Open AccessA systematic survey of the sodium contents of processed foods
Author(s) -
Jacqui Webster,
Elizabeth Dunford,
Bruce Neal
Publication year - 2009
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.2009.28688
Subject(s) - sodium , food science , food composition data , food processing , food industry , population , food standards , food group , dietary sodium , food products , chemistry , food safety , medicine , environmental health , organic chemistry , orange (colour)
Processed foods are major contributors to population dietary salt intake. Parts of the Australian food industry have started to decrease salt in a number of products. A definitive baseline assessment of current sodium concentrations in foods is key to targeting reformulation strategies and monitoring progress.
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