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Changes in the sodium content of foods sold in four latin american countries: 2015 to 2018
(MDPI, 2021)
In 2015, the Pan American Health Organization (PAHO) published sodium targets for packaged foods, which included two distinct levels: one “regional” and one “lower” target. Changes to the sodium content of the food supply ...
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
(2020)
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked ...
Sodium Intake and Cardiovascular Disease in the Latin American Context
(Archivos Latinoamericanos Nutrición, 2015)
Cardiovascular diseases (CVD) are the main causes of morbidity and mortality in Latin America (LA). A high sodium intake is one of main risk factors for CVD. Strategies aiming to decrease sodium intake has been shown health ...
Sodium intake and cardiovascular disease in the Latin American context Sodio y Enfermedad Cardiovascular: Contexto en Latinoamérica
(Archivos Latinoamericanos Nutricion, 2015)
Cardiovascular diseases (CVD) are the main causes of morbidity and mortality in Latin America (LA). A high sodium intake is one of main risk factors for CVD. Strategies aiming to decrease sodium intake has been shown health ...
Sodium content in foods: Brazilian consumers’ opinions, subjective knowledge and purchase intent
(John Wiley & Sons Ltd, 2018)
Barriers and facilitators to implementing reduced-sodium salts as a population-level intervention: A qualitative study
(MDPI, 2021)
Widespread use of reduced-sodium salts can potentially lower excessive population-level dietary sodium intake. This study aimed to identify key barriers and facilitators to implementing reduced-sodium salt as a population ...
Produção de salame tipo italiano com teor de sódio reduzido
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-02-05)
Salt addiction on types of food has been happening mainly on the processed food área, particularly on the meat industry. The relation between health and food consumption has been demonstrated by the scientific community. ...
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
(2021-03-01)
Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn ...
Effect of dietary sodium restriction on body water, blood pressure, and inflammation in hemodialysis patients: a prospective randomized controlled study
(2013-01-24)
Purpose: Accumulating evidence suggests an association between body volume overload and inflammation in chronic kidney diseases. The purpose of this study was to evaluate the effect of dietary sodium reduction in body fluid ...
Effect of dietary sodium restriction on body water, blood pressure, and inflammation in hemodialysis patients: a prospective randomized controlled study
(2013-01-24)
Purpose: Accumulating evidence suggests an association between body volume overload and inflammation in chronic kidney diseases. The purpose of this study was to evaluate the effect of dietary sodium reduction in body fluid ...