Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake

Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period...

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Detalles Bibliográficos
Autores principales: Temme, Elisabeth H. M., Hendriksen, Marieke A. H., Milder, Ivon E. J., Toxopeus, Ido B., Westenbrink, Susanne, Brants, Henny A. M., van der A, Daphne L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537905/
https://www.ncbi.nlm.nih.gov/pubmed/28737692
http://dx.doi.org/10.3390/nu9070791

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537905/
https://www.ncbi.nlm.nih.gov/pubmed/28737692
http://dx.doi.org/10.3390/nu9070791

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