Work

Interventions to Reduce Sodium Consumption Through a Reduction in Salt Usage in Cooking—A Systematic Review and Meta-analysis

Year: 2025

Type: review

Study designs: Systematic Review, Meta-Analysis

Source: Nutrition Reviews

DOI: 10.1093/nutrit/nuaf215

Authors: Carla Gonçalves, Pedro Moreira

Institutions: University of Trás-os-Montes and Alto Douro, Universidade do Porto, Centro de Investigação e de Tecnologias Agro-Ambientais e Biologicas, Centro de Investigação em Actividade Física Saúde e Lazer

Language: English

Topic: Sodium Intake and Health

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro

OpenAlex ID: W4416244407

FWCI: 0.265

Cites: 43

Cited by: 1

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