Fortification of grain foods and NOVA: the potential for altered nutrient intakes while avoiding ultra-processed foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s00394-021-02701-1.pdf
Reference45 articles.
1. Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F et al (2019) Ultra-processed foods: what they are and how to identify them. Public Health Nutr 22(5):936–941
2. Monteiro CA, Cannon G, Levy R, Moubarac J-C, Jaime P, Martins AP et al (2016) NOVA. The star shines bright. World Nutr 7(1–3):28–38
3. Machado PP, Steele EM, Levy RB, Sui Z, Rangan A, Woods J et al (2019) Ultra-processed foods and recommended intake levels of nutrients linked to non-communicable diseases in Australia: evidence from a nationally representative cross-sectional study. BMJ Open 9(8):e029544
4. Rauber F, Campagnolo PDB, Hoffman DJ, Vitolo MR (2015) Consumption of ultra-processed food products and its effects on children’s lipid profiles: a longitudinal study. Nutr Metab Cardiovasc Dis 25(1):116–122
5. Rauber F, da Costa Louzada ML, Steele E, Millett C, Monteiro CA, Levy RB (2018) Ultra-processed food consumption and chronic non-communicable diseases-related dietary nutrient profile in the UK (2008–2014). Nutrients 10(5):587
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