Processed Foods – Getting Back to The Basics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Gastroenterology,General Medicine
Link
https://link.springer.com/content/pdf/10.1007/s11894-021-00828-z.pdf
Reference86 articles.
1. Weaver CM, Dwyer J, Fulgoni VL, et al. Processed foods: contributions to nutrition. Am J Clin Nutr. 2014;99(6):1525–42. https://doi.org/10.3945/ajcn.114.089284.
2. Monteiro CA, Cannon G, Moubarac J-C, Levy RB, Louzada MLC, Jaime PC. The UN decade of nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr. 2018;21(1):5-17. https://doi.org/10.1017/S1368980017000234. This article provides comprehensive review of concerns with UPFs and highlighting the importance of universally-adopted classification.
3. Elizabeth L, Machado P, Zinöcker M, Baker P, Lawrence M. Ultra-processed foods and health outcomes: a narrative review. Nutrients. 2020;12(7). https://doi.org/10.3390/nu12071955
4. Steele EM, Baraldi LG, Louzada ML da C, Moubarac J-C, Mozaffarian D, Monteiro CA. Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ Open. 2016;6(3):e009892. https://doi.org/10.1136/bmjopen-2015-009892. This work highlights significant presence of UPFs and added sugar in typical American diet.
5. Fiolet T, Srour B, Sellem L, et al. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ. 2018;360. https://doi.org/10.1136/bmj.k322
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