Sodium content of popular commercially processed and restaurant foods in the United States()

PURPOSE: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. METHODS: In 2010–2013, we obtained ~ 5200 sample units from...

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Detalles Bibliográficos
Autores principales: Ahuja, Jaspreet K.C., Wasswa-Kintu, Shirley, Haytowitz, David B., Daniel, Marlon, Thomas, Robin, Showell, Bethany, Nickle, Melissa, Roseland, Janet M., Gunn, Janelle, Cogswell, Mary, Pehrsson, Pamela R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2015
Materias:
Regular Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4721398/
https://www.ncbi.nlm.nih.gov/pubmed/26844175
http://dx.doi.org/10.1016/j.pmedr.2015.11.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4721398/
https://www.ncbi.nlm.nih.gov/pubmed/26844175
http://dx.doi.org/10.1016/j.pmedr.2015.11.003

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