Research

Energy balance

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.
Sabrina Nees et al. · Nutrients · 2024

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

This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →