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Ultra-processed foods in public health nutrition: the unanswered questions

There is a growing interest in the study of the degree of food processing and both health and nutritional outcomes. To that end, several definitions of the degree of processing have been proposed. However, when each of these is used on a common database of nutritional, clinical and anthropometric va...

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Detalles Bibliográficos
Autor principal: Gibney, Michael J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346070/
https://www.ncbi.nlm.nih.gov/pubmed/36514812
http://dx.doi.org/10.1017/S1368980022002105
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author Gibney, Michael J
author_facet Gibney, Michael J
author_sort Gibney, Michael J
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description There is a growing interest in the study of the degree of food processing and both health and nutritional outcomes. To that end, several definitions of the degree of processing have been proposed. However, when each of these is used on a common database of nutritional, clinical and anthropometric variables, the observed effect of high intakes of highly processed food, varies considerably.. Moreover, assigning a given food by nutritional experts, to its appropriate level of processing, has been shown to be variable. Thus, the subjective definitions of the degree of food processing and the coding of foods according to these classifications is prone to error is prone to error. Another issue that need resolution is the relative importance of the degree of food processing and the formulation of a processed food. Although correlational studies linking processed food and obesity abound, there is a need for more investigative studies.
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spelling pubmed-103460702023-08-29 Ultra-processed foods in public health nutrition: the unanswered questions Gibney, Michael J Public Health Nutr Invited Commentary There is a growing interest in the study of the degree of food processing and both health and nutritional outcomes. To that end, several definitions of the degree of processing have been proposed. However, when each of these is used on a common database of nutritional, clinical and anthropometric variables, the observed effect of high intakes of highly processed food, varies considerably.. Moreover, assigning a given food by nutritional experts, to its appropriate level of processing, has been shown to be variable. Thus, the subjective definitions of the degree of food processing and the coding of foods according to these classifications is prone to error is prone to error. Another issue that need resolution is the relative importance of the degree of food processing and the formulation of a processed food. Although correlational studies linking processed food and obesity abound, there is a need for more investigative studies. Cambridge University Press 2023-07 2022-12-14 /pmc/articles/PMC10346070/ /pubmed/36514812 http://dx.doi.org/10.1017/S1368980022002105 Text en © The Authors 2022 https://creativecommons.org/licenses/by/4.0/This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.
spellingShingle Invited Commentary
Gibney, Michael J
Ultra-processed foods in public health nutrition: the unanswered questions
title Ultra-processed foods in public health nutrition: the unanswered questions
title_full Ultra-processed foods in public health nutrition: the unanswered questions
title_fullStr Ultra-processed foods in public health nutrition: the unanswered questions
title_full_unstemmed Ultra-processed foods in public health nutrition: the unanswered questions
title_short Ultra-processed foods in public health nutrition: the unanswered questions
title_sort ultra-processed foods in public health nutrition: the unanswered questions
topic Invited Commentary
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10346070/
https://www.ncbi.nlm.nih.gov/pubmed/36514812
http://dx.doi.org/10.1017/S1368980022002105
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