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Comment on: Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013 by D. Monro, C. Mhurchu, Y. Jiang, D. Gorton, H. Eyles. Nutrients 2015, 7(6), 4054–4067; doi:10.3390/nu7064054
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Nutrients 2015, 7(7), 5965-5968; doi:10.3390/nu7075264

Response to a Letter to the Editor from Katherine Rich

1
National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2
Epidemiology and Biostatistics, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
3
Heart Foundation of New Zealand, P.O. Box 17160, Greenlane, Auckland 1546, New Zealand
*
Author to whom correspondence should be addressed.
Received: 9 July 2015 / Accepted: 14 July 2015 / Published: 20 July 2015
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A letter to Nutrients from the Chief Executive of the New Zealand Food and Grocery Council [1] questioned the validity of methods and findings reported in our recent paper, “Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013” [2]. [...] View Full-Text
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Eyles, H.; Mhurchu, C.N.; Gorton, D.; Jiang, Y.; Monro, D. Response to a Letter to the Editor from Katherine Rich. Nutrients 2015, 7, 5965-5968.

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