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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 10
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Exclusive reductionism, chronic diseases and nutritional confusion: the degree of processing as a lever for improving public health

Anthony FardetINRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, FranceCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4972-9217
ORCID Icon &
Edmond RockINRAE, Université Clermont Auvergne, UNH, Unité de Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France
Pages 2784-2799 | Published online: 14 Dec 2020

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Read on this site (2)

Anthony Fardet, Louis Lebredonchel & Edmond Rock. (2023) Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?. Critical Reviews in Food Science and Nutrition 63:15, pages 2480-2493.
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Pamela Ebner, Kelly Frank, Aris Christodoulou & Sylvie Davidou. (2022) How are the processing and nutrient dimensions of foods interconnected? an issue of hierarchy based on three different food scores. International Journal of Food Sciences and Nutrition 73:6, pages 770-785.
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Articles from other publishers (8)

Wenmin Liu, Tianpei Wang, Meng Zhu & Guangfu Jin. (2023) Healthy Diet, Polygenic Risk Score, and Upper Gastrointestinal Cancer Risk: A Prospective Study from UK Biobank. Nutrients 15:6, pages 1344.
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Flaminia Ortenzi, Marit Kolby, Mark Lawrence, Frédéric Leroy, Stella Nordhagen, Stuart M. Phillips, Stephan van Vliet & Ty Beal. (2023) Limitations of the Food Compass Nutrient Profiling System. The Journal of Nutrition 153:3, pages 610-614.
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Chantal Julia, Julia Baudry, Morgane Fialon, Serge Hercberg, Pilar Galan, Bernard Srour, Valentina A. Andreeva, Mathilde Touvier & Emmanuelle Kesse-Guyot. (2022) Respective contribution of ultra-processing and nutritional quality of foods to the overall diet quality: results from the NutriNet-Santé study. European Journal of Nutrition 62:1, pages 157-164.
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Melissa M. Lane, Mojtaba Lotfaliany, Malcolm Forbes, Amy Loughman, Tetyana Rocks, Adrienne O’Neil, Priscila Machado, Felice N. Jacka, Allison Hodge & Wolfgang Marx. (2022) Higher Ultra-Processed Food Consumption Is Associated with Greater High-Sensitivity C-Reactive Protein Concentration in Adults: Cross-Sectional Results from the Melbourne Collaborative Cohort Study. Nutrients 14:16, pages 3309.
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Jennie C. Parnham, Kiara Chang, Fernanda Rauber, Renata B. Levy, Christopher Millett, Anthony A. Laverty, Stephanie von Hinke & Eszter P. Vamos. (2022) The Ultra-Processed Food Content of School Meals and Packed Lunches in the United Kingdom. Nutrients 14:14, pages 2961.
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Francesco Capozzi, Faidon Magkos, Fabio Fava, Gregorio Paolo Milani, Carlo Agostoni, Arne Astrup & Israel Sam Saguy. (2021) A Multidisciplinary Perspective of Ultra-Processed Foods and Associated Food Processing Technologies: A View of the Sustainable Road Ahead. Nutrients 13:11, pages 3948.
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Anthony Fardet, Kenny Aubrun & Edmond Rock. (2021) Nutrition transition and chronic diseases in China (1990–2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact. Public Health Nutrition 24:16, pages 5561-5575.
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Amélia Delgado, Manel Issaoui, Margarida C. Vieira, Isabel Saraiva de Carvalho & Anthony Fardet. (2021) Food Composition Databases: Does It Matter to Human Health?. Nutrients 13:8, pages 2816.
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