https://www.selleckchem.com/pr....oducts/5-n-ethylcarb
Over 17 years of follow-up, ultraprocessed food consumption decreased from 7·5 to 6·0 servings/d and minimally processed food consumption decreased from 11·9 to 11·3 servings/d (Ptrend less then 0·001). Changes in intakes of processed foods, culinary ingredients and culinary preparations were minimal. Trends were similar by sex, BMI and smoking status. DGAI-2010 score increased from 60·1 to 61·5, P less then 0·001. The current study uniquely describes trends in diet processing level in an ageing US population, high
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