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dc.contributor.authorTemme, Elisabeth H M
dc.contributor.authorHendriksen, Marieke A H
dc.contributor.authorMilder, Ivon E J
dc.contributor.authorToxopeus, Ido B
dc.contributor.authorWestenbrink, Susanne
dc.contributor.authorBrants, Henny A M
dc.contributor.authorvan der A, Daphne L
dc.date.accessioned2018-01-04T13:51:59Z
dc.date.available2018-01-04T13:51:59Z
dc.date.issued2017-07-22
dc.identifier.citationSalt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake. 2017, 9 (7) Nutrientsen
dc.identifier.issn2072-6643
dc.identifier.pmid28737692
dc.identifier.doi10.3390/nu9070791
dc.identifier.urihttp://hdl.handle.net/10029/621031
dc.description.abstractHigh 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).
dc.language.isoenen
dc.rightsArchived with thanks to Nutrientsen
dc.titleSalt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.en
dc.typeArticleen
dc.identifier.journalNutrients 2017, 9(7):791en
html.description.abstractHigh 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).


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