Modelling the public health benefits of fibre fortification in the Chinese population through food reformulation.

Thomas TehYang YingNoa Pereira Prada SchnorBrian FlynnWilliam GoodwinWilliam O'SullivanSandrine PigatJohn HirschLorraine CrowleyKatie AdolphusIeva LaurieKavita KarnikDavide Risso

Published in: BMJ open (2024)

This study provides a practical application implicating the potential public health benefits that could be achieved with food product reformulation.

Keyphrases

public health
human health
global health