Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.
Temme, Elisabeth H M Hendriksen, Marieke A H Milder, Ivon E J Toxopeus, Ido B Westenbrink, Susanne Brants, Henny A M van der A, Daphne L
Temme, Elisabeth H M
Hendriksen, Marieke A H
Milder, Ivon E J
Toxopeus, Ido B
Westenbrink, Susanne
Brants, Henny A M
van der A, Daphne L
Citations
Altmetric:
Series / Report no.
Open Access
Type
Article
Language
en
Date of publication
2017-07-22
Year of publication
Research Projects
Organizational Units
Journal Issue
Title
Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.
Translated Title
Published in
Nutrients 2017, 9(7):791
Abstract
High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period (2011-2016) and differences in estimated salt intake over a 10-year period (2006-2015).