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Association between salt substitutes/enhancers and changes in sodium levels in fast-food restaurants: a cross-sectional analysis
BACKGROUND: Restaurant foods have high sodium levels, and efforts have been made to promote reductions. The objective of this study was to understand if salt substitutes and enhancers are associated with changes in sodium levels in fast-food restaurants. METHODS: A longitudinal database (MENU-FLIP)...
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| Publicado en: | CMAJ Open |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Joule Inc. or its licensors
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5878952/ https://ncbi.nlm.nih.gov/pubmed/29514800 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.9778/cmajo.20170137 |
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