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Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: Cross-sectional study

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

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Publication metadata

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

Publication type: Article

Publication status: Published

Journal: International Journal of Behavioral Nutrition and Physical Activity

Year: 2016

Volume: 13

Online publication date: 26/09/2016

Acceptance date: 16/09/2016

Date deposited: 21/09/2016

ISSN (electronic): 1479-5868

Publisher: BioMed Central Ltd.

URL: http://dx.doi.org/10.1186/s12966-016-0429-z

DOI: 10.1186/s12966-016-0429-z


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Funding

Funder referenceFunder name
British Heart Foundation
Cancer Research UK
Centre for Diet and Activity Research (CEDAR)
Economic and Social Research Council
Medical Research Council
UKCRC
Durham and Newcastle Universities
National Institute for Health Research
National Institute of Health Research's School for Public Health Research (NIHR SPHR) project "Transforming the 'foodscape': development and feasibility testing of interventions to promote healthier takeaway, pub or restaurant food"
NIHR
Wellcome Trust
(NIHR SPHR) project “Transforming the ‘foodscape’
National Institute of Health Research’s School for Public Health Research

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