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Cardiovascular Health.

• Authors : Williams, Lu Ann¹

Subjects: *PRODUCT launches; *SODIUM content of food; *HYPERTENSION risk factors

• Source: Prepared Foods. Dec2012, Vol. 181 Issue 12, pNS13-NS13. 1/6p.

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Pressure down.

• Authors : Feder, David

• Source: Prepared Foods. 2014, Vol. 183, Issue 11, pages. 8

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On the brain.

• Authors : Roberts, Jr., William A.

• Source: Prepared Foods. 2014, Vol. 183, Issue 5, pages. 4

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Sodium substitutions present opportunities, challenges.

• Authors : CLAUS, JAMES R.¹

Subjects: SODIUM content of food; EFFECT of salts on meat; HYPERTENSION risk factorsAMERICAN Heart Association

• Source: National Provisioner. Oct2013, Vol. 227 Issue 10, p92-93. 2p.

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Revisiting sodium: with fat and carbs on the sidelines, sodium is likely to take center court by health and wellness advocates.

• Authors : Berry, Donna

• Source: Dairy Foods. 2005, Vol. 106, Issue 5, pages. 2

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Drinking lowfat milk may reduce the risk of developing hypertension.

• Source: Dairy Field. 2006, Vol. 189, Issue 2, pages. 1

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Rising to the occasion.

• Authors : Frank, Paula

• Source: Prepared Foods. 2005, Vol. 174, Issue 7, pages. 1

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Sodio y Salud: Retos y Oportunidades.

• Authors : Fitzpatrick, Kelly

Subjects: *GOVERNMENT policy; PHYSIOLOGICAL effects of salt; SALT content of foodINNOVA Flavors (Company)

• Source: Industria Alimenticia. ene2014, Vol. 25 Issue 1, p36-38. 2p.

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