Open AccessThe science behind the sweetness in our diets
Author(s) -
Jim Mann,
Fiona Fleck
Publication year - 2014
Publication title -
bulletin of the world health organization
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.459
H-Index - 168
eISSN - 1564-0604
pISSN - 0042-9686
DOI - 10.2471/blt.14.031114
Subject(s) - sweetness , guideline , food science , nutritional science , medicine , environmental health , taste , biology , pathology
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.
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