Acceptability of reduced salt bread in a remote Indigenous Australian community

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Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community.

Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of ...

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ژورنال

عنوان ژورنال: Journal of Nutrition & Intermediary Metabolism

سال: 2016

ISSN: 2352-3859

DOI: 10.1016/j.jnim.2015.12.244