https://www.selleckchem.com/products/cpi-1205.html
7-573.2 mg/day), kimchi (487.3-539.6 mg/day), and soups (367.6-428.9 mg/day) were the top three dish groups that contributed to the sodium intake. In these dishes, the major sources of sodium intake were (age groups 10-18 and 19-29 yrs), (age groups 40-49 and 50-59 yrs) and (age groups 60-69 and ≥ 70 yrs), respectively. In summary, reducing the consumption of soups and kimchi is an effective way to reduce sodium intake. Personalized nutrition education on dietary sodium intake management is required because of the different food source
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