Toggle Main Menu Toggle Search

Open Access padlockePrints

Reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions

Lookup NU author(s): Louis Goffe, Dr Wendy Wrieden, Dr Linda Penn, Dr Frances Hillier-Brown, Dr Amelia Lake, Professor Vera Araujo-SoaresORCiD, Professor Martin White, Professor Ashley AdamsonORCiD, Dr Jean Adams


Full text for this publication is not currently held within this repository. Alternative links are provided below where available.

Publication metadata

Author(s): Goffe L, Wrieden W, Penn L, Hillier-Brown F, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J

Publication type: Article

Publication status: Published

Journal: PLoS One

Year: 2016

Volume: 11

Issue: 9

Online publication date: 26/09/2016

Acceptance date: 02/09/2016

Date deposited: 12/09/2016

ISSN (electronic): 1932-6203

Publisher: Public Library of Science


DOI: 10.1371/journal.pone.0163093


Altmetrics provided by Altmetric


Funder referenceFunder name
British Heart Foundation
Cancer Research UK
Economic and Social Research Council
Medical Research Council
Newcastle University
UK Clinical Research Collaboration
Wellcome Trust under UK Clinical Research Collaboration
Centre for Diet and Activity Research (CEDAR), a UKCRC Public Health Research Centre of Excellence
Durham University
National Institute for Health Research
National Institute for Health Research (NIHR)
National Institute for Health Research under the UK Clinical Research Collaboration
National Institute of Health Research's School for Public Health Research (NIHR SPHR)
MR/K02325X/1Medical Research Council (MRC)