Reference health
Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods
41/41 checkable references clean · checked 2026-09-02
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
10 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 41 checked references that resolve
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Prevention of Type 2 Diabetes by Dietary Patterns: A Systematic Review of Prospective Studies and Meta-Analysis
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The association between dietary patterns and type 2 diabetes: a systematic review and meta‐analysis of cohort studies
resolves10.1016/j.metabol.2014.04.010
The effect of Mediterranean diet on the development of type 2 diabetes mellitus: A meta-analysis of 10 prospective studies and 136,846 participants
resolves10.1016/j.jand.2014.05.001
A Posteriori Dietary Patterns Are Related to Risk of Type 2 Diabetes: Findings from a Systematic Review and Meta-Analysis
resolves10.1017/S1368980014001542
Adherence to a Mediterranean diet and risk of diabetes: a systematic review and meta-analysis
resolves10.1016/j.jacc.2010.09.073
The Effect of Mediterranean Diet on Metabolic Syndrome and its Components
resolves10.1016/j.amjmed.2011.04.024
Meta-Analysis Comparing Mediterranean to Low-Fat Diets for Modification of Cardiovascular Risk Factors
resolves10.1111/nure.12153
Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews
resolves10.3945/an.115.008789
Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing
resolves10.1001/archinternmed.2010.109
White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
resolves10.1017/S1368980012005009
Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada
resolves10.1590/S0034-8910.2015049006211
Impact of ultra-processed foods on micronutrient content in the Brazilian diet
resolves10.1017/S1368980015002177
Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets
resolves10.3109/09637489509003379
Influence of processing and cooking of carrots in mixed meals on satiety, glucose and hormonal response
resolves10.1079/BJN20061790
The effects of the fibre content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal
resolves10.1093/ajcn/34.3.362
Glycemic index of foods: a physiological basis for carbohydrate exchange
resolves10.1001/jama.1997.03540300040031
Dietary Fiber, Glycemic Load, and Risk of Non—insulin-dependent Diabetes Mellitus in Women
resolves10.1093/ajcn/87.1.237S
Glycemic impact, glycemic glucose equivalents, glycemic index, and glycemic load: definitions, distinctions, and implications
resolves10.1046/j.1440-6047.2002.00295.x
Glycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management
resolves10.1016/j.numecd.2014.08.001
Consumption of ultra-processed food products and its effects on children's lipid profiles: A longitudinal study
resolves10.1017/S1368980011001571
Relationship between ultra-processed foods and metabolic syndrome in adolescents from a Brazilian Family Doctor Program
resolves10.1371/journal.pone.0092752
Ultra-Processed Food Products and Obesity in Brazilian Households (2008–2009)
resolves10.1016/j.ypmed.2015.07.018
Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults
resolves10.1371/journal.pone.0118353
Comparing Different Policy Scenarios to Reduce the Consumption of Ultra-Processed Foods in UK: Impact on Cardiovascular Disease Mortality Using a Modelling Approach
resolves10.1007/s13679-014-0092-0
Food Classification Systems Based on Food Processing: Significance and Implications for Policies and Actions: A Systematic Literature Review and Assessment
resolves10.1590/S0102-311X2010001100005
A new classification of foods based on the extent and purpose of their processing
resolves10.1017/S1368980010003241
Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil
resolves10.1017/S1368980009005291
Nutrition and health. The issue is not food, nor nutrients, so much
as processing
resolves10.1016/j.appet.2008.12.001
The effect of fruit in different forms on energy intake and satiety at a meal
resolves10.1080/07315724.2009.10719758
Influence of Sourdough Prefermentation, of Steam Cooking Suppression and of Decreased Sucrose Content during Wheat Flakes Processing on the Plasma Glucose and Insulin Responses and Satiety of Healthy Subjects
resolves10.1186/1743-7075-8-6
Acute and second-meal effects of almond form in impaired glucose tolerant adults: a randomized crossover trial
resolves10.1017/S0007114514004012
Plant-rich mixed meals based on Palaeolithic diet principles have a dramatic impact on incretin, peptide YY and satiety response, but show little effect on glucose and insulin homeostasis: an acute-effects randomised study
resolves10.1016/j.appet.2011.08.015
Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals
resolves10.1039/C4FO00477A
A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects
The 10 references without a DOI — listed, not checked
no DOI — not checkedC6FO00107F-(cit6)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit10)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit15)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit18)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit19)/*[position()=1]
no DOI — not checkedMinistry of Health of Brazil , Primary Health Care Department, Dietary guigelines for the Brazilian population, Secretariat of Health Care, São Paulo, 2014
no DOI — not checkedC6FO00107F-(cit38)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit39)/*[position()=1]
no DOI — not checkedC6FO00107F-(cit42)/*[position()=1]
no DOI — not checkedJ. Monro , Glycaemic Glucose Equivalents in New Zealand Foods, New Zealand Institute for Plant & Food Research, 2004
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