The Science of Salt: A global review on changes in sodium levels in foods

This review aims to summarize and synthesize studies reporting on changes in sodium levels in packaged food products, restaurant foods, and hospital or school meals, as a result of salt reduction interventions. Studies were extracted from those published in the Science of Salt Weekly between June 20...

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Detalles Bibliográficos
Publicado en:J Clin Hypertens (Greenwich)
Autores principales: Santos, Joseph Alvin, Sparks, Emalie, Thout, Sudhir Raj, McKenzie, Briar, Trieu, Kathy, Hoek, Annet, Johnson, Claire, McLean, Rachael, Arcand, JoAnne, Campbell, Norman R. C., Webster, Jacqui
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2019
Materias:
Sodium
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8030494/
https://ncbi.nlm.nih.gov/pubmed/31301120
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jch.13628
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