Definitely agreed that more advanced modelling has to take into account substitution into sugar—I believe an empirical study in NZ found substitution into sugar, while others found the fat/​salt/​sugar correlation in food to be high enough that it’s actually benefit. Will take a far closer look at this at the deeper research stages!
Definitely agreed that more advanced modelling has to take into account substitution into sugar—I believe an empirical study in NZ found substitution into sugar, while others found the fat/​salt/​sugar correlation in food to be high enough that it’s actually benefit. Will take a far closer look at this at the deeper research stages!