File:Mean global and regional consumption of animal-source foods (A) in 2018 and change in consumption between 1990 and 2018 (B).jpg

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From the study "Global, regional, and national consumption of animal-source foods between 1990 and 2018: findings from the Global Dietary Database"

Summary

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Description
English: "Positive values in part (B) indicate greater consumption in 2018 than 1900. One serving of unprocessed red meat=100 g; total processed meat=50 g; seafood=100 g; egg=55 g; cheese=42 g; yoghurt=245 g; milk=245 g. Uncertainty intervals for the absolute change in consumption between 1990 and 2018 are provided in the appendix (p 90)."
Date
Source https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(21)00352-1/fulltext
Author

Authors of the study: Victoria Miller, PhD Julia Reedy, MS Frederick Cudhea, PhD Jianyi Zhang, PhD Peilin Shi, PhD Josh Erndt-Marino, PhD Jennifer Coates, PhD Renata Micha, PhD Prof Patrick Webb, PhD Prof Dariush Mozaffarian, MD

on behalf of theGlobal Dietary Database

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w:en:Creative Commons
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current23:28, 2 June 2024Thumbnail for version as of 23:28, 2 June 20242,852 × 4,312 (653 KB)Prototyperspective (talk | contribs)Uploaded a work by Authors of the study: Victoria Miller, PhD Julia Reedy, MS Frederick Cudhea, PhD Jianyi Zhang, PhD Peilin Shi, PhD Josh Erndt-Marino, PhD Jennifer Coates, PhD Renata Micha, PhD Prof Patrick Webb, PhD Prof Dariush Mozaffarian, MD on behalf of theGlobal Dietary Database<br/> from https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(21)00352-1/fulltext with UploadWizard

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