Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

National Institute of Health Research School for Public Health Research (NIHR SPHR) (Project ID: Transforming the ‘foodscape’: development and feasibility testing of interventions to promote healthier take-away, pub or restaurant food), Durham and Newcastle Universities, National Institute for Health Research, British Heart Foundation, Cancer Research UK, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research, UK Clinical Research Collaboration, NIHR as a NIHR Research Professor, Centre for Diet and Activity Research (CEDAR), Wellcome Trust