2021
DOI: 10.1101/2021.04.16.21255610
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Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition

Abstract: Up to the 60% of the Western diet is characterized by consumption of high amounts of Ultra-processed foods (UPFs). From a nutritional standpoint, the high consumption of UPFs, including Fast-foods and Ready-to-Eat (RTE), emerges as a critical topic for public health linking nutritional quality and food safety. In the present work, we provide a systematic database of fatty acids composition of the most consumed UPFs in the US mid-western region. Saturate (SFA) and monounsaturated (MUFA) fatty acids were predomi… Show more

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Cited by 4 publications
(1 citation statement)
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“…Then, the lower phase containing lipids was collected and dried at 60°C with a vacuum evaporator at 25 in Hg. Total fat content was determined gravimetrically (L. Maldonado-Pereira, Barnaba, De los Campos, & Medina-Meza, 2021).…”
Section: Methodsmentioning
confidence: 99%
“…Then, the lower phase containing lipids was collected and dried at 60°C with a vacuum evaporator at 25 in Hg. Total fat content was determined gravimetrically (L. Maldonado-Pereira, Barnaba, De los Campos, & Medina-Meza, 2021).…”
Section: Methodsmentioning
confidence: 99%