Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique
Potassium chloride is a leading reformulation technology for reducing sodium in food products. As, globally, sodium intake exceeds guidelines, this technology is beneficial; however, its potential impact on potassium intake is unknown. Therefore, a modeling study was conducted using Dutch National F...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-04-01
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| Series: | Nutrients |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2072-6643/8/4/235 |