CitationDu, 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), 1230-9. PMCID: PMC7198305
AbstractBACKGROUND: 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.
Reference TypeJournal Article
Journal TitleJournal of Nutrition
Popkin, Barry M.