From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France
DOI: 10.1161/hypertensionaha.125.25977Author: Clémence Grave et al.Published: 2026-3

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DOI: 10.1161/hypertensionaha.125.25977Author: Clémence Grave et al.Published: 2026-3

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  • April 14, 2026 at 10:33 pm #1165
    momigaxmomigax
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    Title: From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France
    Journal: Hypertension
    Authors: Clémence Grave, Laure Carcaillon-Bentata, Christophe Bonaldi, Jacques Blacher, Valérie Olié
    Date: 2026-3
    DOI: 10.1161/hypertensionaha.125.25977
    Source: Ovid Technologies (Wolters Kluwer Health)

    Source URL: https://doi.org/10.1161/hypertensionaha.125.25977

    April 14, 2026 at 10:34 pm #1166
    dexterDexter
    Participant

    Title: From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France
    Journal: Hypertension
    Source url: https://doi.org/10.1161/hypertensionaha.125.25977

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