Consumer attitudes and understanding of low-sodium claims on food: an analysis of healthy and hypertensive individuals123
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From the Department of Nutritional Sciences, Faculty of Medicine (CLW, JA, and MRL) and the Biostatistics Division, Dalla Lana School of Public Health (YQ and WL), University of Toronto, Toronto, Canada, and the Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, Canada (JM and SJH).
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Supported by the National Centres of Excellence, Advanced Foods and Materials Network (MRL and SJH), a Canadian Institutes of Health Research/Canadian Stroke Network Operating Grant (201103SOK; MRL and WL), an Earle W. McHenry Research Chair (University of Toronto) unrestricted research grant “Food and Nutrition Policy for Population Health” (MRL), an Ontario Graduate Scholarship (CLW), 2 graduate fellowships from the Canadian Institutes of Health Research Strategic Training Grant in Public Health Policy (CLW) and Population Interventions for Chronic Disease Prevention: A Pan-Canadian Program (grant 53893; CLW), and a postdoctoral fellowship from the Heart and Stroke Foundation of Canada (JA).
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Address reprint requests and correspondence to Mary R L’Abbé, FitzGerald Building, 150 College Street, Room 315, Toronto, Ontario M5S 3E2, Canada. E-mail: [email protected].
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Abbreviations used: DRR, disease risk reduction; NC, nutrient content; NFT, Nutrition Facts table.