Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis.

Metz, Kemja-Maria; Neumann, Nathalie Judith; Fasshauer, Mathias

Metz, Kemja-Maria; Neumann, Nathalie Judith; Fasshauer, Mathias.

Afiliação

Metz KM; Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany.
Neumann NJ; Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany.
Fasshauer M; Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany.

Public Health Nutr ; 26(12): 2728-2737, 2023 Dec.

Article em En | MEDLINE | ID: mdl-37927126

Assuntos

Dieta; Produtos da Carne; Humanos; Manipulação de Alimentos; Fast Foods; Aromatizantes; Estudos Transversais; Ingestão de Energia

Palavras-chave

Metabolic syndrome; NOVA classification; Nutrient composition; Plant-based meat products; Ultra-processed food

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Dieta / Produtos da Carne Limite: Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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