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. 2015 Oct 28;3(4):1054–1063. doi: 10.3390/healthcare3041054

Figure 3.

Figure 3

A new paradigm for the relationship between food processing, food health potential and human health, with an emphasis on food transformation (from Fardet et al. [34]. with permission from the American Society for Nutrition©, Bethesda, MD, USA). We propose that food health potential should be first defined by both the food’s structure and nutrient density [39] and that the impact of processing on these factors should be more systematically and extensively measured. We also propose that processing conditions either decrease or improve food health potential [25]. SAIN/LIM score: the SAIN score evaluates nutrient density by calculating the unweighted arithmetic mean of the percentage adequacy of the food positive nutrients; the LIM score calculates the mean content of disqualifying nutrients in 100 g of food. PanDiet score: A measure of the Probability of Adequate Nutrient Intake that uses the National French and US Dietary Surveys.