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Evaluation Of The Health Aspects Of Sodium Chloride And Potassium Chloride As Food Ingredients
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Author :Federation of American Societies for Experimental Biology. Life Sciences Research Office Publisher : ISBN 13 : Total Pages :152 pages Book Rating :4.E/5 ( download)
Book Synopsis Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients by : Federation of American Societies for Experimental Biology. Life Sciences Research Office
Download or read book Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients written by Federation of American Societies for Experimental Biology. Life Sciences Research Office and published by . This book was released on 1979 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients by : Select Committee on GRAS Substances
Download or read book Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients written by Select Committee on GRAS Substances and published by . This book was released on 1979 with total page 69 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Federation of American Societies for Experimental Biology. Life Sciences Research Office Publisher : ISBN 13 : Total Pages :116 pages Book Rating :4.:/5 (69 download)
Book Synopsis Tentative Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients by : Federation of American Societies for Experimental Biology. Life Sciences Research Office
Download or read book Tentative Evaluation of the Health Aspects of Sodium Chloride and Potassium Chloride as Food Ingredients written by Federation of American Societies for Experimental Biology. Life Sciences Research Office and published by . This book was released on 1979 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :National Academies of Sciences, Engineering, and Medicine Publisher :National Academies Press ISBN 13 :0309488346 Total Pages :595 pages Book Rating :4.3/5 (94 download)
Book Synopsis Dietary Reference Intakes for Sodium and Potassium by : National Academies of Sciences, Engineering, and Medicine
Download or read book Dietary Reference Intakes for Sodium and Potassium written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-08-26 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: As essential nutrients, sodium and potassium contribute to the fundamentals of physiology and pathology of human health and disease. In clinical settings, these are two important blood electrolytes, are frequently measured and influence care decisions. Yet, blood electrolyte concentrations are usually not influenced by dietary intake, as kidney and hormone systems carefully regulate blood values. Over the years, increasing evidence suggests that sodium and potassium intake patterns of children and adults influence long-term population health mostly through complex relationships among dietary intake, blood pressure and cardiovascular health. The public health importance of understanding these relationships, based upon the best available evidence and establishing recommendations to support the development of population clinical practice guidelines and medical care of patients is clear. This report reviews evidence on the relationship between sodium and potassium intakes and indicators of adequacy, toxicity, and chronic disease. It updates the Dietary Reference Intakes (DRIs) using an expanded DRI model that includes consideration of chronic disease endpoints, and outlines research gaps to address the uncertainties identified in the process of deriving the reference values and evaluating public health implications.
Book Synopsis Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate by : Institute of Medicine
Download or read book Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate written by Institute of Medicine and published by National Academies Press. This book was released on 2005-06-18 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.
Book Synopsis Strategies to Reduce Sodium Intake in the United States by : Institute of Medicine
Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Book Synopsis Geriatric Gastroenterology by : C. S. Pitchumoni
Download or read book Geriatric Gastroenterology written by C. S. Pitchumoni and published by Springer Science & Business Media. This book was released on 2012-07-26 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: As aging trends in the United States and Europe in particular are strongly suggestive of increasingly older society, it would be prudent for health care providers to better prepare for such changes. By including physiology, disease, nutrition, pharmacology, pathology, radiology and other relevant associated topics, Geriatric Gastroenterology fills the void in the literature for a volume devoted specifically to gastrointestinal illness in the elderly. This unique volume includes provision of training for current and future generations of physicians to deal with the health problems of older adults. It will also serve as a comprehensive guide to practicing physicians for ease of reference. Relevant to the geriatric age group, the volume covers epidemiology, physiology of aging, gastrointestinal physiology, pharmacology, radiology, pathology, motility disorders, luminal disorders, hepato-biliary disease, systemic manifestations, neoplastic disorders, gastrointestinal bleeding, cancer and medication related interactions and adverse events, all extremely common in older adults; these are often hard to evaluate and judge, especially considering the complex aging physiology. All have become important components of modern medicine. Special emphasis is be given to nutrition and related disorders. Capsule endoscopy and its utility in the geriatric population is also covered. Presented in simple, easy to read style, the volume includes numerous tables, figures and key points enabling ease of understanding. Chapters on imaging and pathology are profusely illustrated. All chapters are written by specialists and include up to date scientific information. Geriatric Gastroenterology is of great utility to residents in internal medicine, fellows in gastroenterology and geriatric medicine as well as gastroenterologists, geriatricians and practicing physicians including primary care physicians caring for older adults.
