1. Contribution of Food Additives to Sodium and Phosphorus Content of Diets Rich in Processed Foods 
Anna Carrigan, MPH, Andrew Klinger, BS, Suzanne S. Choquette, MS, RD, LD, Alexandra Luzuriaga-McPherson, BA, Emmy K. Bell, MD, Betty Darnell, MS, RD, LD, Orlando M. Gutiérrez, MD, MMSc 
Journal of Renal Nutrition 
Volume 24, Issue 1, Pages e1 (January 2014)
DOI: /j.jrn
Copyright © 2014 National Kidney Foundation, Inc. Terms and Conditions

2. Figure 1
Average measured content of (A) calcium, (B) potassium, (C) sodium, and (D) phosphorus in the low-additive (blue bars) vs. additive-enhanced (red bars) diets per day. Bars represent means and vertical hatchets represent standard deviation.
Journal of Renal Nutrition  , e1DOI: ( /j.jrn )
Copyright © 2014 National Kidney Foundation, Inc. Terms and Conditions