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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Dades bibliogràfiques
Publicat a:J Clin Hypertens (Greenwich)
Autors principals: 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
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2019
Matèries:
Sodium
Accés en línia: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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