Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis
Abstract Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2023-12-01
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| Series: | Public Health Nutrition |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S1368980023002185/type/journal_article |