Sodium content of popular commercially processed and restaurant foods in the United States

Sodium content of popular commercially processed and restaurant foods in the United States

Purpose: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. Methods: In 2010–2013, we obtained ~5200 sample units from...

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Bibliographic Details
Main Authors: Jaspreet K.C. Ahuja, Shirley Wasswa-Kintu, David B. Haytowitz, Marlon Daniel, Robin Thomas, Bethany Showell, Melissa Nickle, Janet M. Roseland, Janelle Gunn, Mary Cogswell, Pamela R. Pehrsson
Format: Article
Language:English
Published: Elsevier 2015-01-01
Series:Preventive Medicine Reports
Subjects:
Sodium
Food composition
Hypertension
Sodium reduction
Monitoring
Variability
Online Access:http://www.sciencedirect.com/science/article/pii/S2211335515001606

Internet

http://www.sciencedirect.com/science/article/pii/S2211335515001606

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