Applying a Consumer Behavior Lens to Salt Reduction Initiatives

Reformulation of food products to reduce salt content has been a central strategy for achieving population level salt reduction. In this paper, we reflect on current reformulation strategies and consider how consumer behavior determines the ultimate success of these strategies. We consider the merit...

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Detalles Bibliográficos
Autores principales: Regan, Áine, Potvin Kent, Monique, Raats, Monique M., McConnon, Áine, Wall, Patrick, Dubois, Lise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579694/
https://www.ncbi.nlm.nih.gov/pubmed/28820449
http://dx.doi.org/10.3390/nu9080901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5579694/
https://www.ncbi.nlm.nih.gov/pubmed/28820449
http://dx.doi.org/10.3390/nu9080901

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