Sodium content in sauces-a major contributor of sodium intake in Malaysia: A cross-sectional survey

BMJ Open

Volumn 9, Issue 5, 2019, Pages

  Shahar, Suzana ^a   You, Yee Xing ^a   Zainuddin, Nurzetty Sofia ^a   Michael, Viola ^b   Ambak, Rashidah ^b   Haron, Hasnah ^a   He, Feng J ^c   Macgregor, Graham A ^c  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b MINISTRY OF HEALTH   (Malaysia)

^c QUEEN MARY UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

nutrition labelling; product survey; salt intake; sauces; sodium

Indexed keywords

CARBOHYDRATE; FAT; PROTEIN; SODIUM; FLAVORING AGENT;

CALORIE; CARBOHYDRATE ANALYSIS; CROSS-SECTIONAL STUDY; FAT CONTENT; FISH; FISH SAUCE; FOOD; FOOD PACKAGING; HUMAN; KETCHUP; MALAYSIA; NUTRIENT CONTENT; OYSTER; PORTION SIZE; PRAWN SAUCE; PROTEIN CONTENT; REVIEW; SAUCE; SODIUM INTAKE; SOY SAUCE; TOMATO; MARKETING; NUTRITIONAL VALUE; PRACTICE GUIDELINE; PROCEDURES; PUBLIC HEALTH; SALT INTAKE; SOY FOOD;

CROSS-SECTIONAL STUDIES; FLAVORING AGENTS; FOOD LABELING; GUIDELINES AS TOPIC; HUMANS; MALAYSIA; MARKETING; NUTRITIVE VALUE; PUBLIC HEALTH; SODIUM CHLORIDE, DIETARY; SOY FOODS;

EID: 85066816111     PISSN: None     EISSN: 20446055     Source Type: Journal    
DOI: 10.1136/bmjopen-2018-025068     Document Type: Review

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