Article Versions Notes

Okuda N, Higashiyama A, Tanno K, Yonekura Y, Miura M, Kuno H, Nakajima T, Tahara E, Morimoto F, Sugio K, et al. Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension. Nutrients. 2025; 17(24):3856. https://doi.org/10.3390/nu17243856

Okuda, Nagako, Aya Higashiyama, Kozo Tanno, Yuki Yonekura, Makoto Miura, Hiroshi Kuno, Toru Nakajima, Eiji Tahara, Fukiko Morimoto, Kozue Sugio, and et al. 2025. "Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension" Nutrients 17, no. 24: 3856. https://doi.org/10.3390/nu17243856

Okuda, N., Higashiyama, A., Tanno, K., Yonekura, Y., Miura, M., Kuno, H., Nakajima, T., Tahara, E., Morimoto, F., Sugio, K., Kojima, K., Nagahata, T., Taniguchi, H., & Okayama, A. (2025). Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension. Nutrients, 17(24), 3856. https://doi.org/10.3390/nu17243856