Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals
Author:
Funder
Singapore Biomedical Research Council Food Structure Engineering for Health
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://academic.oup.com/ajcn/advance-article-pdf/doi/10.1093/ajcn/nqac068/43376905/nqac068.pdf
Reference43 articles.
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4. Association between ultraprocessed food consumption and risk of mortality among middle-aged adults in France;Schnabel;JAMA Intern Med.,2019
5. Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé);Srour;BMJ.,2019
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