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Ellison, R.C., Capper, A.L., Stephenson, W.P., Goldberg, R.J., Hosmer, D.W., Humphrey, K.F., Ockene, J.K., Gamble, W.J., Witschi, J.C. and Stare, F.J. (1989) Effects on Blood Pressure of a Decrease in Sodium Use in Institutional Food Preparation: The Exeter-Andover Project. Journal of Clinical Epidemiology, 42, 201-208.
https://doi.org/10.1016/0895-4356(89)90056-5

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