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Ultra Processed Foods

Yıl 2024, Cilt: 13 Sayı: 1, 466 - 474, 27.03.2024

Betül Oruçoğlu , Emine Durmuş , Mehmetcan Kemaloğlu

https://doi.org/10.37989/gumussagbil.1271480

Öz

ABSTRACT
Various food processing methods (use of fire, salt and air, fermentation and smoking etc.) have been used throughout history in order to preserve food for a longer period of time. With the industrialization, the purpose and scope of these processing methods have also changed. Processed foods are defined as industrial formulations produced through compounds obtained from or synthesized from foods/food substrates and are characterized by the NOVA classification. In this classification, called NOVA, foods are divided into four groups as unprocessed/minimally processed foods, processed food additives, processed foods and ultra-processed foods on the basis of 'scope and purpose of industrial processing'. The consumption of ultra-processed foods has been increasing in high-income countries in the past, and in middle- and low-income countries today. These foods are characterized as products with high energy density, high fat, sugar and salt content, extremely tasty, inexpensive, attractive, ready-to-eat and generally obesogenic. With the increase in the consumption of such foods, the prevalence of non-communicable diseases, especially obesity, increases. The consumption of ultra-processed foods causes an increase in body mass index, waist circumference, body fat percentage and visceral adipose tissue in adults, an increase in waist circumference and dyslipidemia in children, and metabolic syndrome in adolescents. The packaging of ultra-processed foods in a way that allows for more consumption and aggressive advertising strategies can manipulate the brain response and lead to overconsumption as a result of exposure to intense stimulus in individuals. In this review, it is aimed to examine the effects of ultra-processed foods on health and the factors that encourage the intake of these foods.

Anahtar Kelimeler

Food processing Food classification NOVA Ultra-processed food

Kaynakça

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  • 2. Hotz, C. and Gibson, R.S. (2007). “Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets”. The Journal of Nutrition, 137 (4), 1097-1100. https://doi.org/10.1093/jn/137.4.1097
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Ultra İşlenmiş Besinler

Yıl 2024, Cilt: 13 Sayı: 1, 466 - 474, 27.03.2024

Betül Oruçoğlu , Emine Durmuş , Mehmetcan Kemaloğlu

https://doi.org/10.37989/gumussagbil.1271480

Öz

Tarih boyunca besinlerin daha uzun süre saklanabilmesi amacıyla çeşitli besin işleme yöntemleri (ateş, tuz ve havanın kullanılması, fermantasyon ve tütsüleme vb.) kullanılmıştır. Sanayileşme ile birlikte bu işleme yöntemlerinin amacı ve kapsamı da değişiklik göstermiştir. İşlenmiş besinler, gıdalardan/gıda substratlarından elde edilen veya sentezlenen bileşikler yoluyla üretilen endüstriyel formülasyonlar olarak tanımlanmakta ve NOVA sınıflandırılması ile karakterize edilmektedir. NOVA olarak adlandırılan bu sınıflandırmada besinler 'endüstriyel işlemenin kapsamı ve amacı' temelinde işlenmemiş/minimum düzeyde işlenmiş besinler, işlenmiş yemeklik katkılar, işlenmiş besinler ve ultra işlenmiş besinler olmak üzere dört gruba ayrılmıştır. Ultra-işlenmiş besinlerin tüketimi geçmişte yüksek gelirli ülkelerde, günümüzde ise orta ve düşük gelirli ülkelerde giderek artmaktadır. Bu besinler karakteristik olarak yüksek enerji yoğunluğu, yağ, şeker ve tuz içeriğine sahip; aşırı lezzetli, ucuz, çekici, tüketime hazır ve genellikle obezojenik ürünlerdir. Bu tür besinlerin tüketiminin artması ile obezite başta olmak üzere bulaşıcı olmayan hastalıkların prevalansı artış göstermektedir. Ultra işlenmiş besinlerin tüketimi, yetişkinlerde beden kütle indeksi, bel çevresi, vücut yağ yüzdesi ve visseral yağ dokusu artışına, çocuklarda bel çevresi artışı ve dislipidemiye, adölesanlarda ise metabolik sendroma yol açmaktadır. Ultra işlenmiş besinlerin daha fazla tüketilmesini sağlayacak biçimde paketlenmeleri ve agresif reklam stratejileri, beyin tepkisini manipüle ederek bireylerde yoğun uyarıya maruziyet sonucu aşırı tüketime yol açabilmektedir. Bu derlemede ultra işlenmiş besinlerin sağlık üzerine etkileri ve bu besinlerin alımını teşvik eden faktörlerin incelenmesi amaçlanmıştır.

