Results 21 to 30 of about 8,589 (105)

Impact of the use of food ingredients and additives on the estimation of ultra-processed foods and beverages

Frontiers in Nutrition, 2023
IntroductionIncreasing consumption of ultra-processed foods (UPF), defined by the NOVA classification, has been associated with obesity and other health outcomes. However, some authors have criticized the UPF definition because it is somewhat subjective.
Camila Zancheta Ricardo, Ana Clara Duran, Ana Clara Duran, Mariana Fagundes Grilo, Natalia Rebolledo, Ximena Díaz-Torrente, Marcela Reyes, Camila Corvalán   +7 more
doaj   +1 more source

Association between intuitive eating and food intake in type 2 diabetes: a study based on the NOVA classification

Demetra, 2021
This work aimed to evaluate the association between intuitive eating and dietary pattern, according to the NOVA classification, in a population with type 2 diabetes mellitus (T2DM).
Fabíola Lacerda Pires Soares, Mariana Herzog Ramos, Monica Cattafesta, Luciane Bresciani Salaroli   +3 more
doaj   +1 more source

Dietary Polyphenol Intake in Relation to Ultra-Processed Food Consumption in a Mediterranean Population-Based Cohort: Findings from the Moli-Sani Study

Proceedings
Background and objectives: Ultra-processed foods (UPFs) have been consistently associated with the increased risk of premature mortality and diseases in numerous cohorts worldwide, possibly due to their poor nutritional composition.
Emilia Ruggiero, Augusto di Castelnuovo, Simona Costanzo, Simona Esposito, Giovanni de Gaetano, Licia Iacoviello, Marialaura Bonaccio   +6 more
doaj   +1 more source

Association between ultra-processed food consumption and the nutrient profile of the Colombian diet in 2005

Salud Pública de México, 2019
Objective. To evaluate the consumption of ultra-processed food and drink products and its association with the nutri­ent profile of the Colombian diet in 2005. Materials and methods.
Diana C Parra, Maria Laura da Costa-Louzada, Jean-Claude Moubarac, Renata Bertazzi-Levy, Neha Khandpur, Gustavo Cediel, Carlos A Monteiro   +6 more
doaj   +1 more source

Ultra‐processed foods: Processing versus formulation

Obesity Science & Practice, 2023
The four‐tiered NOVA food classification defines foods based on their degree of processing and ranges from native unprocessed foods to so‐called “ultra‐processed” foods.
Allen S. Levine, Job Ubbink
doaj   +1 more source

Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis

Public Health Nutrition, 2023
Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major ...
Nathalie Judith Neumann, Gerrit Eichner, Mathias Fasshauer   +2 more
doaj   +1 more source

Complementary roles of Nutri-Score and NOVA in assessing pre-packaged food products available in Southeast Asia from an online food database [PDF]

Exploration of Foods and Foodomics
Aim: This study characterized pre-packaged foods in Southeast Asia using Nutri-Score, NOVA, and Multiple Traffic Light systems; cross-classified products by Nutri-Score and NOVA; and assessed their ability to discriminate products by nutrient content ...
Melvin Bernardino, Nicole Kate Sison, Ma. Theresa Alcantara, Claudio Tiribelli, Natalia Rosso   +4 more
doaj   +1 more source

Consumers’ Understanding of Ultra-Processed Foods

Foods, 2022
Food classification systems have been proposed to improve food quality criteria. Among these systems, “processing level” has been used as a criterion. NOVA classification, as the denotation “ultra-processed” food (UPF), has been widely used in different ...
Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. V. Pion, Rosemary A. Carvalho, Fernanda M. Vanin   +5 more
doaj   +1 more source

Characterizing Ultra-Processed Foods by Energy Density, Nutrient Density, and Cost

Frontiers in Nutrition, 2019
Background: The NOVA food classification scheme divides foods into ultra-processed, processed, unprocessed, and culinary ingredients. Ultra-processed foods contribute >60% of energy to diets in the US.Objective: To characterize ultra-processed foods ...
Shilpi Gupta, Terry Hawk, Anju Aggarwal, Adam Drewnowski   +3 more
doaj   +1 more source

The combined consumption of fresh/minimally processed food and ultra-processed food on food insecurity: COVID Inconfidentes, a population-based survey

Public Health Nutrition, 2023
Objective: To investigate whether the combined consumption of fresh/minimally processed and ultra-processed food is associated with food insecurity (FI) during the COVID-19 pandemic. Design: Cross-sectional observational study was derived from a survey
Hillary Nascimento Coletro, Luiz Antônio Alves de Menezes-Júnior, Raquel de Deus Mendonça, Adriana Lúcia Meireles, George Luiz Lins Machado-Coelho, Mariana Carvalho de Menezes   +5 more
doaj   +1 more source