in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products ...
The concept of ultra-processed food (UPF) as a descriptor of unhealthy foods within dietary patterns is increasingly recognised in the nutrition literature [1,2,3,4,5] and authoritative reports [6,7]. Understanding of the contribution of UPFs to dietary quality and as a risk factor for diet...