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There are 30738 results for: content related to: Salt in bread in Europe: potential benefits of reduction

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

    Journal of Human Nutrition and Dietetics

    Volume 26, Issue 5, October 2013, Pages: 488–493, B. C. Nwanguma and C. H. Okorie

    Version of Record online : 25 FEB 2013, DOI: 10.1111/jhn.12038

  2. Current Experience and Future Perspectives for Worldwide Reduction of Dietary Salt Intake

    Nutritional and Metabolic Bases of Cardiovascular Disease

    Naomi M. Marrero, Feng J. He, Graham A. Mac Gregor, Pages: 353–364, 2011

    Published Online : 12 JAN 2011, DOI: 10.1002/9781444318456.ch44

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    Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 2, March 2012, Pages: 233–284, Sarah Davis Ohlhorst, Margaret Slavin, Jennifer M. Bhide and Betty Bugusu

    Version of Record online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00182.x

  4. An overview of the role of bread in the UK diet

    Nutrition Bulletin

    Volume 37, Issue 3, September 2012, Pages: 193–212, A. O'Connor

    Version of Record online : 15 AUG 2012, DOI: 10.1111/j.1467-3010.2012.01975.x

    Corrected by:

    Erratum: Erratum

    Vol. 37, Issue 4, 406, Version of Record online: 8 NOV 2012

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    The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (June–October 2015)

    The Journal of Clinical Hypertension

    Volume 18, Issue 6, June 2016, Pages: 487–494, Kathy Trieu, Rachael McLean, Claire Johnson, Joseph Alvin Santos, Blake Angell, JoAnne Arcand, Thout Sudhir Raj, Norm R. C. Campbell, Michelle M. Y. Wong, Alexander A. Leung, Bruce Neal and Jacqui Webster

    Version of Record online : 14 MAR 2016, DOI: 10.1111/jch.12806

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    Effect of longer-term modest salt reduction on blood pressure

    Intervention Review

    The Cochrane Library

    Feng J He, Jiafu Li and Graham A MacGregor

    Published Online : 30 APR 2013, DOI: 10.1002/14651858.CD004937.pub2

  7. The Importance of Product Reformulation Versus Consumer Choice in Improving Diet Quality

    Economica

    Rachel Griffith, Martin O'Connell and Kate Smith

    Version of Record online : 11 MAY 2016, DOI: 10.1111/ecca.12192

  8. Salt and health: the CASH and BPA perspective

    Nutrition Bulletin

    Volume 30, Issue 1, March 2005, Pages: 62–69, P. A. Gilbert and G. Heiser

    Version of Record online : 16 FEB 2005, DOI: 10.1111/j.1467-3010.2005.00484.x

  9. Sodium and ready meals: a survey of Irish consumer awareness

    International Journal of Consumer Studies

    Volume 36, Issue 3, May 2012, Pages: 317–326, Michelle Mitchell, Nigel P. Brunton and Martin G. Wilkinson

    Version of Record online : 14 FEB 2011, DOI: 10.1111/j.1470-6431.2011.00997.x

  10. Bread consumption in the UK: what are the main attitudinal factors affecting current intake and its place in a healthy diet?

    Nutrition Bulletin

    Volume 37, Issue 4, December 2012, Pages: 368–379, Á. O'Connor

    Version of Record online : 3 OCT 2012, DOI: 10.1111/j.1467-3010.2012.01989.x

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    Reducing Population Salt Intake—Time for Global Action

    The Journal of Clinical Hypertension

    Volume 17, Issue 1, January 2015, Pages: 10–13, Feng J. He and Graham A. MacGregor

    Version of Record online : 29 SEP 2014, DOI: 10.1111/jch.12404

  12. Urinary sodium excretion, dietary sources of sodium intake and knowledge and practices around salt use in a group of healthy Australian women

    Australian and New Zealand Journal of Public Health

    Volume 34, Issue 4, August 2010, Pages: 356–363, Karen Charlton, Heather Yeatman, Fiona Houweling and Sophie Guenon

    Version of Record online : 3 AUG 2010, DOI: 10.1111/j.1753-6405.2010.00566.x

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    Advice to reduce dietary salt for prevention of cardiovascular disease

    Intervention Review

    The Cochrane Library

    Lee Hooper, Christopher Bartlett, George Davey Smith and Shah Ebrahim

    Published Online : 26 JAN 2004, DOI: 10.1002/14651858.CD003656.pub2

  14. DETERMINING SEQUENTIAL DIFFERENCE THRESHOLDS FOR SODIUM CHLORIDE REDUCTION

    Journal of Sensory Studies

    Volume 27, Issue 3, June 2012, Pages: 168–175, NUALA BOBOWSKI and ZATA VICKERS

    Version of Record online : 9 MAY 2012, DOI: 10.1111/j.1745-459X.2012.00379.x

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    Proposed Nomenclature for Salt Intake and for Reductions in Dietary Salt

    The Journal of Clinical Hypertension

    Volume 17, Issue 4, April 2015, Pages: 247–251, Norm R.C. Campbell, Ricardo Correa-Rotter, Francesco P. Cappuccio, Jacqui Webster, Daniel T. Lackland, Bruce Neal and Graham A. MacGregor

    Version of Record online : 21 NOV 2014, DOI: 10.1111/jch.12442

  16. The influence of socio-economic status on salt consumption in Northern Ireland

    International Journal of Consumer Studies

    Volume 26, Issue 1, March 2002, Pages: 71–80, Joanna Purdy, Gillian Armstrong and Heather McIlveen

    Version of Record online : 7 NOV 2002, DOI: 10.1046/j.1470-6431.2002.00212.x

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    Effects of Dietary Salt Intake on Renal Function: A 2-Year Study in Healthy Aged Cats

    Journal of Veterinary Internal Medicine

    Volume 27, Issue 3, May/June 2013, Pages: 507–515, B.S. Reynolds, V. Chetboul, P. Nguyen, I. Testault, D.V. Concordet, C. Carlos Sampedrano, J. Elliott, E. Trehiou-Sechi, J. Abadie, V. Biourge and H.P. Lefebvre

    Version of Record online : 3 APR 2013, DOI: 10.1111/jvim.12074

  18. Salt, Angiotensin II, Superoxide, and Endothelial Function

    Standard Article

    Comprehensive Physiology

    Matthew A. Boegehold, Ines Drenjancevic and Julian H. Lombard

    Published Online : 15 DEC 2015, DOI: 10.1002/cphy.c150008

  19. Reducing salt; preventing stroke

    Nutrition Bulletin

    Volume 37, Issue 1, March 2012, Pages: 57–63, H. C. Brinsden and C. E. Farrand

    Version of Record online : 10 FEB 2012, DOI: 10.1111/j.1467-3010.2011.01947.x

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    Targets and Timelines for Reducing Salt in Processed Food in the Americas

    The Journal of Clinical Hypertension

    Volume 16, Issue 9, September 2014, Pages: 619–623, Norm Campbell, Barbara Legowski, Branka Legetic, Daniel Ferrante, Eduardo Nilson, Christine Campbell and Mary L'Abbé

    Version of Record online : 31 JUL 2014, DOI: 10.1111/jch.12379