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Food Today

High consumption of sodium, one of the components in table salt, is a well-established risk factor for high blood pressure and cardiovascular diseases. Reducing intakes to recommended levels would benefit public health and therefore efforts to achieve this are being made by national authorities, non-governmental organisations and food industry.

Salt is the common name we use for sodium chloride (NaCl). Salt is essential for life and for good health. High blood pressure is a risk factor for cardiovascular disease, and stroke. It is related to high sodium and low potassium intakes, but can recommendations to reduce our salt intakes make a difference?

Many factors are responsible for high blood pressure and one frequently mentioned in this context is salt. Is there a connection?
We want everything from food these days - great taste, good nutrition, value for money, convenience and safety - and we expect no less of cheese. But can cheese fulfil all these criteria? Fat and salt are fundamental components of cheese, so is it possible to make cheese healthier without compromising other attributes?
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 24/08/2016
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