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.
| Format: | Article |
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| Language: | English |
| Published: |
The World Health Organization
2014-11-01
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| Series: | Bulletin of the World Health Organization |
| Online Access: | http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0042-96862014001100780&lng=en&tlng=en |