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Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National F...
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| 出版年: | Nutrients |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4848703/ https://ncbi.nlm.nih.gov/pubmed/27110818 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu8040235 |
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