Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: A cardiovascular modelling study

Public Health Nutrition

Volumn 21, Issue 1, 2018, Pages 181-188

  Moreira, Patrícia V L ^a,b   Hyseni, Lirije ^a   Moubarac, Jean Claude ^c   Martins, Ana Paula B ^c   Baraldi, Larissa G ^c   Capewell, Simon ^a   O'Flaherty, Martin ^a   Guzman Castillo, Maria ^a  

^a UNIVERSITY OF LIVERPOOL   (United Kingdom)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

CVD; Food policy; Processed culinary ingredients; Processed foods; Traditional diet; Ultra processed foods

Indexed keywords

FATTY ACID; NUTRITIVE SWEETENER; TRACE ELEMENT; TRANS FATTY ACID;

ADMINISTRATION AND DOSAGE; AGED; BLOOD; BRAZIL; CARDIOVASCULAR DISEASE; DIET; EPIDEMIOLOGY; FAMILY SIZE; FAST FOOD; FEMALE; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; MORTALITY; NUTRITION POLICY; NUTRITIONAL ASSESSMENT; SALT INTAKE; SUGAR INTAKE;

AGED; BRAZIL; CARDIOVASCULAR DISEASES; DIET; DIETARY SUGARS; FAMILY CHARACTERISTICS; FAST FOODS; FATTY ACIDS; FEMALE; FOOD HANDLING; HUMANS; MALE; MICRONUTRIENTS; MIDDLE AGED; NUTRITION ASSESSMENT; NUTRITION POLICY; NUTRITIVE SWEETENERS; SODIUM CHLORIDE, DIETARY; TRANS FATTY ACIDS;

EID: 85040017039     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980017002063     Document Type: Article

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