{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,15]],"date-time":"2025-11-15T20:46:29Z","timestamp":1763239589595,"version":"build-2065373602"},"reference-count":37,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,12,21]],"date-time":"2021-12-21T00:00:00Z","timestamp":1640044800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["Grant POCI-01-0145-FEDER-029269"],"award-info":[{"award-number":["Grant POCI-01-0145-FEDER-029269"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>(1) Background: Excessive salt consumption is associated with an increased risk of hypertension and cardiovascular disease, and it is essential to reduce it to the level recommended by the World Health Organization (&lt;5 g\/day). The main objective of this study is to verify the impact of an intervention, which used the Salt Control H equipment to reducing salt consumption; (2) Methods: The study was an 8-week randomized control trial with 114 workers from a public university. The intervention group (n = 57) used the equipment to monitor and control the use of salt during cooking (Salt Control H) at home for 8 weeks. The primary outcome was 24 h urinary sodium excretion as a proxy of salt intake. Secondary outcomes included changes in 24 h urinary potassium excretion, sodium to potassium ratio (Na:K), and blood pressure. (3) Results: There was a decrease in sodium intake after the intervention but with no statistical significance. When analyzing the results by sex and hypertension status, there was a reduction in sodium (\u22121009 (\u22121876 to \u2212142), p = 0.025) and in Na:K ratio (\u22120.9 (\u22121.5 to \u22120.3), p = 0.007) in hypertensive men in the intervention group. (4) Conclusions: Interventions with dosage equipment can be valid approaches in individual salt reduction strategies, especially in hypertensive men.<\/jats:p>","DOI":"10.3390\/nu14010008","type":"journal-article","created":{"date-parts":[[2021,12,21]],"date-time":"2021-12-21T09:50:43Z","timestamp":1640080243000},"page":"8","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Impact of an Innovative Equipment to Monitor and Control Salt Usage during Cooking at Home on Salt Intake and Blood Pressure\u2014Randomized Controlled Trial iMC SALT"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0684-5472","authenticated-orcid":false,"given":"T\u00e2nia","family":"Silva-Santos","sequence":"first","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7035-7799","authenticated-orcid":false,"given":"Pedro","family":"Moreira","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"EPI Unit\u2014Institute of Public Health, University of Porto, 4200-450 Porto, Portugal"},{"name":"CIAFEL\u2014Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional, 4050-600 Porto, Portugal"}]},{"given":"Ol\u00edvia","family":"Pinho","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"LAQV-REQUIMTE\u2014Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 5000-801 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6310-4956","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Padr\u00e3o","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"EPI Unit\u2014Institute of Public Health, University of Porto, 4200-450 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional, 4050-600 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6722-1575","authenticated-orcid":false,"given":"Sandra","family":"Abreu","sequence":"additional","affiliation":[{"name":"CIAFEL\u2014Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal"},{"name":"Faculty of Psychology, Education and Sports, Lus\u00f3fona University of Porto, 4000-098 Porto, Portugal"}]},{"given":"S\u00edlvia","family":"Esteves","sequence":"additional","affiliation":[{"name":"INEGI\u2014Institute of Science and Innovation in Mechanical and Industrial Engineering, University of Porto, 4200-465 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2180-0376","authenticated-orcid":false,"given":"Lu\u00eds","family":"Oliveira","sequence":"additional","affiliation":[{"name":"INEGI\u2014Institute of Science and Innovation in Mechanical and Industrial Engineering, University of Porto, 4200-465 Porto, Portugal"}]},{"given":"Pedro","family":"Norton","sequence":"additional","affiliation":[{"name":"EPI Unit\u2014Institute of Public Health, University of Porto, 4200-450 Porto, Portugal"},{"name":"Occupational Health Service, Centro Hospitalar Universit\u00e1rio de S\u00e3o Jo\u00e3o, EPE, 4200-319 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7140-3339","authenticated-orcid":false,"given":"Micaela","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"}]},{"given":"Altin","family":"Ndrio","sequence":"additional","affiliation":[{"name":"Clinical Pathology Service, Centro Hospitalar Universit\u00e1rio de S\u00e3o Jo\u00e3o, EPE, 4200-319 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6113-1456","authenticated-orcid":false,"given":"Carla","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"CIAFEL\u2014Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional, 4050-600 Porto, Portugal"},{"name":"CITAB\u2014Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,12,21]]},"reference":[{"key":"ref_1","first-page":"Cd004022","article-title":"Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride","volume":"25","author":"Graudal","year":"2011","journal-title":"Cochrane Database Syst. 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