The academic pursuit of ‘ultra-processed food’ research: An analysis of the research to date

Food classification systems based on the level of processing have become a growth research focus area for academics involved in nutrition policy development and nutrition advocacy. This article examines the findings and assumptions and links in relation to different research across all of this field. The article raises the interesting question of whether processing or the level of processing ought not to be the determinant of food nutrition when other criteria might be more strongly supported by the science.

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