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Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru.

Isabel A Reynoso-MarrerosPerlita K Piñarreta-CornejoPercy Mayta-TristánAntonio Bernabe-Ortiz
Published in: Nutrition & dietetics: the journal of the Dietitians Association of Australia (2018)
The reduction of 20% of salt added to food from a concessionaire had a positive impact on the reduction of customers' blood pressure without reducing food acceptability. This strategy could be implemented in other contexts.
Keyphrases
  • blood pressure
  • human health
  • hypertensive patients
  • heart rate
  • type diabetes
  • risk assessment
  • metabolic syndrome
  • weight loss