Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Currently, there is major consumer concern about dietary salt intake worldwide. However,
even with the development of contemporary preservation practices, sodium chloride is still …

Reducing sodium intake without decreasing saltiness perception remains an important
target in the food industry. This study developed an effective protocol for evaluating the …

Salt reduction in foods is becoming an important challenge to protect population health from
severe diseases as recommended by different health agencies worldwide. Among the …

We tested the hypothesis that reduced‐salt versions of four “better‐for‐you” dishes
enhanced with monosodium glutamate (MSG) through a “Salt Flip” in an amount that still …

Background Unhealthy diet is a risk factor for adverse health outcomes. Reformulation of
processed foods has the potential to improve population diet, but evidence of its impact is …

Table salt, rock salt, and iodized salts (composed principally of NaCl) are commonly used in
many areas, such as medicine, cooking, industry, or personal care. Common fried, salty, and …

Marinating is a Chinese meat‐processing technique that involves treating meat products in
an aged brine containing traditional Chinese spices and other condiments. In this study …

Abstract The World Health Organization (WHO) recommends a maximum consumption of 5
g of NaCl per day, but most European populations consume 8–12 g of NaCl. Therefore, a …

Throughout time, salt (sodium chloride) played an important role in human societies. In
ancient times, salt was used as a form of currency and to preserve foods, such as meat and …