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Current food classification in epidemiological studies does not enable reaching solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing
Highlight the discrepancies in current scientific evidence that derives from studies that investigate only the associations between food groups without processing ranking and chronic disease risks, adress the relation between the degree of processing and food health potential based on some human studies and discuss the relevance of some objective technological indexes in association with food health potential.
From a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. Furthermore, research must consider the ways in which food is combined through culinary preparations and the ways food is eaten (i.e., the context of eating), which influence consumption patterns and have important health implications.
Anthony Fardet, Edmond Rock, Joseph Bassama, Philippe Bohuon & al.
Advances in Nutrition