Technological processes, health value of foods, and type 2 diabetes;Procédés technologiques, valeurs santé des aliments, et diabète de type 2

Medecine des Maladies Metaboliques

Volumn 8, Issue 6, 2014, Pages 608-611

  Fardet, A ^a  

^a INRA and University of Auvergne   (France)

Author keywords

Foods; Health potential; Technological processes; Type 2 diabetes

Indexed keywords

CAROTENOID; MINERAL; POLYPHENOL; VITAMIN;

ARTICLE; CARBOHYDRATE DIET; COFFEE; DAIRY PRODUCT; FOOD HANDLING; GRAIN; LEGUME; MEDITERRANEAN DIET; NON INSULIN DEPENDENT DIABETES MELLITUS; NUT; NUTRITIONAL VALUE; PROCESSED MEAT; SOFT DRINK;

EID: 84926158905     PISSN: 19572557     EISSN: 22148477     Source Type: Journal    
DOI: 10.1016/s1957-2557(14)70890-9     Document Type: Article

References (5)

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3. Monteiro CA, Moubarac JC, Cannon G, et al. Ultra-processed products are becoming dominant in the global food system. Obes Rev 2013;14(Suppl.2):21-8.
4. Fardet A, Boirie Y. Food groups and beverages against major diet-related chronic diseases: A state of the art based on an exhaustive review of meta/pooled analyses and systematic reviews. Nutr Rev. (in press. DOI: 10.1111/nure.12153).
5. Sun Q, Spiegelman D, van Dam RM, et al. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med 2010;170:961-9 [Erratum in: Arch Intern Med 2010;170:1479].