Folio
Sign inStart free

Folio Search · free preview

Papers on “ultra-processed food consumption health outcomes NOVA classification”

Live results from Semantic Scholar, CrossRef and OpenAlex — no account needed to look.

  1. Energy contribution of NOVA food groups and sociodemographic determinants of ultra-processed food consumption in the Mexican population

    Joaquín A Marrón-Ponce, Tania G Sánchez-Pimienta, Maria Laura da Costa Louzada, et al. · 2018 · Public Health Nutrition · 195 cites

    AbstractObjectiveTo identify the energy contributions of NOVA food groups in the Mexican diet and the associations between individual sociodemographic characteristics and the energy contribution of ultra-processed foods (UPF).DesignWe classified foods and beverages reported in a 24 h recall according to the NOVA food framework into: (i) unprocessed or minimally processed foods; (ii) processed culinary ingredients; (iii) processed foods; and (iv) UPF. We estimated the energy contribution of each food group and ran a multiple linear regression to identify the associations between sociodemographic characteristics and UPF energy contribution.SettingMexican National Health and Nutrition Survey 20

  3. Food consumption by NOVA food classification, metabolic outcomes, and barriers to healthy food consumption among university students

    Elizabeth Sekyi, Nana Ama Frimpomaa Agyapong, Guy Eshun · 2024 · Food Science & Nutrition · 10 cites

    Abstract The NOVA food classification system is a simple tool that can be used to assess the consumption levels of different categories of foods based on their level of processing. The degree to which food is processed has a significant impact on health outcomes. In Ghana, no study exists on the consumption of the different NOVA food groups among tertiary students and how it relates to their metabolic outcomes. This study assessed the frequency of food intake according to the NOVA classification and how they relate to body mass index, waist circumference, and blood pressure. The barriers to the consumption of healthy foods among students were also assessed. This was a cross

  4. Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

    Alexandra Katidi, Stefania Xanthopoulou, Antonis Vlassopoulos, et al. · 2023 · Nutrients · 10 cites

    Ultra-processed foods’ (UPFs’) consumption has been positively linked to the presence of allergic symptoms, but it is yet unknown whether this is linked to their nutritional composition or allergen load. This study used the ingredient lists available in the Greek Branded Food Composition Database, HelTH, to classify foods (n = 4587) into four grades of food processing (NOVA1–4) according to the NOVA System. Associations between NOVA grades and the presence of allergens (as an ingredient or trace) were studied. Overall, UPFs (NOVA4) were more likely to contain allergens than unprocessed foods, NOVA1 (76.1% vs. 58.0%). However, nested analyses among similar foods showed that in >90% of case

  5. “NOVA Tracker”: Statistical validation of the “NOVA Tracker” as an instrument that captures ultra-processed food consumption

    Philippe Belmont, Wilma B. Freire · 2023 · Bitácora Académica · 3 cites

    In Ecuador, overweight and obesity (ow/ob) reach alarmingly high levels of prevalence in adult and adolescent population. Sedentary habits, loss of dietary diversity and consumption of ultra-processed foods (UPF) are among the identified factorsthat increase the prevalence of ow/ob, which are part of a phenomenon identified as nutritional transition. The development of the agro-industrial sector, along with the urban lifestyle, contributes to a shift in eating patterns, increasing the risks ofchronic non-communicable diseases. This transition occurs when “traditional” diets are replaced with fewer basic foods and greater UPF consumption.

  8. Associations between ultra-processed food consumption, sleep quality, and chronotype

    Eda Keskin, Betül Yılmazer, Ebrar Çalış · 2026 · Food and Health

    This study examined the associations between ultra-processed food (UPF) consumption, sleep quality, and chronotype. This cross-sectional study included 200 healthy adults, with data collected on demographic-health characteristics, anthropometric measurements, UPF consumption using the Screening Questionnaire of Highly Processed Food Consumption (sQ-HPF), sleep quality using the Pittsburgh Sleep Quality Index (PSQI), and chronotype using the Morningness–Eveningness Questionnaire (MEQ). Participants’ mean age was 25.9±9.4 years; 54% were female. High UPF consumption was observed in 72.0% of participants, 74.0% had poor sleep quality, and 75.5% were classified as having an intermediate chronoty

These are the first 8. There are millions more.

A free account opens every result across all sources — plus saving to your library, one-click citations, and AI synthesis of what you found. The search itself stays free.

See all results free →

Already have an account? Sign in