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The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction
BACKGROUND: Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multination...
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| Main Authors: | , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Canadian Medical Association
2012
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3381762/ https://ncbi.nlm.nih.gov/pubmed/22508978 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1503/cmaj.111895 |
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