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Optimising swaps to reduce the salt content of food purchases in a virtual online supermarket: A randomised controlled trial
BACKGROUND: Offering consumers the opportunity to swap to lower-salt foods while shopping has potential to reduce salt intake. Offering a wider range of alternatives which are much lower in salt could increase the magnitude of salt reduction gained but may interfere with consumers’ engagement and wi...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Academic Press
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335438/ https://www.ncbi.nlm.nih.gov/pubmed/30502442 http://dx.doi.org/10.1016/j.appet.2018.11.028 |