From ultra-processed foods to ultra-processed dietary patterns

被引：38
|
作者：
Scrinis, Gyorgy [1 ]
Monteiro, Carlos [2 ]
机构：
[1] Univ Melbourne, Sch Agr & Food, Melbourne, Vic, Australia
[2] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo, Brazil
来源：
NATURE FOOD | 2022年 / 3卷 / 09期
关键词：
D O I：
10.1038/s43016-022-00599-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The dietary and health impacts of ultra-processed foods can be understood across the nutri-biochemical, food and dietary pattern levels. Each level reveals distinct dimensions and characteristics that can inform our scientific analysis and policy responses accordingly.
引用
收藏
页码：671 / 673
页数：3
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