Abstract Proceedings of IESMDT - 2021
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ULTRA-PROCESSED FOODS IN PUBLIC HEALTH NUTRITION
There is a growing interest in the study of the degree of food processing and both health and nutritional outcomes. To that end, several definitions of the degree of processing have been proposed. However, when each of these is used on a common database of nutritional, clinical and anthropometric variables, the observed effect of high intakes of highly processed food, varies considerably.. Moreover, assigning a given food by nutritional experts, to its appropriate level of processing, has been shown to be variable. Thus, the subjective definitions of the degree of food processing and the coding of foods according to these classifications is prone to error is prone to error. Another issue that need resolution is the relative importance of the degree of food processing and the formulation of a processed food. Although correlational studies linking processed food
and obesity abound, there is a need for more investigative studies.
Processed food definitions ,Subjectivity of definitions ,Food texture
17/09/2021
274
IESMDT272
IMPORTANT DAYS
Paper Submission Last Date
October 20th, 2024
Notification of Acceptance
November 7th, 2024
Camera Ready Paper Submission & Author's Registration
November 1st, 2024
Date of Conference
November 15th, 2024
Publication
January 30th, 2025