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

Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item. When enough users have cast their vote on this item, the average rating will also be shown.

Star rating

Your vote was cast
Thank you for your feedback

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

Metadata

Show full item record

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).