Zobrazeno 1 - 10
of 3 949
pro vyhledávání: '"low sodium"'
Autor:
Faxuan Wang, Yangyang Pi, Yi Zhao, Yuhong Zhang, Bo Zhou, Zhifang Li, Jixin Sun, Yan Yu, Maoyi Tian, Minghui Yang, Liping Huang, Hongyi Song, Bruce Neal, Katrina R. Kissock
Publikováno v:
BMC Medicine, Vol 22, Iss 1, Pp 1-10 (2024)
Abstract Background Associations of dietary sodium and potassium intake with fracture risk are inconsistent and the effects of salt substitute on fracture incidence are unknown. We assessed the effect of salt substitute compared to regular salt intak
Externí odkaz:
https://doaj.org/article/b3681ff0777f446994a2a0340cb6161a
Autor:
Marcio Aurélio de Almeida, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Carmen Josefina Contreras Castillo
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease.
Externí odkaz:
https://doaj.org/article/7a8ec6a2538446b8aca858eda66ab68a
Autor:
Angela Groves, Wesley Browning
Publikováno v:
AIMS Public Health, Vol 11, Iss 3, Pp 937-946 (2024)
Introduction African American women have a higher prevalence of hypertension than women of other ethnicities. The increasing prevalence of hypertension among this population is alarming. Methods This was an 8-week feasibility study. The study popu
Externí odkaz:
https://doaj.org/article/e86335a565d54bd0b2006a29013beac6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 76-84 (2024)
In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products, in this experiment, complex low-sodium yak meat was selected to investigate the effects of curing time (12
Externí odkaz:
https://doaj.org/article/25bf953b6e9840f4b837ccfb35ff7d0b
Autor:
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024)
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) a
Externí odkaz:
https://doaj.org/article/a142b2d2eedc4a6597377d172e4115b7
Publikováno v:
Neurology and Therapy, Vol 13, Iss 4, Pp 1307-1311 (2024)
Externí odkaz:
https://doaj.org/article/a40839665d56483e99fb2f8c1afe5f16
Publikováno v:
Neurology and Therapy, Vol 13, Iss 3, Pp 785-807 (2024)
Abstract Introduction Low-sodium oxybate (LXB) is approved for treatment of narcolepsy in patients aged 7 years and older and treatment of idiopathic hypersomnia in adults. LXB contains the same active moiety with 92% less sodium than sodium oxybate
Externí odkaz:
https://doaj.org/article/ddb4de20e42d43b5b8a3cec067e1dc6e
Autor:
Carmela Cosola, Francesco Pesce, Maria De Angelis, Valentina Maranzano, Annapaola Zito, Eustacchio Montemurno, Giuseppe Dalfino, Saverio Loiudice, Vincenzo Creanza, Giovanni Pompa, Marco Matteo Ciccone, Giuseppe Grandaliano, Giovanni Stallone, Loreto Gesualdo
Publikováno v:
BMC Nutrition, Vol 10, Iss 1, Pp 1-10 (2024)
Abstract High salt intake and compliance to low-sodium (LS) diets are critical in hypertension. Salt reduction in processed foods can help to achieve the target sodium intake. To verify the hypothesis that an innovative LS formulation of a traditiona
Externí odkaz:
https://doaj.org/article/c35cae027505404ab574fff69febb9ff
Autor:
Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100441- (2024)
Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction appr
Externí odkaz:
https://doaj.org/article/df81dff594eb45438fb4e903a486d379
Publikováno v:
Renal Failure, Vol 46, Iss 1 (2024)
Abnormal serum Na (SNa) levels are common in patients with chronic kidney disease (CKD) which is associated with increased morbidity and mortality. There are relatively few studies on the effect of SNa indicators on the prognosis of patients undergoi
Externí odkaz:
https://doaj.org/article/48fe940e6b44412db283057134d2a5bd