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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 |
| _version_ | 1782342929063346176 |
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| collection | PubMed |
| description | 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. |
| format | Online Article Text |
| id | pubmed-4221767 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2014 |
| publisher | World Health Organization |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-42217672014-11-06 The science behind the sweetness in our diets Bull World Health Organ News 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. World Health Organization 2014-11-01 /pmc/articles/PMC4221767/ /pubmed/25378738 http://dx.doi.org/10.2471/BLT.14.031114 Text en (c) 2014 The authors; licensee World Health Organization. This is an open access article distributed under the terms of the Creative Commons Attribution IGO License (http://creativecommons.org/licenses/by/3.0/igo/legalcode), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In any reproduction of this article there should not be any suggestion that WHO or this article endorse any specific organization or products. The use of the WHO logo is not permitted. This notice should be preserved along with the article's original URL. |
| spellingShingle | News The science behind the sweetness in our diets |
| title | The science behind the sweetness in our diets |
| title_full | The science behind the sweetness in our diets |
| title_fullStr | The science behind the sweetness in our diets |
| title_full_unstemmed | The science behind the sweetness in our diets |
| title_short | The science behind the sweetness in our diets |
| title_sort | science behind the sweetness in our diets |
| topic | News |
| url | 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 |