Add to ORKGTo compare the salt content of ready to eat soups between a country that is starting to enforce the reduction of salt content in food (Portugal) and a country that already has specific recommendations on salt reduction (Ireland) and also the compliance with EIPAS future goal of 0.2 g of salt/100 g.N/
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic...
To compare the salt content of ready to eat soups between a country that is starting to enforce the ...
Sendo reconhecida a associação entre o consumo excessivo de alguns nutrientes ou componentes alimen...
Introduction: Processed foods are generally recognized as a source of salt, fat and sugar. An excess...
Evidence suggests that current levels of salt consumption across Europe are linked with several chro...
Objective: To contribute for drawing the baselines for the salt content of soups, breakfast cereals,...
Salt intake above World Health Organization (WHO) recommendation level (5 g/day) is associated with ...
The aim of this survey was to provide a snap shot of the salt content of soup from a range of cateri...
High sodium (salt) consumption is associated with an increased risk of developing non-communicable d...
Objective: To contribute for drawing the baselines for the salt content of soups, breakfast cereals,...
Introduction: Salt consumption in Portugal (10.7 g/day) is almost the double than the recommended da...
Introduction: Salt consumption in Portugal (10.7 g/day) is almost the double than the recommended da...
Reducing population salt intake has been identified as a priority intervention to reduce non-communi...
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic...
To compare the salt content of ready to eat soups between a country that is starting to enforce the ...
Sendo reconhecida a associação entre o consumo excessivo de alguns nutrientes ou componentes alimen...
Introduction: Processed foods are generally recognized as a source of salt, fat and sugar. An excess...
Evidence suggests that current levels of salt consumption across Europe are linked with several chro...
Objective: To contribute for drawing the baselines for the salt content of soups, breakfast cereals,...
Salt intake above World Health Organization (WHO) recommendation level (5 g/day) is associated with ...
The aim of this survey was to provide a snap shot of the salt content of soup from a range of cateri...
High sodium (salt) consumption is associated with an increased risk of developing non-communicable d...
Objective: To contribute for drawing the baselines for the salt content of soups, breakfast cereals,...
Introduction: Salt consumption in Portugal (10.7 g/day) is almost the double than the recommended da...
Introduction: Salt consumption in Portugal (10.7 g/day) is almost the double than the recommended da...
Reducing population salt intake has been identified as a priority intervention to reduce non-communi...
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portug...
Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic...
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