Effect of workplace dietary intervention on salt intake and sodium-to-potassium ratio of Japanese employees: A quasi-experimental study

CONCLUSIONS: Providing healthy lunch and nutrition education may be effective approaches to reduce employees' salt intake and Na/K ratio.PMID:34731526 | DOI:10.1002/1348-9585.12288

Source: Journal of Occupational Health - November 3, 2021 Category: Occupational Health Authors: Keiko Sakaguchi Yukari Takemi Fumi Hayashi Kaori Koiwai Masakazu Nakamura Source Type: research