Evaluation of sodium levels and changes in foods from the top 20 Canadian restaurant chains (2016–2020) against UK National Salt Reduction Maximum targets

• Caroline G. Middleton,

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Writing – original draft, Writing – review & editing

  Affiliation Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada

  https://orcid.org/0009-0009-8862-9690

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• Yahan Yang,

  Roles Conceptualization, Formal analysis, Methodology, Validation

  Affiliation Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada

  https://orcid.org/0000-0003-0464-0251

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• Mavra Ahmed,

  Roles Conceptualization, Methodology

  Affiliations Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada, Joannah & Brian Lawson Centre for Child Nutrition, University of Toronto, University of Toronto, Toronto, Ontario, Canada

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• Jennifer J. Lee,

  Roles Methodology, Supervision, Writing – review & editing

  Affiliations Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada, School of Nutrition, Toronto Metropolitan University, Toronto, Ontario, Canada.

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• Mary R. L’Abbé

  Roles Conceptualization, Supervision, Writing – review & editing

  * E-mail: mary.labbe@utoronto.ca

  Affiliation Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada

  https://orcid.org/0000-0001-7688-7558

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