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From ultra-processed foods to ultra-processed dietary patterns

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The dietary and health impacts of ultra-processed foods can be understood across the nutri-biochemical, food and dietary pattern levels. Each level reveals distinct dimensions and characteristics that can inform our scientific analysis and policy responses accordingly.

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Author information

Authors and Affiliations

  1. School of Agriculture and Food, University of Melbourne, Melbourne, Victoria, Australia

    Gyorgy Scrinis

  2. Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil

    Carlos Monteiro

Authors
  1. Gyorgy Scrinis
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  2. Carlos Monteiro
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Correspondence to Gyorgy Scrinis.

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The authors declare no competing interests.

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Nature Food thanks the anonymous reviewers for their contribution to the peer review of this work.

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Scrinis, G., Monteiro, C. From ultra-processed foods to ultra-processed dietary patterns. Nat Food 3, 671–673 (2022). https://doi.org/10.1038/s43016-022-00599-4

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