Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal

(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KA...

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Detalles Bibliográficos
Autores principales: Silva-Santos, Tânia, Moreira, Pedro, Pinho, Olívia, Padrão, Patrícia, Norton, Pedro, Gonçalves, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997494/
https://www.ncbi.nlm.nih.gov/pubmed/35407068
http://dx.doi.org/10.3390/foods11070981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997494/
https://www.ncbi.nlm.nih.gov/pubmed/35407068
http://dx.doi.org/10.3390/foods11070981

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