{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,15]],"date-time":"2025-11-15T20:00:13Z","timestamp":1763236813782,"version":"3.45.0"},"reference-count":49,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2025,11,15]],"date-time":"2025-11-15T00:00:00Z","timestamp":1763164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"funder":[{"name":"The CITAB"},{"DOI":"10.13039\/501100024791","name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100024791","id-type":"DOI","asserted-by":"publisher"}]},{"name":"National Funds"},{"name":"Portuguese Foundation for Science and Technology","award":["UID\/04033\/2025","LA\/P\/0126\/2020"],"award-info":[{"award-number":["UID\/04033\/2025","LA\/P\/0126\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Context<\/jats:title>\n                    <jats:p>Public health experts have identified salt as a primary dietary risk factor, leading many countries worldwide, recognizing its cost-effectiveness, to implement salt-reduction programs to combat cardiovascular disease and other chronic illnesses. Some nations found that a substantial portion of dietary salt comes from cooking practices.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>This systematic review aims to describe and assess the effectiveness of interventions aimed at decreasing salt usage in cooking.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Data Sources<\/jats:title>\n                    <jats:p>A search across Scopus, PubMed, and Web of Science was conducted to identify interventions from the past decade that target reduced salt usage during cooking, with effectiveness measured through 24-hour urinary sodium excretion.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Data Extraction<\/jats:title>\n                    <jats:p>Thirteen studies were ultimately included (comprising 5 intervention study protocols and 8 randomized controlled trials).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Data Analysis<\/jats:title>\n                    <jats:p>The interventions primarily focused on adult participants (n\u2009=\u200911). The interventions ranged from educational initiatives, education combined with salt-restricted utensils, warning labels on salt containers, substitution of salt with potassium-enriched low-sodium alternatives to the use of dosing devices for cooking at home. While 3 studies reported a significant reduction in urinary sodium excretion (mainly through educational efforts), others showed decreases without statistically significant differences between groups. The performed meta-analysis with data from 3185 participants indicated that interventions to reduce salt usage during cooking showed a significant trend towards reducing sodium intake (Hedges\u2019 g, -1.06; 95% CI, -1.68 to -0.44; P\u2009&amp;lt;\u2009.001).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>The findings suggest that interventions targeting reduced salt usage are effective on sodium intake reduction, assessed by 24-hour urinary sodium excretion, particularly among hypertensive individuals. This approach could aid in achieving the World Health Organization\u2019s goal of a 30% reduction in salt intake by 2030.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Systematic Review Registration<\/jats:title>\n                    <jats:p>PROSPERO no. CRD42024506312.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1093\/nutrit\/nuaf215","type":"journal-article","created":{"date-parts":[[2025,11,15]],"date-time":"2025-11-15T19:58:56Z","timestamp":1763236736000},"source":"Crossref","is-referenced-by-count":0,"title":["Interventions to Reduce Sodium Consumption Through a Reduction in Salt Usage in Cooking\u2014A Systematic Review and Meta-analysis"],"prefix":"10.1093","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6113-1456","authenticated-orcid":false,"given":"Carla","family":"Gon\u00e7alves","sequence":"first","affiliation":[{"name":"CITAB\u2014Center for the Research and Technology of Agro-Environmental and Biological Sciences, Institute for Innovation, Capacity Building and Sustainability of Agri-food Production (Inov4Agro), University of Tr\u00e1s-os-Montes e Alto Douro , Vila Real 5000-801,","place":["Portugal"]},{"name":"RISE-HEALTH\u2014School of Life and Environmental Sciences, University of Tr\u00e1s-os-Montes e Alto 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