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Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Globalization of processed food trends has led to a shift away from traditional nutrient-dense diets toward those linked with diet-related noncommunicable chronic disease.26 In the report titled “Ultra-processed foods, diet quality, and health using the NOVA classification system,” the authors state that the significance of the effects of industrial food processing on human health has been underestimated.24 Due to the delayed nature of scientific evidence and the subsequent delay of that translation of public health policy, it is yet to be known what the long-term health implications will be of UPFs.
The association of ultra-processed food consumption with adult mental health disorders: a systematic review and dose-response meta-analysis of 260,385 participants
Published in Nutritional Neuroscience, 2023
Seyadeh Narges Mazloomi, Sepide Talebi, Sanaz Mehrabani, Reza Bagheri, Abed Ghavami, Mahsa Zarpoosh, Hamed Mohammadi, Alexei Wong, Michael Nordvall, Mohammad Ali Hojjati Kermani, Sajjad Moradi
A review of the literature demonstrates that a potential relationship exists between diets, such as consumption of whole-foods rich in vitamins and minerals versus the level of flavoring and other processing and enrichment approaches, and mental health disorders [6, 7]. In recent decades, there has been a dramatic shift in food consumption patterns globally, particularly in developed nations, which have seen a marked increase in processed food availability and intake over fresh and natural whole foods [8]. In 2009 the NOVA classification system was developed to classify foods into four groups according to processing level: unprocessed or minimally processed food, processed culinary ingredients, processed food, and ultra-processed foods [9]. Ultra-processed foods are so designated because they contain substances not generally used in the kitchen for food preparation (extracted or derived from oils, proteins, starches, fats, and sugars) or are manufactured in laboratories to enhance food preservation, flavor, color, and/or (hyper-) palatability [10].
Association between Ultra-Processed Food Consumption and Excess of Weight in Women with Endometrial Cancer
Published in Nutrition and Cancer, 2022
Caroline Laranjeira da Silva, Amine Farias Costa, Alex Oliveira da Camara, Lidiane Araújo Cezário, Ana Luisa Kremer Faller, Gabriela Villaça Chaves
Foods on the FFQ were grouped according to the degree and purpose of food processing, as proposed by NOVA classification (which is a name, not an acronym) (39). However, the FFQ had few foods from the processed and culinary ingredients group, so the NOVA classification was adapted, grouping fresh and minimally processed foods and culinary ingredients into one group. The other two categories, processed foods and UPF, remained the same.