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-OrtizPublished 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.