The nutrient-focused approach of the 1980 dietary guidelines led to the proliferation of industrially crafted food products that were low in fat, saturated fat, and cholesterol, and fortified with micronutrients, as well as the expansion of technologies like the partial hydrogenation of vegetable oils.

Authors

• Person: Not available Organization: BMJ
  History of modern nutrition science—implications for current ...

Sources

• History of modern nutrition science—implications for current ... www.bmj.com BMJ via serper

Referenced by nodes (6)

• fat concept
• dietary guidelines concept
• saturated fat concept
• micronutrients concept
• cholesterol concept
• refined vegetable oils concept