Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.
CONCLUSIONS: Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.
PMID: 28885137 [PubMed - as supplied by publisher]
Source: Public Health Nutrition - Category: International Medicine & Public Health Authors: Moreira PV, Hyseni L, Moubarac JC, Martins APB, Baraldi LG, Capewell S, O'Flaherty M, Guzman-Castillo M Tags: Public Health Nutr Source Type: research
More News: Brazil Health | Cardiology | Cardiovascular | Diets | Heart | International Medicine & Public Health | Nutrition | Saturated Fat | Sodium Chloride | Stroke | Study | Sugar