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Intake of Ultraprocessed Foods Among US Youths

Intake of Ultraprocessed Foods Among US Youths Editorial Opinion patients with COVID-19. medRxiv. Preprint posted antagonists in critically ill patients with COVID-19. mortality in the United States during the COVID-19 May 17, 2021. doi:10.1101/2021.05.13.21256846 N Engl J Med. 2021;384(16):1491-1502. pandemic. JAMA Netw Open. 2021;4(5):e218828. doi:10.1001/jamanetworkopen.2021.8828 10. Gordon AC, Mouncey PR, Al-Beidh F, et al; 11. Roth GA, Emmons-Bell S, Alger HM, et al. Trends REMAP-CAP Investigators. IL-6 receptor in patient characteristics and COVID-19 in-hospital Health Concerns and Opportunities for Research and Policy Katie A. Meyer, ScD; Lindsey Smith Taillie, PhD in ultraprocessed foods consumed more calories and gained Technological advancements in food production, prep- aration, and processing have yielded improvements in more weight in a 2-week period, compared with individuals the quality of life, food safety, and health. Yet, the prolifera- on a whole food–based diet, despite matching the foods by tion of highly processed, ready-to-eat or ready-to-heat prod- calories, energy density, macronutrient composition, sugar, ucts, commonly referred to sodium, and fiber. as ultraprocessed foods, has However, the interpretation of many of the studies of Related article page 519 elicited concern because ultraprocessed foods is challenging because the effects of they tend to have poorer nutrient profiles and can replace processing generally cannot be separated from http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png JAMA American Medical Association

Intake of Ultraprocessed Foods Among US Youths

JAMA , Volume 326 (6) – Aug 10, 2021

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Publisher
American Medical Association
Copyright
Copyright 2021 American Medical Association. All Rights Reserved.
ISSN
0098-7484
eISSN
1538-3598
DOI
10.1001/jama.2021.9845
Publisher site
See Article on Publisher Site

Abstract

Editorial Opinion patients with COVID-19. medRxiv. Preprint posted antagonists in critically ill patients with COVID-19. mortality in the United States during the COVID-19 May 17, 2021. doi:10.1101/2021.05.13.21256846 N Engl J Med. 2021;384(16):1491-1502. pandemic. JAMA Netw Open. 2021;4(5):e218828. doi:10.1001/jamanetworkopen.2021.8828 10. Gordon AC, Mouncey PR, Al-Beidh F, et al; 11. Roth GA, Emmons-Bell S, Alger HM, et al. Trends REMAP-CAP Investigators. IL-6 receptor in patient characteristics and COVID-19 in-hospital Health Concerns and Opportunities for Research and Policy Katie A. Meyer, ScD; Lindsey Smith Taillie, PhD in ultraprocessed foods consumed more calories and gained Technological advancements in food production, prep- aration, and processing have yielded improvements in more weight in a 2-week period, compared with individuals the quality of life, food safety, and health. Yet, the prolifera- on a whole food–based diet, despite matching the foods by tion of highly processed, ready-to-eat or ready-to-heat prod- calories, energy density, macronutrient composition, sugar, ucts, commonly referred to sodium, and fiber. as ultraprocessed foods, has However, the interpretation of many of the studies of Related article page 519 elicited concern because ultraprocessed foods is challenging because the effects of they tend to have poorer nutrient profiles and can replace processing generally cannot be separated from

Journal

JAMAAmerican Medical Association

Published: Aug 10, 2021

References