The global average salt intake in 2010 was around 10 grams per person per day, corresponding to 4 grams per day of sodium, according to a study published today in the BMJ Open. The study also reveals major regional variations ...
Dec 24, 2013
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(HealthDay)—Americans' love of salt has continued unabated in the 21st century, putting people at risk for high blood pressure, the leading cause of heart attack and stroke, U.S. health officials said Thursday.
Dec 19, 2013
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People in rural northern China reduced their salt intake after participating in a community-based sodium reduction program and having access to salt substitutes, researchers reported in a late-breaking clinical trial at the ...
Nov 19, 2013
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Reducing salt intake provides clear benefits for the heart and kidney health of patients with chronic kidney disease, according to a study appearing in an upcoming issue of the Journal of the American Society of Nephrology ...
Nov 7, 2013
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The world's biggest food and drink company is pledging to speed up making hundreds of products with less salt to honor new U.N. dietary guidelines.
Nov 4, 2013
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Obese children quadruple their risk and overweight children double their risk of developing high blood pressure in adulthood, according to a study presented at the American Heart Association High Blood Pressure Research Scientific ...
Sep 12, 2013
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(Medical Xpress)—Don't toss your saltshaker out just yet. A new study led by scientists affiliated with the University of California, Davis, adds further credence to the notion that concern about the amount of salt you ...
Aug 27, 2013
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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 ...
Jun 11, 2013
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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.
Jun 5, 2013
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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.
Jun 3, 2013
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