Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
Author:
Affiliation:
1. Department of Food Science & Nutrition, Kyungpook National University, Daegu 41566, Korea.
Funder
Daegu Metropolitan City
Publisher
The Korean Nutrition Society and The Korean Society of Community Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
https://e-nrp.org/pdf/10.4162/nrp.2022.16.4.537
Reference34 articles.
1. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017
2. Dietary sodium-to-potassium ratio as a risk factor for stroke, cardiovascular disease and all-cause mortality in Japan: the NIPPON DATA80 cohort study
3. Urinary sodium excretion, blood pressure, cardiovascular disease, and mortality: a community-level prospective epidemiological cohort study
4. Longitudinal Change of Perceived Salt Intake and Stroke Risk in a Chinese Population
5. Salty Food Preference and Intake and Risk of Gastric Cancer: The JACC Study
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