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3.4.3.2 Additives and palatability Additives in UPF, such as added salt, sugar and flavoring, increase the palatability of foods (121, 122, 124, 125, 127, 130)

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Prevalence of coronary artery disease and its relationship to lipids in a selected population in South India: the Chennai Urban Population Study (CUPS No

And hopefully I can help relieve some of that burden in how we talk about all of this

Fratta Pasini et al., 2021)

Doses used in these studies ranged from the equivalent of about 1.1 g to about 3.4 g of green tea for an adult human (Abdel-Raheem 2010