Treballs Fi de GrauBioquímica i Biotecnologia

Effect of ultra-processed food consumption on the cardiovascular system

  • Identification data

    Identifier:  TFG:4059
    Handle: https://hdl.handle.net/20.500.11797/TFG4059
    Authors:  Abascal Sabaté, Andrea
    Abstract:
    This literature review reviews the studies carried out on the effect of ultra-processed foods on the cardiovascular system. A specific analysis is made of some additives (glutamates, sweeteners, emulsifiers, sulfites), processing contaminants (acrylamide, acrolein), packaging contaminants (bisphenol A) and some characteristics of this type of food, such as high salt and fat content.

  • Others:

    Access rights: info:eu-repo/semantics/openAccess
    Education area(s): Bioquímica i Biologia Molecular
    Department: Bioquímica i Biotecnologia
    Entity: Universitat Rovira i Virgili (URV)
    Confidenciality: No
    Subject: Indústries agroalimentàries
    Project director: Arola Ferrer, Lluís María
    Work's public defense date: 2021-06-28
    Creation date in repository: 2021-09-22
    Language: en
    Academic year: 2020-2021
    Student: Abascal Sabaté, Andrea

  • Keywords:

    cardiovascular disease
    ultra-processed food
    additives
    Food and agricultural industries

  • Documents:

    Memòria

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