Potential effect of salt reduction in processed foods on health

American Journal of Clinical Nutrition

Volumn 99, Issue 3, 2014, Pages 446-453

  Hendriksen, Marieke A H ^a   Hoogenveen, Rudolf T ^a   Hoekstra, Jeljer ^a   Geleijnse, Johanna M ^b   Boshuizen, Hendriek C ^a,b   Van Raaij, Joop M A ^a,b  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ACUTE HEART INFARCTION; ADOLESCENT; ADULT; AGED; ARTICLE; CANNED FOOD; CARDIOVASCULAR DISEASE; CARDIOVASCULAR MORTALITY; CEREBROVASCULAR ACCIDENT; CHILD; CONGESTIVE HEART FAILURE; DENMARK; DISABILITY ADJUSTED LIFE YEAR; FEMALE; FOOD COMPOSITION; FOOD PROCESSING; FOOD SALT REDUCTION; HEALTH; HUMAN; LIFE EXPECTANCY; MALE; MIDDLE AGED; MORBIDITY; PRESCHOOL CHILD; QUALITY OF LIFE; SALT INTAKE; SCHOOL CHILD; SYSTOLIC BLOOD PRESSURE; YOUNG ADULT;

ADOLESCENT; ADULT; AGED; CARDIOVASCULAR DISEASES; CHILD; CROSS-SECTIONAL STUDIES; DIET SURVEYS; DIET, SODIUM-RESTRICTED; FAST FOODS; FOOD HANDLING; FOOD, PRESERVED; FOOD-PROCESSING INDUSTRY; GUIDELINE ADHERENCE; HEALTH PROMOTION; HUMANS; HYPERTENSION; LIFE EXPECTANCY; MODELS, BIOLOGICAL; NETHERLANDS; PATIENT COMPLIANCE; QUALITY OF LIFE; RECOMMENDED DIETARY ALLOWANCES; RISK FACTORS;

EID: 84896843902     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.113.062018     Document Type: Article

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