Surveys of the salt content in UK bread: progress made and further reductions possible

OBJECTIVES: To explore the salt reductions made over time in packaged bread sold in the UK, the biggest contributor of salt to the UK diet. STUDY DESIGN: Cross-sectional surveys were carried out on the salt content of breads available in UK supermarkets in 2001(40 products), 2006 (138) and 2011 (203...

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Detalles Bibliográficos
Autores principales: Brinsden, Hannah C, He, Feng J, Jenner, Katharine H, MacGregor, Graham A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2013
Materias:
Public Health
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3686219/
https://www.ncbi.nlm.nih.gov/pubmed/23794567
http://dx.doi.org/10.1136/bmjopen-2013-002936

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3686219/
https://www.ncbi.nlm.nih.gov/pubmed/23794567
http://dx.doi.org/10.1136/bmjopen-2013-002936

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