Changes in sodium levels in processed and restaurant foods, 2005 to 2011

JAMA Internal Medicine

Volumn 173, Issue 14, 2013, Pages 1285-1291

  Jacobson, Michael F ^a   Havas, Stephen ^a   McCarter, Robert ^b  

^a GEORGE WASHINGTON UNIVERSITY SCHOOL OF MEDICINE AND HEALTH SCIENCES   (United States)

^b NORTHWESTERN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM;

ARTICLE; BREAD; CATERING SERVICE; DAIRY PRODUCT; FAST FOOD; FOOD INDUSTRY; FOOD PROCESSING; HEALTH SURVEY; HUMAN; MEAT; POULTRY; PRIORITY JOURNAL; SODIUM INTAKE; UNITED STATES;

FAST FOODS; HUMANS; NUTRITION POLICY; PUBLIC HEALTH; RESTAURANTS; SODIUM, DIETARY; UNITED STATES;

EID: 84880655635     PISSN: 21686106     EISSN: None     Source Type: Journal    
DOI: 10.1001/jamainternmed.2013.6154     Document Type: Article

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