Sodium in the food supply: Challenges and opportunities

Nutrition Reviews

Volumn 71, Issue 1, 2013, Pages 52-59

  Desimone, John A ^a   Beauchamp, Gary K ^b   Drewnowski, Adam ^c   Johnson, Guy H ^d  

^a VIRGINIA COMMONWEALTH UNIVERSITY   (United States)

^b MONELL CHEMICAL SENSES CENTER   (United States)

^c UNIVERSITY OF WASHINGTON   (United States)

^d Johnson Nutrition Solutions LLC   (United States)

Author keywords

Intake; Potassium; Salt; Sodium

Indexed keywords

FAT; SODIUM CHLORIDE;

ARTICLE; BEAN; CATERING SERVICE; CONCENTRATION (PARAMETERS); DAIRY PRODUCT; FISH; FOOD PREFERENCE; FRUIT; GRAIN; HUMAN; HYPERTENSION; MEAT; MILK; SODIUM INTAKE; TASTE; VEGETABLE;

FOOD ANALYSIS; FOOD HANDLING; FOOD PREFERENCES; FOOD SUPPLY; HUMANS; NUTRITION POLICY; NUTRITIONAL REQUIREMENTS; SODIUM, DIETARY; TASTE;

EID: 84871864319     PISSN: 00296643     EISSN: 17534887     Source Type: Journal    
DOI: 10.1111/nure.12006     Document Type: Article

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