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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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| 出版年: | CMAJ Open |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Joule Inc. or its licensors
2018
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| 主題: | |
| オンライン・アクセス: | 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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