A one-quarter reduction in the salt content of bread can be made without detection

European Journal of Clinical Nutrition

Volumn 57, Issue 4, 2003, Pages 616-620

  Girgis, S ^a   Neal, B ^a   Prescott, J ^b   Prendergast, J ^c   Dumbrell, S ^c   Turner, C ^c   Woodward, M ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c ROYAL NORTH SHORE HOSPITAL   (Australia)

Author keywords

Blood pressure; Bread; Heart attack; Randomized trial; Salt; Stroke

Indexed keywords

SODIUM CHLORIDE;

ADULT; ARTICLE; AUSTRALIA; BLOOD PRESSURE; BREAD; CARDIOVASCULAR RISK; CLINICAL TRIAL; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FEMALE; FLAVOR; HEART INFARCTION; HOSPITAL PERSONNEL; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; RANDOMIZED CONTROLLED TRIAL; SALT INTAKE; SCORING SYSTEM; SINGLE BLIND PROCEDURE; STATISTICAL ANALYSIS; STROKE; VOLUNTEER;

ADULT; BREAD; FEMALE; HUMANS; HYPERTENSION; MALE; MIDDLE AGED; SODIUM, DIETARY; TASTE;

EID: 0038742924     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601583     Document Type: Article

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