Anahtar Kelimeler

Besin işleme Besin sınıflandırması NOVA Ultra işlenmiş besin

Kaynakça

  • 1. Wrangham, R. (2013). “The Evolution of Human Nutrition” Current Biology, 23 (9), 354–55.
  • 2. Hotz, C. and Gibson, R.S. (2007). “Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets”. The Journal of Nutrition, 137 (4), 1097-1100. https://doi.org/10.1093/jn/137.4.1097
  • 3. Monteiro, C.A. and Cannon, G.J. (2019). “The Role of the Transnational Ultra-Processed Food Industry in the Pandemic of Obesity and Its Associated Diseases: Problems and Solutions”. World Nutrition, 10 (1), 89-99. https://doi.org/10.26596/wn.201910189-99
  • 4. Silva Meneguelli, T, Viana Hinkelmann, J, Hermsdorff, H.H.M, Zulet, M.Á, Martínez, J.A. and Bressan, J. (2020). “Food Consumption by Degree of Processing and Cardiometabolic Risk: A Systematic Review”. International Journal of Food Sciences and Nutrition, 71 (6),678-692. https://doi.org/10.1080/09637486.2020.1725961
  • 5. Monteiro, C.A, Moubarac, J.C, Cannon, G, Ng, S.W. and Popkin, B. (2013). “Ultra-Processed Products Are Becoming Dominant in The Global Food System”. Obesity Reviews, 14, 21-28. https://doi.org/10.1111/obr.12107
  • 6. Fardet, A, Rock, E, Bassama, J, Bohuon, P, Prabhasankar, P, Monteiro, C, Moubarac, J.C. and Achir, N. (2015). “Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing”. Advances in Nutrition, 6 (6), 629-638. https://doi.org/10.3945/an.115.008789
  • 7. Fardet, A. and Rock, E. (2019). “Ultra-Processed Foods: A New Holistic Paradigm?”. Trends in Food Science & Technology, 93, 174-84. https://doi.org/10.1016/j.tifs.2019.09.016
  • 8. Brazil. Ministry of Health. (2015). “Dietary guidelines for the Brazilian population”. 2nd ed. Brasília, 150p.
  • 9. Monteiro, C.A, Cannon, G, Moubarac, J.C, Levy, R.B, Louzada, M.L.C. and Jaime, P.C. (2018). “The UN Decade of Nutrition, The NOVA Food Classification and The Trouble With Ultra-Processing”. Public Health Nutrition, 21 (1),5-17. https://doi.org/10.1017/S1368980017000234
  • 10. Monteiro, C.A, Cannon, G, Levy, R.B, Moubarac, .JC, Louzada, M.L, Rauber, F, Khandpur, N, Cediel, G, Neri, D, Martinez-Steele, E, Baraldi, LG. and Jaime P.C. (2019). “Ultra-Processed Foods: What They Are and How To Identify Them”. Public Health Nutrition, 22 (5), 936-941. https://doi.org/10.1017/S1368980018003762
  • 11. Martínez-Steele, E, Baraldi, L.G, Louzada, M.L, Moubarac, J.C, Mozaffarian, D. and Monteiro, C.A. (2016). “Ultra-Processed Foods and Added Sugars in The US Diet: Evidence From A Nationally Representative Cross-Sectional Study”. BMJ open, 6 (3), e009892. http://dx.doi.org/10.1136/bmjopen-2015-009892
  • 12. Stuckler, D. and Nestle, M. (2012). “Big Food, Food Systems, and Global Health”. PLoS medicine, 9 (6), e1001242. https://doi.org/10.1371/journal.pmed.1001242
  • 13. Moubarac, J.C, Martins, A.P, Claro, R.M, Levy, R.B, Cannon, G. and Monteiro, C.A. (2013). “Consumption of Ultra-Processed Foods and Likely Impact on Human Health. Evidence From Canada”. Public Health Nutrition. 16 (12), 2240-2248. https://doi.org/10.1017/S1368980012005009
  • 14. Rauber, F, da Costa Louzada, M.L, Steele, E.M, Millett, C, Monteiro, C.A. and Levy, R.B. (2018). “Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008-2014)”. Nutrients, 10 (5), 587. https://doi.org/10.3390/nu10050587
  • 15. Machado, P.P, Steele, E.M, Levy, R.B, Sui, Z, Rangan, A, Woods, J, Gill, T, Scrinis, G. and Monteiro, C.A. (2019). “Ultra-Processed Foods and Recommended Intake Levels of Nutrients Linked To Non-Communicable Diseases in Australia: Evidence From A Nationally Representative Cross-Sectional Study”. BMJ open, 9 (8), e029544. http://dx.doi.org/10.1136/bmjopen-2019-029544
