Dietary Modelling to Explore the Impact of Potassium Chloride Replacement for Sodium in Bread for Adults with Chronic Kidney Disease

Food manufacturers are increasingly substituting potassium chloride (KCl) in food products so as to reduce the sodium chloride content. Bread and bread products are common staple foods in many Western households and are a target for recipe reformulation using KCl. Given that chronic kidney disease (...

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Detalles Bibliográficos
Autores principales: Morrison, Rebecca, Stanford, Jordan, Lambert, Kelly
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308590/
https://www.ncbi.nlm.nih.gov/pubmed/34371980
http://dx.doi.org/10.3390/nu13072472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308590/
https://www.ncbi.nlm.nih.gov/pubmed/34371980
http://dx.doi.org/10.3390/nu13072472

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