Recent research suggests that moderate reduction in salt intake may be inadequate to offset risk of heart disease and stroke.
"We believe that we didn't see big benefits in this study because the people in the trials only reduced their salt intake by a moderate amount, so the effect on blood pressure and heart disease was not large," said Professor Rod Taylor of the Exeter University, who led the study.
Food Additives - Types Functions Miscellaneous Fast Foods Conclusions FAQs
A food additive is a non-nutritive substance added deliberately to any food product to improve its color, texture, flavor or shelf life
A food additive is a non-nutritive substance added deliberately to any food product to improve its color, texture, flavor or shelf life
Source-Medindia
High Density Lipoproteins
HDL is a type of Lipoprotein. Lipoproteins, as the name suggests, are a class of biochemical compounds formed by a protein component and a lipid component.
HDL is a type of Lipoprotein. Lipoproteins, as the name suggests, are a class of biochemical compounds formed by a protein component and a lipid component.
Start Using Less Salt in the Diet from This World Hypertension Day
Celebrating the World Hypertension Day, health experts across the globe are advocating the use of less salt in food items
Celebrating the World Hypertension Day, health experts across the globe are advocating the use of less salt in food items
Lowering Salt Consumption Increases Heart Disease Death Risk
A new study has concluded that salt consumption does not pose any health risk and may in fact, be beneficial.
A new study has concluded that salt consumption does not pose any health risk and may in fact, be beneficial.
