IMC Salt

New Scientific Published Work! 🔍

Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal

Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal (1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KA...

New Published Work! 🔍
Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

Find more:
https://www.mdpi.com/2304-8158/11/2/149

New Scientific Published Work!

Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure—Randomized Controlled Trial iMC SALT
https://www.mdpi.com/2072-6643/14/1/8

A Associação Portuguesa de Nutrição encontra-se hoje presente na Conferência Internacional sobre o projeto iMCSalt.

Hoje às 12:00h apresentamos o trabalho sobre a relação entre o consumo de alimentos ultraprocessados e o consumo de sódio no XX Congresso de Nutrição e Alimentação - II International Congress of Food and Nutrition, da Associação Portuguesa de Nutrição.