  • 16. Baraldi, L.G, Martinez-Steele, E, Canella, D.S. and Monteiro, C.A. (2018). “Consumption of Ultra-Processed Foods and Associated Sociodemographic Factors in The USA Between 2007 and 2012: Evidence From A Nationally Representative Cross-Sectional Study”. BMJ open, 8 (3), e020574. http://dx.doi.org/10.1136/bmjopen-2017-020574
  • 17. da Costa Louzada, M.L, Ricardo, C.Z, Steele, E.M, Levy, R.B, Cannon, G. and Monteiro, C.A. (2018). “The Share of Ultra-Processed Foods Determines The Overall Nutritional Quality of Diets in Brazil”. Public Health Nutrition, 21 (1), 94-102. https://doi.org/10.1017/S1368980017001434
  • 18. Marrón-Ponce, J.A, Sánchez-Pimienta, T.G, da Costa Louzada, M.L. and Batis, C. (2018). “Energy Contribution of NOVA Food Groups and Sociodemographic Determinants of Ultra-Processed Food Consumption in The Mexican Population”. Public Health Nutrition, 21 (1), 87–93. https://doi.org/10.1017/S1368980017002129
  • 19. Costa, C.S, Del-Ponte, B, Assunção, M.C.F. and Santos, I.S. (2018). “Consumption of Ultra-Processed Foods and Body Fat During Childhood and Adolescence: A Systematic Review”. Public Health Nutrition, 21 (1), 148-159. https://doi.org/10.1017/S1368980017001331
  • 20. Poti, J.M, Braga, B. and Qin, B. (2017). “Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?”. Current Obesity Reports, 6 (4), 420-431.
  • 21. Moubarac, J.C. (2015). “Ultra-Processed Food And Drink Products in Latin America: Trends, Impact On Obesity, Policy Implications”. Pan American Health Organization World Health Organization, Washington, DC, USA, 1-58.
  • 22. Monteiro, C.A, Cannon, G, Lawrence, M, Costa Louzada, M.D. and Pereira Machado, P. (2019). “Ultra-Processed Foods, Diet Quality, and Health Using The NOVA Classification System”. Rome, FAO, 48.
  • 23. Sağlık Bakanlığı. (2022). “Türkiye Beslenme Rehberi (TÜBER)”. Sağlık Bakanlığı Yayınları, Ankara.
  • 24. World Health Organization (WHO). (2020). “Noncommunicable diseases”. Erişim adresi: https://www.who.int/newsroom/factsheets/detail/noncommunicable-diseases Erişim tarihi: 04.01.2023.
  • 25. Afshin, A, Sur, P.J, Fay, K.A, Cornaby, L, Ferrara, G, Salama, J.S. and Murray, C.J. (2019). “Health Effects of Dietary Risks in 195 Countries, 1990–2017: A Systematic Analysis for The Global Burden Of Disease Study 2017”. Lancet, 393 (10184), 1958-1972. https://doi.org/10.1016/S0140-6736(19)30041-8
  • 26. Tapsell, L.C, Neale, E.P, Satija, A. and Hu, F.B. (2016). “Foods, Nutrients, and Dietary Patterns: Interconnections and Implications for Dietary Guidelines”. Advances in Nutrition, 7, (3), 445-454. https://doi.org/10.3945/an.115.011718
  • 27. Monteiro, C.A, Levy, R.B, Claro, R.M, de Castro, I.R. and Cannon, G. (2011). “Increasing Consumption of Ultra-Processed Foods and Likely Impact on Human Health: Evidence From Brazil”. Public Health Nutrition, 14 (1), 5-13. https://doi.org/10.1017/S1368980010003241
  • 28. Marchese, L, Livingstone, K.M, Woods, J.L, Wingrove, K, and Machado, P. (2022). “Ultra-processed food consumption, socio-demographics and diet quality in Australian adults”. Public Health Nutrition, 25 (1), 94-104.
  • 29. dos Santos Martins, G.M, da Cunha França, A.K.T, Viola, P.C.D.A.F, de Carvalho, C.A, Marques, K.D.S, Dos Santos, A.M, and Ribeiro, C.C.C. (2022). “Intake of ultra-processed foods is associated with inflammatory markers in Brazilian adolescents”. Public health nutrition, 25 (3), 591-599.
  • 30. Adams, J, Hofman, K, Moubarac, J.C. and Thow, A.M. (2020). “Public Health Response to Ultra-Processed Food and Drinks”. BMJ, 369, m2391. doi: https://doi.org/10.1136/bmj.m2391
