Version 1
: Received: 5 April 2022 / Approved: 6 April 2022 / Online: 6 April 2022 (13:44:53 CEST)
How to cite:
Kohutiar, M.; Krejci, H.; Vyjidak, J.; Obr, A. A Real-Life Manual for the Identification of Ultra-Processed Food and Its Use in Lifestyle Disease Prevention. Preprints2022, 2022040048. https://doi.org/10.20944/preprints202204.0048.v1
Kohutiar, M.; Krejci, H.; Vyjidak, J.; Obr, A. A Real-Life Manual for the Identification of Ultra-Processed Food and Its Use in Lifestyle Disease Prevention. Preprints 2022, 2022040048. https://doi.org/10.20944/preprints202204.0048.v1
Kohutiar, M.; Krejci, H.; Vyjidak, J.; Obr, A. A Real-Life Manual for the Identification of Ultra-Processed Food and Its Use in Lifestyle Disease Prevention. Preprints2022, 2022040048. https://doi.org/10.20944/preprints202204.0048.v1
APA Style
Kohutiar, M., Krejci, H., Vyjidak, J., & Obr, A. (2022). A Real-Life Manual for the Identification of Ultra-Processed Food and Its Use in Lifestyle Disease Prevention. Preprints. https://doi.org/10.20944/preprints202204.0048.v1
Chicago/Turabian Style
Kohutiar, M., Jan Vyjidak and Adam Obr. 2022 "A Real-Life Manual for the Identification of Ultra-Processed Food and Its Use in Lifestyle Disease Prevention" Preprints. https://doi.org/10.20944/preprints202204.0048.v1
Abstract
The modern diet, which consists of food produced with high level of industrial processing, is associated with an increased risk of the development of lifestyle diseases. Current nutritional science is, however, focused on chemical composition of food, and not on the type and degree of processing used during the food production. Here, we take a fresh perspective on the relationship between the extent and type of food processing, and evaluate its impact on consumer health. We argue that the preference for consumption of minimally processed foods, and restriction of ultra-processed foods should be an essential part of a healthy lifestyle, disease prevention, and even treatment. We also present a simple, user-friendly consumer guide, which is intended to be used as a practical, ready-to-go identifier of ultra-processed foods.
Keywords
lifestyle diseases; food processing; ultra-processed food; NOVA classification; nutrition
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
