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September 7, 2026Journal of Food Composition and AnalysisOpen Access

Nutritional composition of ready-to-eat first course meals and soups on the Italian market: Focus on sodium content and comparison with WHO sodium benchmarks

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MMMartina MorettonDADonato AngelinoNPNicoletta Pellegrini

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Moretton et al. (2026) studied this question.

synapsesocial.com/papers/6aa944f8a35b18e46c04fa2ahttps://doi.org/10.1016/j.jfca.2026.109505
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