NutritionTHE DOMINANCE OF SALT IN MANUFACTURED FOOD IN THE SODIUM INTAKE OF AFFLUENT SOCIETIES
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Sodium and potassium contents in food samples from the first Portuguese total diet pilot study
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2021, Hellenic Journal of CardiologySpectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy
2021, OptikCitation Excerpt :Salt (NaCl) and yeast are the essential ingredients which are used in bakery breads for taste and flavor making [8]. Utilization of high concentration NaCl bread cause excessive salt in the human body [9] and become responsible for high blood pressure, heart diseases [10,11] and may produce strokes [12]. Titanium dioxide is also used in bakeries to enhance white colour and as food additive [13], whereas, only 1 percent per serving of titanium dioxide is allowed [14].
Salt Reduction to Prevent Hypertension and Cardiovascular Disease: JACC State-of-the-Art Review
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Present Address: Instituto Nacional de la Nutricion, Vasco de Quiroga 15, Tlalpan CP14000, Mexico 22 D F.
Copyright © 1987 Published by Elsevier Ltd.