  • 31. Silva, F.M, Giatti, L, de Figueiredo, R.C, Molina, M.D.C.B, de Oliveira Cardoso, L, Duncan, B.B. and Barreto, S.M. (2018). “Consumption of Ultra-Processed Food and Obesity: Cross Sectional Results From The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) Cohort (2008-2010)”. Public Health Nutrition, 21 (12), 2271-2279. https://doi.org/10.1017/S1368980018000861
  • 32. Rauber, F, Steele, E.M, Louzada, M.L.D.C, Millett, C, Monteiro, C.A. and Levy, R.B. (2020). “Ultra-Processed Food Consumption and Indicators of Obesity in The United Kingdom Population (2008-2016) ”. PloS one, 15 (5), e0232676. doi.org/10.1371/journal.pone.0232676
  • 33. Juul, F, Martinez-Steele, E, Parekh, N, Monteiro, C.A. and Chang, V.W. (2018). “Ultra-Processed Food Consumption and Excess Weight Among US Adults”. British Journal of Nutrition, 120 (1), 90-100. https://doi.org/10.1017/S0007114518001046
  • 34. Costa, C.S, Rauber, F, Leffa, P.S, Sangalli, C.N, Campagnolo, P.D.B. and Vitolo, M.R. (2019). “Ultra-Processed Food Consumption and Its Effects On Anthropometric And Glucose Profile: A Longitudinal Study During Childhood”. Nutrition, Metabolism and Cardiovascular Diseases, 29 (2), 177-184. https://doi.org/10.1016/j.numecd.2018.11.003
  • 35. Tavares, L.F, Fonseca, S.C, Garcia Rosa, M.L. and Yokoo, E.M. (2012). “Relationship Between Ultra-Processed Foods and Metabolic Syndrome in Adolescents From A Brazilian Family Doctor Program”. Public Health Nutrition, 15 (1), 82-87. https://doi.org/10.1017/S1368980011001571
  • 36. Rauber, F, Campagnolo, P.D, Hoffman, D.J. and Vitolo, M.R. (2015). “Consumption of Ultra-Processed Food Products and Its Effects On Children's Lipid Profiles: A Longitudinal Study”. Nutrition, Metabolism and Cardiovascular Diseases, 25 (1), 116-122. https://doi.org/10.1016/j.numecd.2014.08.001
  • 37. Vedovato, G.M, Vilela, S, Severo, M, Rodrigues, S, Lopes, C, and Oliveira, A. (2021). ‘‘Ultra-processed food consumption, appetitive traits and BMI in children: a prospective study’’. British Journal of Nutrition, 125 (12), 1427-1436.
  • 38. da Silva Barreto, J.R.P, de Oliveira Assis, A.M, de Santana, M.L.P, Pitangueira, J.C.D, de Magalhães Cunha, C, and de Farias Costa, P.R. (2022). ‘‘Influence of sugar consumption from foods with different degrees of processing on anthropometric indicators of children and adolescents after 18 months of follow-up’’. British Journal of Nutrition, 128 (11), 2267-2277.
  • 39. Lane, M.M, Davis, J.A, Beattie, S, Gómez-Donoso, C, Loughman, A, O'Neil, A, Jacka, F, Berk, M, Page, R, Marx, W. and Rocks, T. (2021). “Ultraprocessed Food and Chronic Noncommunicable Diseases: A Systematic Review and Meta-Analysis of 43 Observational Studies”. Obesity Reviews, 22 (3), e13146. https://doi.org/10.1111/obr.13146
  • 40. Micha, R, Khatibzadeh, S, Shi, P, Fahimi, S, Lim, S. and Andrews, K.G. (2014). “Global Burden Of Diseases Nutrition And Chronic Diseases Expert Group. Global Sodium Consumption and Death From Cardiovascular Causes”. The New England Journal of Medicine, 371 (7), 624-634. DOI: 10.1056/NEJMoa1304127
  • 41. World Cancer Research Fund International. (2018). “Preservation and processing of foods and cancer risk”. Erişim adresi: https://www.wcrf.org/diet-activity-and-cancer/risk-factors/preservation-and-processing-of-foods-and-cancer-risk/ Erişim tarihi: 25.01.2023
  • 42. Yang, Y, Zhao, L.G, Wu, Q.J, Ma, X. and Xiang, Y.B. (2015). “Association Between Dietary Fiber and Lower Risk Of All-Cause Mortality: A Meta-Analysis of Cohort Studies”. American Journal of Epidemiology, 181 (2), 83-91. doi.org/10.1093/aje/kwu257
