Salt Profile and Content in Foods Prepared in Restaurants and Bakeries: Analysis of the 2 Main Urban Centers in Cape Verde
Keywords:
salt (NaCl) profile, salt (NaCl) content, restaurants and bakeries
Abstract
The excessive intake of sodium from salt is associated with the risk of cardiovascular diseases. According to the Noncommunicable Diseases Survey (DNS, N/P), more than 35% of the Cape Verdean population is considered hypertensive. There are no data on the salt content of foods prepared by restaurants and bakeries in Cape Verde. Most restaurants and bakeries use iodized salt (97%) of national origin (81%), from the islands of Sal (45.6%) and Maio (20.9%). Approximately 53.3% of the bread samples had salt contents greater than 1.4 g/100 g. More than half (59,3%) of ready-to-eat meals collected from restaurants in Praia and 42,4% in Mindelo had a salt content equal or more than 5.0 g/meal. Restaurants and bakeries in the cities of Praia and Mindelo use salt in a nonstandardized manner. The results of this study may contribute to the redesign of salt intake reduction strategies in Cape Verde.
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2022-12-19
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