The average salt content of packaged bread sold in the UK has fallen by 20 per cent over the past decade. But salt levels still vary widely, indicating that further targets are required, finds research published in the online ...
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Next time you see a fruit fly in your kitchen, don't swat it. That fly could have a major impact on our progress in deciphering sensory biology and animal behavior, including someday providing a better understanding ...
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Nine years after the World Health Organization adopted a global strategy on diet, physical activity, and health to address risk factors for chronic diseases such as heart disease and diabetes (referred to internationally ...
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They may appear to be a sweet treat, but a new study from researchers at Queen Mary, University of London, has revealed the high level of salt in many biscuits.
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The last few years have seen the emergence of a new drug problem in so-called "bath salts"—actually "designer stimulants," packaged and sold in ways that skirt drug laws. A review and update on these designer drugs is presented ...
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It is entirely possible to reduce the salt content in a range of foods by up to 30% without reducing the taste.
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(HealthDay)—Over the last decade, the number of American children who die each year awaiting an organ donation dropped by more than half, new research reveals. And increasing numbers of children are receiving ...
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(Medical Xpress)—International researchers are studying the salt intake of Indian adults to provide vital new data to aid the development of a national salt reduction strategy.
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(HealthDay)—People with hypertension have a taste for more salt in their food than do individuals with normotension, according to a study presented at the annual meeting of the American Society of Hypertension, ...
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(HealthDay)—There is a significant association between performing surgeons and patient quality of life following radical prostatectomy, according to a study published in the April issue of The Journal of ...
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Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not ...
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In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to dev ...
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The dangerously high salt levels in processed food and fast food remain essentially unchanged, despite numerous calls from public and private health agencies for the food industry to voluntarily reduce sodium ...
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Foods being marketed to children in UK supermarkets are less healthy than those marketed to the general population according to researchers at the University of Hertfordshire, who question whether more guidelines may be needed ...
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(Medical Xpress)—Researchers at the University of Virginia School of Medicine have cut through conflicting advice about salt consumption by demonstrating that each person has a "personal salt index," an upper limit on daily ...
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Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Salt flavor is one of the basic tastes, an important preservative and a popular food seasoning.
Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. It is a crystalline solid, white, pale pink or light gray in color, normally obtained from sea water or rock deposits. Edible rock salts may be slightly grayish in color because of this mineral content.
Chloride and sodium ions, the two major components of salt, are necessary for the survival of all known living creatures, including humans. Salt is involved in regulating the water content (fluid balance) of the body. Salt cravings may be caused by trace mineral deficiencies as well as by a deficiency of sodium chloride itself. Conversely, overconsumption of salt increases the risk of health problems, including high blood pressure.
This text uses material from Wikipedia licensed under CC BY-SA
