Shift in sodium chloride sources in past 10 years of salt reduction campaign in Japan

Tohoku Journal of Experimental Medicine

Volumn 180, Issue 3, 1996, Pages 249-259

  Shimbo, Shinichiro ^a   Hatai, Ikuno ^a   Saito, Takako ^a   Yokoto, Minako ^a   Imai, Yoshiko ^b   Watanabe, Takao ^c   Moon, Chan Seok ^b   Zhang, Zou Wen ^b   Ikeda, Masayuki ^b,d  

^a KYOTO WOMEN'S UNIVERSITY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

^c MIYAGI UNIVERSITY OF EDUCATION   (Japan)

^d KYOTO INDUSTRIAL HEALTH ASSOCIATION   (Japan)

Author keywords

Japanese diet; Miso paste; Pickles; Salt intake; Soy bean sauce

Indexed keywords

SODIUM CHLORIDE;

ADULT; ARTICLE; CALORIC INTAKE; CEREBROVASCULAR DISEASE; DIET; FEMALE; FOOD; HUMAN; MIDDLE AGED; PUBLIC HEALTH; SODIUM RESTRICTION;

ADULT; CEREBROVASCULAR DISORDERS; DIET; DIET, SODIUM-RESTRICTED; ENERGY INTAKE; FEMALE; FOOD; HUMANS; MIDDLE AGED; NATIONAL HEALTH PROGRAMS; SODIUM CHLORIDE;

EID: 0030281734     PISSN: 00408727     EISSN: None     Source Type: Journal    
DOI: 10.1620/tjem.180.249     Document Type: Article

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