  • 43. Veronese, N, Solmi, M, Caruso, M.G, Giannelli, G, Osella, A.R, Evangelou, E, Maggi, S, Fontana, L, Stubbs, B. and Tzoulaki, I. (2018). “Dietary Fiber and Health Outcomes: An Umbrella Review of Systematic Reviews And Meta-Analyses”. The American Journal of Clinical Nutrition, 107 (3), 436-444. doi.org/10.1093/ajcn/nqx082
  • 44. Khan, S.S, Ning, H, Wilkins, J.T, Allen, N, Carnethon, M, Berry J.D, Sweis, R.N. and Lloyd-Jones, D.M. (2018). “Association of Body Mass Index With Lifetime Risk of Cardiovascular Disease and Compression of Morbidity”. JAMA Cardiology, 3 (4), 280-287. doi:10.1001/jamacardio.2018.0022
  • 45. Melo, B, Rezende, L, Machado, P, Gouveia, N. and Levy, R. (2018). “Associations of ultra-processed food and drink products with asthma and wheezing among Brazilian adolescents”. Pediatric Allergy and Immunology, 29 (5), 504-511. doi.org/10.1111/pai.12911
  • 46. Mansur, R.B, Brietzke, E. and McIntyre, R.S. (2015). “Is There A "Metabolic-Mood Syndrome"? A Review of The Relationship Between Obesity and Mood Disorders”. Neuroscience & Biobehavioral Reviews, 52, 89-104. https://doi.org/10.1016/j.neubiorev.2014.12.017
  • 47. Ahima, R.S. (2019). “The End of Overeating: Taking Control of The Insatiable American Appetite”. The Journal of Clinical Investigation, 119 (10), 2867. https://doi.org/10.1172/JCI40983.
  • 48. Ludwig, D.S. (2011). “Technology, Diet, and The Burden of Chronic Disease”. JAMA, 305 (13), 1352-1353. Morell, P. and Fiszman, S. (2017). “Revisiting The Role of Protein-Induced Satiation and Satiety”. Food Hydrocolloids, 68, 199-210. https://doi.org/10.1016/j.foodhyd.2016.08.003
  • 49. Morell, P. and Fiszman, S. (2017). ‘Revisiting The Role of Protein-Induced Satiation and Satiety’. Food Hydrocolloids, 68, 199-210. https://doi.org/10.1016/j.foodhyd.2016.08.003
  • 50. Tremblay, A. and Bellisle, F. (2015). “Nutrients, Satiety, and Control of Energy Intake”. Applied Physiology, Nutrition, and Metabolism, 40 (10), 971-979. https://doi.org/10.1139/apnm-2014-0549
  • 51. Gosby, A.K, Conigrave, A.D, Raubenheimer, D. and Simpson S.J. (2014). “Protein Leverage and Energy Intake”. Obesity Reviews, 15 (3), 183-191. https://doi.org/10.1111/obr.12131
  • 52. Martínez Steele, E, Raubenheimer, D, Simpson, S.J, Baraldi, L.G. and Monteiro, C.A. (2018). “Ultra-Processed Foods, Protein Leverage and Energy Intake in The USA”. Public Health Nutrition, 21 (1), 114-124. doi.org/10.1017/S1368980017001574
  • 53. Lutter, M. and Nestler, E.J. (2009). “Homeostatic and Hedonic Signals Interact in The Regulation of Food Intake”. The Journal of Nutrition, 139 (3), 629-632. doi.org/10.3945/jn.108.097618
  • 54. Braet, C, Claus, L, Goossens, L, Moens, E, Van Vlierberghe, L. and Soetens, B. (2008). “Differences in Eating Style Between Overweight and Normal-Weight Youngsters”. Journal of Health Psychology, 13 (6), 733-743. doi.org/10.1177/1359105308093850
  • 55. Saper, C.B, Chou, T.C. and Elmquist, J.K. (2002). “The Need To Feed: Homeostatic and Hedonic Control of Eating”. Neuron, 36 (2), 199-211.
  • 56. Moubarac, J.C. (2015). ‘‘Ultra-processed food and drink products in Latin America: trends, impact on obesity, policy implications’’. Pan American Health Organization World Health Organization: Washington, DC, USA, 1-58.
  • 57. Swinburn, B.A, Kraak, V.I, Allender, S, Atkins, V.J, Baker, P.I, Bogard, J.R, ... and Dietz, W.H. (2019). ‘ ‘The global syndemic of obesity, undernutrition, and climate change: the Lancet Commission report’’. The lancet, 393 (10173), 791-846.
  • 58. Hadjikakou, M. (2017). ‘‘Trimming the excess: environmental impacts of discretionary food consumption in Australia’’. Ecological Economics, 131, 119-128.
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme Bilimi, Gıda Özellikleri, Halk Sağlığı Beslenmesi, Sağlık Kurumları Yönetimi
Bölüm Derlemeler
Yazarlar

