Less salt does not necessarily mean less taste

Lancet

Volumn 353, Issue 9161, 1999, Pages 1332-

  Rodgers, Anthony ^a,b   Neal, Bruce ^a,b  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE; SODIUM CHLORIDE;

ADULT; ARTICLE; BLOOD PRESSURE; BREAD; FEMALE; HUMAN; MAJOR CLINICAL STUDY; MALE; PRIORITY JOURNAL; PUBLIC HEALTH; SALT INTAKE; TASTE;

EID: 0033577529     PISSN: 01406736     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0140-6736(99)01198-8     Document Type: Article

References (5)

1. Law MR, Frost CD, Wald NJ. By how much does dietary salt reduction lower blood pressure? Ill-Analysis of data from trials of salt reduction. BMJ 1991 ; 302: 819-24.
2. Greenfield H, Smith A, Maples J, Wills R. Contributions of foods to sodium in the Australian food supply. Hum Nutr Appl Nutr 1984; 38: 203-10.
3. Law MR. Small trials rather than large observational studies in nutritional epidemiology. Eur J Clin Nutr 1993; 47: 229-31.
4. Bertino M, Beauchamp G, Engelman K. Long-term reduction in dietary sodium alters the taste of salt. Am J Clin Nutr 1982; 36: 1134-44.
5. Elliott P. Lower sodium for all. Lancet 1997; 350 (9081): 825-26.