Sodium Intake and Health Outcomes - Yildiz, Gulcin;Bulut, Menekse
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Sodium chloride (NaCl) is an important compound and an essential ingredient in producing safe foods with acceptable sensory characteristics and structures. However, population surveys indicate that a great majority of people in industrialized societies consume much more than the current recommended amount of sodium chloride. Over intake of sodium has been related to several chronic diseases including hypertension and cardiovascular diseases (CVD). Lowering salt intake by eating more fresh fruits and vegetables, consuming foods that are rich in potassium, reading food labels and choosing foods…mehr

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Produktbeschreibung
Sodium chloride (NaCl) is an important compound and an essential ingredient in producing safe foods with acceptable sensory characteristics and structures. However, population surveys indicate that a great majority of people in industrialized societies consume much more than the current recommended amount of sodium chloride. Over intake of sodium has been related to several chronic diseases including hypertension and cardiovascular diseases (CVD). Lowering salt intake by eating more fresh fruits and vegetables, consuming foods that are rich in potassium, reading food labels and choosing foods low in sodium might be key points to avoid negative side health effects such as heart disease, stroke, heart failure, and kidney disease related to consuming too much salt. This book considers published data on the adverse health effects of excess sodium intake, such as potential hypertension and cardiovascular disease. It also covers the important functions of salt in different foods, including flavor, texture, preservation and microbial safety. Then it discusses several possible strategies for reducing sodium levels in processed foods while still producing safe foods.
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Autorenporträt
Dr. Gulcin Yildiz machte ihren Abschluss an der Abteilung für Lebensmitteltechnik der Selcuk-Universität in Konya, Türkei. Nachdem sie 2017 an der University of Illinois in Urbana-Champaign (Illinois, USA) ihren MS- und PhD-Abschluss gemacht hatte, kehrte sie in die Türkei zurück. Derzeit arbeitet sie in der Abteilung für Lebensmitteltechnik der Universität Igdir.