions made for the study; further questions should be addressed to the corresponding author.
References
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