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The science behind the sweetness in our diets
Jim Mann tells Fiona Fleck what happened when WHO applied a rigorous new method of scientific evaluation to its guideline recommending that we keep our intake of “free sugars” in food and drink to less than 10% of dietary intake.
| Formato: | Online Artículo Texto |
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| Lenguaje: | English |
| Publicado: |
World Health Organization
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4221767/ https://www.ncbi.nlm.nih.gov/pubmed/25378738 http://dx.doi.org/10.2471/BLT.14.031114 |