Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry

C.B. O'Donovan; K. McDonald; S. O'Mahony; O.C. Lyons; S.F. Quinn; R.J. Creane; W. Anderson; M.A.T. Flynn; N.A. Collins

doi:10.1017/S0029665120000737

Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry

C.B. O'Donovan, K. McDonald, S. O'Mahony, O.C. Lyons, S.F. Quinn, R.J. Creane, W. Anderson, M.A.T. Flynn, N.A. Collins

School of Biomedical Sciences

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Original language	English
Title of host publication	Proceedings of the Nutrition Society
Publisher	Cambridge University Press
Number of pages	1
Volume	79
Edition	OCE2
DOIs	https://doi.org/10.1017/S0029665120000737
Publication status	Published (in print/issue) - 1 Jan 2020
Event	13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019: Malnutrition in an Obese World: European Perspectives - The Convention Centre, Dublin, Ireland Duration: 15 Oct 2019 → 18 Oct 2019 http://www.fens2019.org

Publication series

Name	PROCEEDINGS OF THE NUTRITION SOCIETY
Publisher	Cambridge University Press
ISSN (Print)	0029-6651

Conference

Conference	13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019
Country/Territory	Ireland
City	Dublin
Period	15/10/19 → 18/10/19
Internet address	http://www.fens2019.org

Access to Document

10.1017/S0029665120000737

Cite this

O'Donovan, C. B., McDonald, K., O'Mahony, S., Lyons, O. C., Quinn, S. F., Creane, R. J., Anderson, W., Flynn, M. A. T., & Collins, N. A. (2020). Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry. In Proceedings of the Nutrition Society (OCE2 ed., Vol. 79). (PROCEEDINGS OF THE NUTRITION SOCIETY). Cambridge University Press. https://doi.org/10.1017/S0029665120000737

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title = "Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry",

author = "C.B. O'Donovan and K. McDonald and S. O'Mahony and O.C. Lyons and S.F. Quinn and R.J. Creane and W. Anderson and M.A.T. Flynn and N.A. Collins",

year = "2020",

month = jan,

day = "1",

doi = "10.1017/S0029665120000737",

language = "English",

volume = "79",

series = "PROCEEDINGS OF THE NUTRITION SOCIETY",

publisher = "Cambridge University Press",

booktitle = "Proceedings of the Nutrition Society",

address = "United Kingdom",

edition = "OCE2",

note = "13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019 : Malnutrition in an Obese World: European Perspectives ; Conference date: 15-10-2019 Through 18-10-2019",

url = "http://www.fens2019.org",

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O'Donovan, CB, McDonald, K, O'Mahony, S, Lyons, OC, Quinn, SF, Creane, RJ, Anderson, W, Flynn, MAT & Collins, NA 2020, Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry. in Proceedings of the Nutrition Society. OCE2 edn, vol. 79, PROCEEDINGS OF THE NUTRITION SOCIETY, Cambridge University Press, 13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019, Dublin, Ireland, 15/10/19. https://doi.org/10.1017/S0029665120000737

Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry. / O'Donovan, C.B.; McDonald, K.; O'Mahony, S. et al.
Proceedings of the Nutrition Society. Vol. 79 OCE2. ed. Cambridge University Press, 2020. (PROCEEDINGS OF THE NUTRITION SOCIETY).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry

AU - O'Donovan, C.B.

AU - McDonald, K.

AU - O'Mahony, S.

AU - Lyons, O.C.

AU - Quinn, S.F.

AU - Creane, R.J.

AU - Anderson, W.

AU - Flynn, M.A.T.

AU - Collins, N.A.

PY - 2020/1/1

Y1 - 2020/1/1

UR - https://www.cambridge.org/core/product/identifier/S0029665120000737/type/journal_article

U2 - 10.1017/S0029665120000737

DO - 10.1017/S0029665120000737

M3 - Conference contribution

VL - 79

T3 - PROCEEDINGS OF THE NUTRITION SOCIETY

BT - Proceedings of the Nutrition Society

PB - Cambridge University Press

T2 - 13th European Nutrition Conference of the Federation of European Nutrition Societies (FENS) 2019

Y2 - 15 October 2019 through 18 October 2019

ER -

Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry

Publication series

Conference

Access to Document

Other files and links

Investigation of priority dietary and nutritional issues in young children and older adults: impacts and implications for food and nutrition policy in Ireland

Cite this

Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry

Publication series

Conference

Access to Document

Other files and links

Student theses

Investigation of priority dietary and nutritional issues in young children and older adults: impacts and implications for food and nutrition policy in Ireland

Cite this