Variability in sodium content of takeaway foods: Implications for public health and nutrition policy

Alexandra Irina Mavrochefalos; Andrew Dodson; Gunter G. C. Kuhnle

doi:10.1371/journal.pone.0339339

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Open Access

Peer-reviewed

Research Article

Variability in sodium content of takeaway foods: Implications for public health and nutrition policy

Alexandra Irina Mavrochefalos,

Roles Conceptualization, Formal analysis, Investigation, Methodology

Affiliations Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom, Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, United Kingdom
⨯
Andrew Dodson,

Roles Methodology

Affiliation Chemical Analysis Facility, University of Reading, Reading, United Kingdom
⨯
Gunter G. C. Kuhnle

Roles Conceptualization, Data curation, Formal analysis, Methodology, Visualization, Writing – original draft, Writing – review & editing

* E-mail: g.g.kuhnle@reading.ac.uk

Affiliations Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom, Chemical Analysis Facility, University of Reading, Reading, United Kingdom

https://orcid.org/0000-0002-8081-8931

⨯

Variability in sodium content of takeaway foods: Implications for public health and nutrition policy

Alexandra Irina Mavrochefalos,
Andrew Dodson,
Gunter G. C. Kuhnle

Published: January 21, 2026
https://doi.org/10.1371/journal.pone.0339339

About the Authors

Alexandra Irina Mavrochefalos

Roles Conceptualization, Formal analysis, Investigation, Methodology

Affiliations Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom, Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, United Kingdom

Andrew Dodson

Roles Methodology

Affiliation Chemical Analysis Facility, University of Reading, Reading, United Kingdom

Gunter G. C. Kuhnle

Roles Conceptualization, Data curation, Formal analysis, Methodology, Visualization, Writing – original draft, Writing – review & editing

* E-mail: g.g.kuhnle@reading.ac.uk

Affiliations Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom, Chemical Analysis Facility, University of Reading, Reading, United Kingdom

https://orcid.org/0000-0002-8081-8931

Competing Interests

The authors have declared that no competing interests exist.

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Food
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Chickens
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Diet
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Public and occupational health
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Cardiovascular disease risk
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Sodium chloride
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Nutrition
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Salts
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