Research
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The authors propose a paradigm for guiding the formulation of UPFs and their selection by consumers.
Food designers and consumers should consider this paradigm to improve UPF choices.
StrongSupportsmedium confidence
we also suggest a paradigm for guiding both the formulation of UPFs by food designers and the selection of UPFs by consumers.
Why this rating
The proposal is based on the authors' narrative review and insights.
Source
Ultra-Processed Foods—Dietary Foe or Potential Ally?
Sabrina Nees et al. · Nutrients · 2024
DOI 10.3390/nu16071013
reviewCited 6×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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