Salt reduction in different bread types: an intervention study in the Northern Portugal

Salt consumption in Portugal almost doubles WHO recommended maximum level of intake and bread consumption represents 18% of daily salt intake. The aim of this study was to evaluate sodium and correspondent salt levels in Portuguese bread before and after an intervention planned to reduce salt conten...

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Bibliographic Details
Main Author: Nascimento, A. (author)
Other Authors: Santiago, Susana (author), Santos, Mariana (author), Mesquita Bastos, José (author), Silva, Joana (author), Afreixo, V. (author), Calhau, Maria Antónia (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Sal
Sódio
Pão
Composição de Alimentos
Saúde Pública
Portugal
Online Access:http://hdl.handle.net/10400.18/5612
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/5612

Internet

http://hdl.handle.net/10400.18/5612

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