Senegal's iodine puzzle: Iodine status, salt iodization, and dietary iodine sources Source Current Developments in Nutrition Publication Date May 2025 Author(s) Wegmüller R, Beye MF, Ndiaye NF, Cakir V, Sy NY, Ndoure SP, Camara MD, Anne M, Lo NB, Rigutto J, Leyna GH, Abdelnour A, Rohner F, Petry N, Wirth JP, Galetti V
Sodium reduction in bouillon: Targeting a food staple to reduce hypertension in sub-Saharan Africa Source Frontiers of Nutrition Publication Date February 2022 Author(s) Archer NS, Cochet-Broch M, Mihnea M, Garrido-Banuelos G, Lopez-Sanchez P, Lundin L, Frank D
Consumption of discretionary salt and salt from bouillon among households, women, and young children in Northern Region, Ghana: A mixed-method study with the condiment micronutrient innovation trial (CoMIT) project Source Current Developments in Nutrition Publication Date February 2024 Author(s) Davis JN, Kumordzie SM, Arnold CD, Wessells KR, Nyaaba KW, Adams KP, Tan XJ, Becher E, Vosti SA, Adu-Afarwuah S, Engle-Stone R
