Reduction in fat intake in The Netherlands: the influence of food composition data

By Hulshof K.F.A.M.   Beemster C.J.M.   Westenbrink S.   Lowik M.R.H.  

Food Chemistry, Vol. 57, Iss. 1, 1996-09 ,pp. : 67-70

Elsevier

Access to resources Recommend Favorite

A case for reducing salt in processed foods

By Gibson Joanna   Armstrong Gillian   McIlveen Heather  

Nutrition & Food Science, Vol. 30, Iss. 4, 2000-04 ,pp. : 167-173

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Reduction in estimated vitamin A intake induced by new food composition tables in Japan, where vitamin A is taken mostly from plant foods

By Matsuda-Inoguchi Naoko   Date Chigusa   Sakurai Kozue   Kuwazoe Mikiko   Watanabe Takao   Toji Chihiro   Furukawa Yoko   Shimbo Shinichiro   Nakatsuka Haruo   Ikeda Masayuki  

International Journal of Food Sciences and Nutrition, Vol. 57, Iss. 5-6, 2006-08 ,pp. : 279-291

Informa Healthcare

Access to resources Recommend Favorite

Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake

By Rasmussen Lone B.   Ovesen Lars   Christensen Tue   Knuthsen Pia   Larsen Erik H.   Lyhne Niels   Okholm Bolette   Saxholt Erling  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 3, 2007-05 ,pp. : 231-239

Informa Healthcare

Access to resources Recommend Favorite

Cold-Induced Salt Intake in Mice and Catecholamine, Renin and Thermogenesis Mechanisms

By dejima Y.   Fukuda S.   Ichijoh Y.   Takasaka K.   Ohtsuka R.  

Appetite (APPET), Vol. 26, Iss. 3, 1996-03 ,pp. : 203-220

Academic Press

Access to resources Recommend Favorite