Na and K Intake from Lunches Served in a Japanese Company Cafeteria and the Estimated Improvement in the Dietary Na/K Ratio Using Low-Na/K Seasonings and Dairy to Prevent Hypertension
Nagako Okuda(Toho University), Akira Okayama(Japan Anti Tuberculosis Association), Koki Kosami(Jichi Medical University), Aya Higashiyama(Hyogo Medical University), Hirokazu Taniguchi(National Cancer Center), Kozo Tanno(Iwate Medical University), Yuki Yonekura(St. Luke's International University), Makoto Miura(Iwate University), Kyoko Kojima, Tomomi Nagahata(Kyoto Prefectural University), Hiroshi Kuno(Nissin Kogyo (Japan)), Toru Nakajima
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