title: Salting of take-away foods at point of purchase.
abstract: Sodium and potassium levels were determined in ten types of fried take-away foods and sandwiches purchased from retail outlets with and without the addition of salt by the food handler. In virtually all foods the major source of sodium was that added during manufacture of the food ingredients rather than that added by the food preparer.
mesh_terms: D005502:Food; D006801:Humans; D011188:Potassium / Q000032:analysis; D012964:Sodium / Q000032:analysis; D012965:Sodium Chloride
chemical_list: D012965:Sodium Chloride; D012964:Sodium; D011188:Potassium