UID:
edocfu_9960073146602883
Format:
1 online resource (400 p.)
ISBN:
1-281-44213-5
,
9786611442132
,
1-84569-304-3
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three
Note:
Description based upon print version of record.
,
Cover; Reducing salt in foods: Practical strategies; Copyright; Contents; Contributor contact details; Introduction; Part I Dietary salt, health and the consumer; 1 Dietary salt intake: sources and targets for reduction; 1.1 Introduction; 1.2 Intakes of sodium; 1.3 Recommendations for intake; 1.4 Targets for reduction; 1.5 References; 2 Dietary salt, high blood pressure and other harmful effects on health; 2.1 Introduction; 2.2 Definition of hypertension; 2.3 Benefits of lowering blood pressure in the `normal' range; 2.4 Salt and blood pressure
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2.5 Mechanisms by which salt raises blood pressure2.6 Salt and cardiovascular mortality; 2.7 Salt and other harmful effects; 2.8 Other dietary and lifestyle factors in the development of hypertension; 2.9 Conclusions and perspectives; 2.10 References; 3 Health issues relating to monosodium glutamate use in the diet; 3.1 Introduction; 3.2 Glutamate and MSG in food; 3.3 Glutamate, MSG and the nervous system; 3.4 Adverse reactions to MSG; 3.5 Commentary on likely future trends; 3.6 Sources of further information and advice; 3.7 References
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4 Dietary salt and flavor: mechanisms of taste perception and physiological controls4.1 Introduction: overview of perception and intake of sodium chloride; 4.2 Transduction of sodium by taste receptor cells; 4.3 Brain areas activated by salty taste; 4.4 Physiological factors that influence salt intake; 4.5 Implications for food product development; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References; 5 Dietary salt and the consumer: reported consumption and awareness of associated health risks; 5.1 Introduction; 5.2 Changing consumer trends
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5.3 Understanding the consumer and the salt issue5.4 A consumer perspective; 5.5 Taking responsibility - implications for policy and food product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer responses to low-salt food products; 6.1 Introduction: importance of determining consumer responses to low-salt food products; 6.2 Methods to determine consumer responses to low-salt food products; 6.3 Acceptability of low-salt food products and implications for food product development; 6.4 Recommendations and future trends; 6.5 References
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7 Improving the labelling of the salt content of foods7.1 What purpose does nutrition labelling serve and what are its limits?; 7.2 The relationship between nutrition labelling and consumer health; 7.3 The current EU/UK nutrition labelling format; 7.4 How are the nutrient values arrived at?; 7.5 Current Codex guidelines on nutrition labelling; 7.6 What changes may occur to the EU legislative framework on salt labelling?; 7.7 Current voluntary nutrition labelling; 7.8 Guideline daily amounts (GDAs); 7.9 Consumer use of nutrition labelling
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7.10 EUFIC (the European Food Information Council) findings (EUFIC, 2004)
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English
Additional Edition:
ISBN 0-08-100933-X
Additional Edition:
ISBN 1-84569-018-4
Language:
English
