An evaluation of the effects of the australian food and health dialogue targets on the sodium content of bread, Breakfast cereals and processed meats

Nutrients

Volumn 6, Issue 9, 2014, Pages 3802-3817

  Trevena, Helen ^a   Neal, Bruce ^a,b,c   Dunford, Elizabeth ^a   Wu, Jason H Y ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b IMPERIAL COLLEGE LONDON   (United Kingdom)

^c CENTRAL SYDNEY AREA HEALTH SERVICE   (Australia)

Author keywords

Food supply; Salt reduction

Indexed keywords

SODIUM; SALT INTAKE;

ARTICLE; BREAD; CEREAL; DIETARY INTAKE; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; GOOD MANUFACTURING PRACTICE; MEAL; NUTRITIONAL VALUE; PROCESSED MEAT; ADMINISTRATION AND DOSAGE; AUSTRALIA; DIET; EVALUATION STUDY; FAST FOOD; HEALTH CARE POLICY; HUMAN; MEAT; SALT INTAKE;

AUSTRALIA; BREAD; BREAKFAST; CEREALS; DIET; FAST FOODS; FOOD INDUSTRY; HUMANS; MEAT; NUTRITION POLICY; SODIUM; SODIUM CHLORIDE, DIETARY;

EID: 84907187227     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu6093802     Document Type: Article

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