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



Moreira, Patricia VL, Hyseni, Lirije, Moubarac, Jean-Claude, Martins, Ana Paula B, Baraldi, Larissa G, Capewell, Simon ORCID: 0000-0003-3960-8999, O'Flaherty, Martin ORCID: 0000-0001-8944-4131 and Guzman-Castillo, Maria
(2018) Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study. PUBLIC HEALTH NUTRITION, 21 (1). 181 - 188.

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Item Type: Article
Uncontrolled Keywords: Food policy, CVD, Processed culinary ingredients, Processed foods, Ultra-processed foods, Traditional diet
Depositing User: Symplectic Admin
Date Deposited: 06 Oct 2017 11:35
Last Modified: 23 Mar 2020 21:10
DOI: 10.1017/S1368980017002063
Related URLs:
URI: http://livrepository.liverpool.ac.uk/id/eprint/3009820