Effects of reducing processed culinary ingredients and...

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Public Health Nutrition 2017 / 9

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

Moreira, Patrícia VL, Hyseni, Lirije, Moubarac, Jean-Claude, Martins, Ana Paula B, Baraldi, Larissa G, Capewell, Simon, O’Flaherty, Martin, Guzman-Castillo, Maria
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Language:
english
Journal:
Public Health Nutrition
DOI:
10.1017/S1368980017002063
Date:
September, 2017
File:
PDF, 626 KB
english, 2017
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