<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852021000200070</article-id>
<article-id pub-id-type="doi">10.21011/apn.2021.2513</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[INTERVENÇÕES PARA A REDUÇÃO DO SAL EM CANTINAS]]></article-title>
<article-title xml:lang="en"><![CDATA[INTERVENTIONS TO REDUCE SALT IN CANTEENS]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mota]]></surname>
<given-names><![CDATA[Inês]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padrão]]></surname>
<given-names><![CDATA[Patrícia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva-Santos]]></surname>
<given-names><![CDATA[Tânia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinho]]></surname>
<given-names><![CDATA[Olívia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gonçalves]]></surname>
<given-names><![CDATA[Carla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A5"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,EPIUnit, Instituto de Saúde Pública da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto, ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas da Faculdade de Farmácia da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto, ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,CIAFEL, Centro de Investigação em Atividade Física, Saúde e Lazer da Faculdade de Desporto da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,CITAB, Centro de Investigação e Tecnologias Agroambientais e Biológicas da Universidade de Trás-os-Montes e Alto Douro  ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>06</month>
<year>2021</year>
</pub-date>
<numero>25</numero>
<fpage>70</fpage>
<lpage>75</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852021000200070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852021000200070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852021000200070&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O consumo excessivo de sal é um fator de risco para o desenvolvimento de doenças crónicas não transmissíveis como a hipertensão arterial, doenças cardiovasculares e alguns tipos de cancro. Atualmente é frequente a realização de pelo menos uma refeição diária fora de casa, em cantinas ou restaurantes, não havendo controlo da confeção destas refeições por parte do consumidor. O objetivo desta revisão sistemática foi analisar estudos de intervenção para a redução de sal em cantinas públicas ou privadas, nomeadamente avaliar quais as metodologias utilizadas. Foi realizada uma pesquisa nas plataformas PubMed e Web Of Knowledge (entre 23 e 28, setembro 2020), tendo sido incluídos sete artigos. As estratégias adotadas agrupam-se em três áreas principais: ementas e ambiente alimentar, consumidores e cozinheiros/manipuladores de alimentos. As intervenções que resultaram numa redução do consumo de sal foram as alterações das ementas, a formação dos cozinheiros (por cozinheiro ou nutricionista), a substituição do sal de adição por especiarias, a realização de sessões de educação alimentar para os consumidores e a redução do número de refeições pré-embaladas com teor de sal acima de 200 mg/porção fornecidas pelas cantinas. Futuramente será importante realizar estudos com maior uniformização dos procedimentos de avaliação do impacto das estratégias, com um maior período de intervenção e com um grupo controlo, de modo a obter resultados que efetivamente permitam a elaboração de recomendações nesta área.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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&#8217;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&#8217; impact, with a larger intervention period and a control group, to obtain accurate results, to elaborate recommendations in this area.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Cantinas]]></kwd>
<kwd lng="pt"><![CDATA[Intervenção]]></kwd>
<kwd lng="pt"><![CDATA[Redução de sal]]></kwd>
<kwd lng="en"><![CDATA[Canteens]]></kwd>
<kwd lng="en"><![CDATA[Intervention]]></kwd>
<kwd lng="en"><![CDATA[Salt reduction]]></kwd>
</kwd-group>
</article-meta>
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