Why and how to implement sodium, potassium, calcium, and magnesium changes in food items and diets?

Journal of Human Hypertension

Volumn 19, Issue SUPPL. 3, 2005, Pages

  Karppanen, H ^a   Karppanen, P ^a   Mervaala, E ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Calcium; Functional foods; Magnesium; Plant sterols; Potassium; Salt; Sodium

Indexed keywords

ANTIHYPERTENSIVE AGENT; CALCIUM; MAGNESIUM; POTASSIUM; SODIUM;

ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BLOOD PRESSURE; CALCIUM INTAKE; CLINICAL TRIAL; DIET SUPPLEMENTATION; DIET THERAPY; DISEASE CONTROL; DISEASE PREDISPOSITION; DOSE RESPONSE; DRUG EFFICACY; EPIDEMIC; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PREFERENCE; HEALTH PROMOTION; HEART PROTECTION; HIGH SODIUM INTAKE; HUMAN; HYPERTENSION; META ANALYSIS; NONHUMAN; NUTRIENT CONTENT; PATHOGENESIS; PATHOPHYSIOLOGY; POTASSIUM INTAKE; POTASSIUM RESTRICTION; PRIMARY PREVENTION; SODIUM INTAKE; SODIUM RESTRICTION; SYSTEMATIC REVIEW;

ADULT; BLOOD PRESSURE; CALCIUM, DIETARY; DIET; HEALTH PROMOTION; HUMANS; HYPERTENSION; MAGNESIUM; MIDDLE AGED; NUTRITION POLICY; POTASSIUM, DIETARY; SODIUM CHLORIDE, DIETARY;

EID: 29244451839     PISSN: 09509240     EISSN: 14765527     Source Type: Journal    
DOI: 10.1038/sj.jhh.1001955     Document Type: Article

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