Author :Federation of American Societies for Experimental Biology. Life Sciences Research Office Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.E/5 ( download)
Book Synopsis Evaluation of the Health Aspects of Sodium Hydroxide and Potassium Hydroxide as Food Ingredients by : Federation of American Societies for Experimental Biology. Life Sciences Research Office
Download or read book Evaluation of the Health Aspects of Sodium Hydroxide and Potassium Hydroxide as Food Ingredients written by Federation of American Societies for Experimental Biology. Life Sciences Research Office and published by . This book was released on 1976 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :National Academies of Sciences, Engineering, and Medicine Publisher :National Academies Press ISBN 13 :0309488370 Total Pages :595 pages Book Rating :4.3/5 (94 download)
Book Synopsis Dietary Reference Intakes for Sodium and Potassium by : National Academies of Sciences, Engineering, and Medicine
Download or read book Dietary Reference Intakes for Sodium and Potassium written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-07-26 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: As essential nutrients, sodium and potassium contribute to the fundamentals of physiology and pathology of human health and disease. In clinical settings, these are two important blood electrolytes, are frequently measured and influence care decisions. Yet, blood electrolyte concentrations are usually not influenced by dietary intake, as kidney and hormone systems carefully regulate blood values. Over the years, increasing evidence suggests that sodium and potassium intake patterns of children and adults influence long-term population health mostly through complex relationships among dietary intake, blood pressure and cardiovascular health. The public health importance of understanding these relationships, based upon the best available evidence and establishing recommendations to support the development of population clinical practice guidelines and medical care of patients is clear. This report reviews evidence on the relationship between sodium and potassium intakes and indicators of adequacy, toxicity, and chronic disease. It updates the Dietary Reference Intakes (DRIs) using an expanded DRI model that includes consideration of chronic disease endpoints, and outlines research gaps to address the uncertainties identified in the process of deriving the reference values and evaluating public health implications.
Book Synopsis Reducing Salt in Foods by : Cindy Beeren
Download or read book Reducing Salt in Foods written by Cindy Beeren and published by Woodhead Publishing. This book was released on 2019-06-18 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. - Completely revised and updated with an overview of the latest developments in salt reduction - Presents guidelines to help with reducing salt in specific product groups - Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age - Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction
Book Synopsis Sodium Intake in Populations by : Institute of Medicine
Download or read book Sodium Intake in Populations written by Institute of Medicine and published by National Academies Press. This book was released on 2013-08-27 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite efforts over the past several decades to reduce sodium intake in the United States, adults still consume an average of 3,400 mg of sodium every day. A number of scientific bodies and professional health organizations, including the American Heart Association, the American Medical Association, and the American Public Health Association, support reducing dietary sodium intake. These organizations support a common goal to reduce daily sodium intake to less than 2,300 milligrams and further reduce intake to 1,500 mg among persons who are 51 years of age and older and those of any age who are African-American or have hypertension, diabetes, or chronic kidney disease. A substantial body of evidence supports these efforts to reduce sodium intake. This evidence links excessive dietary sodium to high blood pressure, a surrogate marker for cardiovascular disease (CVD), stroke, and cardiac-related mortality. However, concerns have been raised that a low sodium intake may adversely affect certain risk factors, including blood lipids and insulin resistance, and thus potentially increase risk of heart disease and stroke. In fact, several recent reports have challenged sodium reduction in the population as a strategy to reduce this risk. Sodium Intake in Populations recognizes the limitations of the available evidence, and explains that there is no consistent evidence to support an association between sodium intake and either a beneficial or adverse effect on most direct health outcomes other than some CVD outcomes (including stroke and CVD mortality) and all-cause mortality. Some evidence suggested that decreasing sodium intake could possibly reduce the risk of gastric cancer. However, the evidence was too limited to conclude the converse-that higher sodium intake could possibly increase the risk of gastric cancer. Interpreting these findings was particularly challenging because most studies were conducted outside the United States in populations consuming much higher levels of sodium than those consumed in this country. Sodium Intake in Populations is a summary of the findings and conclusions on evidence for associations between sodium intake and risk of CVD-related events and mortality.
Book Synopsis Reducing Salt in Foods by : David Kilcast
Download or read book Reducing Salt in Foods written by David Kilcast and published by Elsevier. This book was released on 2007-02-14 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. - Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability - Provides a unique review of current knowledge in this field - An essential reference for health professionals, governments and food manufacturers
Author :Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.E/5 ( download)
Book Synopsis Evaluation of the Health Aspects of Stannous Chloride as a Food Ingredient by : Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances
Download or read book Evaluation of the Health Aspects of Stannous Chloride as a Food Ingredient written by Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances and published by . This book was released on 1974 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances Publisher : ISBN 13 : Total Pages :44 pages Book Rating :4.E/5 ( download)
Book Synopsis Evaluation of the Health Aspects of Sodium Thiosulfate as a Food Ingredient by : Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances
Download or read book Evaluation of the Health Aspects of Sodium Thiosulfate as a Food Ingredient written by Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS Substances and published by . This book was released on 1975 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of the Health Aspects of Sodium, Potassium, Magnesium and Zinc Gluconates as Food Ingredients by :
Download or read book Evaluation of the Health Aspects of Sodium, Potassium, Magnesium and Zinc Gluconates as Food Ingredients written by and published by . This book was released on 1978 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition Publisher : ISBN 13 : Total Pages : pages Book Rating :4.F/5 ( download)
Book Synopsis Nutrition Labeling and Information by : United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition
Download or read book Nutrition Labeling and Information written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Nutrition and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Public Health Service. Office of the Surgeon General Publisher : ISBN 13 : Total Pages :772 pages Book Rating :4.3/5 (121 download)
Book Synopsis The Surgeon General's Report on Nutrition and Health by : United States. Public Health Service. Office of the Surgeon General
Download or read book The Surgeon General's Report on Nutrition and Health written by United States. Public Health Service. Office of the Surgeon General and published by . This book was released on 1988 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt:
