From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France.
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| Title: | From French Gastronomy to Cardiovascular Health: Cutting Salt in the Baguette Has Saved Thousands of Lives in France. |
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| Authors: | Grave C; Direction des maladies non transmissibles (C.G.), Santé publique, Saint-Maurice, France., Carcaillon-Bentata L; University of Bordeaux, Institut national de la santé et de la recherche médicale, centre d'investigation clinique plurithématique (INSERM CIC-P) 1401, France (L.C.-B.)., Bonaldi C; Direction Appui, Traitements et Analyses de données (C.B.), Santé publique, Saint-Maurice, France., Blacher J; Centre de diagnostic et de thérapeutique, Hôtel Dieu, Assistance Publique - Hôpitaux de Paris (AP-HP), Université Paris Cité, France (J.B.)., Olié V; EpiPhare, Caisse Nationale d'Assurance Maladie, Paris, France (V.O.). |
| Source: | Hypertension (Dallas, Tex. : 1979) [Hypertension] 2026 Mar; Vol. 83 (3), pp. e25977. Date of Electronic Publication: 2026 Jan 26. |
| Publication Type: | Letter |
| Journal Info: | Publisher: Lippincott, Williams & Wilkins Country of Publication: United States NLM ID: 7906255 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1524-4563 (Electronic) Linking ISSN: 0194911X NLM ISO Abbreviation: Hypertension Subsets: MEDLINE; In Process |
| Database: | MEDLINE Ultimate |
| ISSN: | 1524-4563 |
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| DOI: | 10.1161/HYPERTENSIONAHA.125.25977 |
