Recent publications about ultra-processed foods have led to proposed classifications of foods based on the degree of processing and whether its consumption is related to rises in non-communicable diseases. However, there is considerable controversy about confounding lifestyle factors being ignored and beneficial processing which preserves nutrients or adds fortification that helps meet nutritional requirements.
Are “highly processed” foods less healthy than processed or unprocessed foods? Should degree of processing be part of the criteria for dietary guidance?
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- Michael J. Gibney, MA, MSc, PhD, of University College Dublin in Dublin, Ireland.
- Kevin D. Hall, PhD, of NIDDK/NIH in Bethesda, Maryland.
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