Related references
Note: Only part of the references are listed.Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks or clusters of risks in 188 countries, 1990-2013: a systematic analysis for the Global Burden of Disease Study 2013
Mohammad H. Forouzanfar et al.
LANCET (2015)
Dietary carbohydrate restriction as the first approach in diabetes management: Critical review and evidence base
Richard D. Feinman et al.
NUTRITION (2015)
Dietary Substitutions for Refined Carbohydrate That Show Promise for Reducing Risk of Type 2 Diabetes in Men and Women
Kevin C. Maki et al.
JOURNAL OF NUTRITION (2015)
Reducing Sodium in the Global Food Supply to Reduce Population Burden of Cardiovascular Disease
Kawther M. Hashem et al.
CURRENT CARDIOVASCULAR RISK REPORTS (2015)
Ontogeny of taste preferences: basic biology and implications for health
Julie A. Mennella
AMERICAN JOURNAL OF CLINICAL NUTRITION (2014)
Salt Intake of Children and Adolescents in South London Consumption Levels and Dietary Sources
Naomi M. Marrero et al.
HYPERTENSION (2014)
Salt reduction in the United Kingdom: a successful experiment in public health
F. J. He et al.
JOURNAL OF HUMAN HYPERTENSION (2014)
Intake of Fruit Juice and Incidence of Type 2 Diabetes: A Systematic Review and Meta-Analysis
Bo Xi et al.
PLOS ONE (2014)
Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods
Jacqui Webster et al.
NUTRIENTS (2014)
The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base
Peter G. Williams
ADVANCES IN NUTRITION (2014)
Salt reduction in England from 2003 to 2011: its relationship to blood pressure, stroke and ischaemic heart disease mortality
Feng J. He et al.
BMJ OPEN (2014)
Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK
Kawther M. Hashem et al.
BMJ OPEN (2014)
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Margaret A. Brennan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Validity of US Nutritional Surveillance: National Health and Nutrition Examination Survey Caloric Energy Intake Data, 1971-2010
Edward Archer et al.
PLOS ONE (2013)
Surveys of the salt content in UK bread: progress made and further reductions possible
Hannah C. Brinsden et al.
BMJ OPEN (2013)
Dietary sugars and body weight: systematic review and meta-analyses of randomised controlled trials and cohort studies
Lisa Te Morenga et al.
BMJ-BRITISH MEDICAL JOURNAL (2013)
Estimating the current and future costs of Type 1 and Type 2 diabetes in the UK, including direct health costs and indirect societal and productivity costs
N. Hex et al.
DIABETIC MEDICINE (2012)
Comparison of dietary intakes according to breakfast choice in Australian boys
J. A. Grieger et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2012)
Application of Enzyme-Treated Corn Starches in Breakfast Cereal Coating
Curtis R. Luckett et al.
JOURNAL OF FOOD SCIENCE (2012)
A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: a systematic analysis for the Global Burden of Disease Study 2010
Stephen S. Lim et al.
LANCET (2012)
Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme
Laura A. Wyness et al.
PUBLIC HEALTH NUTRITION (2012)
Comparison of waste pumpkin material and its potential use in extruded snack foods
M. N. Norfezah et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)
Lycopene Bioaccessibility and Starch Digestibility for Extruded Snacks Enriched with Tomato Derivatives
Zeinab Dehghan-Shoar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Salt reduction initiatives around the world
Jacqueline L. Webster et al.
JOURNAL OF HYPERTENSION (2011)
Priority actions for the non-communicable disease crisis Reply
Robert Beaglehole et al.
LANCET (2011)
Salt reduction lowers cardiovascular risk: meta-analysis of outcome trials
Feng J. He et al.
LANCET (2011)
Effects of Serving High-Sugar Cereals on Children's Breakfast-Eating Behavior
Jennifer L. Harris et al.
PEDIATRICS (2011)
Reducing Sodium in Foods: The Effect on Flavor
Djin Gie Liem et al.
NUTRIENTS (2011)
What's for breakfast? Nutritional implications of breakfast habits: insights from the NDNS dietary records
S. A. Gibson et al.
NUTRITION BULLETIN (2011)
Systematic Review Demonstrating that Breakfast Consumption Influences Body Weight Outcomes in Children and Adolescents in Europe
Hania Szajewska et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality
R. Goglia et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2010)
The physico-chemical characteristics of extruded snacks enriched with tomato lycopene
Zeinab Dehghan-Shoar et al.
FOOD CHEMISTRY (2010)
Reducing Population Salt Intake Worldwide: From Evidence to Implementation
Feng J. He et al.
PROGRESS IN CARDIOVASCULAR DISEASES (2010)
Estimating under-reporting of energy intake in dietary surveys using an individualised method
Kirsten L. Rennie et al.
BRITISH JOURNAL OF NUTRITION (2007)
Are people who regularly eat breakfast cereals slimmer than those who don't? A systematic review of the evidence
A. de la Hunty et al.
NUTRITION BULLETIN (2007)
Dietary fibre, glycaemic response, and diabetes
CS Brennan
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Secular trends in under-reporting in young people
KL Rennie et al.
BRITISH JOURNAL OF NUTRITION (2005)
Genetic and environmental determinants of bitter perception and sweet preferences
JA Mennella et al.
PEDIATRICS (2005)
Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends
NJ Enwere et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2005)
Whole grains and human health
J Slavin
NUTRITION RESEARCH REVIEWS (2004)
Intentional mis-reporting of food consumption and its relationship with body mass index and psychological scores in women
JJ Lara et al.
JOURNAL OF HUMAN NUTRITION AND DIETETICS (2004)
Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk
G Sacchetti et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Systematic errors in middle-aged women's estimates of energy intake: Comparing three self-report measures to total energy expenditure from doubly labeled water
JR Hebert et al.
ANNALS OF EPIDEMIOLOGY (2002)