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Learning by doing: a HIA study on bread salt reduction and its effects on cardiovascular disease

2018-12Conference object Open access
http://hdl.handle.net/10400.18/5935
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Authors

Costa, L.
Coelho, M.
Assunção, R.
Braz, P.
Costa, A.
Santos, J.
Brazão, R.
Guerreiro, A.
Lopes, I.
Caldas Almeida, T.

Advisor(s)

Abstract(s)

Pilot study objectives: To evaluate the impact of salt reduction in bread on cardiovascular diseases in the Portuguese population, according to the goals established in the protocol signed between the Directorate-General for Health (DGS), the National Institute of Health Doutor Ricardo Jorge (INSA) and bakeries associations.

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Keywords

Health Impact Assessment Cardiovascular Diseases Bread Salt Reduction Portuguese Population Doenças Cardio e Cérebro-vasculares

URI

http://hdl.handle.net/10400.18/5935

Pedagogical Context

Citation

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Publisher

Instituto Nacional de Saúde Doutor Ricardo Jorge, IP

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DPSPDNT - Posters/abstracts em congressos internacionais
DAN - Posters/abstracts em congressos internacionais
DEP - Posters/abstracts em congressos internacionais

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