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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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Détails bibliographiques
Publié dans:CMAJ Open
Auteurs principaux: Scourboutakos, Mary J., L’Abbé, Mary R.
Format: Artigo
Langue:Inglês
Publié: Canadian Medical Association 2014
Sujets:
Accès en ligne: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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