Cooking a low-salt meal: The ultimate culinary challenge

Kidney International

Volumn 74, Issue 9, 2008, Pages 1105-1106

  McLean, Radha ^a  

^a Columbia University College of Physicians and Surgeons ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM;

CONGESTIVE HEART FAILURE; COOKING; DIABETES MELLITUS; DIET RESTRICTION; EDITORIAL; HUMAN; HYPERTENSION; KIDNEY DISEASE; PRIORITY JOURNAL; SALT INTAKE; SODIUM RESTRICTION;

EID: 53949096575     PISSN: 00852538     EISSN: 15231755     Source Type: Journal    
DOI: 10.1038/ki.2008.446     Document Type: Editorial

References (5)

1. Loria CM, Obarzanek E, Ernst ND. Choose and prepare foods with less salt: dietary advice for all Americans. J Nutr 2001; 131: 536S-551S.
2. Risk assessment: sodium chloride. UK Food Standards Agency: Expert Group on Vitamins and Minerals. 〈http://www.food.gov.uk/multimedia/pdfs/ evm_sodiumchloride.pdf〉 (2003, accessed 20 May 2008).
3. USDA National Nutrient Database for Standard Reference, Release 18. United States Department of Agriculture, Washington, DC, USA. 〈http://www.nal.usda.gov/fnic/foodcomp/Data/SR18/nutrlist/sr18a307. pdf〉 (2005, accessed 22 May 2008).
4. Kokubo Y et al. Association of dietary intake of soy, beans, and isoflavones with risk of cerebral and myocardial infarctions in Japanese populations: the Japan Public Health Center-Based (JPHC) Study Cohort I. Circulation 2007; 116: 2553-2562.
5. Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med 1995; 333: 276-282.