The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles-Reference-Cited by-同舟云学术

The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles

Published:2017 Issue:2 Volume:8 Page:651-658
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fardet Anthony¹²³⁴⁵^ORCID,Méjean Caroline⁶⁷⁸⁹¹⁰,Labouré Hélène¹¹¹²¹¹³¹⁴,Andreeva Valentina A.⁶⁷⁸⁹¹⁰,Feron Gilles¹¹¹²¹¹³¹⁴

Affiliation:

1. INRA

2. JRU 1019

3. UNH

4. CRNH Auvergne

5. F-63000 Clermont-Ferrand & Université de Clermont

6. Université Paris 13

7. Equipe de Recherche en Epidémiologie Nutritionnelle

8. Centre de Recherche en Epidémiologie et Statistiques

9. INSERM (U1153)

10. INRA (U1125)

11. Centre des Sciences du Goût et de l'Alimentation

12. CNRS

13. University of Bourgogne Franche-Comté

14. F-21000 Dijon

Abstract

This study aimed at exploring relations between the level of food processing, consumption and nutrient profiles and satiety and glycemic potentials among 6686 French elderly people (>65 years).

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO01495J

Reference48 articles.

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2. Ultra-processed products are becoming dominant in the global food system

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