Transcription of The science behind the sweetness in our diets - WHO
{{id}} {{{paragraph}}}
Example: bachelor of science
The science behind the sweetness in our diets - WHO
News The science behind the sweetness in our diets 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. Q: What are free sugars ? A: According to WHO, the term Jim Mann has spent the last 35 years investigating the free sugars refers to all monosaccha- link between sugars and noncommunicable diseases rides and disaccharides added to foods (NCDs). He has been a professor in human nutrition by the manufacturer, cook or consumer, and medicine at the University of Otago and consultant plus the sugars that are naturally present Courtesy of Jim Mann physician in endocrinology in Dunedin Hospital in in honey, syrups and fruit juices. Mono- New Zealand for 27 years. Prior to that he lectured at saccharides have one sugar molecule and include glucose, galactose and fructose.
Bull World Health Organ. 2014;92:780–781 | doi: http://dx.doi.org/10.2471/BLT.14.031114. 781. News a control group, who maintained their . usual intake; and second ...
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document:
Related search queries
TAXATION OF SUGAR SWEETENED BEVERAGES, Sugar-sweetened, Sugar Content of Popular Sweetened Beverages, Sugar-Sweetened Drinks Tax, Sugar Sweetened Drinks Be Sugar Smart, Information note about intake of, World Health Organization, Using Refractometer to Determine the Sugar, Glucagon, 1COLUMN PRICE LIST