Bread, cereal, frozen pizzas and entrées, processed meats, shelf-stable soups and sauces, pasta, and salty snacks comprise the daily dietary intake of most consumers. To supplement the convenience of such easy-to-prepare foods stocking the refrigerators, freezers, and pantries of consumer homes, some consumers also dine regularly at chain restaurants. Since the 1970s, the sodium content of restaurant and processed food has escalated along with steady increases in portion sizes. As a result, Amer…Desalting the Food Grid

Table 1. Sources of sodium (other than salt) in processed foods.

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