Initiatives to Reduce the Content of Sodium in Food Products and Meals and Improve the Population's Health.

Jachimowicz-Rogowska, Karolina; Winiarska-Mieczan, Anna

Jachimowicz-Rogowska, Karolina; Winiarska-Mieczan, Anna.

Afiliação

Jachimowicz-Rogowska K; Department of Bromatology and Food Physiology, Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13 St., 20-950 Lublin, Poland.
Winiarska-Mieczan A; Department of Bromatology and Food Physiology, Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13 St., 20-950 Lublin, Poland.

Nutrients ; 15(10)2023 May 19.

Article em En | MEDLINE | ID: mdl-37242276

Assuntos

Hipertensão; Sódio; Adulto; Criança; Humanos; Adolescente; Cloreto de Sódio na Dieta; Dieta Hipossódica; Refeições

Palavras-chave

cereal products; food education; food manufacturing; hypertension; non-communicable diseases; salt; salt intake reduction; salt substitutes; sodium; sodium sensitivity

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Limite: Adolescent / Adult / Child / Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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