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Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal.
Silva-Santos, Tânia; Moreira, Pedro; Pinho, Olívia; Padrão, Patrícia; Norton, Pedro; Gonçalves, Carla.
Affiliation
  • Silva-Santos T; Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal.
  • Moreira P; EPI Unit, Institute of Public Health, University of Porto, 4200-450 Porto, Portugal.
  • Pinho O; ITR-Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, 4050-600 Porto, Portugal.
  • Padrão P; Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal.
  • Norton P; EPI Unit, Institute of Public Health, University of Porto, 4200-450 Porto, Portugal.
  • Gonçalves C; ITR-Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, 4050-600 Porto, Portugal.
Foods ; 11(7)2022 Mar 28.
Article in En | MEDLINE | ID: mdl-35407068
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Full text: 1 Database: MEDLINE Type of study: Clinical_trials Language: En Journal: Foods Year: 2022 Type: Article Affiliation country: Portugal
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PubMed Links
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Full text: 1 Database: MEDLINE Type of study: Clinical_trials Language: En Journal: Foods Year: 2022 Type: Article Affiliation country: Portugal