Projected impact of change in the percentage of energy from each NOVA group intake on cardiovascular disease mortality in Brazil: a modelling study

OBJECTIVE: Estimate reductions in cardiovascular mortality achievable through improvement in nutrient intakes according to processing level (NOVA classification), that is, reducing consumption of culinary ingredients (G2), processed (G3) and ultra-processed foods (G4) while encouraging consumption o...

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Detalles Bibliográficos
Autores principales: Vasconcelos Leitão Moreira, Patricia, da Costa Pereira de Arruda Neta, Adélia, Leite de Lima Ferreira, Flávia Emília, de Araújo, Jevuks Matheus, da Costa Louzada, Maria Laura, Lira Formiga Cavalcanti de Lima, Rafaela, Pinheiro de Toledo Vianna, Rodrigo, Moreira da Silva Neto, José, Colombet, Zoe, O’Flaherty, Martin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2022
Materias:
Epidemiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9045117/
https://www.ncbi.nlm.nih.gov/pubmed/35473748
http://dx.doi.org/10.1136/bmjopen-2021-057953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9045117/
https://www.ncbi.nlm.nih.gov/pubmed/35473748
http://dx.doi.org/10.1136/bmjopen-2021-057953

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