The documents, published on the DGS website, are aimed at social service providers, the National Network of Integrated Continuous Care (RNCCI), street outreach teams, health professionals, social partners working with the homeless population, and the nutrition sector; they compile prevention measures tailored to various contexts.

In the guide addressed to social service providers and the RNCCI, the DGS notes that the elderly, people with disabilities, and those with chronic illnesses are among the groups most vulnerable to the effects of extreme heat.

Key recommendations include increasing hydration—drinking at least 1.5 litres of water daily, even when not thirsty—staying in cool or air-conditioned areas, limiting heat exposure between 11:00 am and 5:00 pm, and monitoring for signs such as dizziness, weakness, headaches, disorientation, or cramps.

Homeless population

Another guide focuses on protecting the homeless population. The DGS warns that this is one of the groups most vulnerable to heatwaves, as direct exposure to high temperatures is often compounded by chronic illness, physical frailty, food insecurity, social exclusion, low health literacy, mental health issues, and barriers to accessing healthcare.

To mitigate risks, the DGS recommends increasing outreach rounds on the hottest days; distributing water, oral rehydration salts, lightweight clothing, and hats; identifying shaded and cooling areas; and ensuring rapid referral to health services if signs of heat exhaustion or suspected heatstroke appear.

The document also advocates for a coordinated response involving outreach teams, health professionals, local authorities, civil protection agencies, social security services, and community organisations.

Diet recommendations

The third guide outlines dietary recommendations for periods of high temperatures, such as drinking water throughout the day—even when not thirsty—consuming water-rich foods like fruits and vegetables, and eating light meals, including cold soups.

Conversely, it advises against consuming alcoholic, sugary, or energy drinks, as these can contribute to dehydration.

The document also warns of the need for extra care regarding food storage, noting that high temperatures promote the growth of microorganisms and increase the risk of food poisoning.

Recommendations include transporting refrigerated food in thermal bags, keeping perishable products below 5°C, consuming leftovers within two to three days, and avoiding leaving food or water inside vehicles exposed to the sun.

In an interview with the newspaper Público and Rádio Renascença, the Director-General of Health, Rita Sá Machado, stated that the last two heatwaves resulted in 123 excess deaths—a figure lower than the forecasts made by the National Institute of Health Doutor Ricardo Jorge (INSA)—though she noted that it is necessary to wait to determine the impact of the most recent heatwave.

She explained that there have been two heatwaves since 10 June; INSA forecasts had predicted approximately 60 excess deaths for the first one—a figure that was confirmed—with a peak occurring on 16 June.

Regarding the second heatwave, she noted that preliminary data indicate 63 excess deaths as of 6 July. “However, it is important to clarify that the impact of heatwaves is not short-term; therefore, we still need to wait approximately 15 days to obtain monitoring data and, in a way, gain a better understanding of this phenomenon,” he emphasised.