Abstract
Objectives: As part of a multistep approach to rapidly assess dietary sodium sources in Bangladesh, we sought expert insights into contributions from three major food sources: discretionary salt, packaged foods (including those used as ingredients), and foods prepared outside the home (e.g., street vendors and restaurants).
Keywords dietary sodium · sodium sources · packaged foods · street food · restaurant food · salt reduction · Bangladesh
Cite this paper
Isabella Day, Ahmad Khairul Abrar, Tamanna Afroza, Lawrence J. Appel, Megan Henry, Matti Marklund, Rubaiya Matin Chandrima, Lyn M. Steffen, & Valerie K. Sullivan. (2026). Key Informant Perceptions of Dietary Sources of Sodium in Bangladesh. Current Developments in Nutrition, 10, 108043. https://doi.org/10.1016/j.cdnut.2026.108043
Authors and affiliations
Isabella Day
Johns Hopkins University
National Heart Foundation Hospital & Research Institute
ORCID 0000-0002-7122-4576Tamanna Afroza
National Heart Foundation Hospital & Research Institute
Lawrence J. Appel
Johns Hopkins University
ORCID 0000-0002-0673-6823Megan Henry
Johns Hopkins University
ORCID 0000-0003-2964-2122Matti Marklund
Johns Hopkins University
ORCID 0000-0002-3320-796XRubaiya Matin Chandrima
Johns Hopkins University
ORCID 0000-0003-3568-7781Lyn M. Steffen
University of Minnesota
ORCID 0000-0002-4053-6729Valerie K. Sullivan
Johns Hopkins University
ORCID 0000-0002-2321-0188