The purpose of food processing has changed over time. High-intensity industrially processed food often exhibits higher concentrations of added sugar, salt, higher energy, and lower micronutrient density than does similar food or meals prepared at home from raw or minimally processed food. Viewing the evolution of food processing from history, one could make out three major transitions related to human socioeconomic changes. The first transition was marked by the change from hunting and gathering to settled societies with agriculture and livestock farming. The second and third transitions were associated with the Industrial Revolution and with market liberalization, global trade and automation, respectively. The next major transition that will influence food processing and shape human nutrition may include the exploitation of sustainable and efficient protein and food sources that will ensure high-quality food production for the growing world population. Apart from novel food sources, traditional food such as legumes and pulses likewise exhibit great potential to contribute to a healthy balanced diet. The promotion of legumes should be intensified in public dietary guidelines because their consumption is rather low in high-income countries and increasingly displaced as a traditional staple by industrially processed food in low- to middle-income countries.

中文翻译：

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食品加工的历史反思和豆类作为健康均衡饮食一部分的作用。


随着时间的推移，食品加工的目的发生了变化。与用生的或最低限度加工的食品在家中制备的类似食品或膳食相比，高强度工业加工食品通常表现出更高浓度的添加糖、盐、更高的能量和更低的微量营养素密度。纵观食品加工的历史演变，我们可以发现与人类社会经济变化相关的三大转变。第一次转变的标志是从狩猎和采集向农业和畜牧业定居社会的转变。第二次和第三次转型分别与工业革命、市场自由化、全球贸易和自动化有关。影响食品加工和塑造人类营养的下一个重大转变可能包括开发可持续和高效的蛋白质和食物来源，以确保为不断增长的世界人口生产高质量的粮食。除了新的食物来源外，豆类和豆类等传统食物也显示出促进健康均衡饮食的巨大潜力。应在公共膳食指南中加强对豆类的推广，因为在高收入国家豆类消费量相当低，而在中低收入国家豆类作为传统主食的地位日益被工业加工食品所取代。