Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru

Launching a salt substitute to reduce blood pressure at the population level: a cluster randomized stepped wedge trial in Peru

(2014) Antonio Bernabe-Ortiz et al.   Trials

Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese

(2013) J. Grummer et al.   JOURNAL OF DAIRY SCIENCE

Sodium in the food supply: challenges and opportunities

(2013) John A DeSimone et al.   NUTRITION REVIEWS

Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials

(2013) F. J. He et al.   BMJ-British Medical Journal

Taste Properties of Potassium Chloride Alone and in Mixtures with Sodium Chloride Using a Check-All-That-Apply Method

(2012) Dominique A. Sinopoli et al.   JOURNAL OF FOOD SCIENCE

Long-term effects of salt substitution on blood pressure in a rural North Chinese population

(2012) B Zhou et al.   JOURNAL OF HUMAN HYPERTENSION

Sodium and Potassium Intake and Mortality Among US Adults

(2011) Quanhe Yang   ARCHIVES OF INTERNAL MEDICINE

Stemming the global tsunami of cardiovascular disease

(2011) Sonia S Anand et al.   LANCET

National, regional, and global trends in systolic blood pressure since 1980: systematic analysis of health examination surveys and epidemiological studies with 786 country-years and 5·4 million participants

(2011) Goodarz Danaei et al.   LANCET

Priority actions for the non-communicable disease crisis

(2011) Robert Beaglehole et al.   LANCET

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

Feasibility and antihypertensive effect of replacing regular salt with mineral salt -rich in magnesium and potassium- in subjects with mildly elevated blood pressure

(2011) Essi S Sarkkinen et al.   Nutrition Journal

Reducing Sodium in Foods: The Effect on Flavor

(2011) Djin Gie Liem et al.   Nutrients

The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China

(2008) Nicole Li et al.   BRITISH JOURNAL OF NUTRITION

Partial substitution of sodium with potassium in white bread: feasibility and bioavailability

(2008) Alessandro Braschi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION