Intake of salt is a biological imperative, inextricably woven into physiological systems,
human societies and global culture. However, excessive salt intake is associated with high …

Background There has been a growing interest in consumers around the world in adopting a
more plant-based diet for health, sustainability, and ethical reasons. Many commercially …

This fact sheet and global call to action is aimed at nutrition, hypertension, cardiovascular
and other health care clinicians and scientists, and health advocates, as well as the …

Objective: The WHO recommends that adults consume less than 5 g of salt per day to
reduce the risk of CVD. This study aims to examine the average population daily salt intake …

High dietary intake of sodium is associated with several non-communicable diseases and
depleting immunity. In recent years, with emergent regulations and increasing awareness …

Reformulation, a change to a food or beverage's processing or composition, can reduce
potentially harmful ingredients such as salt, added sugar, and saturated and trans fats or …

The effects of steam-or warm water treatments of the brown seaweed Saccharina latissima
on iodine content and nutrient and sensory profiles were investigated. Warm freshwater or …

Most hypertensive cases are primary and heavily associated with modifiable risk factors like
salt intake. Evidence suggests that even small reductions in salt consumption reduce blood …

This paper reports the result of a realist review based on a theory of change that substitution
of higher strength alcohol products with lower strength alcohol products leads to decreases …

Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a
diet is strongly linked to many non-communicable human diseases, such as hypertension …