Head of NHS wants sugar content cut in breakfast cereals

被引:0
|
作者
不详
机构
关键词
D O I
10.1038/sj.bdj.2018.599
中图分类号
R78 [口腔科学];
学科分类号
1003 ;
摘要
引用
收藏
页码:99 / 99
页数:1
相关论文
共 50 条
  • [41] Amount of sugar in Australian breakfast cereals is not associated with energy density or glycaemic index: Results of a systematic survey
    Shrapnel, Bill
    NUTRITION & DIETETICS, 2013, 70 (03) : 236 - 240
  • [42] Reassessment of acrylamide content in breakfast cereals. Evolution of the Spanish market from 2006 to 2018
    Mesias, Marta
    Saez-Escudero, Laura
    Morales, Francisco J.
    Delgado-Andrade, Cristina
    FOOD CONTROL, 2019, 105 : 94 - 101
  • [43] Inter-brand differences in iron content of breakfast cereals and their impact on measurement of iron intake
    O'Hara, BA
    Greenwood, DC
    Burley, VJ
    Cade, JE
    JOURNAL OF HUMAN NUTRITION AND DIETETICS, 2004, 17 (05) : 461 - 469
  • [44] Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
    Anunciacao, Pamella Cristine
    Cardoso, Leandro de Morais
    Piovesana Gomes, Jaqueline Vieira
    Della Lucia, Ceres Mattos
    Piler Carvalho, Carlos Wanderlei
    Galdeano, Melicia Cintia
    Vieira Queiroz, Valeria Aparecida
    Goncalves Alfenas, Rita de Cassia
    Duarte Martino, Hercia Stampini
    Pinheiro-Sant'Ana, Helena Maria
    FOOD CHEMISTRY, 2017, 221 : 984 - 989
  • [45] Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality
    Yaman, Mustafa
    Sargin, Hafsa Sena
    Mizrak, Omer Faruk
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 135 : 1082 - 1087
  • [46] Sodium, potassium, calcium and magnesium content in breakfast cereals: Products highly consumed by the spanish population
    Orzáez Villanueva M.T.
    Díaz Marquina A.
    Arribas De Diego B.
    Blázquez Abellán G.
    European Food Research and Technology, 2000, 211 (5) : 352 - 354
  • [47] Sodium, potassium, calcium and magnesium content in breakfast cereals:: products highly consumed by the Spanish population
    Villanueva, MTO
    Marquina, AD
    de Diego, BA
    Abellán, GB
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 211 (05) : 352 - 354
  • [48] THE YIELD AND SUGAR CONTENT OF ALFALFA CUT AT VARIOUS TIMES OF DAY AND THE SUGAR CONTENT OF THE HAY AFTER VARIOUS METHODS OF DRYING
    DEXTER, ST
    JOURNAL OF THE AMERICAN SOCIETY OF AGRONOMY, 1945, 37 (05): : 394 - 399
  • [49] An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats
    Trevena, Helen
    Neal, Bruce
    Dunford, Elizabeth
    Wu, Jason H. Y.
    NUTRIENTS, 2014, 6 (09) : 3802 - 3817
  • [50] Breakfast Food Advertisements in Mediterranean Countries: Products' Sugar Content in the Adverts from 2015 to 2019
    Montana Blasco, Mireia
    CHILDREN-BASEL, 2021, 8 (01):