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Portuguese typical starter soups: does salt reduction affect perception and sen...
Dantas, NM; Pinto e Silva, MEM; Martins, ZE; Dutra, RR; Damasceno, KSFDC; Pinho, OlíviaControlling individuals' salt intakes from discretionary sources is one of Portugal's public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluated by sodium content varying in salt addition, the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction...
Date: 2023
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Origin: Repositório Aberto da Universidade do Porto