Resumo

MOTA, Inês et al. INTERVENTIONS TO REDUCE SALT IN CANTEENS. Acta Port Nutr [online]. 2021, n.25, pp.70-75.  Epub 04-Nov-2021. ISSN 2183-5985.  https://doi.org/10.21011/apn.2021.2513.

The excessive consumption of salt is a risk factor for the development of non-transmissible chronic diseases like hypertension, cardiovascular diseases, and cancer. Nowadays it is frequent to have at least one daily meal out of the house, in canteens or restaurants, where there isn’t any control, by the customer, with the meals produced. This paper is a systematic review of the existing intervention studies on salt reduction in public or private canteens and evaluate the used methodologies. The search was made on the platforms PubMed and Web of Knowledge (n=72), where, after the proper screening, seven studies fitted the criteria. The methodologies used in the studies that had significant results when it came to reducing salt consumption were changes in the menu, training cookers (with the help of a cooker or nutritionist), substituting added salt for spices, food education sessions for the consumers, and reducing the number of pre-packaged meals with more than 200 mg/portion of salt supplied in canteens. In the future, it would be important to perform studies with greater uniformity of the evaluation procedures of the strategies’ impact, with a larger intervention period and a control group, to obtain accurate results, to elaborate recommendations in this area.

Palavras-chave : Canteens; Intervention; Salt reduction.

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