Jim Mann tells Fiona Fleck what happened when WHO applied a rigorous new method of scientific evaluation to its guideline recommending that we keep our intake of "free sugars" in food and drink to less than 10% of dietary intake.
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| http://dx.doi.org/10.2471/BLT.14.031114 | DOI Listing |
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Department of Medical Sciences, University of Trieste, 34100 Trieste, Italy.
Background/objectives: The SNP has previously been associated with sweet taste, diet, and health status, although never comprehensively in a single study. Also, associations between and sweet taste might be body mass index (BMI)-dependent. Therefore, this study aimed to conduct a comprehensive investigation of and sweet taste intensity and liking, food liking, and diet and health status whilst considering BMI.
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HUM-613 Research Group, Department of Inorganic Chemistry, Faculty of Health Sciences, Melilla Campus, University of Granada, C/Santander s/n, 52005 Melilla, Spain.
(1) Background: The consumption of ultra-processed foods (UPFs) constitutes a public health problem given their high availability and easy accessibility among children and young people and their influence on the development of non-communicable diseases in the long term. In this context, culture and religion may be modulating factors for the consumption of processed food. The aim of this study is to assess the consumption of UPFs in Spanish schoolchildren living in Melilla (North Africa), together with the possible impact of religion on this.
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