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A study published in scientific journal Obesity found that small reductions in calories, fat, saturated fat and sodium of restaurant menu items were acceptable by consumers.
The World Health Organization (WHO) has launched a new tool for monitoring the marketing of food and beverages to children via television and the internet.
The Food Standards Agency released the findings from the latest "Food and You" survey (Wave 4). It provides information on the public’s behaviours, attitudes and knowledge regarding food safety and food issues.
Public Health England (PHE) published guidelines last week setting out the approaches that can be taken by the food industry to reduce the amount of sugar in foods.
A recent systematic review and meta-analysis examined the effects of a change in food price on dietary consumption. The research found that increasing the cost of unhealthy food lowered its consumption and decreasing the cost of healthy food increased its consumption.
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