Food consumption by degree of processing and cardiometabolic risk: a systematic review-Reference-Cited by-同舟云学术

Food consumption by degree of processing and cardiometabolic risk: a systematic review

Published:2020-02-13 Issue:6 Volume:71 Page:678-692
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Silva Meneguelli Talitha¹^ORCID,Viana Hinkelmann Jéssica¹,Hermsdorff Helen Hermana Miranda¹^ORCID,Zulet M. Ángeles²³^ORCID,Martínez J. Alfredo²³⁴^ORCID,Bressan Josefina¹^ORCID

Affiliation:

1. Department of Nutrition and Health, Federal University of Viçosa (UFV), Viçosa, Brazil;

2. Department of Nutrition, Food Science and Physiology, Center for Nutrition Research (CIN), Navarra Institute for Health Research (IdiSNA), Pamplona, Spain;

3. Center of Biomedical Research in Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Madrid, Spain;

4. Madrid Institute of Advanced Studies (IMDEA), IMDEA Food, Madrid, Spain

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2020.1725961

Reference79 articles.

1. 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)

2. Dietary intake variations from pre-conception to gestational period according to the degree of industrial processing: A Brazilian cohort

3. Does consumption of processed foods explain disparities in the body weight of individuals? The case of Guatemala