Setting targets for salt levels in foods: A five-step approach for low- and middle-income countries

Food Policy

Volumn 55, Issue , 2015, Pages 101-108

  Downs, Shauna M ^a,b   Christoforou, Anthea ^b,c   Snowdon, Wendy ^d   Dunford, Elizabeth ^b   Hoejskov, Peter ^d   Legetic, Branka ^e   Campbell, Norm ^f   Webster, Jacqui ^b  

^a Columbia University ^*  (United States)

^b UNIVERSITY OF SYDNEY   (Australia)

^c UNIVERSITY OF TORONTO   (Canada)

^d WORLD HEALTH ORGANIZATION   (Switzerland)

^e PAN AMERICAN HEALTH ORGANIZATION   (United States)

^f UNIVERSITY OF CALGARY   (Canada)

Author keywords

Food industry; Food policy; Low and middle income countries; Sodium reduction

Indexed keywords

DEVELOPING WORLD; FOOD INDUSTRY; FOOD POLICY; FOOD QUALITY; SALT; SODIUM; WORLD HEALTH ORGANIZATION;

PACIFIC ISLANDS;

EID: 84938542089     PISSN: 03069192     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodpol.2015.06.003     Document Type: Review

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