Social and cultural acceptability of fat reduced diets among Danish overweight subjects: high-protein versus high-carbohydrate diets

Lotte Holm; Anders Michael Tetens Hoff; Lars Erichsen; Mette Møhl; Søren Toubro; Arne Astrup

doi:10.1016/j.foodqual.2007.06.001

Social and cultural acceptability of fat reduced diets among Danish overweight subjects: high-protein versus high-carbohydrate diets

Lotte Holm, Anders Michael Tetens Hoff, Lars Erichsen, Mette Møhl, Søren Toubro, Arne Astrup

8 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	19
Udgave nummer	1
Sider (fra-til)	43-50
Antal sider	8
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2007.06.001
Status	Udgivet - 2008

Emneord

Det tidligere LIFE
sociokulturelle aspekter

Adgang til dokumentet

10.1016/j.foodqual.2007.06.001

Citationsformater

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title = "Social and cultural acceptability of fat reduced diets among Danish overweight subjects: high-protein versus high-carbohydrate diets",

keywords = "Former LIFE faculty, sociokulturelle aspekter, fat reduced diets, overweight subjects, social and cultural aspects",

author = "Lotte Holm and Hoff, {Anders Michael Tetens} and Lars Erichsen and Mette M{\o}hl and S{\o}ren Toubro and Arne Astrup",

year = "2008",

doi = "10.1016/j.foodqual.2007.06.001",

language = "English",

volume = "19",

pages = "43--50",

journal = "Food Quality and Preference",

issn = "0950-3293",

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number = "1",

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TY - JOUR

T1 - Social and cultural acceptability of fat reduced diets among Danish overweight subjects

T2 - high-protein versus high-carbohydrate diets

AU - Holm, Lotte

AU - Hoff, Anders Michael Tetens

AU - Erichsen, Lars

AU - Møhl, Mette

AU - Toubro, Søren

AU - Astrup, Arne

PY - 2008

Y1 - 2008

KW - Former LIFE faculty

KW - sociokulturelle aspekter

KW - fat reduced diets

KW - overweight subjects

KW - social and cultural aspects

U2 - 10.1016/j.foodqual.2007.06.001

DO - 10.1016/j.foodqual.2007.06.001

M3 - Journal article

SN - 0950-3293

VL - 19

SP - 43

EP - 50

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 1

ER -