Browsing Det helsevitenskapelige fakultet by Author "Vozar, Beatrice"

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    • Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing 

      Huybrechts, Inge; Rauber, Fernanda; Nicolas, Geneviève; Casagrande, Corinne; Kliemann, Nathalie; Wedekind, Roland; Biessy, Carine; Scalbert, Augustin; Touvier, Mathilde; Aleksandrova, Krasimira; Jakszyn, Paula; Skeie, Guri; Bajracharya, Rashmita; Boer, Jolanda M. A.; Borné, Yan; Chajes, Veronique; Dahm, Christina C.; Dansero, Lucia; Guevara, Marcela; Heath, Alicia K.; Ibsen, Daniel B.; Papier, Keren; Katzke, Verena; Kyrø, Cecilie; Masala, Giovanna; Molina-Montes, Esther; Robinson, Oliver J. K.; Santiuste de Pablos, Carmen; Schulze, Matthias B.; Simeon, Vittorio; Sonestedt, Emily; Tjønneland, Anne; Tumino, Rosario; van der Schouw, Yvonne T.; Verschuren, W. M. Monique; Vozar, Beatrice; Winkvist, Anna; Gunter, Marc J.; Monteiro, Carlos A.; Millett, Christopher; Levy, Renata Bertazzi (Journal article; Tidsskriftartikkel; Peer reviewed, 2022-12-16)
      Background: Epidemiological studies have demonstrated an association between the degree of food processing in our diet and the risk of various chronic diseases. Much of this evidence is based on the international Nova classification system, which classifies food into four groups based on the type of processing: (1) Unprocessed and minimally processed foods, (2) Processed culinary ingredients, ...