ArticlePublic health nutrition2020
Industrially processed
Article in Public health nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
- Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products.Current research in food science · 2025Article
- The Impact of Multidimensional Perceived Value on Purchase Intentions for Prepared Dishes in China: The Mediating Role of Behavioral Attitudes and the Moderating Effect of Time Pressure.Foods (Basel, Switzerland) · 2024Article
- Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder.Foods (Basel, Switzerland) · 2024Article
- Article
- Changes in home cooking and culinary practices among the French population during the COVID-19 lockdown.Appetite · 2022Article
- Environmental approaches to promote healthy eating: Is ensuring affordability and availability enough?BMJ (Clinical research ed.) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo cope with the pressure of modern life, consumer demand for convenience foods has increased in the last decades. The current study set out to compare the costs of buying industrially processed dishes and of preparing them at home.
designDirect purchase costs of industrially processed dishes frequently consumed in France (n 19) and of the ingredients needed for their home-prepared counterparts (n 86) were collected from four major food retailers' websites in Montpellier, France. Mean prices and energy density were calculated for four portions. Costs related to energy used by cooking appliances and time spent preparing dishes were further estimated.
settingMontpellier, France.
participantsNot applicable.
resultsBased on the costs of ingredients and energy used for cooking, dishes prepared at home cost less (-0·60 € per four portions, P < 0.001) than industrially processed dishes, but when the cost of time was taken into account, the industrially processed dishes were much cheaper (-5·34 € per four portions, P < 0.001) than their home-prepared counterparts. There was no difference in energy density between industrially processed and home-prepared dishes.
conclusionsOur findings suggest that industrially processed dishes are more profitable to consumers when the cost of time for preparing dishes at home is valued. Given the ever greater demands of everyday life, more account should be taken of the additional cost to consumers of the time they spend preparing meals at home.
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Registered trials
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