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- Title
Pro & Contra Hochverarbeitete Lebensmittel.
- Authors
Rohn, Sascha
- Abstract
In the article "Pro & Contra Processed Foods," Sascha Rohn, a professor of food chemistry and analysis, discusses the advantages and disadvantages of processed foods. He argues that food processing improves nutrient profiles and minimizes hygienic risks. Traditional and modern methods can make plant and animal raw materials tastier and safer. However, microbiological risks such as salmonella or listeria are still present and must be neutralized. High consumption of heavily processed foods can increase the risk of nutrition-related diseases such as type 2 diabetes, obesity, and cardiovascular diseases. It is recommended to avoid foods with unfavorable nutrient profiles in large quantities. Food processing can also lead to process contaminants such as acrylamide or fatty acid esters of 2- and 3-MCPD. Categorization systems have been developed to assess the health risks of such products.
- Subjects
FATTY acid esters; TYPE 2 diabetes; FOOD chemistry; FOOD industry; HEALTH products; NUTRITION; PROCESSED foods
- Publication
Nachrichten aus der Chemie, 2024, Vol 72, Issue 9, p16
- ISSN
1439-9598
- Publication type
Article
- DOI
10.1002/nadc.20244145023