Salt content of sauces in the UK and China: cross-sectional surveys

OBJECTIVES: (1) To assess the changes in the salt content of sauces in the UK in the past 10 years; (2) to compare the salt content of sauces in China with equivalent products sold in the UK and (3) to calculate the proportion of sauce products meeting the salt targets set by the UK Department of He...

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Detalles Bibliográficos
Autores principales: Tan, Monique, He, Feng J, Ding, Jingmin, Li, Yuan, Zhang, Puhong, MacGregor, Graham A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2019
Materias:
Global Health
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6773338/
https://www.ncbi.nlm.nih.gov/pubmed/31548352
http://dx.doi.org/10.1136/bmjopen-2018-025623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6773338/
https://www.ncbi.nlm.nih.gov/pubmed/31548352
http://dx.doi.org/10.1136/bmjopen-2018-025623

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