Background Several restaurant chains have committed to reducing sodium levels in their
foods; however, how much sodium levels have changed over the past few years is unknown …

Introduction Consuming too much sodium is associated with increased risk for
cardiovascular disease, and restaurant foods are a primary source of sodium. This study …

OBJECTIVE: To evaluate the sodium levels in Canadian restaurant and fast-food chain
menu items. METHODS: Nutrition information was collected from the websites of major sit …

Restaurant food is one of the important sources of sodium intake in China. We aimed to
determine whether a restaurant-based comprehensive intervention program may induce …

Abstract Background Sodium intake in China is extremely high and eating in restaurants is
increasingly popular. Little research has explored the sodium level of restaurant dishes. The …

Background Population-wide sodium reduction strategies aim to reduce the cardiovascular
burden of excess dietary sodium. Lowering sodium in packaged foods, which contribute the …

Purpose The purpose of this study was to provide baseline estimates of sodium levels in 125
popular, sodium-contributing, commercially processed and restaurant foods in the US, to …

We reviewed methods of studies assessing restaurant foods' sodium content and nutrition
databases. We systematically searched the 1964–2012 literature and manually examined …

In 2010, as part of a national sodium reduction strategy, Canada published sodium
reduction benchmark targets for packaged foods; however, no evaluation of this policy has …

Background: Restaurant foods have high sodium levels, and efforts have been made to
promote reductions. The objective of this study was to understand if salt substitutes and …