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Changes in sodium levels in chain restaurant foods in Canada (2010−2013): a longitudinal study
BACKGROUND: Several restaurant chains have committed to reducing sodium levels in their foods; however, how much sodium levels have changed over the past few years is unknown. The objective was to measure changes in sodium in restaurant foods from 2010 to 2013. METHODS: Data for the serving size, ca...
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| Опубликовано в: : | CMAJ Open |
|---|---|
| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Canadian Medical Association
2014
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4270210/ https://ncbi.nlm.nih.gov/pubmed/25553327 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.9778/cmajo.20140028 |
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