Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study

BACKGROUND: Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve health....

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Detalles Bibliográficos
Autores principales: Tanaka, Shiori, Yoneoka, Daisuke, Ishizuka, Aya, Adachi, Megumi, Hayabuchi, Hitomi, Nishimura, Toshihide, Takemi, Yukari, Uneyama, Hisayuki, Nakamura, Haruyo, Lwin, Kaung Suu, Shibuya, Kenji, Nomura, Shuhei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10024820/
https://www.ncbi.nlm.nih.gov/pubmed/36935509
http://dx.doi.org/10.1186/s12889-023-15322-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10024820/
https://www.ncbi.nlm.nih.gov/pubmed/36935509
http://dx.doi.org/10.1186/s12889-023-15322-6

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