浅析食盐的健康摄入

人们食盐摄入过量,对身体会造成伤害。如何减少食盐的摄入量成为当前健康饮食的当务之急。本文主要介绍了健康食盐的必要性,并对合理摄入食盐作了一定的阐述,     

食盐加碘与人体健康

对食盐加碘与人体健康的关系进行了详尽介绍,具体内容包括食盐加碘的概况,加碘盐的成分、浓度标准、工艺流程、检测方法,碘在人体内的分布及代谢,食盐加碘对人体健康的影响四个方面,以使人们更全面地了解食盐加碘与人体健康的关系。     

食盐加硒与人体健康

硒与人体健康的关系，引起了国内外医学界的极大关注。加硒食盐是解决人群缺硒的最好办法之一。我国在1996年颁布了硒强化食盐的标准(082238-96)，加硒盐其特点是能定量、定时、均衡地供给人体部分的硒，是人体最有效的补硒方法之一。     

食盐粒径对食盐结块的影响探究

食盐结块现象是一个长期以来难以解决的问题,直接影响食盐的生产、销售及使用.文章在试验室条件下从食盐粒径对食盐结块的影响进行了研究,通过试验,验证了食盐粒径对食盐结块的影响,对试验中得出的结果进行了简要分析.     

食盐加铁对人体健康的意义

铁是人们最早发现与人体健康有重要关系的微量元素。自20世纪70年代后，医学界对微量元素在生命过程中的意义、生理功能、代谢过程、缺乏症和中毒症等方面的详细研究、同时对微量元素的检验水平有了进一步提高，到目前为止，锌、铁、铜、锰、牯、钼、硒、铬、碘、氧、锡、硅、钒、镍14种元素。     

食盐每日不可少 过多摄入损健康

人离不开盐，如果没有盐人体便不能维持正常状态。食盐的主要成份是氯化钠。当这种化合物在人体内形成水溶液后，就分解成为钠和氯离子，分别发挥着不同的作用。钠离子能维持人体全身血液容量和细胞渗透压，以及神经与肌肉的正常兴奋和应激性；能激活人体肌肉收缩等多种功能。氯离子则可帮助调节人体的酸碱平衡，生产胃酸和激活淀粉酶，这对于生命是极为重要的。     

食盐的“阴阳效应”

日常饮食要限盐少盐．这一观念如今已逐渐被具有保健意识的人群所接受,并将之视为预防高血压和心血管疾病的一项重要措施。不过,日前英国公布的一项长期跟踪调查则发现,食盐对高血压有“阴阳效应”——其中的钠离子可增加患高血压风险,而氯离子却有利于降低高血压患者的死亡风险。     

食盐替代物研究进展

高血压、心脏病等疾病均与摄入过量的食盐(NaCl)有关.降低钠离了摄入量同时保证咸度的食盐替代物的开发对人们饮食健康具有重要意义.木文主要从开发食盐替代物的必要性出发,对咸味肽、非钠盐类及其他食盐替代物的研究现状进行概述,并对食盐替代物的发展前景作出展望.     

食盐对酱油酿造的影响

文章概述了食盐在酱油酿造中的应用和条件,以及对酱油的影响,体现了食盐在酱油酿造中的重要性。     

Preference for salt in a food may be alterable without a low sodium diet

In response to current efforts to reduce population-wide dietary salt intake, the objective of this study was to determine whether liking for reduced sodium and low sodium tomato juice could increase following repeated exposure over an extended period. Eighty-three adult subjects participated in a three-part study: an initial taste test, a 16-week longitudinal study, and a final taste test. Subjects gave liking ratings of four tomato juice samples ranging in sodium from 640 mg (a concentration comparable to a commercially available product) to 136 mg per 237 ml serving (a low sodium concentration) at both taste tests. For the longitudinal study, subjects were divided into two balanced groups based on PROP sensitivity, hedonic sensitivity to salt, and motivation to reduce dietary salt intake; the abrupt group received tomato juice reduced in sodium to reach a low sodium target at week four, and the gradual group received juice reduced in sodium via difference thresholds to reach the same target at week 14. Though liking for the juice with the highest salt content was unchanged between taste tests, liking for all reduced salt juices increased at the final taste test relative to the initial taste test among subjects in both salt reduction groups. In addition, subjects in both groups experienced a downward shift in preference for salt in tomato juice, indicating that repeated exposure may be sufficient to alter preference for salt in a food in the absence of a low sodium diet. That salt preference may be altered by exposure alone within the context of a high salt diet is promising for both the food industry and individual consumers.     

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15 g/kg NaCl) or salt reduction with addition of potassium lactate (15 g/kg NaCl and 39.74 g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3 °C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600 MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH, L^∗, a^∗ and b^∗ values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young’s modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).     

