Citation
Du, Shufa; Wang, Huijun; Zhang, Bing; & Popkin, Barry M. (2020). Dietary Potassium Intake Remains Low and Sodium Intake Remains High, and Most Sodium Is Derived from Home Food Preparation for Chinese Adults, 1991-2015 Trends. Journal of Nutrition, 150(5), 1230-1239. PMCID: PMC7198305Abstract
BACKGROUND: Intervention strategies to reduce sodium intake and increase potassium intake may decrease blood pressure; however, most are focused on reducing sodium in processed food globally.OBJECTIVES: We attempt to fill important gaps in understanding the dynamics of these dietary determinants of hypertension in China.
METHODS: We used data on 29,926 adults aged
URL
http://dx.doi.org/10.1093/jn/nxz332Reference Type
Journal ArticleYear Published
2020Journal Title
Journal of NutritionAuthor(s)
Du, ShufaWang, Huijun
Zhang, Bing
Popkin, Barry M.
Article Type
RegularPMCID
PMC7198305Data Set/Study
China Health and Nutrition Survey (CHNS)Continent/Country
ChinaORCiD
Popkin - 0000-0001-9495-9324Du - 0000-0003-1156-0866