Contributions of foods to sodium in the Australian food supply
1984
Greenfield, Heather | Smith, Alison M. | Maples, Joanne | Wills, R.B.H.
An assessment of the sodium (Na) content of foods in the typical Australian diet revealed mean Na intakes of 3g/capital/day. Bread, margarine, processed meat and fish provide the most Na for foods that are salted during processing, while "highly-salted" foods provided 33% of the Na intake (less than half of that of the total Na contributed by foods salted during processing). Carry-out foods did not generally contribute more Na than processed foods. (wz)
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