Open AccessUS Food Industry Progress During the National Salt Reduction Initiative: 2009–2014
Author(s) -
Christine J. Curtis,
Jenifer Clapp,
Sarah A. Niederman,
Shu Wen Ng,
Sonia Y. Angell
Publication year - 2016
Publication title -
american journal of public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.284
H-Index - 264
eISSN - 1541-0048
pISSN - 0090-0036
DOI - 10.2105/ajph.2016.303397
Subject(s) - food and drug administration , food industry , general partnership , sodium , environmental health , medicine , business , food science , finance , chemistry , organic chemistry
To assess the US packaged food industry's progress from 2009 to 2014, when the National Salt Reduction Initiative had voluntary, category-specific sodium targets with the goal of reducing sodium in packaged and restaurant foods by 25% over 5 years.
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