Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment.

Ana Patrícia FariaPatrícia PadrãoOlívia PinhoTânia Silva-SantosLuís OliveiraSílvia EstevesJoão Paulo PereiraPedro GraçaPedro Moreira Carla Gonçalves

Published in: Foods (Basel, Switzerland) (2022)

SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual's health.

Keyphrases

healthcare
public health
health information
risk assessment
climate change
health promotion
human health