Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil

@article{Monteiro2010IncreasingCO,
  title={Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil},
  author={Carlos Augusto Monteiro and Renata Bertazzi Levy and Rafael Moreira Claro and In{\^e}s Rugani Ribeiro de Castro and Geoffrey Cannon},
  journal={Public Health Nutrition},
  year={2010},
  volume={14},
  pages={5 - 13}
}
Abstract Objective To assess time trends in the contribution of processed foods to food purchases made by Brazilian households and to explore the potential impact on the overall quality of the diet. Design Application of a new classification of foodstuffs based on extent and purpose of food processing to data collected by comparable probabilistic household budget surveys. The classification assigns foodstuffs to the following groups: unprocessed/minimally processed foods (Group 1); processed… 
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Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.
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    Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada
  • 2014
TLDR
The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products.
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The consumption of ultra-processed products has increased dramatically in Sweden since 1960, which mirrors the increased prevalence of obesity, and rates of adult obesity increased from 5 % in 1980 to over 11 % in 2010.
Consumption of ultra-processed foods decreases the quality of the overall diet of middle-aged Japanese adults
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Higher consumption of ultra-processed foods was associated with decreased dietary quality among Japanese adults, and an inverse relationship was observed for protein, vitamin K, vitamin B6, dietary fibre, magnesium, phosphorus and iron.
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