Sodium monitoring in commercially processed and restaurant foods

BACKGROUND: Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. OBJECTIVE: The objective was to provide an overview of a program led by the USDA, in partnership with other government agenci...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:Am J Clin Nutr
Autors principals: Ahuja, Jaspreet KC, Pehrsson, Pamela R, Haytowitz, David B, Wasswa-Kintu, Shirley, Nickle, Melissa, Showell, Bethany, Thomas, Robin, Roseland, Janet, Williams, Juhi, Khan, Mona, Nguyen, Quynhanh, Hoy, Kathy, Martin, Carrie, Rhodes, Donna, Moshfegh, Alanna, Gillespie, Cathleen, Gunn, Janelle, Merritt, Robert, Cogswell, Mary
Format: Artigo
Idioma:Inglês
Publicat: 2015
Matèries:
Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4501259/
https://ncbi.nlm.nih.gov/pubmed/25733648
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/ajcn.114.084954
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars