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 …

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 …

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 …

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

Background Cardiovascular diseases (CVDs) are the second leading cause of total deaths
in Canada. High blood pressure is the main metabolic risk factor for developing CVDs. It has …

Background Excessive salt intake results in hypertension (HTN), which is a major risk factor
for cardiovascular disease (CVD). This review and meta-analysis aimed to evaluate the …

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 …