Salting of food—a function of hole size and location of shakers

@article{Greenfield1983SaltingOF,
  title={Salting of food—a function of hole size and location of shakers},
  author={Heather Greenfield and Joanne Maples and R. B. H. Wills},
  journal={Nature},
  year={1983},
  volume={301},
  pages={331-332}
}
The establishment of an association between hypertension and the level of sodium in the diet1–2 has focused interest in many countries on the amount of salt added to food, with estimates of intake in western countries being in the range 6–14 g per person per day3,4. As a result, many health authorities have advocated a decrease in salt consumption by the population in general5, a common suggestion for achieving a meaningful reduction being to limit the amount of salt used at the table6. It is… CONTINUE READING
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