Article info

Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

Authors

  • Fernanda Helena Marrocos Leite Center for Epidemiological Research in Nutrition and Health, School of Public Health, University of Sao Paulo, São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Neha Khandpur Center for Epidemiological Research in Nutrition and Health, School of Public Health, University of Sao Paulo, São Paulo, São Paulo, BrazilDepartment of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston, Massachusetts, USA PubMed articlesGoogle scholar articles
  • Giovanna Calixto Andrade Center for Epidemiological Research in Nutrition and Health, School of Public Health, University of Sao Paulo, São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Kim Anastasiou Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Burwood, Victoria, Australia PubMed articlesGoogle scholar articles
  • Phillip Baker Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Burwood, Victoria, Australia PubMed articlesGoogle scholar articles
  • Mark Lawrence Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Burwood, Victoria, Australia PubMed articlesGoogle scholar articles
  • Carlos Augusto Monteiro Center for Epidemiological Research in Nutrition and Health, School of Public Health, University of Sao Paulo, São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  1. Correspondence to Professor Carlos Augusto Monteiro; carlosam{at}usp.br
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Citation

Leite FHM, Khandpur N, Andrade GC, et al
Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

Publication history

  • Received December 12, 2021
  • Accepted February 2, 2022
  • First published March 28, 2022.
Online issue publication 
March 28, 2022

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