Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread

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Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha;
  • Publisher: Swedish Nutrition Foundation
  • Journal: Food & Nutrition Research,volume 58 (issn: 1654-661X, eissn: 1654-6628)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3402/fnr.v58.24024, pmc: PMC4157137
  • Subject: consumption context | Nutrition. Foods and food supply | Original Article | whole-grain bread | Public health nutrition; consumer science | Public health, whole grain bread, consumption context, rye bread | TX341-641 | public health
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.Objective: To compare bread consumption patterns among Swedish a... View more
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