Ultra-Processed Foods and Chronic Diseases Nutrients
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Epidemiology".
Deadline for manuscript submissions: 25 April 2025 | Viewed by 3543
Special Issue Editors
Interests: epidemiology of chronic diseases; public health and prevention; childhood obesity; breast feeding; fermented food; food sustainability; plant-based diets; processed foods
Special Issues, Collections and Topics in MDPI journals
2. Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: nutrition; cardiovascular diseases; nutritional epidemiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The increase in the volume of industrially processed products in the global food supply has coincided with an increasing prevalence of obesity and non-communicable diseases in many countries, suggesting that consumption of ultra-processed foods may be detrimental for human health. However, food reformulations to improve food quality and nutritional composition, such as fortifications, also lead to the classification of ultra-processed.
This Special Issue in Nutrients, entitled “Ultra-Processed Foods and Chronic Diseases Nutrients”, aims to explore the intriguing relationship between ultra-processed foods and health, offering a platform for groundbreaking research and insights even in the face of controversial findings.
At the heart of this Special Issue lies a quest to understand the potential effect of ultra-processed foods on chronic disease prevention. This Special Issue also aims to explore controversies such as whether all ultra-processed foods are unhealthy; whether there are differences between animal- and plant-based ultra-processed foods; whether the negative findings are only because of their high added sugars, saturated fats, and sodium; and what the impact is of novel foods which have beneficial effects on health even though they are considered ultra-processed.
We encourage submissions of research findings, reviews, and innovative studies that shed light on the significance of personalized nutrition in disease prevention. This Special Issue aims to contribute in shaping the future of nutritional science and to explore the link between ultra-processed foods and chronic disease prevention from observational and clinical trials.
Dr. Emmanuella Magriplis
Prof. Dr. Antonis Zampelas
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- nutrition
- chronic disease
- dietary patterns
- disease prevention
- health outcomes
- prevention strategies
- plant-based food
- fermented food
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