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Fig. 2 | BMC Public Health

Fig. 2

From: Understanding traditional and modern eating: the TEP10 framework

Fig. 2

Bars represent the quotient of percentage of energy derived through ‘modern vs. traditional ingredients’ with data from the FAO [36]. Points depict the prevalence of obesity in 2014 (i.e. BMI ≥ 30 kg/m2) [37]. Note. Cereals, starchy roots, pulses, vegetables and fruits were considered to be ‘traditional ingredients’ whereas sugar/sweeteners, meat/offal, and vegetable oils/animal fats were considered to be ‘modern ingredients’

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