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Will Food and Drug Administration Guidance to Reduce the Salt Content of Processed Foods Reduce Salt Intake and Save Lives?
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SYSNO ASEP 0555932 Document Type J - Journal Article R&D Document Type The record was not marked in the RIV Subsidiary J Článek ve WOS Title Will Food and Drug Administration Guidance to Reduce the Salt Content of Processed Foods Reduce Salt Intake and Save Lives? Author(s) Kurtz, T. W. (US)
Pravenec, Michal (FGU-C) RID, ORCID
DiCarlo, S. E. (US)Source Title Hypertension. - : Lippincott Williams & Wilkins - ISSN 0194-911X
Roč. 79, č. 4 (2022), s. 809-812Number of pages 4 s. Language eng - English Country US - United States Keywords salt reduction in processed food ; salt consumtion ; cardiovascular risk OECD category Physiology (including cytology) Method of publishing Open access Institutional support FGU-C - RVO:67985823 UT WOS 000766209000016 EID SCOPUS 85126168378 DOI 10.1161/HYPERTENSIONAHA.121.18942 Annotation When evaluating the predictions of the modeling studies on number of lifes saved by reducing the amount of salt in processed food, it is important to understand the impact of food salt reduction on salt consumption. Based on the findings of Public Health England (PHE), it is questionable whether substantial reductions in food salt concentration can substantially reduce mean salt intake in the general population. Given this uncertainty, it should be noted that investigators are developing methods for protecting against the adverse effects of salt on blood pressure and cardiovascular risk that require little or no reduction in salt intake. Workplace Institute of Physiology Contact Lucie Trajhanová, lucie.trajhanova@fgu.cas.cz, Tel.: 241 062 400 Year of Publishing 2023 Electronic address https://doi.org/10.1161/HYPERTENSIONAHA.121.18942
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