Dietary salt reduction
Cappuccio, Francesco (2008) Dietary salt reduction. In: Wilcox, Christopher S., (ed.) Therapy in nephrology & hypertension : a companion to Brenner & Rector's The kidney. Philadelphia, PA: Saunders/Elsevier, pp. 583-590. ISBN 9781416054849Full text not available from this repository.
Official URL: http://webcat.warwick.ac.uk:80/record=b2574931
Thoroughly revised, the new edition of this companion to Brenner & Rector₂s The Kidney equips you with today₂s guidance to effectively manage renal and hypertension patients. International authorities emphasize the specifics of treatment while presenting field-tested advice on the best therapeutic strategies available. New chapters reflect the latest evidence impacting current clinical issues, while a new, two-color design helps you reference the information more easily. And now as an Expert Consult title, it offers convenient online access to the complete contents of the book--fully searchable--anytime, anywhere. Presents the most comprehensive text available on nephrology and hypertension treatment for a convenient single source that is easy to consult. Features the evidence-based guidance of leading authorities for making more informed clinical decisions. Offers in-depth discussions and referenced coverage of key trials to help you analyze the results and the evidence provided. Provides treatment algorithms and tables of commonly used drugs in each chapter for quick-access expert advice on arriving at the best and most appropriate treatment regimen.
|Item Type:||Book Item|
|Subjects:||R Medicine > RC Internal medicine|
|Divisions:||Faculty of Medicine > Warwick Medical School > Biomedical Sciences > Translational & Experimental Medicine > Metabolic and Vascular Health (- until July 2016)
Faculty of Medicine > Warwick Medical School
|Place of Publication:||Philadelphia, PA|
|Book Title:||Therapy in nephrology & hypertension : a companion to Brenner & Rector's The kidney|
|Editor:||Wilcox, Christopher S.|
|Number of Pages:||1131|
|Page Range:||pp. 583-590|
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