Standardizing the quantification method for food components like whole grains and legumes (e.g., specifying grams of cooked vs. dry weight) is necessary to improve comparisons and prevent discrepancies arising from user interpretation.

Authors

• Person: Not available Organization: medRxiv
  How do the indices based on the EAT-Lancet recommendations ...

Sources

• How do the indices based on the EAT-Lancet recommendations ... www.medrxiv.org medRxiv via serper

Referenced by nodes (2)

• legumes concept
• whole grains concept