Download Reducing Salt in Foods: Practical Strategies by David Kilcast, Fiona Angus PDF
By David Kilcast, Fiona Angus
Written via a amazing group of foreign authors, this assortment covers key topics resembling the health and wellbeing results of over the top salt consumption and the effect of salt at the caliber of meals. The booklet starts with an outline of salt and the function it performs, then strikes directly to disguise overall healthiness dangers and concerns with regards to monosodium glutamate. next chapters conceal shoppers, salt, and nutrition caliber, buyer attitudes to salt consumption and overall healthiness, and shopper attitudes to low-salt nutrients items. delivering functional techniques for decreasing and changing salt in foodstuff items, the e-book discusses the technological capabilities of salt in foodstuff items, sour blockers and herbs to interchange salt.
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Extra info for Reducing Salt in Foods: Practical Strategies
Example text
On average, the median duration of salt reduction in individuals with normal blood pressure was only 8 days in one meta-analysis and 14 days in the other. g. from 20 to less than 1 g/day of salt for only a few days. It is known that these acute and large changes in salt intake cause an increase in sympathetic activity, plasma renin activity and angiotensin II concentration (He et al. 2001a), which would counteract the effects on blood pressure. It is also known that most blood pressure-lowering drugs do not exert their maximal effect within 5 days; this is particularly true with diuretics which are likely to work by a similar mechanism to that of a reduction in salt intake.
Salt and Health. pdf. USDA (1994). Continuing Survey of Food Intakes by Individuals. USDA. COMA 2 Dietary salt, high blood pressure and other harmful effects on health F. J. He and G. A. 1 Introduction Cardiovascular disease (strokes, heart attacks and heart failure) is the leading cause of death and disability worldwide. Increasing blood pressure throughout the range is the major cause of strokes and heart failure. It is also a very important cause of coronary heart disease (Lewington et al. 2002).
London: HMSO. DEPARTMENT OF HEALTH (1991). `Dietary Reference Values for Food Energy and Nutrients for the United Kingdom'. Report of Health and Social Subjects No. 41. London: HMSO. DEPARTMENT OF HEALTH AND HUMAN SCIENCES (2005). `Dietary Guidelines for Americans 2005)'. USDA. GREGORY J. et al. (1990). The Dietary and Nutrition Survey of British Adults. London: HMSO. HOARE J. et al. (2004). The National Diet & Nutrition Survey: adults aged 19 to 64 years. London: TSO. INTERSALT COOPERATIVE RESEARCH GROUP (1988).