Sugar Content in Processed Foods in Spain and a Comparison of Mandatory Nutrition Labelling and Laboratory Values

To reduce the sugar content of processed foods through reformulation, the first step is to determine the content of the largest sources of sugars in each country’s diet. The aim of this work was to describe the sugar content in the most commonly consumed processed foods in Spain and to compare that...

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Detalles Bibliográficos
Autores principales: Yusta-Boyo, María José, Bermejo, Laura M., García-Solano, Marta, López-Sobaler, Ana M., Ortega, Rosa M., García-Pérez, Marta, Dal-Re Saavedra, María Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231220/
https://www.ncbi.nlm.nih.gov/pubmed/32295050
http://dx.doi.org/10.3390/nu12041078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231220/
https://www.ncbi.nlm.nih.gov/pubmed/32295050
http://dx.doi.org/10.3390/nu12041078

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