Open AccessProjected Effect of Dietary Salt Reductions on Future Cardiovascular Disease
Author(s) -
Kirsten BibbinsDomingo,
Glenn M. Chertow,
Pamela G. Coxson,
Andrew E. Moran,
James Lightwood,
Mark J. Pletcher,
Lee Goldman
Publication year - 2010
Publication title -
new england journal of medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 19.889
H-Index - 1030
eISSN - 1533-4406
pISSN - 0028-4793
DOI - 10.1056/nejmoa0907355
Subject(s) - dietary salt , salt (chemistry) , medicine , disease , environmental health , food science , public health , chemistry , blood pressure , pathology
The U.S. diet is high in salt, with the majority coming from processed foods. Reducing dietary salt is a potentially important target for the improvement of public health.
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