The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project

@inproceedings{Morais2018TheSA,
  title={The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project},
  author={In{\^e}s Lança de Morais and Nuno Lunet and Gabriela Albuquerque and Marcello Gelormini and Susana Casal and Albertino Damasceno and Ol{\'i}via Pinho and Pedro Moreira and J Jewell and Jo{\~a}o Breda and Patr{\'i}cia Padr{\~a}o},
  booktitle={Nutrients},
  year={2018}
}
This cross-sectional study is aimed at assessing sodium (Na) and potassium (K) content and the molar Na:K ratios of the most commonly available ready-to-eat street foods in Tajikistan and Kyrgyzstan. Four different samples of each of these foods were collected and 62 food categories were evaluated through bromatological analysis. Flame photometry was used to quantify sodium and potassium concentrations. The results show that home-made foods can be important sources of sodium. In particular… CONTINUE READING
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