Salt in bread in Europe: Potential benefits of reduction

Nutrition Reviews

Volumn 70, Issue 11, 2012, Pages 666-678

  Quilez, Joan ^a,b   Salas Salvado, Jordi ^a,b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Instituto de Salud Carlos III   (Spain)

Author keywords

Bread; Potassium; Salt; Sodium

Indexed keywords

CALCIUM CHLORIDE; FOOD PRESERVATIVE; GLUTAMATE SODIUM; MAGNESIUM CHLORIDE; POTASSIUM; POTASSIUM CHLORIDE; POTASSIUM SALT; SODIUM; SODIUM CHLORIDE;

ADRENERGIC SYSTEM; ARGENTINA; ARTICLE; BITTER TASTE; BONE MASS; BREAD; CALCIUM EXCRETION; CARDIOVASCULAR RISK; COMMERCIAL PHENOMENA; DENMARK; EUROPE; FINLAND; FLAVOR; FLUID BALANCE; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; FRANCE; GERMANY; HEALTH CARE COST; HUMAN; HUNGARY; ICELAND; IRELAND; LAW; MARKET; MORBIDITY; NETHERLANDS; NONHUMAN; NORWAY; NUTRITION; PALEOLITHIC; PORTUGAL; SALT INTAKE; SLOVENIA; SOCIAL STATUS; SPAIN; SWEDEN; TASTE; TAX; TURKEY (REPUBLIC); UNITED STATES; URINALYSIS; WORLD HEALTH ORGANIZATION;

ANIMALS; BREAD; CARDIOVASCULAR DISEASES; DIET, SODIUM-RESTRICTED; EUROPE; HEALTH POLICY; HUMANS; HYPERTENSION; NUTRITION POLICY; POTASSIUM, DIETARY; PUBLIC HEALTH; SODIUM CHLORIDE, DIETARY;

TRITICUM AESTIVUM;

EID: 84868150071     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1111/j.1753-4887.2012.00540.x     Document Type: Article

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