Which table salt to chose?

Detalhes bibliográficos
Autor(a) principal: Carapeto, Cristina
Data de Publicação: 2018
Outros Autores: Brum, Sílvia, Rocha, Maria João
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.2/7537
Resumo: The link between salt consumption and hypertension has been the focus of many studies and clinical trials in the past few years. It is recommended that table salt intake does not exceed the maximum of 5g per day and yet most people find almost impossible to comply with this recommendation. New types of salt have recently appeared in the market and they claim to be less harmful to health than current commercial salt. Besides being less salty to the taste these new types of salt contain less sodium and more trace minerals than commercial salt but there is a need of experiments and studies in order to establish their benefit to health.
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spelling Which table salt to chose?Salt flowerSodiumHypertensionNutrição humanaThe link between salt consumption and hypertension has been the focus of many studies and clinical trials in the past few years. It is recommended that table salt intake does not exceed the maximum of 5g per day and yet most people find almost impossible to comply with this recommendation. New types of salt have recently appeared in the market and they claim to be less harmful to health than current commercial salt. Besides being less salty to the taste these new types of salt contain less sodium and more trace minerals than commercial salt but there is a need of experiments and studies in order to establish their benefit to health.Repositório AbertoCarapeto, CristinaBrum, SílviaRocha, Maria João2018-10-01T15:58:27Z2018-05-312018-05-31T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.2/7537engCarapeto Cristina; Brum Sílvia; Rocha Maria João - Which table salt to choose? "Journal of Nutrition & Food Sciences" [Em linha]. ISSN 2155-9600. Vol. 8 (2018), p. 1-42155-960010.4172/2155-9600.1000701info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-16T15:26:52Zoai:repositorioaberto.uab.pt:10400.2/7537Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:47:40.521100Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Which table salt to chose?
title Which table salt to chose?
spellingShingle Which table salt to chose?
Carapeto, Cristina
Salt flower
Sodium
Hypertension
Nutrição humana
title_short Which table salt to chose?
title_full Which table salt to chose?
title_fullStr Which table salt to chose?
title_full_unstemmed Which table salt to chose?
title_sort Which table salt to chose?
author Carapeto, Cristina
author_facet Carapeto, Cristina
Brum, Sílvia
Rocha, Maria João
author_role author
author2 Brum, Sílvia
Rocha, Maria João
author2_role author
author
dc.contributor.none.fl_str_mv Repositório Aberto
dc.contributor.author.fl_str_mv Carapeto, Cristina
Brum, Sílvia
Rocha, Maria João
dc.subject.por.fl_str_mv Salt flower
Sodium
Hypertension
Nutrição humana
topic Salt flower
Sodium
Hypertension
Nutrição humana
description The link between salt consumption and hypertension has been the focus of many studies and clinical trials in the past few years. It is recommended that table salt intake does not exceed the maximum of 5g per day and yet most people find almost impossible to comply with this recommendation. New types of salt have recently appeared in the market and they claim to be less harmful to health than current commercial salt. Besides being less salty to the taste these new types of salt contain less sodium and more trace minerals than commercial salt but there is a need of experiments and studies in order to establish their benefit to health.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-01T15:58:27Z
2018-05-31
2018-05-31T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.2/7537
url http://hdl.handle.net/10400.2/7537
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carapeto Cristina; Brum Sílvia; Rocha Maria João - Which table salt to choose? "Journal of Nutrition & Food Sciences" [Em linha]. ISSN 2155-9600. Vol. 8 (2018), p. 1-4
2155-9600
10.4172/2155-9600.1000701
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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