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Items: 1 to 20 of 109

1.

Determination of salt content in hot takeaway meals in the United Kingdom.

Jaworowska A, Blackham T, Stevenson L, Davies IG.

Appetite. 2012 Oct;59(2):517-22. doi: 10.1016/j.appet.2012.06.018. Epub 2012 Jul 4.

PMID:
22772043
2.

Saturated and trans-fatty acids in UK takeaway food.

Davies IG, Blackham T, Jaworowska A, Taylor C, Ashton M, Stevenson L.

Int J Food Sci Nutr. 2016;67(3):217-24. doi: 10.3109/09637486.2016.1144723. Epub 2016 Feb 24.

PMID:
26911372
3.

High salt meals in staff canteens of salt policy makers: observational study.

Brewster LM, Berentzen CA, van Montfrans GA.

BMJ. 2011 Dec 20;343:d7352. doi: 10.1136/bmj.d7352.

4.

Salt as a public health challenge in continental European convenience and ready meals.

Kanzler S, Hartmann C, Gruber A, Lammer G, Wagner KH.

Public Health Nutr. 2014 Nov;17(11):2459-66. doi: 10.1017/S1368980014000731. Epub 2014 May 8.

PMID:
24809795
5.

The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction.

Dunford E, Webster J, Woodward M, Czernichow S, Yuan WL, Jenner K, Ni Mhurchu C, Jacobson M, Campbell N, Neal B.

CMAJ. 2012 Jun 12;184(9):1023-8. doi: 10.1503/cmaj.111895. Epub 2012 Apr 16.

6.

[Sodium chloride in food rations and dinners in mass catering institutions].

Szponar L, Respondek W, Zareba M.

Rocz Panstw Zakl Hig. 2001;52(4):285-93. Polish.

PMID:
11878010
7.

Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme.

Wyness LA, Butriss JL, Stanner SA.

Public Health Nutr. 2012 Feb;15(2):254-61. doi: 10.1017/S1368980011000966. Epub 2011 Jun 23.

PMID:
21729460
8.

Iodine concentration in canteen meals prepared with or without iodized salt.

Linseisen J, Metges CC, Schwarz S, Wolfram G.

Z Ernahrungswiss. 1995 Sep;34(3):240-2.

PMID:
7502548
9.

The salt content of products from popular fast-food chains in Costa Rica.

Heredia-Blonval K, Blanco-Metzler A, Montero-Campos M, Dunford EK.

Appetite. 2014 Dec;83:173-7. doi: 10.1016/j.appet.2014.08.027. Epub 2014 Aug 27.

10.

Analysis of salt content in meals in kindergarten facilities in Novi Sad.

Trajković-Pavlović L, Martinov-Cvejin M, Novaković B, Bijelović S, Torović L.

Srp Arh Celok Lek. 2010 Sep-Oct;138(9-10):619-23.

11.

Cross-sectional survey of salt content in cheese: a major contributor to salt intake in the UK.

Hashem KM, He FJ, Jenner KH, MacGregor GA.

BMJ Open. 2014 Jul 18;4(8):e005051. doi: 10.1136/bmjopen-2014-005051.

12.

Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day.

Dötsch-Klerk M, Goossens WP, Meijer GW, van het Hof KH.

Eur J Clin Nutr. 2015 Jul;69(7):799-804. doi: 10.1038/ejcn.2015.5. Epub 2015 Feb 18.

13.

Nutritional assessment of charitable meal programmes serving homeless people in Toronto.

Tse C, Tarasuk V.

Public Health Nutr. 2008 Dec;11(12):1296-305. doi: 10.1017/S1368980008002577. Epub 2008 Jun 12.

PMID:
18547445
14.
15.

Salt Content in Ready-to-Eat Food and Bottled Spring and Mineral Water Retailed in Novi Sad.

Paplović LB, Popović MB, Bijelović SV, Velicki RS, Torović LD.

Srp Arh Celok Lek. 2015 May-Jun;143(5-6):362-8.

16.

[Low caloric value and high salt content in the meals served in school canteens].

Paiva I, Pinto C, Queirós L, Meister MC, Saraiva M, Bruno P, Antunes D, Afonso M.

Acta Med Port. 2011 Mar-Apr;24(2):215-22. Epub 2011 May 20. Portuguese.

17.

Sodium content and labelling of processed and ultra-processed food products marketed in Brazil.

Martins CA, de Sousa AA, Veiros MB, González-Chica DA, Proença RP.

Public Health Nutr. 2015 May;18(7):1206-14. doi: 10.1017/S1368980014001736. Epub 2014 Aug 28.

PMID:
25167362
18.
19.

Salt content in canteen and fast food meals in Denmark.

Rasmussen LB, Lassen AD, Hansen K, Knuthsen P, Saxholt E, Fagt S.

Food Nutr Res. 2010 Mar 16;54. doi: 10.3402/fnr.v54i0.2100.

20.

Home-delivered meals: food quality, nutrient content, and characteristics of recipients.

Asp EH, Darling ME.

J Am Diet Assoc. 1988 Jan;88(1):55-9.

PMID:
3335719

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