Results 31 to 40 of about 22,794 (257)
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 countries.
Juliana Sarmiento-Santos +5 more
openaire +3 more sources
Impact of ultra-processed foods on micronutrient content in the Brazilian diet
Revista de Saúde Pública, 2015 OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009
Maria Laura da Costa Louzada +8 more
doaj +1 more source
Ultra-processed food consumption by children from a Pelotas Birth Cohort
Revista de Saúde Pública, 2022 OBJECTIVE Assessing the regular consumption of ultra-processed foods by children at 24 months of age from the 2015 Pelotas Birth Cohort and the main demographic, socioeconomic, and behavioral factors related to the consumption of these products ...
Anna Müller Pereira +4 more
doaj +2 more sources
Emulsifiers in ultra-processed foods in the UK food supply
Public Health Nutrition, 2023 AbstractObjective:Ultra-processed foods (UPF), including those containing food additive emulsifiers, have received research attention due to evidence implicating them in the pathogenesis of certain diseases. The aims of this research were to develop a large-scale, brand-level database of UPF in the UK food supply and to characterise the occurrence and ...
Alicia Sandall +3 more
openaire +4 more sources
Review: The Consumption of Ultra-Processed Foods and Non-communicable Diseases in Latin America
Frontiers in Nutrition, 2021 The objective of this article is to assess current trends in Latin America with respect to the consumption of ultra-processed foods and non-communicable diseases. This review addresses the rapid growth of the ultra-processed foods market in Latin America
Rodrigo A. Matos +2 more
doaj +1 more source
Consumption of ultra- and non-ultra-processed foods of individuals with normal-weight obesity
Journal of Nutritional Science, 2023 The normal-weight obesity (NWO) is highly associated with an increased risk for chronic non-communicable diseases and intricately linked to diet quality.
Acsa de Castro Santos +4 more
doaj +1 more source
FEBS Letters, EarlyView.Although too much iron in the brain promotes neurodegeneration, iron ion chelators have had mixed effects in clinical trials. This review explains why; some chelators do not render the iron redox‐inactive (e.g., L1) whereas others do (e.g., desferrioxamine).
Barry Halliwell
wiley +1 more source
Sociodemographic factors associated with the consumption of ultra-processed foods in Colombia
Revista de Saúde Pública, 2020 OBJECTIVE To analyze the consumption of ultra-processed foods in the Colombian population across sociodemographic factors. METHODS We used data from the 2005 National Survey of the Nutritional Status in Colombia.
Neha Khandpur +4 more
doaj +2 more sources
The microbiome in human skin aging
FEBS Letters, EarlyView.Age‐related skin changes encompass the well‐known visible phenotypic alterations, together with microbiome dysbiosis and a series of molecular aging hallmarks. These hallmarks characterize not only a fully stablished aged phenotype but also the skin aging process itself.
Manuel Huerta Arana +3 more
wiley +1 more source
FEBS Open Bio, EarlyView.Abruptly changing from aerobic to anaerobic conditions (sudden anaerobization) induced growth inhibition and a significant increase in intracellular labile ferrous iron in the aerotolerant anaerobe Amphibacillus xylanus. We found that free flavins mediate efficient electron transfer from NADH to ferric iron under anaerobic conditions, suggesting that ...
Shinya Kimata +13 more
wiley +1 more source