#RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et al. (2010) https://t.co/gBzvwmnIIj
A new classification of foods based on the extent and purpose of their processing.
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May 2020 – Feb 2024Where it's discussed
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News29 articles
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YouTube8 videos
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X / Twitter7 posts
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Facebook4 posts
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What people are saying
The discussions show a balanced curiosity about the classification of processed foods, with remarks citing foundational papers and questioning the feasibility of avoiding ultra-processed foods entirely. The tone remains analytical and informational, focusing on understanding and referencing prior studies, which results in moderate engagement and interest levels.
The discussions reflect curiosity and partial support, with some questioning the absolute stance against ultra-processed foods rather than outright disagreement.
Participants show moderate interest, engaging with the concepts and referencing the original sources, but without deep personal investment.
Comments involve referencing literature and posing questions, indicating active but not highly in-depth engagement.
The discussions are mostly scholarly or informational, with no clear indication of widespread influence or significant behavioral change prompted by these posts.
Abstract in brief
- This paper introduces a new way to classify foods based on how much and why they are processed, dividing them into three groups: minimally processed foods (like rice, beans, meat, and milk), processed culinary ingredients (like oils, sugar, and flour), and ultra-processed food products (such as bread, sweets, and soft drinks).
- The classification is applied to Brazilian household data from 2002-2003, showing that the average daily calorie intake is mostly from minimally processed foods, with a significant portion coming from ultra-processed foods, especially in higher-income households.
- The paper also discusses the potential negative effects on diet quality, eating habits, and health when traditional foods and ingredients are replaced by ultra-processed products.]
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Most liked on X and Bluesky@fojuelosdotcom @NCDs_PAHO Cuyo origen parece descansar en dos publicaciones, una en @CambridgeCore https://t.co/B5utRjI7z7 y la otra en @CadernosSP https://t.co/ZwMQWyqspl
3 https://t.co/T0fdaCV2mV
But…. @KevinH_PhD @deirdre_tobias having read your article I have a genuine q - who is actually calling for avoiding UPF entirely? @CMonteiro_USP can be quoted in this 2010 paper https://t.co/R2pdkwqIWs
RT @MyNutriWeb: #RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et a…
RT @MyNutriWeb: #RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et a…
All mentions
Red and Processed Meat Consumption and Health Risks: A Systematic Review
This review analyzed data from over 4 million participants across 61 studies on meat consumption and health outcomes, finding limited evidence linking intake to mortality and cardiometabolic diseases, with small risk…
Red and Processed Meat Consumption and Health Risks Analysis
This video examines the relationship between red and processed meat intake and health outcomes, based on a systematic review of over 4 million participants. It highlights that reducing meat intake by about 3 servings…
Red and Processed Meat Consumption and Health Outcomes Review
This systematic review analyzed data from over 4 million participants across 61 cohort studies to examine the relationship between red and processed meat consumption and various health outcomes, including mortality and…
Red and Processed Meat Consumption and Health Risks Review
This systematic review analyzed data from over 4 million participants across 61 cohort studies examining the relationship between red and processed meat consumption and health outcomes, including mortality and…
Red and Processed Meat Consumption and Health Risks Overview
This video reviews a systematic analysis of over 4 million participants from 61 studies on red and processed meat consumption and health outcomes. It highlights the limited evidence linking meat intake to mortality and…
Red and Processed Meat Consumption and Health Risks Review
This systematic review analyzed data from over 4 million participants across 61 cohort studies, examining the relationship between red and processed meat intake and health outcomes like mortality and cardiometabolic…
Red and Processed Meat Consumption and Health Risks: A Review
This review analyzed data from over 4 million participants to examine the relationship between red and processed meat intake and health outcomes. The evidence suggests that reducing meat intake results in only small…
Red and Processed Meat Consumption and Health Risks Analysis
RT @mdzakenny: 3 https://t.co/T0fdaCV2mV
3 https://t.co/T0fdaCV2mV
But…. @KevinH_PhD @deirdre_tobias having read your article I have a genuine q - who is actually calling for avoiding UPF entirely? @CMonteiro_USP can be quoted in this 2010 paper https://t.co/R2pdkwqIWs
RT @MyNutriWeb: #RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et a…
RT @MyNutriWeb: #RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et a…
#RDUK A1 Food processing are methods and techniques that turn fresh foods into food products Reference - Monteiro C, et al. (2010) https://t.co/gBzvwmnIIj
@fojuelosdotcom @NCDs_PAHO Cuyo origen parece descansar en dos publicaciones, una en @CambridgeCore https://t.co/B5utRjI7z7 y la otra en @CadernosSP https://t.co/ZwMQWyqspl