Immunology

Salt could be a key factor in allergic immune reactions

Salt apparently affects allergic immune reactions. A team working with Prof. Christina Zielinski at the Technical University of Munich (TUM) has demonstrated in cell cultures that salt leads to the formation of Th2 cells. ...

Health

The chemistry of salt in the kitchen

When we say "salt", we usually mean the stuff we sprinkle on our chips, which is sodium chloride (NaCl). But, technically speaking, this is just one example of a salt.

Health

70 percent of 8-month-olds consume too much salt

Seventy per cent of eight-month-old babies have a salt (sodium chloride) intake higher than the recommended UK maximum level, due to being fed salty and processed foods like yeast extract, gravy, baked beans and tinned spaghetti.

Health

Salt diet dangers may be influenced by potassium

The debate about the dangers of eating too much salt has gained a new wrinkle: A federal study suggests that the people most at risk are those who also get too little potassium.

Medical research

Phosphate increases the concentration of sodium in the blood

A previously undiscovered role played by the hormone FGF23 has now been discovered in a project funded by the FWF. Scientists were already aware that greater quantities of this hormone are produced when there is too much ...

Health

CDC: Most adults should restrict salt but don't

(AP) -- Seven out of 10 Americans should restrict their salt consumption, but very few of them do, according to a new government study. About 145 million U.S. adults are thought to be more sensitive to salt - a group that ...

Cardiology

Adrenaline use in cardiac arrest

Adrenaline has kept its place in cardiac arrest guidelines despite limited evidence for or against its use. The PACA (Placebo versus Adrenaline versus Cardiac Arrest) study by Jacobs and colleagues, soon to be published in ...

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Sodium chloride

Sodium chloride, also known as common salt, table salt, or halite, is an ionic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. As the major ingredient in edible salt, it is commonly used as a condiment and food preservative.

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