Changes in the sodium content of New Zealand processed foods: 2003-2013

scientific article published on 27 May 2015

Changes in the sodium content of New Zealand processed foods: 2003-2013 is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.3390/NU7064054
P932PMC publication ID4488772
P698PubMed publication ID26024294
P5875ResearchGate publication ID277967805

P50authorClíona Ní MhurchúQ42397237
P2093author name stringYannan Jiang
Helen Eyles
Delvina Gorton
David Monro
P2860cites workTarget salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foodsQ26999577
A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: a systematic analysis for the Global Burden of Disease Study 2010.Q27860879
An evaluation of the effects of the Australian Food and Health Dialogue targets on the sodium content of bread, breakfast cereals and processed meatsQ34263568
Impact of the UK voluntary sodium reduction targets on the sodium content of processed foods from 2006 to 2011: analysis of household consumer panel data.Q34953871
Effectiveness and cost effectiveness of cardiovascular disease prevention in whole populations: modelling study.Q35134505
A cost effectiveness analysis of salt reduction policies to reduce coronary heart disease in four Eastern Mediterranean countriesQ37445000
Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition studyQ43248939
Contribution of six risk factors to achieving the 25×25 non-communicable disease mortality reduction target: a modelling studyQ43820015
Population strategies to decrease sodium intake and the burden of cardiovascular disease: a cost-effectiveness analysis.Q44561011
Key opportunities for sodium reduction in New Zealand processed foodsQ45279275
Impact of the Pick the Tick food information programme on the salt content of food in New ZealandQ45348679
Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programmeQ45844903
Potential for electronic household food purchase data to enhance population nutrition monitoring.Q46426776
NCD Countdown 2025: accountability for the 25 × 25 NCD mortality reduction targetQ48071092
P275copyright licenseCreative Commons Attribution 4.0 InternationalQ20007257
P6216copyright statuscopyrightedQ50423863
P433issue6
P921main subjectNew ZealandQ664
P304page(s)4054-4067
P577publication date2015-05-27
P1433published inNutrientsQ7070485
P1476titleChanges in the sodium content of New Zealand processed foods: 2003-2013
P478volume7

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cites work (P2860)
Q49490843Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products
Q38604067Changes in Average Sodium Content of Prepacked Foods in Slovenia during 2011-2015.
Q42397118Comment on: Changes in the Sodium Content of New Zealand Processed Foods: 2003-2013 by D. Monro, C. Mhurchu, Y. Jiang, D. Gorton, H. Eyles. Nutrients 2015, 7(6), 4054-4067; doi:10.3390/nu7064054.
Q52579614Dietary Sodium and Other Nutrient Intakes among Patients Undergoing Hemodialysis in New Zealand.
Q33749619Evolution not Revolution: Nutrition and Obesity
Q64094650How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?
Q36401335Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese
Q42397134Response to a Letter to the Editor from Katherine Rich
Q38778974The Science of Salt: A Regularly Updated Systematic Review of the Implementation of Salt Reduction Interventions (June-October 2015).
Q39209456The technical report on sodium intake and cardiovascular disease in low- and middle-income countries by the joint working group of the World Heart Federation, the European Society of Hypertension and the European Public Health Association

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