The science behind the sweetness in our diets

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Abstract

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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APA

Mann, J., & Fleck, F. (2014). The science behind the sweetness in our diets. Bulletin of the World Health Organization, 92(11), 780–781. https://doi.org/10.2471/BLT.14.031114

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