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Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects

Fardet, Anthony·2018·Advances in Food and Nutrition Research
DOI 10.1016/bs.afnr.2018.02.002
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Abstract

Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i.e., fractionated-recombined foods with added ingredients and/or additives. Epidemiological studies clearly emphasized that populations adhering the most to ultraprocessed foods, e.g., processed meat, refined grains, ultraprocessed plant-based foods, and/or sweetened beverages, exhibited the higher prevalence of chronic diseases. This prompted researchers to classify foods according to their degree of processing as with the international NOVA classification (i.e., un/minimally processed, processed, and ultraprocessed foods). More and more studies showed that such a classification makes sense for health. Overall one distinguishes three categories of processes: mechanical, thermal, and fermentative treatments, this latter being the more favorable to food health potential. This chapter has therefore several ambitions: (1) to review association between degree of food processing and chronic disease risk prevalence; (2) to explore…

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Metadata

Authors
Fardet, A.
Venue
Advances in Food and Nutrition Research
Publisher
Elsevier
Published
2018
Pages
79-129
ISSN
1043-4526
DOI
10.1016/bs.afnr.2018.02.002
Cited by
93
References
23
Language
en
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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