Food consumption by degree of processing and cardiometabolic risk: a systematic review

International Journal of Food Sciences and Nutrition

Volumn 71, Issue 6, 2020, Pages 678-692

  Silva Meneguelli, Talitha ^a   Viana Hinkelmann, Jéssica ^a   Hermsdorff, Helen Hermana Miranda ^a   Zulet, M Ángeles ^b,c   Martínez, J Alfredo ^b,c,d   Bressan, Josefina ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b IdiSNA Navarra Institute for Health Research   (Spain)

^c Instituto de Salud Carlos III   (Spain)

^d IMDEA FOOD INSTITUTE   (Spain)

Author keywords

cardiovascular disease; Food intake; obesity; ultra processed foods

Indexed keywords

BODY WEIGHT; CLASSIFICATION; DIET; DYSLIPIDEMIA; EATING; FOOD; FOOD HANDLING; FOOD QUALITY; HUMAN; HYPERTENSION; METABOLIC SYNDROME X; OBESITY;

BODY WEIGHT; CARDIOMETABOLIC RISK FACTORS; DIET; DYSLIPIDEMIAS; EATING; FOOD; FOOD HANDLING; FOOD QUALITY; HUMANS; HYPERTENSION; METABOLIC SYNDROME; OBESITY;

EID: 85079699334     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2020.1725961     Document Type: Article

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