Improving the Nutrient Quality of Foods and Beverages Using Product Specific Standards for Nutrients to Limit Will Substantially Reduce Mean Population Intakes of Energy, Sodium, Saturated Fat and Sugars towards WHO Guidelines

Background: International strategies to reduce chronic diseases have called for a reduction in the amounts of saturated fat (SAFA), trans fat (TFA), salt and sugars in the global food supply. This paper describes the development approach and potential impact of a set of standards for these nutrients...

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Detalles Bibliográficos
Autores principales: Dötsch-Klerk, Mariska, Kovacs, Eva M. R., Hegde, Ujwal, Eilander, Ans, Willems, Julie I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611440/
https://www.ncbi.nlm.nih.gov/pubmed/36296974
http://dx.doi.org/10.3390/nu14204289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9611440/
https://www.ncbi.nlm.nih.gov/pubmed/36296974
http://dx.doi.org/10.3390/nu14204289

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