Minimally processed foods have a higher total antioxidant content compared to processed and ultra-processed foods: results from an analysis of 1946 food items.

ABSTRACT: Ultra-processed foods (UPF), per the NOVA Classification, provide a major source of calories within modern food systems and are associated with poor health outcomes related to chronic inflammation. Dietary antioxidants play a key role in preventing disease; however, the relationship between the NOVA Classification and the total antioxidant content (TAC) of foods is not well characterised. We hypothesised that TAC would be highest in minimally processed food (MPF), lower in processed food (PRF) and lowest in UPF. TAC data for 3137 animal-based, mixed and plant-based food items were obtained from a published dataset. After data cleaning, 1946 food items and their TAC values were analysed using two hierarchal linear models (alpha: P < 0·05). MPF had the highest mean TAC (10·79 (sem 0·8

SUBMITTER: Basile AJ 

PROVIDER: S-EPMC11695109 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature