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Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National F...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4848703/ https://www.ncbi.nlm.nih.gov/pubmed/27110818 http://dx.doi.org/10.3390/nu8040235 |