Challenges and Advances towards Reformulating Processed Foods to Contain Low Salt in Sri Lanka

Challenges and Advances towards Reformulating Processed Foods to Contain Low Salt in Sri Lanka

Background: In Sri Lanka, consumption of foods high in salt is high. Efforts are underway to tackle this issue, including the reformulation of fast foods to contain less salt. To succeed, understanding the practices in using salt among restaurant owners, cooks, and chefs are important. The objective...

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Bibliographic Details
Main Authors: Pandula Siribaddana, Achala Jayatilleke, Nalika Gunawardena, Angela de Silva, Champika Wickramasinghe, Lakshman Gamlath, Thilak Siriwardena, Vindya Kumarapeli, Janaki Vidanapathirana, Shanthi Gunawardena, Amaap Alagiyawanna, Ishanka Thalagala, Aravinda Wickramasinghe, Prabha Kumari, Prasad Ranatunga, Sapumal Dhanapala, Razia Pendse
Format: Article
Language:English
Published: Shiraz University of Medical Sciences 2022-12-01
Series:International Journal of Nutrition Sciences
Subjects:
diet
salt
reformulation
food industry
sri lanka
Online Access:https://ijns.sums.ac.ir/article_48922_5dbd7a704ae0a3a5bc4a375b1353ae88.pdf

Internet

https://ijns.sums.ac.ir/article_48922_5dbd7a704ae0a3a5bc4a375b1353ae88.pdf

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