Publication
An update on the current salt content of Portuguese processed foods
| dc.contributor.author | Albuquerque, T.G. | |
| dc.contributor.author | Oliveira, M.B.P.P. | |
| dc.contributor.author | Costa, H.S. | |
| dc.date.accessioned | 2018-03-07T17:23:07Z | |
| dc.date.available | 2018-03-07T17:23:07Z | |
| dc.date.issued | 2017-07 | |
| dc.description.abstract | The Portuguese HYpertension and SAlt (PHYSA) study, conducted in 2013, revealed that the Portuguese population has an average salt intake of 10.3 g/day, which is more than the double of WHO recommendations. | pt_PT |
| dc.description.sponsorship | This work was funded by INSA under the project “PTranSALT” (2012DAN828). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/5334 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | pt_PT |
| dc.subject | Sal | pt_PT |
| dc.subject | Alimentos Processados | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Portugal | |
| dc.title | An update on the current salt content of Portuguese processed foods | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | Ciência 2017 - Encontro com a Ciência e Tecnologia em Portugal, 3-5 julho 2017 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |