Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day

BACKGROUND/OBJECTIVES: There is an increasing public health concern regarding high salt intake, which is generally between 9 and 12 g per day, and much higher than the 5 g recommended by World Health Organization. Several relevant sectors of the food industry are engaged in salt reduction, but it is...

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Detalles Bibliográficos
Autores principales: Dötsch-Klerk, M, PMM Goossens, W, Meijer, G W, van het Hof, K H
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4493648/
https://www.ncbi.nlm.nih.gov/pubmed/25690867
http://dx.doi.org/10.1038/ejcn.2015.5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4493648/
https://www.ncbi.nlm.nih.gov/pubmed/25690867
http://dx.doi.org/10.1038/ejcn.2015.5

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