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Part, Chapter, Paragraph
1 II, 5. 1. 1| trans-unsaturated fats, salt, alcohol, free sugar and
2 II, 5. 1. 1| against stomach cancer; salt and also salt-preserved
3 II, 5. 2. 3| vegetables and reducing salt intake). The more recent
4 II, 5. 2. 3| factors (intake of dietary salt and saturated fat, smoking
5 II, 5. 2. 4| trans-unsaturated fats, salt, alcohol, free sugar and
6 II, 5. 2. 5| cholesterol, a moderate intake of salt and of salty foods, an increased
7 II, 5. 2. 6| a reduction of sodium (salt) intake to less than 1,5
8 II, 5. 3. 4| against stomach cancer; salt and also salt-preserved
9 II, 5. 11. 4| temperature regulation, salt and water balance and defense
10 III, 10. 2. 1| social or economic status. Salt and milk fluoridation schemes
11 III, 10. 2. 1| example, in drinking-water, salt or milk, and the provision
12 III, 10. 2. 1| meantime, fortification of salt has become a widespread
13 III, 10. 2. 1| industrial use of iodised salt is still voluntary, thus
14 III, 10. 2. 1| instrument. Furthermore, salt consumption is generally
15 III, 10. 2. 1| decrease the intake of salt;~· decrease the intake of
16 III, 10. 2. 1| too high in fat, sugar or salt.~ ~Countries have made progress
17 III, 10. 2. 1| to reduce the amount of salt, added sugar, saturated
18 III, 10. 2. 3| a reduction of sodium (salt) intake to less than 1,5
19 IV, 12. 2 | cholesterol, a moderate intake of salt and of salty foods, an increased
20 IV, 12. 10 | some food ingredients (e.g salt, fat, etc)~ ~The Ministry
21 IV, 12. 10 | Decreasing the intake of salt is a objective of the public
22 IV, 12. 10 | Decreasing the intake of salt is a objective of the public
23 Key, Ap5. 0. 0| salmonella~salmonellosis~salt~sanitation~sars~schizophrenia~
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