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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Detalhes bibliográficos
Publicado no:J Clin Hypertens (Greenwich)
Main Authors: 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
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Sodium
Acesso em linha: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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