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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...
Autores principales: | Dötsch-Klerk, M, PMM Goossens, W, Meijer, G W, van het Hof, K H |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group
2015
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Materias: | |
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 |
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