Menyanu E et al recently published a systematic literature review, investigating the dietary sources of salt in low- and middle- income countries (LMICs), published in Environmental Research and Public Health. They reviewed articles that included information on dietary intake of salt using dietary assessment methods, food composition tables, and/or laboratory analysis of the salt content of specific foods in low or middle income countries. They identified 15 studies that met their inclusion criteria, which covered 12 LMICs. From these studies they found that the major sources of dietary salt were from bread, meat and meat products, bakery products, instant noodles, preserved foods, milk and dairy products and condiments.
Barriers, Enablers, and Perceptions on Dietary Salt Reduction in the Out-of-Home Sectors: A Scoping Review
1 January 1970