Iniciativas desenvolvidas no Brasil para a redução do teor de sódio em alimentos processados

Dados Bibliográficos

ID14967940
AutoresEduardo Augusto Fernandes Nilson (0000-0002-2650-4878, Ministério da Saúde, autor correspondente), Patrícia Constante Jaime (0000-0003-2291-8536), Denise de Oliveira Resende
Ano2012
Volume32
Fascículo4
Páginas287-292
Data de publicação2012-10-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoRevista Panamericana de Salud Pública (JOURNAL)
Identificadores do periódicoISSN: 1020-4989 • E-ISSN: 1680-5348
EditoraFapUNIFESP (SciELO) (PUBLISHER)
DOI10.1590/s1020-49892012001000007
PMID23299290
OpenAlexW1547300087
SCIELO_PIDS1020-49892012001000007
IdiomaPT
Citações recebidas12
Referências citadas3

The construction of strategies for reducing the sodium content of processed foods is part of a set of actions to decrease the intake of this nutrient in Brazil-from the current 12 g of salt per person per day to less than 5 g per person per day (2 000 mg sodium) by 2020. In this process, a central action is the pact between the government and the food industry to establish voluntary, gradual, and sustainable targets to reduce the maximum sodium content of industrial foods. This article describes the Brazilian experience in building and implementing strategies for the reduction of these maximum limits in processed foods and the social actors involved in this effort

Action (physics · Food industry · Food processing · Government (linguistics · Sustainability · Consumer Attitudes and Food Labeling · Food, Nutrition, and Cultural Practices · Sodium Intake and Health