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Public health
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Surveys of the salt content in UK bread: progress made and further reductions possible

Authors

  • Hannah C Brinsden Centre for Environmental and Preventive Medicine, Wolfson Institute of Preventive Medicine, Barts and the London School of Medicine & Dentistry, Queen Mary University of London, London, UK PubMed articlesGoogle scholar articles
  • Feng J He Centre for Environmental and Preventive Medicine, Wolfson Institute of Preventive Medicine, Barts and the London School of Medicine & Dentistry, Queen Mary University of London, London, UK PubMed articlesGoogle scholar articles
  • Katharine H Jenner Centre for Environmental and Preventive Medicine, Wolfson Institute of Preventive Medicine, Barts and the London School of Medicine & Dentistry, Queen Mary University of London, London, UK PubMed articlesGoogle scholar articles
  • Graham A MacGregor Centre for Environmental and Preventive Medicine, Wolfson Institute of Preventive Medicine, Barts and the London School of Medicine & Dentistry, Queen Mary University of London, London, UK PubMed articlesGoogle scholar articles
  1. Correspondence to Dr Feng He; f.he{at}qmul.ac.uk
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Citation

Brinsden HC, He FJ, Jenner KH, et al
Surveys of the salt content in UK bread: progress made and further reductions possible
BMJ Open 2013;3:e002936. doi: 10.1136/bmjopen-2013-002936

Publication history

  • Received March 22, 2013
  • Revised May 2, 2013
  • Accepted May 7, 2013
  • First published June 17, 2013.
Online issue publication 
October 26, 2017
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