Cargando…

Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals

Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally process...

Descripción completa

Detalles Bibliográficos
Autores principales:	Morales, Francisco J., Mesías, Marta, Delgado-Andrade, Cristina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285198/ https://www.ncbi.nlm.nih.gov/pubmed/32423099 http://dx.doi.org/10.3390/nu12051418

Ejemplares similares

Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018
por: Mesías, Marta, et al.
Publicado: (2019)

Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods
por: Mesías, Marta, et al.
Publicado: (2023)

Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle
por: Croisier, Emilie, et al.
Publicado: (2021)

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
por: Delgado-Andrade, Cristina, et al.
Publicado: (2020)

Examining the Relationship between Sugar Content, Packaging Features, and Food Claims of Breakfast Cereals
por: Prada, Marília, et al.
Publicado: (2021)

Formation of Acrylamide and Other Heat-Induced Compounds during Panela Production
por: Mesias, Marta, et al.
Publicado: (2020)

An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats
por: Trevena, Helen, et al.
Publicado: (2014)

Reformulation of Processed Yogurt and Breakfast Cereals over Time: A Scoping Review
por: O’Mahony, Sinead, et al.
Publicado: (2023)

The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions
por: Purchase, Jan, et al.
Publicado: (2023)

Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2023)

Occurrence of Acrylamide in breakfast cereals and biscuits available in Italy
por: CAPEI, R., et al.
Publicado: (2015)

Evaluating the Nutritional Content of Children’s Breakfast Cereals in Australia
por: Tong, Terence, et al.
Publicado: (2018)

Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal
por: Frimpong, Theresa Gyamfuwah, et al.
Publicado: (2022)

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
por: Mesias, Marta, et al.
Publicado: (2020)

The effect of breakfast cereal consumption on adolescents' cognitive performance and mood
por: Defeyter, Margaret A., et al.
Publicado: (2013)

Mycotoxin Exposure in Children through Breakfast Cereal Consumption in Chile
por: Foerster, Claudia, et al.
Publicado: (2022)

Child-directed marketing on packaged breakfast cereals in South Africa
por: Khan, Alice S, et al.
Publicado: (2023)

Characterization of Breakfast Cereals Available in the Mexican Market: Sodium and Sugar Content
por: Nieto, Claudia, et al.
Publicado: (2017)

Importance of Health Claims in the Adoption of New Breakfast Cereal Products in the UK
por: Costa-Font, Montserrat, et al.
Publicado: (2019)

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
por: Bez Batti, Érika Arcaro, et al.
Publicado: (2022)

No Difference in Weight Loss, Glucose, Lipids and Vitamin D of Eggs for Breakfast Compared with Cereal for Breakfast during Energy Restriction
por: Keogh, Jennifer B., et al.
Publicado: (2020)

Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2019)

How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?
por: Mesias, Marta, et al.
Publicado: (2020)

Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems
por: Mesías, Marta, et al.
Publicado: (2017)

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
por: Lima, Cristiane Teles, et al.
Publicado: (2023)

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings
por: González-Mulero, Lucía, et al.
Publicado: (2021)

Hydration kinetics of direct expanded tef flour breakfast cereals in water and milk
por: Solomon, W K
Publicado: (2014)

An Audit of the Nutrition and Health Claims on Breakfast Cereals in Supermarkets in the Illawarra Region of Australia
por: Sussman, Romi L., et al.
Publicado: (2019)

Breakfast Cereals Intended for Children: Opportunities for Reformulation and Potential Impact on Nutrient Intake
por: Santos, Mariana, et al.
Publicado: (2021)

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals
por: Vingrys, Kristina, et al.
Publicado: (2022)

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
por: Li, Min, et al.
Publicado: (2023)

Ready-to-eat cereals improve nutrient, milk and fruit intake at breakfast in European adolescents
por: Michels, Nathalie, et al.
Publicado: (2015)

Less healthy breakfast cereals are promoted more frequently in large supermarket chains in Canada
por: Potvin Kent, Monique, et al.
Publicado: (2017)

Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets
por: Kramer, Gerard F. H., et al.
Publicado: (2018)

Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar Intakes and Anthropometric Measures among a Nationally Representative Sample of Australian Children and Adolescents
por: Fayet-Moore, Flavia, et al.
Publicado: (2017)

The impact of a cartoon character on adults perceptions of Children’s breakfast cereals: a randomized experiment
por: Contreras-Manzano, Alejandra, et al.
Publicado: (2020)

Breakfast Food Advertising and Prevention of Obesity: Analysis of the Nutritional Value of the Products and Discursive Strategies Used in the Breakfast Ads from 2015 to 2019
por: Montaña Blasco, Mireia, et al.
Publicado: (2021)

Multi-Mycotoxin Method Development Using Ultra-High Liquid Chromatography with Orbitrap High-Resolution Mass Spectrometry Detection in Breakfast Cereals from the Campania Region, Italy
por: Narváez, Alfonso, et al.
Publicado: (2023)

Intake of ultra-processed foods is associated with inflammatory markers in Brazilian adolescents
por: Martins, Glauciane Márcia dos Santos, et al.
Publicado: (2022)

The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base(1)(2)(3)(4)
por: Williams, Peter G.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_lasbmls6cdt3i6503gtpqsq05a