Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults

Key opportunities for sodium reduction in New Zealand processed foods

(2012) Eleanor Woodward et al.   AUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH

Sodium intake and excretion in individuals with type 2 diabetes mellitus: a cross-sectional analysis of overweight and obese males and females in Australia

(2012) A. M. Villani et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

How three countries in the Americas are fortifying dietary salt reduction: A north and south perspective

(2011) Barbara Legowski et al.   HEALTH POLICY

Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

(2011) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Salt reduction initiatives around the world

(2011) Jacqueline L Webster et al.   JOURNAL OF HYPERTENSION

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

(2011) Dieuwerke P. Bolhuis et al.   JOURNAL OF NUTRITION

Changes in the sodium content of bread in Australia and New Zealand between 2007 and 2010: implications for policy

(2011) Elizabeth K Dunford et al.   MEDICAL JOURNAL OF AUSTRALIA

Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households

(2010) C. Ni Mhurchu et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Sources of sodium in Australian children's diets and the effect of the application of sodium targets to food products to reduce sodium intake

(2010) Carley A. Grimes et al.   BRITISH JOURNAL OF NUTRITION

Salt, processed meat and the risk of cancer

(2010) Jinfu Hu et al.   EUROPEAN JOURNAL OF CANCER PREVENTION

Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

(2010) S. Samapundo et al.   FOOD MICROBIOLOGY

Cost-effectiveness of interventions to reduce dietary salt intake

(2010) L. J. Cobiac et al.   HEART

Achieving the Salt Intake Target of 6 g/Day in the Current Food Supply in Free-Living Adults Using Two Dietary Education Strategies

(2010) Dani-Maree Ireland et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Dietary Sources of Sodium in China, Japan, the United Kingdom, and the United States, Women and Men Aged 40 to 59 Years: The INTERMAP Study

(2010) Cheryl A.M. Anderson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

WASH—World Action on Salt and Health

(2010) Feng J. He et al.   KIDNEY INTERNATIONAL

Reducing Population Salt Intake Worldwide: From Evidence to Implementation

(2010) Feng J. He et al.   PROGRESS IN CARDIOVASCULAR DISEASES

Effects of a low-salt diet on idiopathic hypercalciuria in calcium-oxalate stone formers: a 3-mo randomized controlled trial

(2009) A. Nouvenne et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

A systematic survey of the sodium contents of processed foods

(2009) Jacqueline L Webster et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Fundamental studies on the reduction of salt on dough and bread characteristics

(2009) E.J. Lynch et al.   FOOD RESEARCH INTERNATIONAL

Sampling of bread for added sodium as determined by flame photometry

(2008) Isabel Castanheira et al.   FOOD CHEMISTRY

An evaluation of the reported sodium content of Australian food products

(2008) Carley A. Grimes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY