Effect of a salt‐reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru-Reference-Cited by-同舟云学术

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Effect of a salt‐reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru

Published:2018-07-16 Issue:3 Volume:76 Page:250-256
ISSN:1446-6368
Container-title:Nutrition & Dietetics
language:en
Short-container-title:Nutr Diet

Author:

Reynoso‐Marreros Isabel A.¹,Piñarreta‐Cornejo Perlita K.¹,Mayta‐Tristán Percy²,Bernabé‐Ortiz Antonio¹³⁴^ORCID

Affiliation:

1. Faculty of Health SciencesUniversidad Peruana de Ciencias Aplicadas (UPC) Lima Peru

2. Dirección de Investigación y DesarrolloUniversidad Científica del Sur Lima Peru

3. CRONICAS Center of Excellence in Chronic DiseasesUniversidad Peruana Cayetano Heredia Lima Peru

4. Faculty of Epidemiology and Population HealthLondon School of Hygiene and Tropical Medicine London UK

Funder

Wellcome Trust

Publisher

Wiley

Subject

Nutrition and Dietetics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1747-0080.12449

Reference38 articles.

1. Worldwide trends in blood pressure from 1975 to 2015: a pooled analysis of 1479 population-based measurement studies with 19·1 million participants

2. Blood Pressure, Systolic and Diastolic, and Cardiovascular Risks

3. WASH—World Action on Salt and Health

4. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes

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1. The World Hypertension League Science of Salt: a regularly updated systematic review of salt and health outcomes studies (Sept 2019 to Dec 2020);Journal of Human Hypertension;2022-06-10

2. Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment;Foods;2022-01-06

3. Salt reduction in selected food products;E3S Web of Conferences;2022

4. Strengthening Knowledge to Practice on Effective Salt Reduction Interventions in Low- and Middle-Income Countries;Current Nutrition Reports;2021-07-05

5. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers;International Journal of Environmental Research and Public Health;2021-02-08

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