She noted that the question
of whether nutrient
density should be considered instead
of specifying
particular foods, like added sugars or added fats, was emerging as an overarching issue.
In
particular,
food staples and
food - processing procedures introduced during the Neolithic and Industrial Periods have fundamentally altered 7 crucial nutritional characteristics
of ancestral hominin diets: 1) glycemic load, 2) fatty acid composition, 3) macronutrient composition, 4) micronutrient
density, 5) acid - base balance, 6) sodium - potassium ratio, and 7) fiber content.