Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.
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Authors
Temme, Elisabeth H MHendriksen, Marieke A H
Milder, Ivon E J
Toxopeus, Ido B
Westenbrink, Susanne
Brants, Henny A M
van der A, Daphne L
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ArticleLanguage
en
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Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.Published in
Nutrients 2017, 9(7):791Publiekssamenvatting
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/nu9070791PMID
28737692ae974a485f413a2113503eed53cd6c53
10.3390/nu9070791
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