RT info:eu-repo/semantics/bachelorThesis
T1 Evaluación del contenido de sal en alimentos.
A1 Cruz Tomé, Claudia
K1 Sal, Ingesta de sal, Reducción de sal, Hipertensión
AB Due to the relationship between high salt consumption and the increased risk ofcardiovascular disease, this study aims to assess the salt consumption of the Spanishpopulation using the consumption surveys (ENALIA) and food composition tablescollected in the BEDCA database. The contribution of salt/day in the Spanishpopulation has been estimated, distinguishing between ages and groups of foods. Dailysalt consumption in Spain exceeds 14 g/day, exceeding the daily recommendations ofthe World Health Organization. The most salt-contributing food groups are meat, fish,cereals, and dairy products. For ages, the group with the highest consumption of salt isthe 10-17 years old group, and the one consuming small amounts is the 6-11 monthgroup.
YR 2020
FD 2020
LK http://riull.ull.es/xmlui/handle/915/21676
UL http://riull.ull.es/xmlui/handle/915/21676
LA es
DS Repositorio institucional de la Universidad de La Laguna
RD 30-jul-2024