Zobrazeno 1 - 10
of 2 346
pro vyhledávání: '"Salt reduction"'
Autor:
Haijun Guo, Yuan Li, Li Li, Rong Luo, Lanlan Wang, Guangming Yi, Gang Zhang, Feng J. He, Changqiong Wang, Naibo Wang, Lihuang Li, Tao Mao, Jiajin Lin, Yinghua Li, Puhong Zhang
Publikováno v:
BMC Public Health, Vol 24, Iss 1, Pp 1-12 (2024)
Abstract Background An mHealth-based school health education platform (EduSaltS) was promoted in real-world China to reduce salt intake among children and their families. This progress evaluation explores its implementation process and influencing fa
Externí odkaz:
https://doaj.org/article/65ffd49050594d93b1005beb3ee13566
Publikováno v:
BMC Public Health, Vol 24, Iss 1, Pp 1-10 (2024)
Abstract Objective This study aimed to develop and validate the Salt Reduction Behavior Scale (SRBS) to measure the behavior of hypertensive Chinese individuals in adhering to salt reduction practices. Methods The SRBS was constructed based on the He
Externí odkaz:
https://doaj.org/article/b8706aaf945a48e88a384b95d318ae0d
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101722- (2024)
This study examined the impact of varying salt concentrations on microbiota, physicochemical properties, and metabolites in a secondary fortified fermentation process using multi-omics techniques. It aimed to determine the influence of salt stress on
Externí odkaz:
https://doaj.org/article/327552cef37b40fd8f0d5ac9e13d566e
Autor:
Carmo Serrano, Margarida Sapata, Diogo Castelo-Branco, Ana Tasso, António Marques, Cláudia Viegas, Diogo Figueira, Norton Komora
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionMayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavour and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and
Externí odkaz:
https://doaj.org/article/1e3dfaebabff48588f201b05bf3312cb
Autor:
Zaliha Harun, Suzana Shahar, Yee Xing You, Zahara Abdul Manaf, Hazreen Abdul Majid, Chia Yook Chin, Hasnah Haron, Viola Michael, Hamdan Mohamad, Siti Farrah Zaidah Mohd Yazid, Musaalbakri Abdul Manan, Wan Zunairah Wan Ibadullah, Mhairi K. Brown, Feng J. He, Graham A. MacGregor
Publikováno v:
Health Research Policy and Systems, Vol 22, Iss 1, Pp 1-13 (2024)
Abstract Cardiovascular diseases (CVDs) are the major cause of death among Malaysians. Reduction of salt intake in populations is one of the most cost-effective strategies in the prevention of CVDs. It is very feasible as it requires low cost for imp
Externí odkaz:
https://doaj.org/article/a2293a2a57c045cb8ebf5ceef9143ae8
Autor:
Miyuki Imamoto, MS, Toshihiko Takada, MD, PhD, Sho Sasaki, MD, PhD, Yoshihiro Onishi, PhD, MPH
Publikováno v:
AJPM Focus, Vol 3, Iss 3, Pp 100227- (2024)
Introduction: Culinary interventions (cooking classes) are a potential educational tool for salt reduction in the home diet, but their content has never been reported in detail. This study aimed to develop a cooking class for salt reduction, describe
Externí odkaz:
https://doaj.org/article/ce9825406fc74c22a5e1055cd3560a2b
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850
Publikováno v:
Public Health Nutrition, Vol 26, Pp 2802-2814 (2023)
Abstract Objective: This study aimed to fill the current gap in the understanding of the knowledge, attitudes and behaviours (KAB) related to dietary Na among adult residents in Singapore. Design: A cross-sectional online survey was conducted betw
Externí odkaz:
https://doaj.org/article/4422b58be4da4de3be974ece7f069cee
Autor:
Yifang Yuan, Aoming Jin, Peifen Duan, La’e Cao, Hongxia Wang, Senke Hu, Jiayu Li, Xiangxian Feng, Qianku Qiao, Hui Zhang, Ruijuan Zhang, Huijuan Li, Pei Gao, Gaoqiang Xie, Jianhui Yuan, Lili Cheng, Sujuan Wang, Wenyi Niu, Paul Elliott, Runlin Gao, Darwin Labarthe, Yangfeng Wu
Publikováno v:
BMC Medicine, Vol 21, Iss 1, Pp 1-11 (2023)
Abstract Background Progressive reduction of sodium intake is an attractive approach for addressing excessive salt intake, but evidence for this strategy in real practice is limited. We aimed to determine the feasibility, effectiveness, and safety of
Externí odkaz:
https://doaj.org/article/2a925f79708341418c8f746f68dafcc3
Autor:
Gade Waqa, Colin Bell, Joseph Alvin Santos, Kris Rogers, Anasaini Moala Silatolu, Erica Reeve, Aliyah Palu, Alvina Deo, Jacqui Webster, Briar McKenzie
Publikováno v:
Nutrients, Vol 16, Iss 19, p 3288 (2024)
Objectives: This study aimed to assess salt and sugar-related knowledge, attitudes and behaviours (KAB) of adults in the Central Division of Fiji. Methods: A randomised stratified sample of 700 adults were selected. Questions on salt and sugar-relate
Externí odkaz:
https://doaj.org/article/53cb1eddae50496283516e27f489eaf1