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

Public Health Nutrition

Ana Paula B Martins^4¹  Lirije Hyseni^3²  Patrícia VL Moreira^1^2³  Jean-Claude Moubarac^4⁴ 

[1] Centre for Epidemiological Studies in Health and Nutrition,University of São Paulo,São Paulo,Brazil^4;Department of Nutrition,Federal University of Paraíba,João Pessoa,Brazil^2;Department of Public Health,University of Liverpool,Whelan Building,Quadrangle,Liverpool L69 3GB,UK,^1;Department of Public Health,University of Liverpool,Whelan Building,Quadrangle,Liverpool L69 3GB,UK^3

关键词: Food policy;    CVD;    Processed culinary ingredients;    Processed foods;    Ultra-processed foods;    Traditional diet;   

DOI  :  10.1017/S1368980017002063

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030.

【 授权许可】

CC BY