Betül Oruçoğlu 0000-0003-1414-0584

Emine Durmuş 0000-0003-3011-0860

Mehmetcan Kemaloğlu 0000-0002-0334-3987

Yayımlanma Tarihi 27 Mart 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 13 Sayı: 1

Kaynak Göster

APA Oruçoğlu, B., Durmuş, E., & Kemaloğlu, M. (2024). Ultra İşlenmiş Besinler. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 13(1), 466-474. https://doi.org/10.37989/gumussagbil.1271480
AMA Oruçoğlu B, Durmuş E, Kemaloğlu M. Ultra İşlenmiş Besinler. Gümüşhane Sağlık Bilimleri Dergisi. Mart 2024;13(1):466-474. doi:10.37989/gumussagbil.1271480
Chicago Oruçoğlu, Betül, Emine Durmuş, ve Mehmetcan Kemaloğlu. “Ultra İşlenmiş Besinler”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 13, sy. 1 (Mart 2024): 466-74. https://doi.org/10.37989/gumussagbil.1271480.
EndNote Oruçoğlu B, Durmuş E, Kemaloğlu M (01 Mart 2024) Ultra İşlenmiş Besinler. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 13 1 466–474.
IEEE B. Oruçoğlu, E. Durmuş, ve M. Kemaloğlu, “Ultra İşlenmiş Besinler”, Gümüşhane Sağlık Bilimleri Dergisi, c. 13, sy. 1, ss. 466–474, 2024, doi: 10.37989/gumussagbil.1271480.
ISNAD Oruçoğlu, Betül vd. “Ultra İşlenmiş Besinler”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 13/1 (Mart 2024), 466-474. https://doi.org/10.37989/gumussagbil.1271480.
JAMA Oruçoğlu B, Durmuş E, Kemaloğlu M. Ultra İşlenmiş Besinler. Gümüşhane Sağlık Bilimleri Dergisi. 2024;13:466–474.
MLA Oruçoğlu, Betül vd. “Ultra İşlenmiş Besinler”. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, c. 13, sy. 1, 2024, ss. 466-74, doi:10.37989/gumussagbil.1271480.
Vancouver Oruçoğlu B, Durmuş E, Kemaloğlu M. Ultra İşlenmiş Besinler. Gümüşhane Sağlık Bilimleri Dergisi. 2024;13(1):466-74.
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