Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12)

BACKGROUND: Food processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful. However, most previous work is based on household, rather than ind...

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Detalles Bibliográficos
Autores principales: Adams, Jean, White, Martin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4683717/
https://www.ncbi.nlm.nih.gov/pubmed/26684833
http://dx.doi.org/10.1186/s12966-015-0317-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4683717/
https://www.ncbi.nlm.nih.gov/pubmed/26684833
http://dx.doi.org/10.1186/s12966-015-0317-y

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