Albuquerque, T.G.Oliveira, M.B.P.P.Costa, H.S.2019-03-082019-03-082018-07http://hdl.handle.net/10400.18/6157Processed foods are generally recognized as a source of salt, fat and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of several chronic diseases. From a public health point of view, nutritional quality of foods, dietary intake and mortality are closely linked.engProcessed FoodsTrans fatty AacidsComposição dos AlimentosSegurança Alimentarconference object