%0 Journal Article
%A Huybrechts, Inge
%A Rauber, Fernanda
%A Nicolas, Geneviève
%A Casagrande, Corinne
%A Kliemann, Nathalie
%A Wedekind, Roland
%A Biessy, Carine
%A Scalbert, Augustin
%A Touvier, Mathilde
%A Aleksandrova, Krasimira
%A Jakszyn, Paula
%A Skeie, Guri
%A Bajracharya, Rashmita
%A Boer, Jolanda M A
%A Borné, Yan
%A Chajes, Veronique
%A Dahm, Christina C
%A Dansero, Lucia
%A Guevara, Marcela
%A Heath, Alicia K
%A Ibsen, Daniel B
%A Papier, Keren
%A Katzke, Verena
%A Kyrø, Cecilie
%A Masala, Giovanna
%A Molina-Montes, Esther
%A Robinson, Oliver J K
%A Santiuste de Pablos, Carmen
%A Schulze, Matthias B
%A Simeon, Vittorio
%A Sonestedt, Emily
%A Tjønneland, Anne
%A Tumino, Rosario
%A van der Schouw, Yvonne T
%A Verschuren, W M Monique
%A Vozar, Beatrice
%A Winkvist, Anna
%A Gunter, Marc J
%A Monteiro, Carlos A
%A Millett, Christopher
%A Levy, Renata Bertazzi
%T Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing.
%J Frontiers in nutrition
%V 9
%@ 2296-861X
%C Lausanne
%I Frontiers Media
%M DKFZ-2023-00004
%P 1035580
%D 2022
%X Epidemiological studies have demonstrated an association between the degree of food processing in our diet and the risk of various chronic diseases. Much of this evidence is based on the international Nova classification system, which classifies food into four groups based on the type of processing: (1) Unprocessed and minimally processed foods, (2) Processed culinary ingredients, (3) Processed foods, and (4) 'Ultra-processed' foods (UPF). The ability of the Nova classification to accurately characterise the degree of food processing across consumption patterns in various European populations has not been investigated so far. Therefore, we applied the Nova coding to data from the European Prospective Investigation into Cancer and Nutrition (EPIC) in order to characterize the degree of food processing in our diet across European populations with diverse cultural and socio-economic backgrounds and to validate this Nova classification through comparison with objective biomarker measurements.After grouping foods in the EPIC dataset according to the Nova classification, a total of 476,768 participants in the EPIC cohort (71.5
%K EPIC (Other)
%K Nova (Other)
%K biomarkers (Other)
%K elaidic acid (Other)
%K food processing (Other)
%K syringol (Other)
%F PUB:(DE-HGF)16
%9 Journal Article
%$ pmid:36590209
%2 pmc:PMC9800919
%R 10.3389/fnut.2022.1035580
%U https://inrepo02.dkfz.de/record/186551