Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study

BACKGROUND: Takeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if there was a difference in sodium content of stand...

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Detalles Bibliográficos
Autores principales: Goffe, Louis, Hillier-Brown, Frances, Doherty, Aoife, Wrieden, Wendy, Lake, Amelia A., Araujo-Soares, Vera, Summerbell, Carolyn, White, Martin, Adamson, Ashley J., Adams, Jean
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5037581/
https://www.ncbi.nlm.nih.gov/pubmed/27670137
http://dx.doi.org/10.1186/s12966-016-0429-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5037581/
https://www.ncbi.nlm.nih.gov/pubmed/27670137
http://dx.doi.org/10.1186/s12966-016-0429-z

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