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.
Jim
J
Mann
Fiona
F
Fleck
D035843:Biomedical Research; D004032:Diet; D019422:Dietary Sucrose / Q000008:administration & dosage*; D002149:Energy Intake; D005247:Feeding Behavior; D017408:Guidelines as Topic; D006801:Humans; D014944:World Health Organization
D019422:Dietary Sucrose