Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study
(2016)
Journal Article
Goffe, L., Hillier-Brown, F., Doherty, A., Wrieden, W., Lake, A. A., Araujo-Soares, V., Summerbell, C., White, M., Adamson, A. J., & Adams, J. (2016). Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity, 13, Article 102. https://doi.org/10.1186/s12966-016-0429-z
Background Takeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if... Read More about Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study.