Development of the anti-cancer food scoring system 2.0: Validation and nutritional analyses of quantitative anti-cancer food scoring model.

ABSTRACT: BACKGROUND/OBJECTIVES:We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS:National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS:Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean

SUBMITTER: Hong YJ 

PROVIDER: S-EPMC6997147 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature