An assessment of the potential health impacts of food reformulation

European Journal of Clinical Nutrition

Volumn 70, Issue 6, 2016, Pages 694-699

  Leroy, P ^a   Requillart, V ^b   Soler, L G ^a   Enderli, G ^a  

^a CEMAGREF   (France)

^b TOULOUSE SCHOOL OF ECONOMICS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; FEEDING BEHAVIOR; FEMALE; FOOD COMPOSITION; FOOD INTAKE; FOOD QUALITY; FOOD REFORMULATION; HEALTH IMPACT ASSESSMENT; HIGH INCOME GROUP; HUMAN; LOWEST INCOME GROUP; MALE; MORTALITY; NUTRIENT UPTAKE; RISK REDUCTION; SEX DIFFERENCE; SOCIAL STATUS; STATISTICAL MODEL; AGED; CARDIOVASCULAR DISEASE; CEREBROVASCULAR ACCIDENT; CLASSIFICATION; DIET; FOOD; FOOD ANALYSIS; FRANCE; HEALTH PROMOTION; NEOPLASM; NUTRITION POLICY; NUTRITIONAL VALUE; POVERTY;

AGED; CARDIOVASCULAR DISEASES; DIET; FEMALE; FOOD; FOOD ANALYSIS; FOOD QUALITY; FRANCE; HEALTH PROMOTION; HUMANS; MALE; MORTALITY; NEOPLASMS; NUTRITION POLICY; NUTRITIVE VALUE; POVERTY; STROKE;

EID: 84949920950     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2015.201     Document Type: Article

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