Open AccessSalt content in bread in Spain, 2014
Author(s) -
Napoleón Pérez Farinós,
Sara Santos Sanz,
M a Ángeles Dal Re,
María José Yusta-Boyo,
Teresa Robledo,
Javier Castrodeza,
Jesús Campos Amado,
Carmen Villar
Publication year - 2018
Publication title -
nutrición hospitalaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.31
H-Index - 53
eISSN - 1699-5198
pISSN - 0212-1611
DOI - 10.20960/nh.1339
Subject(s) - salt (chemistry) , food science , sodium , chemistry , zoology , biology , organic chemistry
excess salt intake is associated to the risk of cardiovascular diseases. Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom