{"version":"1.0","provider_name":"Food Quality Observatory","provider_url":"https:\/\/observatoire.inaf.ulaval.ca\/en\/","author_name":"turbulences.admin","author_url":"https:\/\/observatoire.inaf.ulaval.ca\/en\/author\/turbulences-admin\/","title":"Portrait des aliments transform\u00e9s les plus consomm\u00e9s au Qu\u00e9bec | Food Quality Observatory","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"sDASNNOh7O\"><a href=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/une-publication-recente\/\">Portrait des aliments transform\u00e9s les plus consomm\u00e9s au Qu\u00e9bec<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/une-publication-recente\/embed\/#?secret=sDASNNOh7O\" width=\"600\" height=\"338\" title=\"&#8220;Portrait des aliments transform\u00e9s les plus consomm\u00e9s au Qu\u00e9bec&#8221; &#8212; Food Quality Observatory\" data-secret=\"sDASNNOh7O\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/10\/M361-1_image.png","thumbnail_width":600,"thumbnail_height":284,"description":"L\u2019Observatoire de la qualit\u00e9 de l\u2019offre alimentaire\u00a0vient de d\u00e9voiler un tout\u00a0nouveau rapport\u00a0dans lequel on apprend que 66 % des aliments transform\u00e9s et fr\u00e9quemment consomm\u00e9s par les Qu\u00e9b\u00e9cois\u00b7es affichent des teneurs \u00e9lev\u00e9es en gras satur\u00e9s, en sucres ou en sodium. Un portrait qui peut sembler alarmant, mais qui laisse justement place \u00e0 l\u2019am\u00e9lioration. Car, c\u2019est possible et peut-\u00eatre m\u00eame in\u00e9vitable\u2026"}