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Top Sodium Food Sources in the American Diet—Using National Health and Nutrition Examination Survey
Nutrients, 2023
Toward a Science-Based Classification of Processed Foods to Support Meaningful Research and Effective Health Policies
Frontiers in Nutrition, 2024
Processing of foods has existed since prehistoric times when foods were fermented, preserved with salt, sun dried, and cooked using various types of what are now considered traditional methods.
Towards Establishing Dietary Reference Intakes for Eicosapentaenoic (EPA) and Docosahexaenoic Acids (DHA)
Journal of Nutrition, 2009
This paper, published in the Journal of Nutrition (2009;139:804S–819S), summarizes a workshop sponsored by the Dietary Lipids Committee that presented the current scientific understanding of the impact of dietary EPA and DHA on cardiovascular, neurocognitive, and cancer outcomes.
Trans Fatty Acid Intakes and Food Sources in the U.S. Population: NHANES 1999-2002
Lipids, 2012
The 1999-2002 National Health and Nutrition Examination Survey (NHANES) was used to identify a benchmark for TFA intake.
Read more about Trans Fatty Acid Intakes and Food Sources in the U.S. Population: NHANES 1999-2002
Trans fatty acids and cholesterol levels: An evidence map of the available science
Food & Chemical Toxicology, 2016
This study used evidence mapping approaches to characterize the full body of literature on LDL-Cholesterol and Trans fatty acids at low intake levels.
Read more about Trans fatty acids and cholesterol levels: An evidence map of the available science
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The USDA Food Guides beginning in 1916 and the US Dietary Guidelines for Americans (DGA) since 1980 have included various types of commonly consumed processed foods (e.g., heated, fermented, dried) as part of their recommendations. However, there are multiple classification systems based on "level" of food processing, and additional evidence is needed to establish the specific properties of foods classified as "highly" or "ultra"-processed (HPF/UPFs). Importantly, many foods are captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals to sugar-sweetened beverages and baked goods. The consequences of implementing dietary guidance to limit all intake of foods currently classified as HPF/UPF may require additional scrutiny to evaluate the impact on consumers' ability to meet daily nutrient recommendations and to access affordable food, and ultimately, on health outcomes. Based on a meeting held by the Institute for the Advancement of Food and Nutrition Sciences in May 2023, this paper provides perspectives on the broad array of foods classified as HPF/UPFs based on processing and formulation, including contributions to nutrient intake and dietary patterns, food acceptability, and cost. Characteristics of foods classified as UPF/HPFs are considered, including the roles and safety approval of food additives and the effect of food processing on the food matrix. Finally, this paper identifies information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.
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2023 Workshop Agenda
Find the meeting agenda here. Videos for the referenced meeting sections are available below.
Sections I & II
Section III
Section IV
Section V
Sections VII, VIII and IX
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