Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension

Nagako Okuda,Aya Higashiyama,Kozo Tanno,Yuki Yonekura,Makoto Miura, Hiroshi Kuno, Toru Nakajima,Tomomi Nagahata,Hirokazu Taniguchi,Koki Kosami, Kyoko Kojima,Akira Okayama

NUTRIENTS（2024）

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关键词
hypertension,nutrition,sodium,potassium,Japanese,company cafeteria,seasoning,dairy
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