Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: application of the Nova classification and validation using selected biomarkers of food processing

BACKGROUND: Epidemiological studies have demonstrated an association between the degree of food processing in our diet and the risk of various chronic diseases. Much of this evidence is based on the international Nova classification system, which classifies food into four groups based on the type of...

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Detalles Bibliográficos
Autores principales: Huybrechts, Inge, Rauber, Fernanda, Nicolas, Geneviève, Casagrande, Corinne, Kliemann, Nathalie, Wedekind, Roland, Biessy, Carine, Scalbert, Augustin, Touvier, Mathilde, Aleksandrova, Krasimira, Jakszyn, Paula, Skeie, Guri, Bajracharya, Rashmita, Boer, Jolanda M. A., Borné, Yan, Chajes, Veronique, Dahm, Christina C., Dansero, Lucia, Guevara, Marcela, Heath, Alicia K., Ibsen, Daniel B., Papier, Keren, Katzke, Verena, Kyrø, Cecilie, Masala, Giovanna, Molina-Montes, Esther, Robinson, Oliver J. K., Santiuste de Pablos, Carmen, Schulze, Matthias B., Simeon, Vittorio, Sonestedt, Emily, Tjønneland, Anne, Tumino, Rosario, van der Schouw, Yvonne T., Verschuren, W. M. Monique, Vozar, Beatrice, Winkvist, Anna, Gunter, Marc J., Monteiro, Carlos A., Millett, Christopher, Levy, Renata Bertazzi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9800919/
https://www.ncbi.nlm.nih.gov/pubmed/36590209
http://dx.doi.org/10.3389/fnut.2022.1035580

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