| Sodium in the food supply: challenges and opportunities. | |
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MedLine Citation:
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PMID: 23282251 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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This article is based on proceedings from the Symposium on Sodium in the Food Supply: Challenges and Opportunities, sponsored by the North American Branch of the International Life Sciences Institute, at Experimental Biology 2010 in Anaheim, California. The symposium aimed to address the issue of dietary sodium and its consequences for public health. Presenters spoke on a variety of key topics, including salt taste reception mechanisms and preferences, methods and measures to assess sodium in the US food supply, and considerations regarding the reduction of sodium in processed foods. Information from these presentations, as well as literature references, are provided in this article. |
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Authors:
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John A Desimone; Gary K Beauchamp; Adam Drewnowski; Guy H Johnson |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Nutrition reviews Volume: 71 ISSN: 1753-4887 ISO Abbreviation: Nutr. Rev. Publication Date: 2013 Jan |
Date Detail:
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Created Date: 2013-01-03 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376405 Medline TA: Nutr Rev Country: United States |
Other Details:
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Languages: eng Pagination: 52-9 Citation Subset: IM |
Copyright Information:
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© 2013 International Life Sciences Institute. |
Affiliation:
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Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, Virginia, USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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