BMJ Open (Oct 2021)
Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation
- Yu Liu,
- Yuan Li,
- Feng J He,
- Graham A MacGregor,
- Liping Huang,
- Puhong Zhang,
- Huijun Wang,
- Monique Tan,
- Jingmin Ding,
- Yishan Wang,
- Yuzhu Song,
- Chunlei Guo,
- Terry Harris,
- Le Dong,
- Yuxia Ma
Affiliations
- Yu Liu
- School of Nursing, China Medical University, Shenyang, Liaoning, China
- Yuan Li
- Department of Gastrointestinal Medical Oncology, The University of Texas MD Anderson Cancer Center, Houston, Texas, USA
- Feng J He
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK
- Graham A MacGregor
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK
- Liping Huang
- The George Institute for Global Health, UNSW, Sydney, New South Wales, Australia
- Puhong Zhang
- The George Institute for Global Health at Peking University Health Science Centre, Beijing, China
- Huijun Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, Beijing, China
- Monique Tan
- Wolfson Institute of Preventive Medicine, Barts and The London School of Medicine & Dentistry, Queen Mary University of London, London, UK
- Jingmin Ding
- Nutrition and Lifestyle Program, The George Institute for Global Health at Peking University Health Science Center, Beijing, China
- Yishan Wang
- Ophthalmology department, Gansu Provincial Hospital of Traditional Chinese Medicine, Lanzhou, Gansu, China
- Yuzhu Song
- 1 Department of nutrition and food hygiene, Hebei Medical University, Shijiazhuang, China
- Chunlei Guo
- 2 Peking University Health Science Centre, The George Institute for Global Health, Beijing, China
- Terry Harris
- 8 Discovery Vitality, Johannesburg, South Africa, South African, South Africa
- Le Dong
- 2 Peking University Health Science Centre, The George Institute for Global Health, Beijing, China
- Yuxia Ma
- 1 Department of nutrition and food hygiene, Hebei Medical University, Shijiazhuang, China
- DOI
- https://doi.org/10.1136/bmjopen-2020-046412
- Journal volume & issue
-
Vol. 11,
no. 10
Abstract
No abstracts available.