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Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

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Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Fardet, Anthony Rock, Edmond Bassama, Joseph Bohuon, Philippe Prabhasankar, Pichan Monteiro, Carlos Moubarac, Jean-Claude Achir, Nawel
Spatial Coverage	Brazil Australia
Description	Author Affiliation: Fardet A ( National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France); Rock E ( National Institute for Agricultural Research (INRA), Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, Clermont-Ferrand, France); Bassama J ( Gaston Berger University, Saint-Louis, Senegal); Bohuon P ( Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France); Prabhasankar P ( Central Food Technological Research Institute, Mysore, India); Monteiro C ( Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.); Moubarac JC ( Centre for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.); Achir N ( Montpellier SupAgro, CIRAD, Joint Research Unit QualiSud 95, Montpellier, France)
Abstract	To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions.
File Format	HTM / HTML
ISSN	21618313
e-ISSN	21565376
Journal	Advances in Nutrition: An International Review Journal
Issue Number	6
Volume Number	6
Language	English
Publisher	Oxford University Press
Publisher Date	2015-11-01
Publisher Place	United States
Access Restriction	Open
Subject Keyword	Discipline Nutritional Sciences Chronic Disease Prevention & Control Diet Adverse Effects Epidemiologic Studies Food Handling Food Classification Nutrition Policy Animals Fermentation Food, Preserved Neoplasms Nutritive Value
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine Food Science

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