Opportunities and limitations of the ultra-processed food framing

被引：0
|
作者：
Jennifer Lacy-Nichols
Nick Freudenberg
机构：
[1] The University of Melbourne,
[2] Melbourne School of Population and Global Health,undefined
[3] City University of New York School of Public Health,undefined
来源：
Nature Food | 2022年 / 3卷
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摘要：
The concept of ultra-processed food was introduced more than a decade ago. The utility of this concept hinges partly on whether it is framed as the literal level of food processing, which we term ‘ultra-processing formulation’, or as system dynamics, which we term ‘ultra-processing regime’.
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页码：975 / 977
页数：2
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