Feasibility of salt reduction in processed foods in Argentina Factibilidad de reducir el contenido de sal de los alimentos procesados en la Argentina

Feasibility of salt reduction in processed foods in Argentina Factibilidad de reducir el contenido de sal de los alimentos procesados en la Argentina

OBJECTIVE: To assess an intervention to reduce salt intake based on an agreement with the food industry. METHODS: Salt content was measured in bakery products through a national survey and biochemical analyses. Low-salt bread was evaluated by a panel of taste testers to determine whether a reduced s...

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Bibliographic Details
Main Authors: Daniel Ferrante, Nicolas Apro, Veronica Ferreira, Mario Virgolini, Valentina Aguilar, Miriam Sosa, Pablo Perel, Juan Casas
Format: Article
Language:English
Published: Pan American Health Organization 2011-02-01
Series:Revista Panamericana de Salud Pública
Subjects:
Sodio en la dieta
hábitos alimenticios
política nutricional
pan
presión sanguínea
Argentina
Sodium, dietary
food habits
nutrition policy
bread
blood pressure
Online Access:http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S1020-49892011000200001

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http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S1020-49892011000200001

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