The variability of reported salt levels in fast foods across six countries: Opportunities for salt reduction

CMAJ. Canadian Medical Association Journal

Volumn 184, Issue 9, 2012, Pages 1023-1028

  Dunford, Elizabeth ^a,b   Webster, Jacqueline ^a   Woodward, Mark ^a   Czernichow, Sebastien ^c   Yuan, Wen Lun ^d   Jenner, Katharine ^e   Ni Mhurchu, Cliona ^f   Jacobson, Michael ^g   Campbell, Norm ^h   Neal, Bruce ^a,b  

^a GEORGE INSTITUTE FOR GLOBAL HEALTH   (Australia)

^b UNIVERSITY OF SYDNEY   (Australia)

^c LABORATOIRE DES SCIENCES DU CLIMAT ET DE L ENVIRONNEMENT   (France)

^d MCGILL UNIVERSITY   (Canada)

^e QUEEN MARY UNIVERSITY OF LONDON   (United Kingdom)

^f University of Auckland Clinical Trials Research Unit   (New Zealand)

^g Center for Science in the Public Interest   (United States)

^h LIBIN CARDIOVASCULAR INSTITUTE OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; AUSTRALIA; CANADA; CHICKEN; CONTROLLED STUDY; FAST FOOD; FOOD COMPOSITION; FRANCE; NEW ZEALAND; SODIUM RESTRICTION; UNITED KINGDOM; UNITED STATES;

EID: 84862152705     PISSN: 08203946     EISSN: 14882329     Source Type: Journal    
DOI: 10.1503/cmaj.111895     Document Type: Article

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