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    Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.

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    Authors
    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
    Type
    Article
    Language
    en
    
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    Title
    Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.
    Published in
    Nutrients 2017, 9(7):791
    Publiekssamenvatting
    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).
    DOI
    10.3390/nu9070791
    PMID
    28737692
    URI
    http://hdl.handle.net/10029/621031
    ae974a485f413a2113503eed53cd6c53
    10.3390/nu9070791
    Scopus Count
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