Reducing salt: A challenge for the meat industry

Intake of dietary sodium has been linked to hypertension and consequently increased risk of cardiovascular disease (CVD). The estimated cost of CVD to both the EU and US economies is €169B and $403B, respectively. Currently the daily sodium adult intake is approximately three times the recommended daily allowance (Ireland and UK) and therefore public health and regulatory authorities are recommending reducing dietary intake of sodium to 2.4 g (6 g salt) per day. Processed meat products comprise one of the major sources of sodium in the form of sodium chloride (salt). Salt has an essential function in meat products in terms of flavour, texture and shelf-life. Apart from lowering the level of salt added to products there are a number of approaches to reduce the sodium content in processed foods including the use of salt substitutes, in particular, potassium chloride (KCl) in combination with masking agents, the use of flavour enhancers which enhance the saltiness of products when used with salt and finally optimising the physical form of salt so that it becomes more functional and taste bioavailable. The ultimate goal of ingredient suppliers and meat processors is to produce reduced sodium meat products that consumers can enjoy as part of an ongoing healthier diet and lifestyle. This article reviews some of the technological aspects of reduced salt meat products and how the meat and food ingredient industries are responding to this current health issue.     

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Maturing time and salt were fixed factors and fat was a covariate in a full factorial design study of sensory and texture properties of 36 dry cured hams. Samples were chosen to fit three ageing and salt classes. Differences (P < 0.05) in sensory scores were found between whole slices (with cover fat) and their biceps femoris (BF) counterparts, with sweet taste enhanced in whole samples and conversely unpleasant bitter taste more intense in BF portions. Increased ageing time resulted in better sensory profiles, as documented by greater scores (P < 0.05) for matured odour, matured taste and sweet taste, whereas salty taste was reduced. Decreased salt was associated with greater intensities (P < 0.05) of undesired green odour and taste. Based on chemical composition, the ham consistence appears improved by long-term dehydration, provided that protein breakdown is under control. It is concluded that for salt reduction of up to 25% to be achieved without negative side effects, extended ageing and restrained proteolysis are key factors.     

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with < 100 CFU/g on slices of both standard (S) and NaCl-free processed (F) (elaborated with KCl + potassium lactate instead of NaCl) smoked dry-cured ham. Although L. monocytogenes and Salmonella counts decreased faster in S ham, pathogens were present in both types of non-pressure treated ham during the entire refrigerated storage period (112 days). Pressurisation at 600 MPa for 5 min caused the elimination of both pathogens in S ham after 14 days. In contrast, Salmonella and L. monocytogenes were present in F ham until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than standard smoked dry-cured ham.     

The nutritional significance of cheese in the UK diet

Cheese currently suffers from an adverse nutritional image largely due to a perceived association between saturated fatty acid, cholesterol and the salt content of cheese with cardiovascular disease. However, cheese is also a rich source of essential nutrients such as proteins, lipids, vitamins and minerals that play an integral part of a healthy diet. This review outlines the composition, structure and physiological characteristics of the nutritionally significant components of cheese, whilst presenting some of the controversies that surround the role of cheese in dietary guidelines and the potential cheese has to improve health in the UK population.     

Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins

In the present work the effect of high pressure (HP) treatment in the presence of NaCl on the thermal behavior of soybean proteins was analyzed by differential scanning calorimetry. The thermograms obtained have shown that NaCl addition increased the thermal stability – increase in temperatures of denaturation (Td) – of both glycinin and β-conglycinin. HP treatments increased thermal stability of glycinin, but decreased that of β-conglycinin. High NaCl concentrations decreased (in glycinin) or inverted (in β-conglycinin) the effects of HP on thermal stability. Cooperativity of denaturation of glycinin was enhanced by NaCl and HP. Cooperativity of denaturation of β-conglycinin was enhanced by HP and also by NaCl at 0.2 mol/L but decreased with the combination of treatments. Salt addition increased the enthalpy, ΔH, of denaturation of glycinin and β-conglycinin, being this effect stronger on glycinin. HP treatment provoked the denaturation of both protein fractions. The presence of NaCl protected glycinin against HP-denaturation at any assayed salt concentration and pressure level, while β-conglycinin was only protected at 200 and 400 MPa, but was more denaturated at 600 MPa in the presence of 0.6 mol/L of NaCl.

Industrial relevance

The knowledge provided by this work may be useful in the handling of high pressure-treated food with high NaCl content (e.g. meat emulsions, smallgoods) where soybean proteins are used as additives, in order to choose high pressure values to achieve their denaturation or predict the effects of ulterior thermal treatments. Thus, this knowledge may be useful to increase the use of high pressure in food industry.     

减盐防控高血压的科学证据和实践

大量动物实验和流行病学研究表明,过量的食盐摄入是导致血压升高的主要因素之一。人群干预研究和发达国家的减盐行动表明,人群中减盐是预防高血压最具成本效益的措施。本文总结了减盐防控高血压的科学证据和国际减盐行动,指出了我国开展减盐防控高血压工作的必要性。