Sodium, Saturated Fat, and Trans Fat Content Per 1,000 Kilocalories: Temporal Trends in Fast-Food Restaurants, United States, 2000–2013

INTRODUCTION: Intakes of sodium, saturated fat, and trans fat remain high despite recommendations to limit these nutrients for cardiometabolic risk reduction. A major contributor to intake of these nutrients is foods prepared outside the home, particularly from fast-food restaurants. METHODS: We ana...

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Detalles Bibliográficos
Autores principales: Urban, Lorien E., Roberts, Susan B., Fierstein, Jamie L., Gary, Christine E., Lichtenstein, Alice H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Centers for Disease Control and Prevention 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283357/
https://www.ncbi.nlm.nih.gov/pubmed/25551183
http://dx.doi.org/10.5888/pcd11.140335

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283357/
https://www.ncbi.nlm.nih.gov/pubmed/25551183
http://dx.doi.org/10.5888/pcd11.140335

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