Reducing Salt in Foods

• Author : Cindy Beeren,Kathy Groves,Pretima M. Titoria
• Publisher : Woodhead Publishing
• Release Date : 2019-06-18
• ISBN : 9780081009338

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular

• Author : David Kilcast,Fiona Angus
• Publisher : Woodhead Pub Limited
• Release Date : 2007
• ISBN : 1845690184

Annotation Eating too much salt is a significant risk factor in developing high blood pressure, a condition often described as a `silent killer' as those living with it are much more likely to develop heart disease or suffer a stroke. A high proportion of consumers eat more than the recommended daily level of salt each day and consumers are increasingly looking for ways to lower their salt intake: therefore reducing the level of salt in food products is a priority

• Author : Institute of Medicine,Food and Nutrition Board,Committee on Strategies to Reduce Sodium Intake
• Publisher : National Academies Press
• Release Date : 2010-11-14
• ISBN : 9780309148054

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to

• Author : Michael F. Jacobson
• Publisher : MIT Press
• Release Date : 2020-10-20
• ISBN : 9780262044448

How food industry lobbyists and a small group of scientists have successfully fought government efforts to reduce dangerous levels of sodium in our food. A high-sodium diet is deadly; studies have linked it to high blood pressure, strokes, and heart attacks. It's been estimated that excess sodium in the American diet causes as many as 100,000 deaths deaths and many billions of dollars in avoidable health-care costs each year. And yet salt is everywhere in our diets—in packaged foods, fast

• Author : James Dinicolantonio
• Publisher : Harmony
• Release Date : 2020-08-04
• ISBN : 9780451496980

What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can

• Author : Maurice O'Sullivan
• Publisher : Woodhead Publishing
• Release Date : 2020-03-24
• ISBN : 9780128197417

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal

• Author : R. M. Downey
• Publisher : Unknown
• Release Date : 1982
• ISBN : UIUC:30112105111139

• Author : David Kilcast,Fiona Angus
• Publisher : Elsevier
• Release Date : 2007-02-14
• ISBN : 9781845693046

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of

• Author : David C Anderson,Thomas D. Anderson
• Publisher : Simon and Schuster
• Release Date : 2001-08-01
• ISBN : 9781440519529

A father-and-son team offers up to 200 salt-free recipes designed to help people control high blood pressure, reduce water retention, and increase overall health, while still retaining flavor.

• Author : Dick Logue
• Publisher : Fair Winds Press
• Release Date : 2007-11-01
• ISBN : 9781610580854

Every recipe you need if you want to cut out or reduce salt! When doctors advise patients to watch their weight and lower their sodium intake, many imagine a lifetime of bland and unappetizing meals. This book will assure you otherwise! Packed with hundreds of recipes, 500 Low-Sodium Recipes beats back the boredom and allows people with high blood pressure, heart, kidney, or liver disease to maintain a diverse and exciting low-sodium diet. Recipes inside range from classic dishes to new

• Author : G. A. MacGregor,H. E. de Wardener
• Publisher : Cambridge University Press
• Release Date : 1998-09-17
• ISBN : 0521635454

All animals need salt, but humans are the only animals that add extra salt to their food. The authors of this controversial book argue that the deliberate and often well-camouflaged addition of salt to processed foods has momentous health consequences, comparable to the well-documented risks of smoking tobacco. To equate salt consumption with smoking is a strong statement, but MacGregor and de Wardener provide a compelling and forceful account of complex issues relating to the perceptions of salt in society.

• Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
• Publisher : National Academies Press
• Release Date : 2005-06-18
• ISBN : 9780309091589

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium,

• Author : U. S. Department Human Services,National Health,Department Of Health And Human Services,Lung, and Blood, National Heart Institute,National Heart Lung Institute, And
• Publisher : Createspace Independent Publishing Platform
• Release Date : 2012-07-09
• ISBN : 1478215291

This book by the National Institutes of Health (Publication 06-4082) and the National Heart, Lung, and Blood Institute provides information and effective ways to work with your diet because what you choose to eat affects your chances of developing high blood pressure, or hypertension (the medical term). Recent studies show that blood pressure can be lowered by following the Dietary Approaches to Stop Hypertension (DASH) eating plan-and by eating less salt, also called sodium. While each step alone lowers blood

• Author : Michael Moss
• Publisher : Signal
• Release Date : 2013-02-26
• ISBN : 9780771057090

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that

• Author : Institute of Medicine,Board on Population Health and Public Health Practice,Food and Nutrition Board,Committee on the Consequences of Sodium Reduction in Populations
• Publisher : National Academies Press
• Release Date : 2013-08-27
• ISBN : 9780309282987

Despite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51