Results 31 to 40 of about 8,240 (138)

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

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

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

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

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

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

Accelerating the Classification of NOVA Food Processing Levels Using a Fine-Tuned Language Model: A Multi-Country Study

Nutrients, 2023
The consumption and availability of ultra-processed foods (UPFs), which are associated with an increased risk of noncommunicable diseases, have increased in most countries. While many countries have or are planning to incorporate UPF recommendations in their national dietary guidelines, the classification of food processing levels relies on expertise ...
Guanlan Hu, Nadia Flexner, María Victoria Tiscornia, Mary R. L’Abbé   +3 more
openaire   +2 more sources

Decoding diets: insights on ultra-processed food consumption among Lebanese adults from the updated LEBANese natiONal food consumption survey (LEBANON-FCS)

Frontiers in Nutrition
IntroductionUltra-processed foods are evident to play a role in the development of nutrition-related non-communicable diseases (NR-NCDs). There’s a scarcity of data in the Eastern Mediterranean Region (EMR) regarding ultra-processed food consumption ...
Maroun Khattar, Nikolaos Tzenios, Esraa Antar, Dana Malli, The Adults-Lebanon-FCS Group, Maha Hoteit, Maha Hoteit   +6 more
doaj   +1 more source

Description and performance of two diet quality scores based on the Nova classification [PDF]

Revista de Saúde Pública
OBJECTIVE To describe two low-burden diet quality scores and evaluate their performance in reflecting the dietary share of the least and most processed foods defined within the Nova food system classification.
Caroline dos Santos Costa, Francine Silva dos Santos, Kamila Tiemann Gabe, Eurídice Martinez Steele, Fernanda Helena Marrocos-Leite, Neha Khandpur, Fernanda Rauber, Maria Laura da Costa Louzada, Renata Bertazzi Levy   +8 more
doaj   +1 more source