Publication
Reduction of salt (sodium) in bread and its contribution to the decrease of blood pressure in Portugal: Health Impact Assessment pilot study: final report
| dc.contributor.editor | Caldas de Almeida, Teresa | |
| dc.contributor.editor | Costa, Luciana | |
| dc.date.accessioned | 2021-02-18T16:58:18Z | |
| dc.date.available | 2021-02-18T16:58:18Z | |
| dc.date.issued | 2020 | |
| dc.description | Coordinators: Teresa Caldas de Almeida (DPSDNT – INSA), Luciana Costa (DPSDNT – INSA). | pt_PT |
| dc.description | Advisory board: Isabel Lopes (DGE), Ana Cristina Guerreiro (ARS-Algarve), Baltazar Nunes (DEP – INSA). | pt_PT |
| dc.description | Technical team: Alexandra Costa (DPSDNT – INSA), Joana Santos (DEP – INSA), Paula Braz (DEP – INSA), Mariana Coelho (DAN – INSA), Roberto Brazão (DAN – INSA), Ricardo Assunção (DAN – INSA), Joana Alves (ENSP). | pt_PT |
| dc.description | Special acknowledgments to Julia Nowacki, Gabriel Gulis, Marco Martuzzi and Jo Jewell for their valuable contribution on the development of this pilot study and the execution of this report. The authors also want to thank all the institutions and persons who shared information and knowledge throughout this project, particularly the representatives of the salt and bread industry (SALEXPOR, FIPA, AIPAN, APED) and ACES Almada-Seixal. | pt_PT |
| dc.description.abstract | The methodology of Health Impact Assessment (HIA) is an essential tool in assessing the potential effects of interventions on the health of a population by its contribution to decision making for health and equity protection. In Portugal, there is a growing interest in understanding the extent to which health interventions and policies in other sectors have an impact on health and equity. The Portuguese Basic Law on Health, no. 95/2019 from September 4th advocates “that public or private programs, plans or projects that may affect public health shall be subject to impact assessment”. In that sense, there is, between the Health Authorities, a consensus regarding the need to carry out at national level studies to assess the impact on health, from a "whole of government" perspective. In addition, legal obligations for environmental assessments include the need to assess impacts on human health and on the population, as defined in the European Directives on Environmental Impact Assessment (EIA Directive 2014/52/EU). In this way, Public Health authorities and professionals need to grow capacity for assess impacts of policies, plans, programs and projects of the health sector but also to engage in environmental assessments. The initiatives that promote technical training and develop technical skills, tools and methodologies for impact assessment are thus of particular importance, namely to the National Institute of Health Dr Ricardo Jorge, IP (INSA) regarding its mission. As a result, within the scope of the Biennial Collaborative Agreement (BCA) between the World Health Organization (WHO) and the Ministry of Health, INSA is implementing a "Capacity Building HIA Training Program” in collaboration with technical experts from WHO. In this context, a Workshop on HIA was held in November 2017 in Lisbon with the main objective of training professionals, from health and other sectors, to develop health impact studies and discuss strategies for implementing HIA as a tool to support a "Health in all policies" approach. This strategy is considered essential for governance in health and for equity and well-being, not only for other sectors to recognize their responsibility in Health, but also for Health to recognize the impact of its interventions in other sectors. Following this initiative, three Pilot studies on HIA were developed based on a "Learn by doing" (LBD) approach, supported by tools described in the HIA Guidance of the Institute of Public Health in Ireland. This report describes the “REDUCTION OF SALT (SODIUM) IN BREAD AND ITS CONTRIBUTION TO THE DECREASE OF BLOOD PRESSURE IN PORTUGAL” study and the main conclusions obtained from this LBD experience. | pt_PT |
| dc.description.sponsorship | Reduction of salt (sodium) in bread and its contribution to the decrease of blood pressure in Portugal is a Health Impact Assessment pilot study supported by the National Institute of Health Dr Ricardo Jorge, Portugal, within the scope of the Biennial Collaborative Agreement between the World Health Organization (WHO) and the Ministry of Health. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.isbn | 978-989-8794-72-7 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/7272 | |
| dc.language.iso | eng | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.subject | Health Impact Assessment | pt_PT |
| dc.subject | HIA | pt_PT |
| dc.subject | Salt (sodium) | pt_PT |
| dc.subject | Bread | pt_PT |
| dc.subject | Decrease of Blood Pressure | pt_PT |
| dc.subject | Sal | pt_PT |
| dc.subject | Pão | pt_PT |
| dc.subject | Doenças Cardiovasculares | pt_PT |
| dc.subject | Doenças Cardio e Cérebro-vasculares | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Saúde Pública | pt_PT |
| dc.subject | Portugal | pt_PT |
| dc.title | Reduction of salt (sodium) in bread and its contribution to the decrease of blood pressure in Portugal: Health Impact Assessment pilot study: final report | pt_PT |
| dc.type | report | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.endPage | 54 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | report | pt_PT |
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