Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
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Publisher
Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Contents
Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National Food Survey data to examine the dietary impact of r...
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Full title
Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4848703
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4848703
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ISSN
2072-6643
E-ISSN
2072-6643
DOI
10.3390/nu8040235
