منابع مشابه
[Intake recommendations and labeling of trans fat in processed foods in Brazil: analysis of official documents].
Consumption of trans fat has been proven to be harmful to human health. This lipid is found mainly in partially hydrogenated vegetable fat, which is widely used in processed foods. The aim of this study was to analyze official publications on maximum limits for consumption of trans fat and the regulations for its mandatory notification on the nutritional labeling of processed foods in Brazil. W...
متن کاملAllergens labeling on French processed foods – an Oqali study
The French Observatory of Food Quality (Oqali) aims at collecting all nutritional data provided on labels of processed foods (nutritional information and composition), at branded products level, in order to follow nutritional labeling changes over time. This study carries out an overview of allergens labeling frequencies by distinguishing allergens used in recipes from those listed on precautio...
متن کاملSCIENTIFIC STATEMENT Processed foods: contributions to nutrition
Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides a...
متن کاملProcessed foods available in the Pacific Islands
BACKGROUND There is an increasing reliance on processed foods globally, yet food composition tables include minimal information on their nutrient content. The Pacific Islands share common trade links and are heavily reliant on imported foods. The objective was to develop a dataset for the Pacific Islands on nutrient composition of processed foods sold and their sources. METHODS Information on...
متن کاملFuran in Thermally Processed Foods - A Review
Yun-Jeong Seok, Jae-Young Her, Yong-Gun Kim, Min Yeop Kim, Soo Young Jeong, Mina K. Kim, Jee-yeon Lee, Cho-il Kim, Hae-Jung Yoon and Kwang-Geun Lee Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea Bureau of Health Industry Promotion, Korea Health Industry De...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Science
سال: 2019
ISSN: 0036-8075,1095-9203
DOI: 10.1126/science.364.6443.847-a