Data

Year of publication

2015

Type

Qualitative

Design

Literature Review

Classification

NOVA

Country studied

Global

Data

Secondary

Data Collected

Literature

Study setting

N/A

Age group of participant

N/A

Participant sex

N/A

Target population

N/A

Sample size

N/A

Current food classification in epidemiological studies does not enable reaching solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing./Advances in Nutrition

Goal

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.

Results

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.

Authors

Anthony Fardet, Edmond Rock, Joseph Bassama, Philippe Bohuon & al.

Journal

DOI