Ultra-processed foods, diet quality and human health
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:11:23Z | |
| dc.date | 2023-04-27T13:11:23Z | |
| dc.date | 2019 | |
| dc.date | 2019-08-14T13:58:01.0000000Z | |
| dc.date.accessioned | 2026-06-27T20:32:34Z | |
| dc.description | The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil. | |
| dc.format | 48 p. | |
| dc.format | application/pdf | |
| dc.identifier | 978-92-5-131701-3 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/ca5644en | |
| dc.identifier | http://www.fao.org/3/ca5644en/ca5644en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/197291 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | Ultra-processed foods, diet quality and human health | |
| dc.type | Book (stand-alone) |