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Part, Chapter, Paragraph
1 II, 5. 1. 1| diet (excess of saturated fats and/or trans-unsaturated
2 II, 5. 1. 1| and/or trans-unsaturated fats, salt, alcohol, free sugar
3 II, 5. 2. 3| as diet rich in saturated fats but low in antioxidants
4 II, 5. 2. 4| and/or trans-unsaturated fats, salt, alcohol, free sugar
5 II, 5. 2. 5| The preferential use of fats with favourable effects
6 II, 5. 13 | large amounts of saturated fats and free sugars), often
7 II, 9 | low intake of saturated fats and high consumption of
8 II, 9. 4. 4| low intake of saturated fats and high consumption of
9 III, 10. 2. 1| large amounts of saturated fats and free sugars), often
10 III, 10. 2. 1| Sieri et al, 2002), added fats and oils (Linseisen et al,
11 III, 10. 2. 1| decrease the intake of total fats from 35-45% of the total
12 III, 10. 2. 1| 2002a): Consumption of added fats and oils in the European
13 III, 10. 4. 2| textbox 4.11~ ~Oils and fats of animal~origin, human
14 III, 10. 4. 2| indicator’ PCBs)~ ~Oils and fats of animal~origin, human
15 III, 10. 4. 2| 2003;~monitoring of oils, fats~and animal feed;~environmental
16 IV, 12. 2 | The preferential use of fats with favourable effects
17 Key, Ap5. 0. 0| falls~fatalities~fatality~fats~fear~fears~feed~feeding~
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