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