Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity-Reference-Cited by-同舟云学术

Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity

Published:2022-01-24 Issue:5 Volume:61 Page:2239-2253
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Fardet A.,Rock E.

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://link.springer.com/content/pdf/10.1007/s00394-021-02786-8.pdf

Reference153 articles.

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3. Pagliai G, Dinu M, Madarena MP, Bonaccio M, Iacoviello L, Sofi F (2020) Consumption of ultra-processed foods and health status: a systematic review and meta-analysis. Br J Nutr 125(3):308–318. https://doi.org/10.1017/S0007114520002688

4. Askari M, Heshmati J, Shahinfar H, Tripathi N, Daneshzad E (2020) Ultra-processed food and the risk of overweight and obesity: a systematic review and meta-analysis of observational studies. Int J Obes 44(10):2080–2091. https://doi.org/10.1038/s41366-020-00650-z

5. Fardet A (2018) Chapter 3—characterization of the degree of food processing in relation with its health potential and effects. Adv Food Nutr Res 85:79–129. https://doi.org/10.1016/bs.afnr.2018.02.002

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