Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study

Louis Goffe, Frances Hillier-Brown, Aoife Doherty, Wendy Wrieden, Amelia A. Lake, Vera Araujo-Soares, Carolyn Summerbell, Martin White, Ashley J. Adamson and Jean Adams

International Journal of Behavioral Nutrition and Physical Activity

Published online on September 26, 2016

Abstract

Takeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tes...