The Science of Salt: A global review on changes in sodium levels in foods-Reference-Cited by-同舟云学术

The Science of Salt: A global review on changes in sodium levels in foods

Published:2019-07-13 Issue:8 Volume:21 Page:1043-1056
ISSN:1524-6175
Container-title:The Journal of Clinical Hypertension
language:en
Short-container-title:J Clin Hypertens

Author:

Santos Joseph Alvin¹^ORCID,Sparks Emalie¹,Thout Sudhir Raj²^ORCID,McKenzie Briar¹^ORCID,Trieu Kathy¹^ORCID,Hoek Annet¹,Johnson Claire¹^ORCID,McLean Rachael³^ORCID,Arcand JoAnne⁴^ORCID,Campbell Norman R. C.⁵^ORCID,Webster Jacqui¹

Affiliation:

1. The George Institute for Global Health, University of New South Wales Sydney New South Wales Australia

2. The George Institute for Global Health India Hyderabad India

3. Department of Preventive and Social Medicine University of Otago Dunedin New Zealand

4. Faculty of Health Sciences Ontario Tech University Oshawa Ontario Canada

5. Department of Medicine, Physiology and Pharmacology and Community Health Sciences, O’Brien Institute for Public Health and Libin Cardiovascular Institute of Alberta University of Calgary Calgary Alberta Canada

Funder

Victorian Health Promotion Foundation

Publisher

Wiley

Subject

Cardiology and Cardiovascular Medicine,Endocrinology, Diabetes and Metabolism,Internal Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jch.13628

Reference64 articles.

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2. Intersalt revisited: further analyses of 24 hour sodium excretion and blood pressure within and across populations

3. Commentary: Strength and importance of the relation of dietary salt to blood pressure

4. Effect of lower sodium intake on health: systematic review and meta-analyses

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