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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:J Clin Hypertens (Greenwich)
Hauptverfasser: 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
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2019
Schlagworte:
Sodium
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge