食品科学2012，Vol.33Issue(21)：374-378,5.
食盐减控研究进展
Research Progresses in Reduction and Control of Salt Intake
郭秀云 1张雅玮 1彭增起1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
As an important seasoning in our daily life,salt is an essential ingredient in foods.However,excessive salt intake can cause hypertension and other cardiovascular diseases.These issues have gained widespread attention and reduction of salt intake is imminent.In this paper,the current status of salt intake in different countries,the harm of high sodium diet,the major strategies to reduce salt intake and the status of salt reduction all over the world are summarized.Further prospects of salt-reducing strategies are proposed.关键词
食盐摄入/减盐/食盐替代物Key words
salt intake/salt reduction/salt substitute分类
轻工纺织引用本文复制引用
郭秀云,张雅玮,彭增起..食盐减控研究进展[J].食品科学,2012,33(21):374-378,5.
