Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

Louis Goffe; Wendy Wrieden; Linda Penn; Frances Hillier-Brown; Amelia A. Lake; Vera Araujo-Soares; Carolyn Summerbell; Martin White; Ashley J. Adamson; Jean Adams

doi:10.1371/journal.pone.0163093

Loading metrics

Open Access

Peer-reviewed

Research Article

Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

Louis Goffe,

Affiliations Institute of Health & Society, Newcastle University, William Leech Building, Medical School, Newcastle upon Tyne, NE2 4HH, United Kingdom, Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom
⨯
Wendy Wrieden,

Affiliations Institute of Health & Society, Newcastle University, William Leech Building, Medical School, Newcastle upon Tyne, NE2 4HH, United Kingdom, Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom
⨯
Linda Penn,

Affiliations Institute of Health & Society, Newcastle University, William Leech Building, Medical School, Newcastle upon Tyne, NE2 4HH, United Kingdom, Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom
⨯
Frances Hillier-Brown,

Affiliations Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom, Obesity Research Group, School of Medicine, Pharmacy & Health, Wolfson Research Institute, Durham University, Queen’s Campus, Stockton on Tees, TS17 6BH, United Kingdom
⨯
Amelia A. Lake,

Affiliations Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom, Centre for Public Policy & Health, School of Medicine, Pharmacy & Health, Wolfson Research Institute, Durham University, Queen’s Campus, Stockton on Tees, TS17 6BH, United Kingdom
⨯
Vera Araujo-Soares,

Affiliations Institute of Health & Society, Newcastle University, William Leech Building, Medical School, Newcastle upon Tyne, NE2 4HH, United Kingdom, Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom
⨯
Carolyn Summerbell,

Affiliations Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom, Obesity Research Group, School of Medicine, Pharmacy & Health, Wolfson Research Institute, Durham University, Queen’s Campus, Stockton on Tees, TS17 6BH, United Kingdom
⨯
Martin White,

Affiliation Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285, Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, United Kingdom
⨯
Ashley J. Adamson,

Affiliations Institute of Health & Society, Newcastle University, William Leech Building, Medical School, Newcastle upon Tyne, NE2 4HH, United Kingdom, Fuse–the Centre for Translational Research in Public Health, Newcastle upon Tyne, United Kingdom
⨯
Jean Adams

* E-mail: jma79@medschl.cam.ac.uk

Affiliation Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285, Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, United Kingdom

http://orcid.org/0000-0002-5733-7830

⨯

Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

Louis Goffe,
Wendy Wrieden,
Linda Penn,
Frances Hillier-Brown,
Amelia A. Lake,
Vera Araujo-Soares,
Carolyn Summerbell,
Martin White,
Ashley J. Adamson,
Jean Adams

Published: September 26, 2016
https://doi.org/10.1371/journal.pone.0163093

Reader Comments (0)

Post a new comment on this article

Subject Areas
?

For more information about PLOS Subject Areas, click here.
We want your feedback. Do these Subject Areas make sense for this article? Click the target next to the incorrect Subject Area and let us know. Thanks for your help!

Food
Is the Subject Area "Food" applicable to this article?

Thanks for your feedback.
Sodium chloride
Is the Subject Area "Sodium chloride" applicable to this article?

Thanks for your feedback.
Research errors
Is the Subject Area "Research errors" applicable to this article?

Thanks for your feedback.
Diet
Is the Subject Area "Diet" applicable to this article?

Thanks for your feedback.
Local governments
Is the Subject Area "Local governments" applicable to this article?

Thanks for your feedback.
England
Is the Subject Area "England" applicable to this article?

Thanks for your feedback.
Experimental design
Is the Subject Area "Experimental design" applicable to this article?

Thanks for your feedback.
Body weight
Is the Subject Area "Body weight" applicable to this article?

Thanks for your feedback.