ReviewFoods (Basel, Switzerland)2020
Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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.
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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.
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Who cites it
11 citing papers in PubMed, 55 citations in OpenAlex.
- Coevolution of Human Diet and Gut Microbiome: Implications for Nutrigenomics and Cross-Population Health.International journal of microbiology · 2026Review
- Informatics for Food Processing.ArXiv · 2025Article
- Green technological interventions for controlling carbon footprint in agro-food processing: a critical review.Food science and biotechnology · 2025Review
- Dietary fibre intake in the adult Swiss population: a comprehensive analysis of timing and sources.Journal of nutritional science · 2025Observational
- What do Climate Change, Nutrition, and the Environment Have to do With Mental Health?American journal of lifestyle medicine · 2024Review
- Article
- Dynamics of combatting market-driven epidemics: Insights from U.S. reduction of cigarette, sugar, and prescription opioid consumption.PLOS global public health · 2024Review
- Legumes: A Vehicle for Transition to Sustainability.Nutrients · 2023Review
- The Impact of Free Sugar on Human Health-A Narrative Review.Nutrients · 2023Review
- Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets.Current research in food science · 2023Article
- Legumes-A Comprehensive Exploration of Global Food-Based Dietary Guidelines and Consumption.Nutrients · 2022Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of food processing has changed over time. High-intensity industrially processed food often exhibits higher concentrations of added sugar, salt, higher energy, and lower micronutrient density than does similar food or meals prepared at home from raw or minimally processed food. Viewing the evolution of food processing from history, one could make out three major transitions related to human socioeconomic changes. The first transition was marked by the change from hunting and gathering to settled societies with agriculture and livestock farming. The second and third transitions were associated with the Industrial Revolution and with market liberalization, global trade and automation, respectively. The next major transition that will influence food processing and shape human nutrition may include the exploitation of sustainable and efficient protein and food sources that will ensure high-quality food production for the growing world population. Apart from novel food sources, traditional food such as legumes and pulses likewise exhibit great potential to contribute to a healthy balanced diet. The promotion of legumes should be intensified in public dietary guidelines because their consumption is rather low in high-income countries and increasingly displaced as a traditional staple by industrially processed food in low- to middle-income countries.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.